Chocolate Cream Pie Recipe _ Brown Eyed Baker

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Chocolate Cream PieAugust 21, 2012 62 comments

Chocolate Cream Pie Recipe | Brown Eyed Baker http://www.browneyedbaker.com/2012/08/21/chocolate-cream-pie-recipe/

1 of 21 22/06/2013 07:46 p.m.

This summer, one of the things that was on my unofficial baking bucket list (which I maintained in myhead and never formally put to paper), was to make more pies. Ive made my fair share in the past, but Ireally wanted to focus on some of the old-fashioned pies that tend to be neglected nowadays. We makefancy things like strawberry cream cheese crumble tarts, Take 5 candy bar pies, frozen chocolate-peanutbutter pies and chocolate bourbon walnuts pies. This summer, I wanted to go back to classic and simpleto graham cracker crusts and whipped cream toppings. I made a key lime pie, a coconut cream pie, acherry pie and now, finally, a chocolate cream pie. Cool, creamy and filled to the brim with rich chocolateflavor. As summer winds down, its the perfect way to give the warm days a proper send-off, and maybeeven make the back-to-school transition a little easier.


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The pie is constructed of an Oreo cookie crust thats filled with a chocolate pastry cream and topped withfreshly whipped cream and chocolate shavings. I saw a lot of different types of recipes for chocolatecream pie some that had a traditional pastry crust, some with an Oreo crumb crust some with a classicpastry cream filling and some that used gelatin as a stabilizer some with a whipped cream topping andothers with a meringue. In the end, I decided more chocolate is always better and went with the Oreocookie crust over a pastry crust. Homemade pastry cream makes me weak in the knees, so it was nocontest when it came to the filling. Finally, Ill choose whipped cream over meringue any day of the weekso that decision was easy as well.

The result is a wonderfully creamy, smooth-as-silk pie loaded with chocolate in every bite. Dont besurprised if you end up standing over the counter, eating it from the pie plate with a fork. (ahem) Dont


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say I didnt warn you!

Two years ago: Toasted Almond and Candied Cherry Ice CreamFive years ago: Miniature Italian Meatloaves

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Chocolate Cream Pie

Yield: 8 to 10 servings

Prep Time: 5 hours

Cook Time: 10 minutes

Total Time: 5 hours

Ingredients:

For the Crust:24 Oreo cookies, crushed into crumbs3 tablespoons butter, melted and cooled

For the Chocolate Cream Filling:


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2 cups half-and-halfPinch salt1/3 cup granulated sugar, divided2 tablespoons cornstarch6 egg yolks, at room temperature6 tablespoons unsalted butter, cold and cut into 6 pieces6 ounces semisweet or bittersweet chocolate, finely chopped1 ounce unsweetened chocolate, finely chopped1 teaspoon vanilla extract

For the Whipped Cream Topping:1 cups heavy cream4 teaspoons granulated sugar teaspoon vanilla extract

Directions:

1. Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and themelted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened.Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up thesides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10minutes, until the crust is fragrant and set. Cook on a wire rack while the filling is prepared.

2. Make the Chocolate Cream Filling: Bring the half-and-half, salt and 3 tablespoons of thesugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally with awooden spoon to dissolve the sugar. Stir together the remaining sugar and cornstarch in asmall bowl. Whisk the yolks thoroughly in a medium bowl for about 30 seconds, until slightlythickened. Add the cornstarch mixture and whisk until the mixture is glossy and the sugar hasbegun to dissolve, about 1 minute. When the half-and-half reaches a full simmer, drizzleabout cup hot half-and-half over the yolks, whisking constantly to temper; then whisk theegg yolk mixture into the simmering half-and-half. Return to a simmer, whisking constantly,until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15seconds longer.

3. Off the heat, whisk in the butter until incorporated; add the chopped chocolate and whiskuntil melted, scraping the bottom of the pan with a rubber spatula to fully incorporate. Stir inthe vanilla, then immediately pour the filling through a fine-mesh sieve set over a bowl. Usinga spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrapdirectly on the surface of the filling and refrigerate the pie until the filling is cold and firm, atleast 4 hours or overnight.

4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in thechilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla. Continue tobeat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling andgarnish with shaved chocolate, if desired. Serve immediately.

(Recipe adapted from Baking Illustrated)

posted in Pies and Tarts 62 comments

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62 Responses to Chocolate Cream Pie

1

Averie @ Averie Cooks on August 21, 2012 at 12:16 am

Smooth as silk and being tempted to just eat it out of the pie-pan yes, I can totally see that! Andthat Oreo crust and whipped topping over meringue yes! Delish!

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Laura on August 21, 2012 at 12:18 am

This looks amazing!! Dumb question do you take the stuffing out of the oreos before making thecrust? Laura

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Lori Hoch Stiefel on August 21st, 2012 at 10:32 am

You dont need to take the stuffing out of the oreos, or at least I never do! I just toss them inwhole in my food processor and it comes out super yum:)

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Georgina on August 21st, 2012 at 11:21 am

I was wondering the same thing

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Michelle on August 31st, 2012 at 8:17 pm

You definitely dont need to take the cream out of the Oreos. Just crush them up as-is.

