Chocolate Cream Pie Recipe
In this recipe, the pie crust filled with a rich, smooth chocolate pudding or custard. The creamy chocolate filling is topped with a layer of whipped cream, making it light and luscious. It's often garnished with chocolate shavings or sprinkles for extra flavor.
Equipment
- 1 Pie Pan
- 1 Mixing Bowl
- 1 Saucepan
- 1 Electric mixer
Ingredients
- 1 And 1/2 Cups Crushed Chocolate Cookies ( I've Used Graham Crackers )
- 1/3 Cup Unsalted Butter Melted
- 2 Tbsp Granulated Sugar
For Chocolate Filling
- 1 Cup Granulated Sugar
- 1/3 Cup Cocoa Powder ( Unsweetened )
- 1/4 Cup Cornstarch
- 1/4 Tsp Salt
- 3 Cups Whole Milk
- 4 Large Egg Yolks ( Lightly Beaten )
- 2 Tbsp Unsalted Butter
- 1 Tsp Pure Vanilla Extract
- 6 oz Semisweet Or Bittersweet Chocolate ( Finely Chopped )
For Whipped Cream Topping
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1 Tsp Vanilla Extract
- 1 Cup Chocolate Shavings or Cocoa Powder
Instructions
Prepare the crust
- Take a large bowl, add crushed Oreo cookies, melted butter, and granulated sugar, then mix until the crumbs are well coated.
- ) Press the mixture evenly into the bottom and up sides of the 9-inch pie dish. You've got to use the back of a spoon or the bottom of the glass to make sure it's tightly packed. then Bake the crust at 350°F (175°C) for at least 8 to 10 minutes. And let it cool completely.
Make a creamy chocolate filling
- Take a saucepan, add the sugar, cocoa powder, cornstarch, and salt, then whisk together until well incorporated. Then slowly add the milk and stir it constantly; it prevents lumps in the filling.
- Cook over medium heat and continuously stir the mixture until it becomes thick and starts to boil. You've got to stir for at least 5-7 minutes.
- Remove from heat and slowly whisk about 1 cup of the hot mixture into the beaten egg yolks. Then Return the egg mixture to the saucepan and bring back to a gentle boil; stir constantly. Cook for 2 more minutes until it’s thick and glossy.
- Remove from heat and stir the butter, vanilla extract, and chopped chocolate until it becomes smooth and silky. Then pour the chocolate filling over the cookie crust and smooth the top with a spatula. And cover your chocolate cream pie directly with plastic wrap and refrigerate for at least 4 hours.
Make the whipped cream topping.
- Take an electric mixer and beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you want to add any other flavor, then feel free to make your customized cream. Pipe or spread the whipped cream over the top and garnish with chocolate shavings and chocolate curls, and now your chocolate cream pie is ready to serve!!
Notes
1) For extra flavor, you've got to add a pinch of espresso powder to the filling. It doesn’t make the pie taste like coffee, but it enhances the chocolate flavor in a way that’s out of this world.
2) Make sure to use high-quality chocolate bars. Good-quality chocolate plays a vital role in chocolate cream pie. I highly recommend you use semi-sweet or bittersweet chocolate.
3) Use the blind bake method to make your crust, whether it is traditional pie crust or Oreo cookie crust. Blind baking helps to hold the proper shape to the crust. It helps to prevent soggy crust.