Schadenfreude Pie
Indulge in a decadent dessert that's as rich in flavor as it is in irony with Schadenfreude Pie—a silky dark chocolate creation that’s delightfully bittersweet. This indulgent recipe starts with a buttery Oreo cookie crust, perfectly baked to create a crunchy base for the velvety chocolate custard filling. Made with 70% dark chocolate, heavy cream, and a hint of vanilla, the filling is baked to perfection, leaving an irresistibly smooth texture that melts in your mouth. A sprinkle of flaky sea salt atop the pie balances the sweetness and adds a sophisticated touch. With just 20 minutes of preparation and a luxurious depth of flavor, Schadenfreude Pie is the ultimate treat for chocolate lovers and fans of indulgent desserts. Serve chilled with a dollop of whipped cream for a truly unforgettable experience. Perfect for dinner parties, special occasions, or anytime you crave a little dark humor in dessert form!
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Recipe Information
Ingredients
- 24 pieces Oreo cookies
- 6 tablespoons Unsalted butter
- 12 ounces Dark chocolate (70% cocoa or higher)
- 1.5 cups Heavy cream
- 2 tablespoons Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Flaky sea salt
- 1 cup (optional, for serving) Whipped cream
Instructions
Preheat the oven to 350°F (175°C).
Place the Oreo cookies in a food processor and pulse until they turn into fine crumbs.
Melt 6 tablespoons of unsalted butter in a microwave-safe bowl or small saucepan. Pour the melted butter into the food processor with the cookie crumbs and pulse until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Bake the crust in the preheated oven for 8-10 minutes, then set aside to cool.
Roughly chop 12 ounces of dark chocolate and place them in a heatproof bowl.
In a small saucepan, combine 1.5 cups heavy cream and 2 tablespoons granulated sugar. Heat over medium heat until the cream begins to simmer, but do not let it boil.
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until completely smooth and glossy.
In a separate bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract. Slowly add the egg mixture to the chocolate mixture, mixing constantly to avoid curdling the eggs.
Pour the chocolate filling into the prepared crust and smooth the top with a spatula.
Bake the pie at 350°F (175°C) for 15-18 minutes, or until the edges are set but the center still jiggles slightly.
Remove the pie from the oven and sprinkle 0.5 teaspoons of flaky sea salt evenly over the top. Let it cool to room temperature before chilling in the refrigerator for at least 2 hours.
Serve chilled, with whipped cream if desired, and enjoy the rich, ironic delight of Schadenfreude Pie!
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 28.0 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
