Why You’ll Love This Recipe
This Chocolate Cream Pie with Oreo Crust is a showstopper dessert that combines a rich, velvety chocolate custard filling with a buttery, chocolatey Oreo crust. Topped with light and fluffy stabilized whipped cream and adorned with beautiful chocolate shavings, this dessert is a dream for chocolate lovers. It’s perfect for special occasions, but it’s also easy enough to make ahead for stress-free entertaining. With its silky smooth texture and the delightful crunch of the Oreo crust, it’s sure to be a hit at any gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Oreo crust:
- 24 Oreo cookies (with filling)
- 5 tablespoons salted butter, melted
For the chocolate custard filling:
- 6 tablespoons salted butter, chopped into pieces
- 6 ounces semi-sweet chocolate (preferably Ghirardelli)
- 2 ounces unsweetened chocolate (preferably Ghirardelli)
- 6 large egg yolks, at room temperature
- 2 tablespoons cornstarch
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 2 1/2 cups half-and-half
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
For the stabilized whipped cream:
- 1 teaspoon unflavored gelatin
- 1 1/2 tablespoons water
- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For garnish (optional):
- Chocolate shavings or curls
- Fresh raspberries or other berries
- Ice cream or whipped cream
Instructions
1. Prepare the Oreo crust:
- Preheat the oven to 350°F (175°C).
- Add the Oreos (with filling) to a food processor and pulse until finely ground. If you don’t have a food processor, you can crush them in a plastic bag with a rolling pin.
- Add the melted butter to the crumbs and pulse to combine.
- Pour the mixture into a 9-inch pie plate and press it evenly into the bottom and up the sides. Use the back of a measuring cup or glass to press it firmly.
- Bake at 350°F for 10 minutes. Remove from the oven and allow it to cool completely before filling.
2. Make the chocolate custard filling:
- In a medium saucepan, add the half-and-half and sugar. Bring it to a simmer over medium-high heat, stirring occasionally.
- Meanwhile, in a large bowl, whisk together the egg yolks, cornstarch, cinnamon (if using), and salt. Once the milk mixture begins to simmer, slowly ladle about 1/2 cup of the hot liquid into the egg yolk mixture to temper the eggs. Whisk constantly to prevent the eggs from scrambling. Continue this process until you’ve added about 2 cups of the hot liquid.
- Gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Bring it back to a simmer and cook, whisking, until it thickens and bubbles gently for about 1 minute.
- Remove from heat and immediately whisk in the vanilla extract and chopped butter until melted.
- Add the chopped semi-sweet and unsweetened chocolate, a little at a time, whisking until the chocolate is completely melted and the mixture is smooth.
- Pour the filling into the cooled Oreo crust and smooth the top. Press a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, but overnight is best for the custard to fully set.
3. Make the stabilized whipped cream:
- In a microwave-safe bowl, sprinkle the unflavored gelatin over the water. Let it sit for 5 minutes to bloom.
- Microwave the gelatin mixture for 20 seconds, then stir until dissolved.
- In a large mixing bowl, add the cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric hand mixer on medium speed until soft peaks form.
- With the mixer on low speed, slowly pour in the gelatin mixture. Increase the speed to medium-high and continue beating until stiff peaks form, about 1-2 minutes.
4. Assemble the pie:
- Once the custard has fully set, spread the stabilized whipped cream evenly over the top of the pie.
- Garnish with chocolate shavings or curls. For a festive touch, you can add fresh berries like raspberries or a scoop of vanilla ice cream.
5. Serve and store:
- To serve, slice the pie with a hot knife (dip the knife in hot water and wipe it off between cuts for clean slices).
- Store the pie in the refrigerator, covered, for up to 3 days. Serve chilled or at room temperature.
Servings and Timing
- Servings: 12
- Prep time: 6 hours (including chilling time)
- Cook time: 20 minutes
- Total time: 6 hours 20 minutes (including chilling time)
Variations
- Different chocolates: Try experimenting with milk chocolate or dark chocolate for a different flavor profile. Be sure to maintain the balance of semi-sweet and unsweetened chocolate for the right custard consistency.
