Chocolate Cream Pie
This Chocolate Cream Pie has a sweet Oreo crust filled with rich homemade chocolate pudding, topped with whipped cream and chocolate curls!
Servings: 12 servings
Cost: $8.42
Equipment
- Pie pan 9-inch
Ingredients
Oreo Crust
- 4 tablespoons unsalted butter melted
- 24 Oreos or chocolate sandwich cookie
- 1/16 teaspoon salt
Chocolate Filling
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 (4-ounce) packets semi-sweet baking bars see note 1
- 2 teaspoons vanilla extract
Topping
- 1 cup heavy cream
- 4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 chocolate bar optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt 4 tablespoons butter and let cool for 5 minutes. Crush cookies into fine crumbs using a blender or food processor; measure 1-3/4 cups. Mix crumbs, salt, and melted butter until combined.
- Transfer crumb mixture to the prepared pan. Press crumbs into the sides and bottom of the pan with your fingers, then compress with a flat measuring cup. Bake for 9 minutes and let cool completely.
- Chop the chocolate bars and set aside. Off heat, combine sugar, salt, and cornstarch in a pot and whisk together. Add egg yolks, then slowly whisk in milk and cream until smooth. Place pot on medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent sticking. Heat gradually.
- When mixture starts to thicken, whisk constantly. Once large bubbles form, reduce heat slightly and whisk for one minute until it thickens into pudding. Remove from heat, whisk for another minute, then add butter and whisk until melted. Add chocolate and whisk until smooth, then stir in vanilla.
- Scrape filling into cooled crust and smooth top with a spatula. Cover with plastic wrap to prevent skin formation. Refrigerate for at least 8 hours or until set.
- Pour heavy whipping cream, powdered sugar, and vanilla into a mixing bowl. Start with 2 tablespoons of powdered sugar and increase to sweetness preference. Use a hand mixer to begin mixing on low speed, then increase to high until medium-to-stiff peaks form, which should take about 2–4 minutes. Be careful not to over-beat. Spread the whipped cream over the pie and garnish with chocolate shavings using a vegetable peeler. For clean slices, warm a sharp knife under hot water, dry it, and slice the pie. Repeat this for each cut.
Video
Notes
Note 1: Use chocolate baking bars instead of chocolate chips or morsels, as they melt smoother. Chips and morsels contain stabilizers that prevent complete melting. Choose high-quality bars like Baker’s, Lindt, or Ghirardelli for smooth puddings.
Storage: This pie can be refrigerated in an airtight container for 2-4 days, but it won't freeze well due to the high dairy content.
You can freeze Chocolate Cream Pie. For best results, freeze it before adding whipped cream topping.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 39.9g | Protein: 5.1g | Fat: 21.6g | Cholesterol: 100.4mg | Sodium: 193mg | Fiber: 1.8g | Sugar: 31.8g