Description
This chocolate cream pie features a silky homemade chocolate custard nestled in a crunchy Oreo cookie crust and topped with real whipped cream. A rich and elegant dessert perfect for chocolate lovers.
Ingredients
- 30 Oreo cookies (or similar chocolate sandwich cookies)
- 6 tablespoons salted butter, melted
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon cocoa powder
- 2½ cups half-and-half
- 6 large egg yolks
- 4 tablespoons salted butter, in pieces
- 8 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
- 1 cup heavy cream, very cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- Optional: Crushed Oreo cookies for garnish
- Optional: Chocolate shavings for garnish
Instructions
- Place the Oreo cookies in a food processor and pulse until finely ground.
- Add the melted butter and pulse until the crumbs are evenly moistened.
- Press the crumb mixture into the bottom and up the sides of a springform or pie pan. Chill in the refrigerator while preparing the filling.
- In a saucepan, whisk together sugar, cornstarch, and cocoa powder.
- In a bowl, whisk together half-and-half and egg yolks. Gradually whisk into the saucepan with dry ingredients until smooth.
- Cook over medium-high heat, whisking constantly until the mixture bubbles. Reduce to medium and simmer for 1 more minute, stirring constantly.
- Remove from heat. Stir in butter, chopped chocolate, and vanilla extract until smooth.
- Pour the custard into the chilled crust. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 6 hours or overnight.
- In a cold bowl, whip heavy cream, powdered sugar, vanilla extract, and cornstarch until stiff peaks form.
- Once the pie has set, spread or pipe the whipped cream over the custard.
- Garnish with crushed Oreos or chocolate shavings if desired. Slice and serve chilled.
Notes
- Use a store-bought crust for convenience, but homemade adds better texture and flavor.
- Whipped cream is best added just before serving for freshness and volume.
- If custard is too runny, it may not have cooked long enough or wasn’t chilled sufficiently.
- For a gluten-free version, use gluten-free sandwich cookies for the crust.
- A mix of whole milk and heavy cream (1¼ cups each) can substitute for half-and-half.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilled, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
