Chocolate Cream Pie
User Reviews
4.9
150 reviews
Excellent
Chocolate Cream Pie
Report
Chocolate Cream Pie features a crisp crust made from crushed whole Oreos mixed with melted butter, baked to a firm base. The filling combines cornflour, sugar, milk, cream, egg yolks, and both dark and milk chocolates for a custard-like texture that is thick, creamy, and richly chocolatey. Whipped cream with sugar and vanilla tops the pie, with optional grated chocolate adding decoration and more chocolate flavor.
Description
This pie begins with a crust created by processing whole Oreo biscuits with the filling intact into fine crumbs, which are then combined with melted unsalted butter. Pressed into a pie dish and baked briefly, the crust becomes firm and slightly crisp. The filling is a chocolate custard thickened with cornflour and sweetened with superfine sugar, made by whisking dry ingredients before incorporating milk, cream, and egg yolks. The custard cooks over heat until thickened, then bittersweet and milk chocolates are melted into the mix along with butter and vanilla extract for richness. After filling the cooled crust, the pie is chilled to set. Just before serving, sweetened vanilla whipped cream is added on top, with optional grated chocolate for garnish. The final dessert balances a deep chocolate flavor with a creamy texture and contrasting crisp crust.
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Ingredients
Crust:
- 25 Oreo biscuits , whole with filling in tact (244g / 8.5 oz) (Note 1)
- 60g / 4 tbsp butter melted, unsalted
Filling:
- 1/4 cup cornstarch or cornflour
- 2/3 cup caster sugar (superfine sugar)
- salt pinch
- 2 cups milk (whole or reduced fat, not zero fat)
- 1 cup cream (pouring or thickened/heavy), or sub with milk (Note 2)
- 4 egg from large eggs (Note 3 for leftover whites, yolk
- 2 tbsp / 30g butter cut into 1cm / 0.5" cubes, unsalted
- 1 tsp vanilla extract
- 150g/ 5 oz dark chocolate or bittersweet chocolate, finely chopped (Note 4, 70% cocoa
- 75g/ 3 oz milk chocolate , finely chopped (Note 4)
Whipped cream
- 1 1/2 cups heavy cream for whipping, thickened
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
Optional garnish
- chocolate , for grating (optional decoration)
Instructions
- Preheat oven to 180°C/350°F (160° fan-forced).
- Cut round paper - Cut a round piece of baking / parchment paper, the size of the pie dish (to prevent skin forming on custard). (Note 5)
Oreo cookie crust:
- Blitz - Break up Oreos roughly by hand and place in a food processor. Blitz into crumbs (~10 sec). Add butter, blitz to mix through. Mixture should resemble wet sand. (No food processor? Bash in ziplock bag with a rolling pin).
- Press - Pour into a 23cm / 9" pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.
- Bake for 10 minutes. Remove from oven - the crust will be slightly puffed. Press down gently using a rubber spatula (makes it even crustier!) then allow to cool on the counter before filling.
Filling (see video, it's helpful):
- Whisk dry, then wet - Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.
- Heat to thicken - Turn heat onto medium high. As the mixture warms up, whisk every now and then, but not constantly. As the liquid starts to get hot at around the 3 - 5 minute mark (you'll see steam), turn the stove down to medium low and start to whisk constantly. You will feel and see the mixture start to thicken. Got lumps? See Note 6!
- 45 second whisk - When you see slow, lazy bubbles (~6 minutes, you will need to pause whisking to see bubbles), whisk constantly for 45 seconds then take it off the stove.
- Chocolate and butter - Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.
Assembling / setting custard
- Pour hot filling into pie crust, filling it right to the top, smooth surface. Gently place round baking paper on surface. (Surplus custard? Note 7)
- Cool on the counter for 2 hours then refrigerate for 12+ hours to allow the custard to fully set.
- Whipped cream - Beat whipped cream ingredients in a bowl on high for 2 to 3 minutes until softly whipped.
- Topping - Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.
- Serving - Keep the pie in the pie tin. Cut and serve!
Notes
- Use two standard Oreo packets, totaling 25 biscuits with filling intact, to achieve the crust's flavor and texture. Alternative chocolate cookies may be used but yield a lighter crust color.
- Incorporating cream into the filling enriches its texture, but using only milk is acceptable with a slightly longer cooking time to thicken.
- Leftover egg whites can be repurposed in various recipes; avoid waste by planning ahead.
- Balance dark and milk chocolate in the filling to combine intense flavor with a lighter color contrast against the crust.
- Cutting a round piece of baking parchment the size of the pie dish prevents a skin from forming on the custard during setting.
- If the custard becomes lumpy during cooking, whisk vigorously off the heat or strain to smooth.
- Store the pie refrigerated and consume within three days to maintain crust texture and freshness.
- To stabilize whipped cream topping and prevent it from weeping, add mascarpone before whipping.
Nutrition Information
Show Details
Serving
173g
Calories
521cal
(26%)
Carbohydrates
44g
(15%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.3g
(15%)
Cholesterol
142mg
(47%)
Sodium
114mg
(5%)
Potassium
186mg
(4%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
1069IU
(21%)
Vitamin C
0.3mg
(0%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10- 12
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 173g | |
| Calories | 521cal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 114mg | 5% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
150 reviews
Excellent
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