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Chocolate Cream Pie

This delightful Chocolate Cream Pie features a creamy filling and crunchy Oreo crust, perfect for any occasion and easy to share with family and friends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the crust
  • 25 pieces 25 Oreos
  • 1/8 teaspoon kosher salt
  • 1/4 cup butter, melted
For the filling
  • 1 large egg
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 1 cup whole milk
  • 3 tablespoons cocoa powder
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 2 cups whole milk for heating
  • 6 tablespoons heavy cream for heating
  • 8 ounces semi-sweet chocolate, chopped
  • 3 tablespoons butter, chopped
  • 1 1/2 teaspoons vanilla
For topping
  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon shortening
  • 1 1/2 cups heavy cream
  • 1/3 cup powdered sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla

Method
 

Crust Preparation
  1. Crush the 25 Oreos in a bowl.
  2. Mix them with 1/8 teaspoon of salt and 1/4 cup of melted butter.
  3. Press this mixture into a 9-inch pie pan and bake at 350°F for 10 minutes.
  4. Let it cool.
Filling Preparation
  1. Beat 1 egg and 4 egg yolks with 1/2 cup plus 2 tablespoons of sugar until fluffy.
  2. Add 1 cup of milk and beat until it bubbles.
  3. Mix in cocoa powder, cornstarch, and 1/2 teaspoon of salt.
  4. In another bowl, heat 2 cups of milk and 6 tablespoons of cream until it’s hot.
  5. Gradually mix the hot milk into the egg mixture, then cook on medium heat while whisking constantly until it bubbles, about 8-10 minutes.
  6. Remove from heat and stir in chopped chocolate, 3 tablespoons of butter, and 1 1/2 teaspoons of vanilla until smooth.
  7. Pour the pudding into the cooled crust and cover with plastic wrap.
  8. Chill in the fridge for at least 4 hours.
Topping Preparation
  1. Melt 1/2 cup of chocolate chips and 1 teaspoon of shortening.
  2. Spread it thin on a baking sheet and freeze for 5 minutes.
  3. 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.
  4. Spread the whipped cream over the chilled pudding and garnish with chocolate curls.

Notes

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. Store any leftover pie in the refrigerator. It should stay good for about 3-4 days.