Chocolate Cream Pie
Chocolate Cream Pie
Ingredients
Oreo crust
- 24 Oreo cookies
- 5 Tablespoons butter
Chocolate Pudding Filling
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 6 large egg yolks
- 2 Tablespoons cornstarch
- 6 Tablespoons salted butter, chopped into pieces
- 8 ounces good quality semi-sweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
Whipped Topping
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
Instructions
Crust
- Preheat oven to 350°F.
- Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
- Press the mixture evenly and firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes. Set aside to cool
Chocolate Pudding Filling
- To a medium saucepan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
- Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gentle boil (big bubbles begin to break the surface).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours.
Whipped Topping
- Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
- Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
- Spread whipped cream over pie and top with chocolate curls or shavings.