Go Back
+ servings

Death By Chocolate Pie

Death By Chocolate Pie is a chocolate lover's dream with its Oreo cookie crust and a creamy chocolate filling loaded with homemade brownie pieces and chocolate whipped cream.

Course Dessert
Cuisine American
Keyword Death By Chocolate Pie
Prep Time 30 minutes
Cook Time 20 minutes
Chill 3 hours
Total Time 3 hours 50 minutes
Servings 12
Calories 656 kcal
Author Amanda Rettke--iambaker.net



  • ½ cup (1 stick or 113g) butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • cup (40g) unsweetened cocoa powder, sifted
  • ½ cup (64g) all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract


  • cups (about 20) Oreo sandwich cookies, filling removed and crushed
  • 6 tablespoons butter, melted

Chocolate Whipped Cream

  • 2 cups (476g) heavy whipping cream
  • ½ cup cocoa powder
  • ½ cup (62.5g) confectioners' sugar


  • cups (252g) semi-sweet chocolate chips, melted and cooled slightly
  • 1 package (8 ounces) cream cheese, softened
  • ¼ cup (1/2 stick or 57g) butter, softened
  • cup (67g) granulated sugar
  • teaspoons vanilla extract



  1. Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper.

  2. Melt butter and set aside to cool.

  3. Sift together the sugar, cocoa powder, flour, salt, and baking powder.

  4. In a medium bowl, beat the eggs with the vanilla. Slowly add and stir in the dry ingredients.

  5. Pour the melted and cooled butter into the brownie mixture and mix until just incorporated.

  6. Spread the batter into the lined baking dish and bake for 20 minutes. The brownies are done when an inserted toothpick comes out with a few crumbs, but no wet batter.

  7. Set aside to cool.


  1. In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)

  2. Pour the coated Oreo crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out and up the sides.

Chocolate Whipped Cream

  1. Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)

  2. When the cream starts to thicken, stop the mixer. Slowly add in the cocoa powder and confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.

  3. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely. Set aside to use in the filling.


  1. In a microwave-safe bowl, add the chocolate chips. Heat for 20-second intervals until the chips have melted. Set aside.

  2. In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.

  3. Beat in the butter, sugar, and vanilla, until combined.

  4. Flip the cooled brownies onto a cutting board and cut off hard edges on all sides and discard (or eat them).

  5. Cut the brownies into small, bite-sized pieces (about 1/2-inch across and wide).

  6. Fold in the melted chocolate chips, chocolate whipped topping, and most of the brownie pieces into the filling, reserving some for the topping.

  7. Pour the filling into the Oreo crust.

  8. Refrigerate for 3 hours before cutting and serving. Top with whipped topping.