Since I’ve started baking all of these desserts, it was inevitable for me to have some flops…and this was most certainly one of those situations. The original recipe that I found was something that I’d been wanting to make for several years, but was for some reason intimidated by it. Well, while flipping through the book and coming across it again, it didn’t look bad at all. So, I gave it a shot.
FLOP!! First time through, it was a horrible mess. The original recipe called for WAY too much whipping cream for the dark chocolate layer…so I literally took half the amount of cream out the second time around. The recipe didn’t say anything about lining the pan with foil, so I figured it wouldn’t be necessary. Holy cow, that was a bad assumption. Since the dark chocolate layer was so thin, not only did it leak through the pan and get EVERYWHERE, but it also didn’t firm up in the fridge…even after several hours. My dogs are vacuum cleaners, so chasing them out of the kitchen while I tried to wipe up the dark chocolate off the floor was interesting, to say the least. The white chocolate layer was a different story. Not only was there too much cream with the chocolate, but when I tried to mix the extra cream along with the melted chocolate mixture and the dissolved gelatin mixture, it was a huge mess. The end result was a big bowl of grainy glop that looked horribly disgusting and there’s no way it would’ve ended up as the top layer of a pie. As I threw the bowl of goop into the sink, I was determined to fix this recipe. Normally when I have a flop, it’s easy to tell exactly what I did wrong, what should or shouldn’t be added or taken away, but I was perplexed on the white chocolate layer, since I followed the directions exactly the way I was told. I grabbed my car keys and headed out the door to the store to get more ingredients. There was no way I was letting this pie get the best of me.
So, the brain juices started flowing as I drove to the store, trying to figure out how I was going to fix this recipe. Even after the second round (which turned out MUCH better), I still felt like it needed some tweaking. After making some more adjustments, the end result is a very rich, very easily prepared pie that combines white chocolate, dark chocolate and Oreos…and it’d be very difficult to go wrong with that delicious combination, don’t you think?! 😉 When you look at the recipe and start adding the numbers up, you’ll realize that there is 4 pounds of chocolate in this pie. Yes. Four. Pounds. So, needless to say, even the biggest chocoholics will be more than satisfied with this pie, because this bad boy is the richest dessert I’ve ever made…hands down.
Black and White Chocolate Pie Recipe:
For the crust:
24 Oreo cookies, crushed to fine crumbs
1/2 stick butter, melted
For the dark chocolate filling:
2 lbs. dark chocolate wafers (or semisweet chocolate chips)
1 1/2 cups whipping cream
For the white chocolate filling:
2 lbs. white chocolate wafers (or white chocolate chips), divided
1 1/2 cups whipping cream, divided
Combine crushed Oreos and melted butter, mix well with hands. Line a 9 inch springform pan with foil, then press cookie crumb mixture into bottom of pan. Bake at 350 degrees for 5 minutes, cool on cooling rack. Combine 1 lb. white chocolate and 3/4 cup whipping cream, melt in 30 second intervals in microwave, stirring after each interval until smooth. Pour into pan on top of crust, let mixture set in refrigerator for 1 hour. Combine dark chocolate and whipping cream, melt in 30 second intervals in microwave, stirring after each interval until smooth. Beat dark chocolate mixture with whipped topping, then pour into pan on top white chocolate layer. Let chocolate mixture set in refrigerator for at least an hour. Combine remaining white chocolate and whipping cream, melt in 30 second intervals in microwave, stirring after each interval until smooth. Pour into pan on top of dark chocolate layer. Let pie set for 4 hours, store in refrigerator.
SUPER EASY VERSION: Buy the pre-made Oreo pie crust, then half the remaining ingredients…or make two pies!
*Make it with Christmas colors! Instead of two pounds white chocolate, use 1 pound green chocolate and 1 pound red chocolate!