Chocolate Pie Recipe (with Oreo Crust)
User Reviews
5
Chocolate Pie Recipe (with Oreo Crust)
Description
The Chocolate Pie Recipe with Oreo Crust combines a buttery, crumbly Oreo base with a luscious chocolate filling made by tempering egg yolks into heated cream and sugar, then cooking gently over a double boiler until thickened. The addition of vanilla extract enhances the deep chocolate flavor from the semi-sweet chips, resulting in a smooth custard that firms as it cools. Chilling the pie allows it to fully set, creating clean slices with a creamy mouthfeel. The crunchy crust contrasts nicely with the velvety filling. Garnishes like whipped cream and chocolate shavings add an appealing texture and extra chocolate notes.
Preparation involves mixing Oreo crumbs with melted butter and pressing them into a pie plate as the base. The filling is carefully heated and thickened in a double boiler to prevent scrambling the eggs, then poured into the crust and chilled for several hours or overnight. For serving, slice into 8 portions and top with desired garnishes to complement the rich chocolate custard.
Notes emphasize the importance of properly scalding the cream and tempering the egg yolks to achieve the right texture without curdling. Cooking the mixture long enough to thicken is essential for setting; if undercooked, the filling may not firm but will remain tasty. Using room temperature eggs and following the chilling times yield the best results.
Ingredients
for the crust-
- 2 cups oreo cookie crumbs
- 6 tablespoons butter melted
for the filling-
- 5 large egg room temperature, yolk
- 1 ½ cups heavy cream
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 10 ounces semi sweet chocolate chips
- Whipped Cream for garnish, if desired
- ⅛ chocolate shavings, for garnish (optional
Instructions
- Mix Oreo crumbs and melted butter together until moist.
- Press Oreo crumbs into a 9-inch pie plate. Refrigerate while making the filling.
- Separate eggs. Lightly stir yolks and set aside.
- Heat cream in a double boiler over simmering water until scalded*, whisking occasionally.
- Whisk in sugar and salt until dissolved, about 2 minutes.
- Stream some of the hot cream into yolks to temper**.
- Stir tempered egg yolks into a double boiler with remaining cream. Cook over the double boiler, whisking occasionally until it starts to thicken and coat spoon, about 8 minutes.**
- Remove from heat and stir in vanilla and chocolate chips.
- Pour into prepared pie shell and leave on the counter to cool to room temperature.
- Cover with plastic wrap directly on filling and refrigerate 4-6 hours to overnight until plastic wrap comes off clean and pie is completely set and chilled.
- Cut into 8 pie shaped slices and serve with whipped cream and chocolate shavings on top of whipped cream, if desired.
Notes
- Scald the cream until small bubbles appear around the edges at about 180°F to prepare for tempering eggs.
- Temper egg yolks by slowly adding hot cream to them to prevent scrambling in the double boiler.
- Cook the cream and egg yolk mixture long enough for it to thicken and coat the spoon to ensure the filling will set properly.
- Refrigerate the pie for 4-6 hours or overnight until fully chilled and set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Calories | 674kcal | 34% |
| Carbohydrates | 53g | 18% |
| Protein | 7g | 14% |
| Fat | 49g | 75% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 190mg | 63% |
| Sodium | 280mg | 12% |
| Potassium | 355mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 35g | 70% |
| Vitamin A | 1090IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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