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- 1
Make the Oreo Crust
Preheat oven to 350°F. Pulse 25 Oreos in a food processor until fine crumbs form. Add 1/8 tsp kosher salt and 1/4 cup melted butter; pulse to combine. Press the mixture into the bottom and up the sides of a 9-inch pie pan, using a measuring cup to press it in firmly. Bake for 10 minutes, then let cool completely.
- 2
Beat the Egg Base
Add 1 whole egg and 4 egg yolks to a 3-quart saucepan (not on the stove yet). Add 10 tablespoons granulated sugar and beat with a hand mixer for 1 minute until fluffy and light yellow. Pour in 1 cup of whole milk and beat again until bubbly. Add 3 tbsp cocoa powder, 3 tbsp cornstarch, and 1/2 tsp kosher salt; beat on low until fully incorporated.
- 3
Heat Milk and Temper the Mixture
In a glass measuring cup, combine 2 cups whole milk and 6 tbsp heavy cream. Microwave for about 2 minutes until very hot and bubbling. With the hand mixer running on low, slowly pour the hot milk mixture into the egg mixture in the saucepan. Continue beating until frothy.
- 4
Cook the Pudding
Move the saucepan to the stove over medium heat. Whisk continuously, getting into the corners of the pan. Cook for 8–10 minutes, stirring every 30 seconds at first, then constantly near the end. The pudding is done when it thickens and the whisk leaves marks when dragged across the surface. Remove from heat immediately.
- 5
Add Chocolate and Finish
Immediately add 8 oz chopped semi-sweet chocolate, 3 tbsp butter, and 1 1/2 tsp vanilla to the hot pudding. Whisk until completely smooth. Then beat with the hand mixer for 1 minute — this step whips in air and gives the pudding its light, silky texture. Don't skip it!
- 6
Fill and Chill the Pie
Pour the hot pudding into the cooled Oreo crust right away — don't let it sit. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.
- 7
Make the Chocolate Curls
Melt 1/2 cup chocolate chips with 1 tsp shortening in the microwave, stirring every 30 seconds until smooth. Spread in a thin layer on a baking sheet with an offset spatula. Freeze 5 minutes until hardened, then let rest at room temperature for 1-2 minutes. Scrape with an upside-down spatula into curls. If chocolate is too cold it shatters; too warm, it droops. Keep curls frozen until serving.
- 8
Whip Cream and Serve
Chill your bowl and beaters in the fridge for a few minutes if you can. Beat 1 1/2 cups heavy cream on high speed. Add 1/3 cup powdered sugar, 1 tsp vanilla, and 1/8 tsp kosher salt. Beat until stiff peaks form and the cream is smooth — stop before it looks textured or grainy. Spread over the chilled pie, top with chocolate curls, and serve immediately.
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Chocolate Cream Pie
Created by: SugarAndButter
Ingredients
- 25 Oreo cookies
- 1/4 cup butter
- 1 egg
- 4 egg yolks
- 10 tbsp granulated sugar
- 3 cup whole milk
- 3 tbsp cocoa powder
- 3 tbsp cornstarch
- 3/4 tsp kosher salt
- 6 tbsp heavy cream
- 8 oz semi-sweet chocolate
- 3 tbsp butter
- 2 1/2 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1 tsp shortening
- 1 1/2 cup heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Make the Oreo CrustPreheat oven to 350°F. Pulse 25 Oreos in a food processor until fine crumbs form. Add 1/8 tsp kosher salt and 1/4 cup melted butter; pulse to combine. Press the mixture into the bottom and up the sides of a 9-inch pie pan, using a measuring cup to press it in firmly. Bake for 10 minutes, then let cool completely.
- Beat the Egg BaseAdd 1 whole egg and 4 egg yolks to a 3-quart saucepan (not on the stove yet). Add 10 tablespoons granulated sugar and beat with a hand mixer for 1 minute until fluffy and light yellow. Pour in 1 cup of whole milk and beat again until bubbly. Add 3 tbsp cocoa powder, 3 tbsp cornstarch, and 1/2 tsp kosher salt; beat on low until fully incorporated.
- Heat Milk and Temper the MixtureIn a glass measuring cup, combine 2 cups whole milk and 6 tbsp heavy cream. Microwave for about 2 minutes until very hot and bubbling. With the hand mixer running on low, slowly pour the hot milk mixture into the egg mixture in the saucepan. Continue beating until frothy.
- Cook the PuddingMove the saucepan to the stove over medium heat. Whisk continuously, getting into the corners of the pan. Cook for 8–10 minutes, stirring every 30 seconds at first, then constantly near the end. The pudding is done when it thickens and the whisk leaves marks when dragged across the surface. Remove from heat immediately.
- Add Chocolate and FinishImmediately add 8 oz chopped semi-sweet chocolate, 3 tbsp butter, and 1 1/2 tsp vanilla to the hot pudding. Whisk until completely smooth. Then beat with the hand mixer for 1 minute — this step whips in air and gives the pudding its light, silky texture. Don't skip it!
- Fill and Chill the PiePour the hot pudding into the cooled Oreo crust right away — don't let it sit. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight for best results.
- Make the Chocolate CurlsMelt 1/2 cup chocolate chips with 1 tsp shortening in the microwave, stirring every 30 seconds until smooth. Spread in a thin layer on a baking sheet with an offset spatula. Freeze 5 minutes until hardened, then let rest at room temperature for 1-2 minutes. Scrape with an upside-down spatula into curls. If chocolate is too cold it shatters; too warm, it droops. Keep curls frozen until serving.
- Whip Cream and ServeChill your bowl and beaters in the fridge for a few minutes if you can. Beat 1 1/2 cups heavy cream on high speed. Add 1/3 cup powdered sugar, 1 tsp vanilla, and 1/8 tsp kosher salt. Beat until stiff peaks form and the cream is smooth — stop before it looks textured or grainy. Spread over the chilled pie, top with chocolate curls, and serve immediately.