Chocolate Cream Pie
User Reviews
5
Chocolate Cream Pie
Description
The pie crust is created by pulsing Oreo cookies into crumbs then mixing with melted butter and pressing into a 9-inch pie dish before baking to achieve a crisp base. The chocolate pudding filling starts by gently heating sugar and milk, then tempering egg yolks with the hot liquid to avoid curdling. Cornstarch thickens the pudding as the mixture returns to a gentle boil. Butter, chopped semi-sweet chocolate, and vanilla extract are folded in to create a velvety, rich filling that sets while cooling.
Once the filling is cooled in the Oreo crust, the pie is topped with freshly whipped heavy cream sweetened and flavored lightly with vanilla. This layering balances the dense chocolate flavor with airy cream. The pie can be garnished with chocolate curls or crumbs for presentation. It combines baked cookie crust texture with creamy chocolate and fluffy topping for a classic dessert experience.
The pie can be prepared 1-2 days ahead and refrigerated covered. Freezing is possible but may affect texture negatively. Adjust crust quantities if using a deeper pan. The recipe notes alternatives for crust choice and topping decoration.
Ingredients
Oreo Pie Crust:*
- 24 Oreo cookie
- 5 Tablespoons butter
Chocolate pudding filling:
- 1/3 cup granulated sugar
- 2 1/2 cups milk whole
- 6 large egg yolk
- 2 Tablespoons cornstarch
- 6 Tablespoons butter chopped into pieces, salted
- 8 ounces semi-sweet chocolate chopped (I like Ghirardelli's, good quality
- 1 1/2 teaspoons vanilla extract
Whipped topping:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar , or granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Oreo Crust*: (Can be made 1-2 days in advance). Add whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
- Chocolate Filling: Add sugar and milk to a medium saucepan and whisk well to combine. Cook over medium heat, whisking frequently, until mixture is barely simmering.
- Temper Eggs: 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.
- Combine: slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Add: Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Chill: 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 or overnight, if desired.
- 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 powdered sugar and vanilla extract and continue mixing until soft peaks form, about 2-3 minutes. Spread whipped cream over pie and top with chocolate curls or shavings.
Notes
- The crust fits a standard 9-inch pie pan; increase Oreos and butter for a deep dish pan.
- Traditional or graham cracker pie crusts can substitute, but should be blind baked first.
- Chocolate curls, shaved chocolate, Oreo crumbs, or raspberries make attractive toppings.
- The pie can be made 1-2 days ahead and stored covered in the refrigerator.
- Freezing is possible but may alter texture; wrap pie tightly and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 100mg | 33% |
| Sodium | 160mg | 7% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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