Indulge in the rich, creamy delight of this Chocolate Cream Pie! With a dreamy Oreo crust, velvety chocolate filling, and luscious whipped topping, it's sure to impress at any gathering.
Tips for Success
This part’s so satisfying: making the Oreo crust! Be sure to press it firmly to get that perfect base. And don’t rush the chilling time; it makes all the difference!
Favorite Parts
The combination of semi-sweet chocolate and the sweet whipped cream is simply heavenly. Trust me, you’ll love it!
Ingredients
- Oreo Pie Crust:
-
-
- Chocolate Pudding Filling:
-
-
-
-
-
-
-
- Whipped Topping:
-
-
-
Instructions
- Preparation:
-
Step 1- Preheat oven: Preheat oven to 350°F.
-
Step 2- Oreo Crust: 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.
-
Step 3- Chocolate Filling: 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.
-
Step 4- Temper Eggs: 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.
-
Step 5- Combine: 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).
-
Step 6- Add Ingredients: Add: Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
-
Step 7- Chill: 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.
-
Step 8- Whipped Topping: 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.
Nutrition
- Calories: 450, Fat: 30g, Carbs: 43g, Protein: 6g
Cooking techniques
Tempering eggs is a crucial technique here, helping to create a silky smooth filling without scrambling the eggs. Just remember to add the hot mixture slowly!
Variations or substitutions
Feel free to try different toppings like fruit or nuts, or swap the semi-sweet chocolate for dark chocolate for a richer flavor.
Storage tips
Store any leftovers in the refrigerator, covered, for up to 3 days. Just know that the crust might get a little softer over time.
Notes
For a gluten-free version, you can use gluten-free cookies for the crust!
