Chocolate Cream Pie with an Oreo Crust
Chocolate Cream Pie with an Oreo Crust
Ingredients
For the Oreo Crust
- 1 package Oreo cookies, (14.3 ounces)
- 1/4 cup unsalted butter, melted
For the Chocolate Custard
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 teaspoon vanilla extract
For the Vanilla Bean Whipped Cream & Garnish
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1 ounce dark chocolate, for shaving
Instructions
- 1
For the Oreo Crust: Preheat oven to 350°F. Place the entire package of Oreo cookies into a food processor. Process until finely crushed into crumbs. Add the melted butter and pulse until well combined and the crumbs resemble wet sand.
⏱️ 5 min•🌡️ 350 - 2
Pour the crushed Oreo mixture into a 9-inch pie dish. Press the crumbs firmly and evenly into the bottom and up the sides of the pie dish to form a thick crust. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 350
- 3
For the Chocolate Custard: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the whole milk until smooth. In a separate small bowl, lightly whisk the egg yolks.
⏱️ 5 min
- 4
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Then, gradually whisk the tempered egg yolks back into the saucepan with the remaining milk mixture.
⏱️ 3 min
- 5
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Continue to cook and whisk for 1 minute after it boils to ensure the cornstarch is fully activated.
⏱️ 7 min
- 6
Remove the saucepan from the heat. Stir in the finely chopped dark chocolate until completely melted and smooth. Add the butter pieces and vanilla extract, stirring until the butter is fully incorporated and the custard is glossy.
⏱️ 5 min
- 7
Assembly & Chilling: Pour the warm chocolate custard into the cooled Oreo crust. Spread the custard evenly with a spatula to create a smooth top. Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
⏱️ 5 min
- 8
Refrigerate the pie for at least 4 hours, or preferably overnight, until the custard is completely set and thoroughly chilled.
⏱️ 240 min
- 9
For the Vanilla Bean Whipped Cream & Garnish: Once the pie is chilled, remove the plastic wrap. In a large bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla bean paste (or vanilla extract) on medium-high speed until stiff peaks form.
⏱️ 5 min
- 10
Generously spread the homemade vanilla bean whipped cream over the top of the pie. Using a vegetable peeler or grater, shave the dark chocolate over the whipped cream for garnish. Slice and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cream Pie with an Oreo Crust
For the Oreo Crust
- 1 package Oreo cookies, (14.3 ounces)
- 1/4 cup unsalted butter, melted
For the Chocolate Custard
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 4 large egg yolks
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 teaspoon vanilla extract
For the Vanilla Bean Whipped Cream & Garnish
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1 ounce dark chocolate, for shaving
Instructions
- 1
For the Oreo Crust: Preheat oven to 350°F. Place the entire package of Oreo cookies into a food processor. Process until finely crushed into crumbs. Add the melted butter and pulse until well combined and the crumbs resemble wet sand.
⏱️ 5 min•🌡️ 350 - 2
Pour the crushed Oreo mixture into a 9-inch pie dish. Press the crumbs firmly and evenly into the bottom and up the sides of the pie dish to form a thick crust. Bake for 8-10 minutes, then remove from oven and let cool completely on a wire rack.
⏱️ 15 min•🌡️ 350 - 3
For the Chocolate Custard: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in the whole milk until smooth. In a separate small bowl, lightly whisk the egg yolks.
⏱️ 5 min - 4
Slowly pour about 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs. Then, gradually whisk the tempered egg yolks back into the saucepan with the remaining milk mixture.
⏱️ 3 min - 5
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Continue to cook and whisk for 1 minute after it boils to ensure the cornstarch is fully activated.
⏱️ 7 min - 6
Remove the saucepan from the heat. Stir in the finely chopped dark chocolate until completely melted and smooth. Add the butter pieces and vanilla extract, stirring until the butter is fully incorporated and the custard is glossy.
⏱️ 5 min - 7
Assembly & Chilling: Pour the warm chocolate custard into the cooled Oreo crust. Spread the custard evenly with a spatula to create a smooth top. Place a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
⏱️ 5 min - 8
Refrigerate the pie for at least 4 hours, or preferably overnight, until the custard is completely set and thoroughly chilled.
⏱️ 240 min - 9
For the Vanilla Bean Whipped Cream & Garnish: Once the pie is chilled, remove the plastic wrap. In a large bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla bean paste (or vanilla extract) on medium-high speed until stiff peaks form.
⏱️ 5 min - 10
Generously spread the homemade vanilla bean whipped cream over the top of the pie. Using a vegetable peeler or grater, shave the dark chocolate over the whipped cream for garnish. Slice and serve immediately.
⏱️ 5 min