Our Signature Chocolate Cream Pie Recipe
A Decadent Treat Perfected for Chocolate Lovers
Chocolate Cream Pie
Indulge in the ultimate homemade chocolate cream pie with a rich Oreo crust, velvety chocolate pastry cream filling, and topped with fresh, fluffy whipped cream. This classic dessert is perfect for any occasion and will satisfy every chocolate lover's cravings. Easy to make and irresistibly delicious, our chocolate cream pie recipe is a must-try for your next baking adventure.
Ingredients
Crust
- 24 Oreo Cookies Approximately 2 sleeves. Keep the filling and crush to fine crumbs
- 4 tbsp Unsalted Butter
Chocolate Filling
- 2 1/2 cups Half and Half
- 1/8 tsp Salt
- 1/3 cup Granulated Sugar
- 2 tbsp Corn Starch
- 6 Egg Yolks Bring to room temperature.
- 7 oz Semisweet chocolate Finely chopped or grated
- 1 tsp Vanilla Extract
Whipped Topping
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
- 3/4 tsp Vanilla Extract
Instructions
Bake the Crust
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) for the perfect baking temperature.Prepare the Crust Mixture: In a medium bowl, combine Oreo cookie crumbs and melted butter. Mix thoroughly with a fork until the crumbs are evenly moistened.Form the Crust: Transfer the moistened crumbs into a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides to form a sturdy crust.Chill the Crust: Place the pie plate in the refrigerator for about 30 minutes to set the crust properly.Bake the Crust: After chilling, bake the crust in the preheated oven for 10 minutes until it's fragrant and set.Cool the Crust: Allow the crust to cool on a wire rack while you prepare the delicious chocolate pastry cream filling.Follow these detailed steps to create a perfectly baked Oreo crust for your homemade chocolate cream pie. This step-by-step guide ensures your crust is always set, fragrant, and ready to be filled with luscious chocolate pastry cream. Perfect for chocolate cream pie lovers, these tips help make your dessert stand out every time.
Create The Chocolate Cream Filling
- Heat the Half-and-Half: In a medium saucepan, bring half-and-half, salt, and 3 tablespoons of sugar to a simmer over medium-high heat. Stir occasionally with a wooden spoon to ensure the sugar dissolves completely.Mix Sugar and Cornstarch: In a small bowl, combine the remaining sugar and cornstarch, mixing thoroughly.Whisk the Egg Yolks: In a medium bowl, whisk the egg yolks for about 30 seconds until slightly thickened.Combine Yolks and Cornstarch Mixture: Add the sugar and cornstarch mixture to the egg yolks. Whisk until the mixture becomes glossy and the sugar begins to dissolve, about 1 minute.Temper the Yolks: Once the half-and-half reaches a full simmer, drizzle about ½ cup of the hot half-and-half into the yolk mixture while whisking constantly to temper the yolks.Incorporate Yolk Mixture: Whisk the tempered yolk mixture back into the simmering half-and-half.Cook Until Thickened: Continue whisking constantly until the mixture returns to a simmer and thickens, about 15 seconds longer, when 3 or 4 bubbles burst on the surface.Incorporate the Butter: Remove the saucepan from heat and whisk in the butter, one piece at a time, until fully incorporated.Melt the Chocolate: Add the chopped chocolate to the mixture and whisk until melted. Use a rubber spatula to scrape the bottom of the pan and ensure all chocolate is incorporated.Add the Vanilla: Stir in the vanilla extract.Strain the Filling: Pour the filling through a fine-mesh sieve set over a bowl immediately. Use a spatula to scrape the strained filling into the baked and cooled pie crust, spreading it into an even layer.Cover and Chill: Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie until the filling is cold and firm, about 3 hours.rs.
Prepare the Whipped Topping
- Beat the Cream Mixture: When ready to serve, combine cream, sugar, and vanilla in a mixing bowl. Beat on medium speed until the cream becomes frothy and begins to thicken, about 2-3 minutes.Increase the Speed: Increase the mixer speed to medium-high and continue beating for another 30 seconds to 1 minute. The cream should become billowy, and distinct trails should be left by the whisk.Check the Consistency: To check if the whipped cream is ready, remove the whisk from the mixer and turn it upside down. The whipped cream should remain upright and not droop off.Spread or Pipe the Cream: Spread or pipe the whipped cream over the chilled chocolate cream pie filling.Store Leftovers: If you have any leftovers, cover them and store in the refrigerator for up to 2 days.