Chocolate Cream Pie, my take on it, starts with a sweet Oreo cookie crust and is filled with a rich and creamy homemade chocolate pudding. Sweetened whipped cream and chocolate curls finish the pie beautifully!
Course Dessert, treat, Vegetarian
Cuisine American
Keyword Chocolate Cream Pie, chocolate cream pie recipe
OREOCRUST: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt 4 tbsp. butter and let it cool for 5 minutes to prevent a greasy crust. Crush whole cookies into fine crumbs using a blender or food processor, and measure out 1 and 3/4 cups. Mix crumbs and a pinch of salt with the melted butter until well combined.
FINISHCRUST: Transfer the crumb mixture to the prepared pan. Press the crumbs up the sides and into the bottom using your fingers, then compress firmly with a flat measuring cup. Bake for 9 minutes and let cool completely.
FILLING: Before starting the filling, chop the chocolate bars and set aside. Combine sugar, salt, and cornstarch in a pot off the heat and whisk together. Add egg yolks, then gradually whisk in milk and cream until smooth. Place the pot on a medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent cornstarch from sticking. Heat the mixture gradually.
FILLING,CONTINUED: When the mixture starts to thicken, whisk constantly. As soon as large bubbles form, reduce the heat slightly and whisk for one minute until it thickens into pudding. Remove from heat, continue whisking for another minute, then add butter, whisking until melted. Add chocolate, whisk until smooth, then stir in vanilla.
FINISHFILLING: Scrape the filling into the cooled crust, smoothing the top with a spatula. Cover the surface with plastic wrap to prevent skin formation. Refrigerate for at least 8 hours or until set.
WHIPPED CREAM: Pour heavy whipping cream, powdered sugar (start with 2 tablespoons and adjust for sweetness), and vanilla into a mixer bowl. Start on low speed, then increase to high until medium-to-stiff peaks form, about 2-4 minutes, being careful not to over-beat. Spread the cream over the pie and garnish with chocolate shavings using a vegetable peeler. For clean slices, warm a sharp knife under hot water, dry it, and slice. Repeat for each cut.
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Notes
Note 1: Chocolate baking bars are recommended over chocolate chips and baking morsels for smoother melting, as the latter contain stabilizers that prevent complete melting. Opt for high-quality melting bars like Baker’s, Lindt, or Ghirardelli for smooth puddings.