The Best Chocolate Pie
User Reviews
5
The Best Chocolate Pie
Description
This chocolate pie uses an Oreo crumb crust baked until set, providing a crunchy, cocoa-flavored base. The filling is a custard made by cooking sugar, cornstarch, coffee crystals, half and half, and egg yolks until thickened, then enriched with semi-sweet chocolate and butter for a silky, rich chocolate layer. Instant coffee adds flavor depth without a coffee taste.
The stabilized whipped cream topping includes gelatin and Kahlua liqueur (or vanilla extract) to hold its shape and add a complementary flavor note. The cream is chilled on top of the pie to form a smooth, fluffy layer that balances the dense chocolate custard beneath.
This pie can be made several days ahead and kept refrigerated. Using decaffeinated coffee crystals is an option for those avoiding caffeine. The notes suggest precise measurements for cookie crumbs and recommend Kahlua for ideal flavor, but vanilla extract works as well. Leftovers keep well when covered and chilled.
Ingredients
For the Crust:
- 2 cups Oreo cookies finely crushed crumbs, filling removed*
- ½ cup butter melted, salted
Chocolate Filling:
- ⅔ cups granulated sugar
- ¼ cup cornstarch
- 1 TB instant coffee granules
- 2 cups half and half
- 4 large egg lightly beaten, yolk
- 5 oz. chocolate chips semi-sweet
- 2 TB butter salted
Stabilized Whipped Cream:
- 2 tsp gelatin powder plain, Knox brand
- 2 TB water
- 2 cups heavy whipping cream very cold
- ¼ cups powdered sugar
- 2 TB Kahlua liqueur or vanilla extract
Instructions
Make Crust
- Preheat oven to 350F with rack on lower middle position. In a bowl, combine the crushed cookie crumbs with melted butter until mixture resembles damp sand. Press tightly into bottom and along the sides of a greased 9-inch pie plate. Bake for 10 minutes. Set aside to cool.
Make Filing
- In a heavy saucepan, combine sugar, cornstarch, and coffee crystals, whisking until smooth. Add half and half and beaten yolks to the saucepan. Whisk to combine. Bring the mixture to a boil over medium heat, whisking continuously. Whisk while boiling for 1 minute, or until filling is smooth and thick - this will happen quickly, so do not leave stovetop unattended. Remove from heat.
- Add the chocolate chips and 2 TB butter into the hot filling. Whisk to fully incorporate, until thick and smooth. Transfer filling into the prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.
Make Stabilized Whipped Cream
- Place the mixing bowl and beaters in freezer to chill. In a small bowl, combine plain gelatin powder with 2 TB water, letting the gelatin soak up the water completely. Microwave the gelatin for 10 seconds at a time, until it's a hot, thick liquid. Stir, cover, and set aside.
- In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, and Kahlua liqueur (or vanilla extract). Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks.If gelatin has coagulated, microwave it several seconds just until it's a lukewarm liquid. Slowly and steadily, drizzle gelatin into the heavy cream mixture, directly over the constantly beating whisks. Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it's fine.
- Spread or pipe the whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate. Cover and chill until ready to serve.
Notes
- Use 2 cups of crushed Oreo crumbs (filling removed) for the crust, approximately one 14-15 oz package.
- Instant coffee granules add a deep flavor without making the pie taste like coffee; decaffeinated options work too.
- Kahlua enhances the whipped cream topping; substitute with vanilla extract if preferred.
- The pie can be prepared days in advance and stored covered in the refrigerator.
- Leftover pie keeps well when chilled to maintain texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8makes one 9 inch pie
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 718kcal | 36% |
| Carbohydrates | 69g | 23% |
| Protein | 8g | 16% |
| Fat | 60g | 92% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 329mg | 14% |
| Potassium | 367mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 45g | 90% |
| Vitamin A | 1663IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 140mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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