Why make this recipe
Chocolate Cream Pie is a delightful dessert that brings joy to any occasion. With its creamy filling and crunchy Oreo crust, this pie is a favorite for many chocolate lovers. It’s easy to make and perfect for sharing with family and friends. This recipe is not only delicious but also a fun way to spend time in the kitchen.
How to make Chocolate Cream Pie
Ingredients
- 25 Oreos
- 1/8 teaspoon kosher salt
- 1/4 cup butter, melted
- 1 large egg
- 4 large egg yolks
- 1/2 cup + 2 tablespoons granulated sugar
- 1 cup whole milk
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 cups whole milk
- 6 tablespoons heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 3 tablespoons butter, chopped
- 1 and 1/2 teaspoons vanilla
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon shortening
- 1 and 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla
Directions
- For the crust, crush the 25 Oreos in a bowl. Mix them with 1/8 teaspoon of salt and 1/4 cup of melted butter. Press this mixture into a 9-inch pie pan and bake at 350°F for 10 minutes. Let it cool.
- For the filling, beat 1 egg and 4 egg yolks with 1/2 cup plus 2 tablespoons of sugar until fluffy. Add 1 cup of milk and beat until it bubbles.
- Mix in cocoa powder, cornstarch, and 1/2 teaspoon of salt. In another bowl, heat 2 cups of milk and 6 tablespoons of cream until it’s hot.
- Gradually mix the hot milk into the egg mixture, then cook on medium heat while whisking constantly until it bubbles, about 8-10 minutes.
- Remove from heat and stir in chopped chocolate, 3 tablespoons of butter, and 1 and 1/2 teaspoons of vanilla until smooth.
- Pour the pudding into the cooled crust and cover with plastic wrap. Chill in the fridge for at least 4 hours.
- For chocolate curls, melt 1/2 cup of chocolate chips and 1 teaspoon of shortening. Spread it thin on a baking sheet and freeze for 5 minutes.
- For the whipped cream, beat 1 and 1/2 cups of heavy cream with 1/3 cup of powdered sugar, 1 teaspoon of vanilla, and 1/8 teaspoon of salt until smooth.
- Spread the whipped cream over the chilled pudding and garnish with chocolate curls. Serve immediately.
How to serve Chocolate Cream Pie
Serve the pie chilled, sliced into wedges. It pairs well with a cup of coffee or a scoop of vanilla ice cream. Enjoy it at parties, family gatherings, or as a sweet treat after dinner.
How to store Chocolate Cream Pie
Store any leftover pie in the refrigerator. Cover it with plastic wrap or foil to keep it fresh. It should stay good for about 3-4 days.
Tips to make Chocolate Cream Pie
- Make sure to let the crust cool completely before adding the filling to prevent it from becoming soggy.
- For a richer flavor, use high-quality chocolate.
- If you like a sweeter pie, you can add more sugar to the whipped cream.
Variation
For a variation, try adding peanut butter to the filling for a chocolate peanut butter pie. Simply mix in 1/2 cup of creamy peanut butter when you combine the chocolate and butter.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can use any cookies you like, such as graham crackers or chocolate chip cookies.
How long can I keep the pie in the fridge?
The pie can be stored in the refrigerator for about 3-4 days.
Can I freeze Chocolate Cream Pie?
While it’s best fresh, you can freeze the pie. Just make sure to wrap it well in plastic wrap. Thaw in the fridge before serving.
Chocolate Cream Pie
Ingredients
Method
- Crush the 25 Oreos in a bowl.
- Mix them with 1/8 teaspoon of salt and 1/4 cup of melted butter.
- Press this mixture into a 9-inch pie pan and bake at 350°F for 10 minutes.
- Let it cool.
- Beat 1 egg and 4 egg yolks with 1/2 cup plus 2 tablespoons of sugar until fluffy.
- Add 1 cup of milk and beat until it bubbles.
- Mix in cocoa powder, cornstarch, and 1/2 teaspoon of salt.
- In another bowl, heat 2 cups of milk and 6 tablespoons of cream until it’s hot.
- Gradually mix the hot milk into the egg mixture, then cook on medium heat while whisking constantly until it bubbles, about 8-10 minutes.
- Remove from heat and stir in chopped chocolate, 3 tablespoons of butter, and 1 1/2 teaspoons of vanilla until smooth.
- Pour the pudding into the cooled crust and cover with plastic wrap.
- Chill in the fridge for at least 4 hours.
- Melt 1/2 cup of chocolate chips and 1 teaspoon of shortening.
- Spread it thin on a baking sheet and freeze for 5 minutes.
- Beat 1 1/2 cups of heavy cream with 1/3 cup of powdered sugar, 1 teaspoon of vanilla, and 1/8 teaspoon of salt until smooth.
- Spread the whipped cream over the chilled pudding and garnish with chocolate curls.