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–+ servings
Chocolate Cream Pie

Chocolate Cream Pie

This Chocolate Cream Pie is a magnificent yet surprisingly straightforward dessert that you can make days in advance.
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling / refrigeration 15 hours
Total Time 55 minutes
Course Dessert
Cuisine Western
Servings 12 slices
Calories 521 kcal

Equipment

  • Food Processor
  • Pie dish
  • large saucepan
  • whisk
  • Mixing Bowl

Ingredients
  

Crust

  • 25 biscuits Oreo whole with filling in tact
  • 60 g unsalted butter melted

Filling

  • 0.25 cups cornflour
  • 0.67 cups caster sugar superfine sugar
  • pinch salt
  • 2 cups milk whole or reduced fat, not zero fat
  • 1 cup cream pouring or thickened/heavy
  • 4 large egg yolks from large eggs
  • 2 tablespoon unsalted butter cut into 1cm cubes
  • 1 teaspoon vanilla extract
  • 150 g dark chocolate 70% cocoa or bittersweet, finely chopped
  • 75 g milk chocolate finely chopped

Whipped cream

  • 1.5 cups thickened cream for whipping
  • 2 tablespoon white sugar
  • 0.5 teaspoon vanilla extract

Optional garnish

  • Chocolate for grating

Instructions
 

Preparation

  • Preheat oven to 180°C/350°F (160° fan-forced).
  • Cut a round piece of baking / parchment paper, the size of the pie dish to prevent skin forming on custard.

Oreo cookie crust

  • Break up Oreos roughly by hand and place in a food processor. Blitz into crumbs (~10 sec). Add butter, blitz to mix through. Mixture should resemble wet sand.
  • Pour into a 23cm / 9" pie dish. Spread crumbs out and press firmly into the base and up the walls.
  • Bake for 10 minutes. Remove from oven and gently press down with a rubber spatula. Allow to cool.

Filling

  • Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.
  • Turn heat to medium high. Whisk occasionally until heated. When it's hot (3-5 mins), turn heat to medium low and whisk constantly.
  • When you see slow, lazy bubbles (~6 mins), whisk constantly for 45 seconds then take it off the stove.
  • Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.

Assembling / setting custard

  • Pour hot filling into pie crust, fill right to the top, smooth surface. Place round baking paper on surface.
  • Cool on the counter for 2 hours then refrigerate for 12+ hours to set.
  • Beat whipped cream ingredients in a bowl on high for 2-3 minutes until softly whipped.
  • Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.
  • Keep the pie in the pie tin. Cut and serve!

Notes

This pie will keep for around 3 days in the fridge. To prevent the cream from weeping, add 100g / ½ cup mascarpone into the cream.

Nutrition

Serving: 173gCalories: 521kcalCarbohydrates: 44gProtein: 6gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 142mgSodium: 114mgPotassium: 186mgFiber: 2gSugar: 32gVitamin A: 1069IUVitamin C: 0.3mgCalcium: 98mgIron: 3mg
Keyword Chocolate bavarian pie, chocolate cream pie, chocolate pudding pie
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