- Fruit additions: Top with fresh berries like raspberries, strawberries, or blueberries to add a tart contrast to the sweet, creamy pie.
- Nut crust: For a variation on the crust, try adding ground nuts like almonds or hazelnuts to the Oreo mixture for added flavor and texture.
Storage/Reheating
- Storage: Store the pie covered in the refrigerator for up to 3 days. The pie can be served chilled or at room temperature, depending on your preference.
- Freezing: It is not recommended to freeze this pie due to the texture of the custard and whipped cream.
FAQs
Can I make this pie ahead of time?
Yes! This pie is perfect for making ahead. It can be assembled and stored in the refrigerator for up to 3 days before serving.
Can I use a store-bought crust?
Yes, a store-bought Oreo crust will work in place of the homemade crust. Just make sure to follow the instructions on the package for baking times.
Can I use a different kind of whipped cream?
If you don’t want to use stabilized whipped cream, you can use regular whipped cream, but keep in mind it may deflate over time, especially if the pie is stored for a few days.
Can I use different chocolate for the custard?
Yes, feel free to experiment with different types of chocolate, but make sure to use high-quality chocolate for the smoothest and richest custard.
How do I prevent the custard from curdling?
To prevent curdling, always temper the eggs slowly with hot liquid and whisk constantly when combining the egg yolks with the hot mixture.
Conclusion
This Chocolate Cream Pie with Oreo Crust is a decadent and visually stunning dessert that’s guaranteed to impress. With its rich chocolate custard filling, silky whipped cream topping, and irresistible Oreo crust, it’s the perfect indulgence for any chocolate lover. Whether for a holiday, birthday, or just a special treat, this pie is sure to be a crowd-pleaser, and it’s easy enough to make ahead for stress-free entertaining!
Chocolate Cream Pie with Oreo Crust
- Prep Time: 6 hours (including chilling time)
- Cook Time: 20 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate Cream Pie with Oreo Crust features a rich chocolate custard filling, a buttery Oreo crust, and a fluffy stabilized whipped cream topping. It’s a decadent dessert that’s perfect for any occasion, easy to make ahead, and sure to impress chocolate lovers.
Ingredients
24 Oreo cookies (with filling)
5 tablespoons salted butter, melted
6 tablespoons salted butter, chopped into pieces
6 ounces semi-sweet chocolate (preferably Ghirardelli)
2 ounces unsweetened chocolate (preferably Ghirardelli)
6 large egg yolks, at room temperature
2 tablespoons cornstarch
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
2 1/2 cups half-and-half
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 teaspoon unflavored gelatin
1 1/2 tablespoons water
1 cup cold heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Chocolate shavings or curls (optional)
Fresh raspberries or other berries (optional)
Ice cream or whipped cream (optional)
Instructions
- Prepare the Oreo crust: Preheat the oven to 350°F (175°C). Pulse Oreos in a food processor until finely ground. Mix with melted butter and press into a 9-inch pie plate. Bake for 10 minutes and let cool.
- Make the chocolate custard: In a saucepan, simmer half-and-half and sugar. In a bowl, whisk egg yolks, cornstarch, cinnamon, and salt. Temper the eggs with the hot liquid, then cook until thickened. Remove from heat and whisk in butter, vanilla, and melted chocolate.
- Assemble the pie: Pour the custard into the cooled Oreo crust and cover with plastic wrap. Refrigerate for at least 3 hours, preferably overnight.
- Make stabilized whipped cream: Bloom gelatin in water, microwave until dissolved, then whip with cold cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the topping: Spread whipped cream over the set custard, then garnish with chocolate shavings and fresh berries if desired.
- Serve and store: Serve the pie chilled or at room temperature. Store covered in the refrigerator for up to 3 days.
Notes
Substitute the Oreo crust with a store-bought version if desired.
Try different types of chocolate for the custard to customize the flavor.
For a nuttier flavor, consider adding ground nuts like almonds to the Oreo crust.
For a lighter whipped cream, use regular whipped cream, but keep in mind it may deflate over time.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
