Chocolate Cream Pie
I have a husband that doesn’t like cake. So for his recent birthday he requested Chocolate Cream Pie. This presented a great opportunity to try something new!
This recipe comes from home chef/blogger, Lauren @ Tastes Better From Scratch. I reached out to her ahead of this post. It’s her recipe, but I’m happy to share my experience making it. If you love chocolate pie, this is a good one. Oh, and did I mention the Oreo crust?
This recipe uses the whole Oreo cookie in the crust. It leads to a creamier crust that stays together beautifully.
Use good baking chocolate. Ghirardelli is always an excellent choice.
Break those cookies up and pulse away in the processor. Remove to a bowl and add the butter. Mix all together. To get a nice even crust you will have to use your fingers to flatten.
Hand chop the chocolate into pieces so it will melt easier. Then process through the 3 steps of the cream. First the milk and sugar. Then add the egg and cornstarch mixture after tempering the eggs. Finally, turn off heat (or remove completely) and incorporate chocolate and vanilla. It should be creamy smooth. You’ll want to snag a taste at this point for sure!
Pull pie together.
In the cooled pie crust add the chocolate mixture. Look at all that yummy chocolate! Place in the refrigerator to cool.
I could stop and eat it right now but it needs to cool for several hours.
Now it’s time for the whipped cream
So simple and so delicious. Cream, sugar and really good vanilla. Make sure to get a really nice creamy stiffness to it so it spreads on the pie smoothly.
Ready to serve! I simply shaved some chocolate on it and fanned a strawberry. If you are more creative, add chocolate curls to the top as well.
He said it was the best dessert I had ever made!
Happy birthday to Steve!
Chocolate Cream Pie
Ingredients
- 24 Oreo Cookies (whole)
- 5 Tablespoons butter
- 1/3 cup sugar
- 2 1/2 cups whole milk
- 6 large egg yolks
- 2 Tablespoons cornstarch
- 6 Tablespoons salted butter (cut into pieces)
- 8 oz semi-sweet chocolate (Ghirardelli's is best)
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy cream
- 2 Tablespoons sugar
- 1 1/2 teaspoons vanilla extract (or more to taste)
Instructions
- Preheat oven to 350 degrees
- Place the whole Oreo cookies in a food processor. Pulse into fine crumbs. Pour the crumbs into a bowl and stir in the melted butter.
- Press the mixture into a 9in pie dish. Be sure that it's even across the bottom and up the sides. Place in the oven, and bake 10-12 minutes. Set aside and cool before adding chocolate cream.
- In a medium sauce pan, over medium, add sugar and milk. Whisk well to combine. Bring to a simmer, whisking frequently.
- In medium bowl, add egg yolks and cornstarch. Whisk until smooth.
- Once the sauce pan mixture is simmering, add a few spoonful's of the hot liquid to the yolks and whisk to temper the eggs. Next, slowly whisk the egg yolk mixture back into the saucepan. Once all incorporated, whisk constantly until the mixture begins to thicken. Bring it to a very gentle boil; where you will see big bubbles begin to break the surface.
- Remove the pan from the heat and whisk in the butter, chopped chocolate and vanilla extract. Stir until smooth.
- Pour the chocolate filling into the cooled crust. Smooth to an even layer. Place a piece of plastic wrap over the top and cool completely in the refrigerator. (4-6 hours or overnight)
- In a deep bowl add the cream. Mix with a hand mixer on high for 1-2 minutes. Add sugar and vanilla extract. Continue mixing until soft peaks form, 2-3 minutes more.
- Remove the cooled pie from the refrigerator and spread cream completely over the top. Shave a bit of chocolate over if desired. Enjoy!
