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Chocolate Cream Pie Recipe

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4.4 from 62 reviews

  • Author: Ezabella
  • Total Time: 4 hours 50 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This easy Chocolate Cream Pie recipe features a rich and velvety chocolate pudding filling nestled in a crisp Oreo cookie crust, topped with fluffy homemade whipped cream and delicate chocolate curls. Perfectly balanced in texture and flavor, this dessert is a showstopper for any occasion and requires no complicated baking techniques beyond simple steps and stovetop pudding preparation.

Ingredients

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 (two 4 oz Ghirardelli bars recommended)
  • 3 tablespoons butter, chopped
  • 1 1/2 teaspoons vanilla extract

Chocolate Curls Decoration

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

Whipped Cream Topping

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

Instructions

  1. Crust Preparation: If choosing Oreo crust, combine 25 Oreos and 1/8 teaspoon kosher salt in a food processor and pulse until fine crumbs form. Add 1/4 cup melted butter and pulse again to combine. Press mixture firmly into a 9-inch pie pan, pushing crumbs up the sides to form a well-defined crust edge. Bake in a 350°F oven for 10 minutes, then allow to cool. Optionally, chill without baking for 30 minutes, though baking yields a crispier crust.
  2. Mix Eggs and Sugar: In a 3-quart saucepan (off heat), whisk together 1 large egg, 4 large egg yolks, and 1/2 cup plus 2 tablespoons granulated sugar using a hand mixer on medium speed for about 1 minute until fluffy and pale yellow.
  3. Add Milk: Beat in 1 cup whole milk on medium speed until the mixture is bubbly and homogenous.
  4. Add Dry Ingredients: Sift together 3 tablespoons cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon kosher salt, then add to the egg mixture. Beat on low speed gently to avoid powder clouding until fully incorporated and frothy.
  5. Heat Remaining Milk and Cream: Combine 2 cups whole milk and 6 tablespoons heavy cream in a microwave-safe container. Heat for about 2 minutes until hot and bubbling.
  6. Temper Egg Mixture: With the mixer on low, gradually pour the hot milk and cream mixture into the egg mixture to prevent curdling. Continue beating until frothy.
  7. Cook Pudding: Transfer the saucepan to medium heat on the stove. Stir continuously with a whisk, beginning with intermittent stirring and progressing to constant stirring as the mixture thickens. Cook approximately 8-10 minutes until the pudding bubbles and thickens, and the whisk leaves marks on the surface. Remove from heat immediately.
  8. Add Chocolate and Butter: Off heat, stir in 8 ounces chopped semi-sweet chocolate, 3 tablespoons chopped butter, and 1 1/2 teaspoons vanilla extract until smooth and glossy.
  9. Whip Pudding: Using a hand mixer, beat the pudding for 1 minute to incorporate air and lighten the texture.
  10. Fill Pie Crust: Pour the warm pudding evenly into the cooled Oreo crust. Smooth the surface, scrape any excess out carefully, and press plastic wrap directly on the pudding surface. Refrigerate for at least 4 hours or overnight to set.
  11. Make Chocolate Curls: Microwave 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening in 30-second increments until nearly melted. Stir to smooth, spread thinly on a large baking sheet, and freeze for 5 minutes. Let soften at room temperature for 1-2 minutes and scrape into curls using a flat metal tool. Store curls frozen until ready for decorating.
  12. Prepare Whipped Cream: Chill mixing bowl and beaters. Beat 1 1/2 cups heavy whipping cream on high speed, adding 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Beat 1-3 minutes until smooth and soft peaks form, being careful to avoid over-beating.
  13. Top Pie: Spread whipped cream over the chilled pudding, leaving a border so the chocolate filling is visible. Garnish with chocolate curls immediately and serve.
  14. Freezing Instructions: The pie freezes well without whipped cream topping. Seal tightly and freeze up to 2 months. Thaw thoroughly in the refrigerator before adding whipped cream and chocolate curls for serving.

Notes

  • Optional crust alternatives include homemade pastry or graham cracker crust. For pastry crust, blind bake per separate instructions; graham cracker crust tips provided below.
  • Press plastic wrap directly on pudding to prevent skin formation.
  • Use a flat whisk for best results when cooking pudding to reach the corners effectively.
  • Adjust whipping time for cream according to mixer power; avoid over whipping to maintain a smooth texture.
  • Chocolate curls require careful temperature control: too cold yields shards, too warm results in limp curls.
  • If the pudding overflows while filling, save the extra for a delicious snack.
  • This dessert is best when thoroughly chilled and can be assembled a day ahead.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/chocolate-cream-pie-recipe/