Indulge in this stunning Dubai Chocolate Pie, featuring an Oreo crust, a creamy, crunchy pistachio-kataifi layer, smooth ganache, and a gorgeous pistachio cream design on top.

The Dubai Chocolate trend is here to stay! Everyone is absolutely loving my Dubai Chocolate Brownie recipe. It all started with the viral Dubai Chocolate Bar, and now I’m beyond excited to share my newest creation: THE BEST DUBAI CHOCOLATE PIE RECIPE!

This pie is everything you love about Dubai Chocolate—rich, creamy, and layered with textures that make every bite irresistible. With an Oreo crust, a pistachio-kataifi layer, silky chocolate ganache, and a stunning pistachio swirl on top that looks as gorgeous as it tastes, it’s a showstopper perfect for any dessert table or special occasion.

Ingredients for The Best Dubai Chocolate Pie:

The magic of this pie is all in the layers—and choosing the right ingredients makes all the difference. Each component adds texture, flavor, and that signature Dubai Chocolate flair that makes every bite unforgettable. I tested numerous brands for the kataifi and pistachio cream, and I’ve linked my favorites below so you can get the best results.

• Kataifi (sometimes called Kadayif) – Finely shredded phyllo dough that adds a light, crispy texture to the pistachio layer, giving every bite that delicate crunch. I love this brand—it comes pre-shredded and chopped, making it super easy to work with.

• Butter – Just a little is all you need to toast the kataifi perfectly.

• Pistachio cream – Adds rich, nutty sweetness and gives the pie its signature flavor. I wasn’t a huge pistachio fan before, but now I’m obsessed! My top pick is Sicania Pistachio Cream or L’Oro Del Sud. But make sure you have enough for this recipe. (280 grams)

• Tahini – Brings subtle earthiness that balances the sweetness beautifully. The original Dubai Chocolate Bar uses tahini, and I love using this squeezable bottle for easy mixing.

• A pinch of salt – Enhances all the flavors and keeps the pie from being overly sweet. I use a fine sea salt.

• To make the Heavenly Ganache, you need heavy cream and good-quality chocolate chips.

How to Make The Best Dubai Chocolate Pie Recipe:

Make the crust: Crush Oreos and mix with melted butter. Press into a pie or tart pan and bake at 350°F for 8 minutes. Let cool.

Note: I went with a tart pan because it makes this pie look extra fancy, but don’t worry—a regular pie pan works perfectly too! Be sure your tart pan is 8 or 9 inches. 10 inches is too big.

Prepare the pistachio-kataifi layer: Toast the kataifi in a little butter over medium heat until golden and crispy, stirring often so it doesn’t burn. This takes about 10 minutes.

To a bowl- Add all the ingredients.

Mix with pistachio cream, tahini, and a pinch of salt. Spread over the cooled crust.

Make the ganache: Heat heavy cream until simmering, pour over chocolate chips, and whisk until smooth. Pour over the pistachio layer.

To make the beautiful pistachio swirl, fill a small squeeze bottle with pistachio cream. Pipe thin lines across the chocolate ganache, then drag a toothpick up and down through the lines to create a marbled, swirled effect. It’s easy to do and adds a stunning, professional-looking touch to your pie!

Chill- In the freezer for 30 minutes or the fridge for 1 hour. Then enjoy the best pie ever!!

WOW! Can we just take a moment? I brought this to Friendsgiving, and it was gone in no time—everyone raved about how stunning and delicious it was!

Just look at that slice! The layers are so dreamy, and that pistachio swirl on top makes it almost too pretty to eat…almost!

My friends and family can’t get enough of this pie, and I have a feeling you’re going to love it too! I’d love to hear what you think once you try it!

Enjoy!

You Might Also Like:

• Dubai Chocolate Brownies
• Dubai Chocolate Bar
• Dubai Chocolate Cookies with Ganache
• Brown Butter Chocolate Chip Cookie with Dubai Filling
• Chocolate Silk Pie

The Best Dubai Chocolate Pie Recipe

5 from 1 vote

Prep: 25 minutes mins

Cook: 10 minutes mins

Additional Time 1 hour hr

Total: 1 hour hr 35 minutes mins

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Indulge in this stunning Dubai chocolate pie, featuring an Oreo crust, a creamy, crunchy pistachio-kataifi layer, smooth ganache, and a gorgeous pistachio cream design on top.

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Ingredients

 

Oreo Crust

• ▢ 22 Oreos
• ▢ 5 Tablespoons Butter (melted)

Pistachio/Kataifi Filling

• ▢ 2 tablespoons Butter (30 g)
• ▢ 1 2/3 cups Kataifi (chopped and separated (~84 grams))
• ▢ 1 cup Pistachio Cream (280 g)
• ▢ 1 tablespoon + 1 teaspoon Tahini (20 g)
• ▢ 1/8 teaspoon salt

Chocolate Ganache

• ▢ 6 oz. Chocolate Chips
• ▢ 1/2 Cup Heavy Cream

Decorative Pistachio Lines

• ▢ ~2 Tablespoons Pistachio Cream

Instructions

 

• OREO CRUST
• Crush the Oreos into fine crumbs using a food processor or place them in a zip-top bag and crush with a rolling pin or the bottom of a glass.
• In a medium bowl, stir the crumbs together with melted butter until well combined. (If there are any big chunks of Oreos, break them down into crumbs.)
• Press the mixture evenly into the bottom and up the sides of a pie or tart pan. (8 or 9-inch one)
• Bake at 350°F for 8 minutes, then remove from the oven and let it cool completely before adding the filling.

PISTACHIO CREAM/KATAIFI LAYER

• While the crust is cooling, toast the Kataifi. Melt butter in a large skillet over medium heat, then add kataifi. Cook, stirring often, until golden brown and crispy (about 10 minutes). Set aside to cool.
• In a bowl, mix the pistachio cream, tahini, and salt until smooth. Stir in the toasted and cooled katafi.
• Spoon the mixture evenly over the crust to form a smooth layer.

CHOCOLATE GANACHE

• Place the 6 ounces of chocolate chips in a heatproof glass bowl. In a small saucepan, bring 1/2 cup of heavy whipping cream to a rolling simmer over medium-high heat. Pour the hot cream over the chocolate chips and let it sit for about 4 minutes. Then stir gently until the mixture is completely smooth and glossy.
• Pour the ganache over the pistachio/kataifi layer and either freeze for 30 minutes to chill and set, or cover and refrigerate for at least an hour, until you’re ready to serve. Store tightly covered in the refrigerator for up to 5 days.
• DECORATIVE PISTACHIO LINES
• Fill a squeeze bottle or piping bag with the pistachio cream. Drizzle thin lines across the pie (see picture in post), then use a toothpick to drag up and down through the lines, creating a beautiful swirl pattern.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Did you make this recipe? Leave a comment!