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Chocolate Cream Pie with Oreo Crust and Chocolate Curls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Mariam
  • Prep Time: 37 minutes
  • Cook Time: 10 minutes
  • Total Time: 47 minutes plus chilling time (recommended at least 4 hours or overnight)
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy Chocolate Cream Pie features a rich and creamy chocolate pudding nestled in a crisp Oreo crust, topped with fluffy homemade whipped cream and elegant chocolate curls. Perfect for chocolate lovers looking for an impressive but approachable dessert, its combination of smooth texture and deep cocoa flavor will satisfy any sweet tooth.

Ingredients

Scale

Crust

  • 25 Oreos
  • 1/8 teaspoon kosher salt
  • 1/4 cup butter, melted (half stick)

Chocolate Pudding Filling

  • 1 large egg
  • 4 large egg yolks
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1 cup whole milk
  • 3 tablespoons cocoa powder
  • 3 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 2 cups whole milk
  • 6 tablespoons heavy cream
  • 8 ounces high quality semi-sweet chocolate (such as two Ghirardelli 4 oz bars)
  • 3 tablespoons butter, chopped
  • 1 and 1/2 teaspoons vanilla extract

Chocolate Curls

  • 1/2 cup semi-sweet chocolate chips
  • 1 teaspoon shortening (or butter, coconut oil, vegetable oil)

Whipped Cream Topping

  • 1 and 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Crust Choice and Preparation: Decide if you want an Oreo, graham cracker, or regular pastry pie crust. For Oreo crust, proceed with the provided steps. For pastry or graham cracker crusts, refer to the notes or additional recipes.
  2. Make Oreo Crust: Pulse 25 Oreos and 1/8 teaspoon kosher salt in a food processor until finely ground. Add 1/4 cup melted butter and pulse again until combined. Alternatively, crush Oreos manually and mix with melted butter.
  3. Form Crust in Pan: Press Oreo mixture firmly into the bottom and up the sides of a 9-inch pie pan, using a glass or measuring cup to create rounded edges along the crust.
  4. Bake Crust: Bake the crust at 350°F (175°C) for 10 minutes. Remove and let cool completely. Optionally, chill crust for 30 minutes without baking for a softer crust.
  5. Prepare Egg Mixture: In a 3-quart saucepan (off the stove), combine 1 large egg, 4 egg yolks, and 1/2 cup plus 2 tablespoons granulated sugar. Beat with a hand mixer for 1 minute until fluffy and pale yellow.
  6. Add Milk to Eggs: Beat in 1 cup whole milk until bubbly.
  7. Add Dry Ingredients: Add 3 tablespoons cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon kosher salt to the egg mixture. Beat on low speed to combine smoothly without powder clouds.
  8. Heat Milk and Cream: In a separate container, microwave 2 cups whole milk and 6 tablespoons heavy cream until very hot and bubbling (about 2 minutes).
  9. Temper Eggs: Slowly pour hot milk mixture into egg mixture with mixer running on low, stirring continuously until frothy.
  10. Cook Pudding: Place saucepan on medium heat. Stir constantly with a whisk; once the mixture thickens and bubbles (approximately 8-10 minutes), and whisk marks stay on surface, remove from heat immediately.
  11. Add Chocolate and Flavoring: Add chopped 8 ounces semi-sweet chocolate, 3 tablespoons butter, and 1 and 1/2 teaspoons vanilla extract. Whisk until smooth and glossy.
  12. Beat Pudding: Using hand mixer, beat pudding for 1 minute to create a light, airy texture.
  13. Fill Pie: Pour pudding into the cooled Oreo crust, scraping bowl thoroughly to get all pudding in. Cover surface tightly with plastic wrap to prevent skin from forming. Refrigerate at least 4 hours or overnight.
  14. Make Chocolate Curls: Melt 1/2 cup semi-sweet chocolate chips with 1 teaspoon shortening in 30-second intervals until smooth. Spread thinly on a baking sheet, freeze 5 minutes until hardened, then let rest briefly. Scrape into curls with a metal spatula and store in freezer until serving.
  15. Make Whipped Cream: Chill mixing bowl and beaters. Beat 1 and 1/2 cups heavy cream with 1/3 cup powdered sugar, 1 teaspoon vanilla, and 1/8 teaspoon salt on high speed until soft peaks form, about 1-3 minutes. Do not overbeat.
  16. Top Pie: Spread whipped cream over chilled pudding, leaving a border so pudding is visible. Decorate with chocolate curls.
  17. Serve or Freeze: Serve immediately. Pie can be frozen before adding whipped cream for up to 2 months. Thaw overnight in fridge, then add whipped cream and curls before serving.

Notes

  • You can substitute the Oreo crust with a classic graham cracker crust or a traditional pastry crust (see linked posts for detailed methods).
  • For a graham cracker crust: mix 1 and 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter; press into pie pan and bake at 350°F for 10 minutes.
  • Be careful not to overcook pudding to avoid curdling or grainy texture; stir constantly near the end.
  • Press plastic wrap directly on the pudding surface to prevent a skin from forming during chilling.
  • Chocolate curls can be made ahead and stored frozen.
  • If you don’t have shortening for curls, butter or coconut oil can be used as a substitute.
  • Eggs should be very fresh since they are partly cooked in the pudding process.
  • Pie is best refrigerated overnight for flavor development before serving.

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Find it online: https://quickcookingmagic.com/chocolate-cream-pie-with-oreo-crust-and-chocolate-curls-recipe/