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Chocolate Cream Pie

A delightful and indulgent dessert with a velvety chocolate filling in a crisp Oreo cookie crust, perfect for family gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 8 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 4 tablespoons unsalted butter (melted) for that rich flavor
  • 24 pieces Oreos (or chocolate sandwich cookies) provides a crispy crunch
  • 1/16 teaspoon salt to enhance flavors
For the Filling
  • 3/4 cup granulated sugar to sweeten
  • 1/2 teaspoon salt for balance
  • 1/4 cup cornstarch to thicken filling
  • 2 cups whole milk for creaminess
  • 4 large egg yolks adds richness
  • 1 cup heavy cream for luxurious topping
  • 2 tablespoons unsalted butter for extra flavor
  • 2 packets semi-sweet baking bars providing dense chocolate taste
  • 2 teaspoons vanilla extract for aromatic depth
For the Whipped Topping
  • 1 cup heavy cream to whip for topping
  • 4 tablespoons powdered sugar to sweeten the cream
  • 1/2 teaspoon vanilla extract for flavoring
  • 1 bar chocolate optional for garnishing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie pan.
  2. Melt 4 tablespoons of unsalted butter and let it cool for about 5 minutes.
  3. Crush the 24 Oreos into fine crumbs in a blender or food processor.
  4. Mix the Oreo crumbs, 1/16 teaspoon salt, and the cooled melted butter until fully combined.
  5. Transfer mixture to the pie pan, pressing it firmly into place, and bake for 9 minutes, then let cool completely.
Filling Preparation
  1. Chop the semi-sweet baking bars and set aside.
  2. In a pot off the heat, mix 3/4 cup sugar, 1/2 teaspoon salt, and 1/4 cup cornstarch.
  3. Add egg yolks, then slowly whisk in 2 cups of whole milk and 1 cup of heavy cream until smooth.
  4. Place on medium-low heat, whisking occasionally. Gradually heat the mixture.
  5. As it thickens, whisk constantly. When large bubbles form, reduce heat and whisk for an additional minute.
  6. Remove from heat, whisk in 2 tablespoons of butter and the chopped chocolate until smooth, then add 2 teaspoons of vanilla extract.
  7. Pour filling into the cooled Oreo crust, smoothing the top and covering with plastic wrap.
  8. Refrigerate for at least 8 hours or overnight until set.
Topping Preparation
  1. In a mixing bowl, combine 1 cup heavy cream, 4 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
  2. Mix on low speed, then increase to high until medium-to-stiff peaks form, about 2-4 minutes.
  3. Spread the whipped cream over the chilled pie and garnish with chocolate shavings if desired.
Serving
  1. Warm a sharp knife under hot water, dry it, and slice the pie for clean cuts.

Notes

Consider adding a pinch of espresso powder to enhance the filling or banana slices for a twist. Use chilled equipment for the best whipped cream texture.