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–+ servings
Chocolate Cream Pie

Chocolate Cream Pie

Devashish
This dreamy Chocolate Cream Pie delivers pure indulgence in every silky-smooth slice. With just 20 minutes of hands-on time and 6 hours of chilling, you'll create a showstopping dessert that's both elegant and comforting.
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Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Dessert
Servings 12
Calories 479 kcal

Equipment

  • food processor
  • 9-inch pie dish
  • Medium saucepan
  • Mixing bowl

Ingredients
  

For the Oreo crust:

  • 24 Oreo cookies
  • 5 Tablespoons butter

For the chocolate pudding filling:

  • 1/3 cup granulated sugar
  • 2 1/2 cups whole milk
  • 6 large egg yolks
  • 2 Tablespoons cornstarch
  • 6 Tablespoons salted butter chopped into pieces
  • 8 ounces semi-sweet chocolate chopped (Ghirardelli's recommended)
  • 1 1/2 teaspoons vanilla extract

For the 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.
  • Add the 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.
  • To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
  • 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.
  • Then 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).
  • Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
  • 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.
  • 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 the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
  • Spread whipped cream over pie and top with chocolate curls or shavings.

Nutrition

Calories: 479kcalCarbohydrates: 39gProtein: 6gFat: 33gSaturated Fat: 18gCholesterol: 158mgSodium: 237mgPotassium: 250mgFiber: 2gSugar: 27gVitamin A: 835IUVitamin C: 0.1mgCalcium: 102mgIron: 3.5mg
Keyword chocolate custard, graham cracker crust, pudding, whipped cream
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