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Chocolate tahini pie
Photo credit Stephanie Ganz

No-Bake Chocolate Tahini Pie

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This pie is perfect for all seasons, but especially convenient in the summer when you don’t want to turn the oven on.

  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6-8

Ingredients

Units
  • 24 Oreos (about 2 cups Oreo crumbs)
  • 4 Tbsp unsalted butter, melted

For the filling:

  • 1 cup tahini
  • 1 8oz package cream cheese, at room temperature
  • 1 cup powdered sugar
  • 1 8oz package whipped topping (Cool Whip is perfect for this)

For the topping:

  • 1 cup bittersweet chocolate chips
  • ½ cup heavy cream (can also use coconut cream)
  • 1 Tbsp toasted sesame seeds (optional)

Instructions

  1. In a food processor, process the Oreos until they are fine crumbs. Combine with the melted butter, and stir with a fork. Press crumbs in an even layer into a pie pan, and refrigerate for at least 30 minutes. (You may also bake the crust if you prefer. To do so, preheat the oven to 350°F, prepare the crust the same way and bake for 10 minutes. Allow to cool completely before filling.)
  2. Combine tahini, cream cheese and powdered sugar in a stand mixer or in a bowl with a handheld mixer. Mix until smooth. Fold in whipped topping until the mixture is smooth and homogenous.
  3. Pour the filling into the cooled pie crust, and chill while you prepare the ganache topping. 
  4. Place chocolate chips in a bowl. In a heavy-bottomed sauce pot, heat ½ cup heavy cream until simmering. Pour heavy cream over chocolate chips, and allow to sit for 5 minutes. Whisk until smooth, and then carefully pour over the tahini filling, smoothing the top.
  5. Sprinkle with toasted sesame seeds around the edges, if using, and chill for at least 1 hour before serving.
  • Author: Stephanie Ganz
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Summer