Chocolate Cream Pie

This Chocolate Cream Pie is so decadent and rich. With chocolate custard in the center and topped with whipped cream and chocolate shavings, this dessert is perfect for any occasion.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 16

Chill time 12

Total Time 12 31

Servings

Calories 845kcal

Author Dina

Equipment

1 9 inch pie plate

Ingredients

For the crust

24 Oreo cookies
4 Tbsp unsalted butter

For the chocolate center

1/2 cup granulated sugar
1/4 cup cornstarch
2 Tbsp Dutch-processed cocoa
1/8 tsp salt
3 cups whole milk
3 large egg yolks
1 cup semisweet chocolate chips
2 Tbsp unsalted butter
1 tsp vanilla extract

For the whipped cream topping

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoons vanilla extract

US Customary - Metric

Instructions

Start off by making the crust first. In a food processor, add 24 whole Oreo cookies. Pulse on high until the Oreos turn into fine crumbs. Then pour in 4 Tbsp of melted butter and pulse a few more times until the butter is well incorporated into the cookie crumbs. Tip: if you don't have a food processor, you can place the Oreos in a large ziplock bag and crush them with a rolling pin or meat mallet.
Now press the crumbs onto the bottom and sides of a 9-inch pie pan. Then preheat your oven to 350 degrees Fahrenheit and bake for 10 minutes. Then set aside to cool.
To make the chocolate cream center, bring a large saucepan over medium-high heat and add in 1/2 cup granulated sugar, 1/4 cup cornstarch, 2 Tbsp Dutch-processed cocoa, and 1/8 tsp salt. Give it a quick whisk and then pour in 3 cups of whole milk and 3 egg yolks. Whisk until the mixture begins to thicken. This may take a few minutes. Note: the cocoa is not pictured in the images above because I simply forgot to add it during that step. So don't mind that little mistake of mine. 😉
Once it’s thickened, whisk for another minute off the heat. Then add in 1 cup semisweet chocolate chips, 2 Tbsp unsalted butter, and 1 tsp vanilla extract. Whisk thoroughly to combine everything together.
Then pour the chocolate custard into the baked crust. Smooth it out and place a round-cut piece of parchment paper on top of the cream pie. This keep it from forming a crust. Now refrigerate for about 12 hours or overnight.
In the meantime, make the whipped cream topping by beating 1 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoons vanilla extract in a bowl over high speed. Tip: to keep you kitchen mess-free, place the bowl of whipped cream ingredients under a clean moist napkin on the bottom of your sink so that all the splatters stay contained. Once it’s all whipped up, evenly spread it on top of the chocolate cream pie and enjoy!

Notes

Crush the cookies by hand- If you don't have a food processor, put the cookies into a freezer ziplock bag and crush them with a rolling pin or other hard tool until fine.
Cover the pie while it chills- Smooth the chocolate center out and place a round-cut piece of parchment paper on top of the cream pie. This keep it from forming a crust.
Chill for at least 12 hours- This is important for thickening the chocolate custard so that it is not runny and gels together.
Keep your kitchen mess-free- Place the bowl of whipped cream ingredients under a clean moist napkin on the bottom of your sink so that all the splatters stay contained.

Nutrition