Chocolate cream pie ~ rich chocolate pastry cream topped with whipped cream in an Oreo cookie crust.
Course Dessert
Cuisine American
Keyword chocolate cream pie, oreo pie crust
Prep Time 20minutes
Cook Time 20minutes
Chill time 3hours
Total Time 3hours40minutes
Servings 10srevings
Calories 552kcal
Author Kelly ~ the hungry bluebird
Ingredients
16regular Oreo cookies with filling, broken into pieces
2tablespoonsunsalted butter, melted and cooled
2½cupshalf & half
Pinchsalt
⅓cupsugar
2tablespoonscornstarch
6largeegg yolks, chalazae removed, room temp
6tablespoonscold unsalted butter, cut into 6 pieces
6ouncesbittersweet chocolate, finely chopped
1ounceunsweetened chocolate, finely chopped
1teaspoonvanilla extract
For Whipped Cream:
1½cupscold heavy cream
1½tablespoonssugar
½teaspoonvanilla
Instructions
Make the crust: Preheat oven to 350 degrees. In a food processor, process cookies with 15 pulses and then let machine run for about 15 seconds straight until crumbs are uniformly fine. Put crumbs in a bowl and drizzle with butter. Use fingers to combine well.
Pour crumbs into 9-inch Pyrex pie plate. Press crumbs evenly over bottom and up the sides. Cover with a piece of plastic wrap and use a spoon or measuring cup to help press evenly. Keep covered and refrigerate for 20 minutes. Bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack and make pastry cream.
Bring half & half, salt and 3 tablespoons sugar to a simmer in a medium saucepan, stirring occasionally with a wooden spoon. Stir together remaining sugar and cornstarch and sprinkle over yolks. Whisk until mixture is glossy and sugar has begun to dissolve, about 1 minute. Whisk yolks thoroughly until slightly thickened. Temper the egg yolks by drizzling ½ cup of simmering half & half over the yolks, whisking constantly. Then whisk the yolk mixture into the simmering half & half, return to simmer, whisking constantly until thick and bubbly and glossy. It takes just a few minutes.
Remove from heat and whisk in the cold butter until incorporated. Add the two chocolates and whisk until melted, scraping the bottom and sides with a spatula to mix it all with no streaks. Stir in vanilla and then pour into baked crust. Press plastic wrap on the surface and refrigerate until cold and firm, about 3 hours.
Just before serving, make the whipped cream. Use chilled beaters and a chilled bowl. Beat cream, sugar and vanilla until soft peaks form. Takes a couple of minutes. Spread whipped cream over top of chilled pie and serve.