Chocolate Cream Pie (Printable Version)
A smooth chocolate-filled pie on an Oreo crust, crowned with fluffy whipped cream and fine chocolate shavings.
# What You'll Need:
01 -
2 teaspoons of vanilla extract.
02 -
1 giant chocolate bar for shavings.
03 -
1/2 teaspoon vanilla, just for the whipped cream.
04 -
4 tablespoons (40g) of cornstarch.
05 -
5 yolks from large eggs.
06 -
1 full cup (200g) of sugar.
07 -
5 tablespoons (71g) of melted butter.
08 -
25 classic Oreo cookies.
09 -
2 extra tablespoons of sugar for the whipped topping.
10 -
3 full cups (710ml) of milk.
11 -
1 1/2 cups (355ml) of heavy cream for topping.
12 -
1/4 teaspoon fine salt.
13 -
1 cup (170g) of chocolate chips, semi-sweet.
# Steps to Follow:
01 -
Break up Oreos until super fine using a food processor. Stir those crumbs with butter, press into a deep-dish pie plate (9 inches). Chill it in the fridge.
02 -
Melt the chocolate chips in hot milk using a saucepan over high flame. Keep stirring and don’t stop, it’ll only take a minute or two.
03 -
Whisk the egg yolks with sugar until the color lightens. Blend in cornstarch, vanilla, and a pinch of salt.
04 -
Carefully add the warm chocolate mixture to the egg blend while whisking constantly. Pour everything back into the saucepan after mixing.
05 -
Cook it on medium to high heat and keep whisking. It'll bubble up as it thickens. When it's ready, take it off the heat and smooth it out by whisking for a minute.
06 -
Pour the pudding into the pie shell. Cover with plastic film touching the surface directly. Let it cool, then stick it in the fridge for at least 4 hours.
07 -
Whip the heavy cream until it gets nice and thick. Mix in the sugar and vanilla, and whip until the peaks get firm. Spread it on top.
08 -
Shave the chocolate bar using a vegetable peeler, and scatter the curls over the pie's surface.
# Additional Notes:
01 -
It’s great if you make it the day before.
02 -
Let it set overnight for best results.
03 -
Save extra pudding if your pie dish is too shallow.