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Ashley @ Wishes and Dishes on August 21, 2012 at 12:23 am

Wow does this look good! Love chocolate cream pie.even better with the oreo crust!

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Katrina @ Warm Vanilla Sugar on August 21, 2012 at 6:26 am

I want this for lunch! Mmmmm.

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Jennifer @ Peanut Butter and Peppers on August 21, 2012 at 6:41 am

Holy Heavens! Oreo crust, whip cream and chocolate, no need to say more! This looks sodelicious!! What a wonderful pie!

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Erin on August 21, 2012 at 7:50 am

Looks delicious! I went to a camp this summer and they served chocolate cream pie for lots ofmeals. Now I suppose I need to make one at home.

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Lucia on August 21, 2012 at 8:32 am

Wow, this looks so good, it looks delicious, I have to try it

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Jen @ Savory Simple on August 21, 2012 at 8:55 am

Heaven in a pie!

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Sara on August 21, 2012 at 9:05 am

This looks soooo delicious!!

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leslie on August 21, 2012 at 9:10 am

Nothing like a good ol fashion pie!

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Ali @ Gimme Some Oven on August 21, 2012 at 9:12 am

Mmmm.my kind of pie. Looks delish!

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Sues on August 21, 2012 at 10:39 am

Yumm this looks incredible. And definitely smooth as silk! I love the Oreo crust!

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ally on August 21, 2012 at 11:07 am

what a luscious, melt-in-your-mouth pie! divine!xohttp://allykayler.blogspot.ca/

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Karolien on August 21, 2012 at 11:13 am

I have a question you say 2 1/2 half and half cups, what do you mean buy this, can you explain it alittle so i can try my best to make one ^-^

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Lisa from the 'Burgh on August 21st, 2012 at 12:48 pm

Hi Half-and-Half is a half cream/half milk dairy product. Hope this helps!

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Thanks Lisa! If you cant find half-and-half where you live, you can substitute halfwhole milk and half heavy cream.

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Jessica@AKitchenAddiction on August 21, 2012 at 11:23 am

This pie is simply amazing!

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Erin @ Dinners, Dishes and Desserts on August 21, 2012 at 11:36 am

What a great pie, one of my favorites. Any really, anything with an Oreo crust cant go wrong!

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Anna @ Crunchy Creamy Sweet on August 21, 2012 at 11:50 am

Silky chocolate pies are my fav! This one looks so tempting!

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Jen of My Tiny Oven on August 21, 2012 at 12:05 pm

TO DIE FOR!!!

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Bellenza Bistro on August 21, 2012 at 12:13 pm

I love pies to begin withbut this one looks absolutely scrumptious!

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Christina @ Sweet Peas Kitchen on August 21, 2012 at 12:30 pm

OH manthis pie is calling my name!! You cant go wrong with an Oreo crust! Delicious!

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RavieNomNoms on August 21, 2012 at 2:32 pm

I am totally OK with your decision to make more pies, so yummy!

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Julie on August 21, 2012 at 3:28 pm

This looks amazing!! I have yet to feature a chocolate pie on my site, this one may be the one!Thanks for sharing!

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Riley on August 21, 2012 at 5:55 pm

This looks too good! Chocolate crust and chocolate filling, yum!

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Pennie D on August 21, 2012 at 7:40 pm

Ohhhh, so good. Cant wait to make this one.

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Kristen on August 22, 2012 at 12:44 am

Yum yum yum

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maddie on August 22, 2012 at 11:52 am

looks very good

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11 of 21 22/06/2013 07:46 p.m.

Tracy on August 22, 2012 at 10:18 pm

This pie looks like it could just melt in your mouth! Yum!!

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Patricia on August 25, 2012 at 3:29 pm

Well now, this has surely got the salivary glands working overtime off to market to get someOreos. Oh, and, maybe ought to get some Andes Mints for that delicious sounding Andes Mint IceCream while there.You and your CCC have a safe, healthy and well fed vacation and we will catch you in a month.

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Thank you, Patricia!

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Joe W. on August 27, 2012 at 11:29 am

Wow, that looks delicious! I would like some right now if anyone is sharing.

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Heather F on August 27, 2012 at 5:13 pm

I made this pie last night! Everyone LOVED IT! It was so good and turned out perfectly. Yourreceipe was easy to follow & true to the pictures. Thank you.

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Hi Heather, So glad you liked it! Thanks for sharing your feedback!

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Tom on August 28, 2012 at 11:40 am

Have you ever tried melting some semi-sweet chocolate and pour it on wax paper in a smallcontainer or cookie sheet to make a thin chocolate bar. Then freeze it for a few minutes until hardremove and drop the chocolate bar on the counter breaking it up in bite size pieces and insertingthem inside the chocolate pie before putting on the final topping for a little extra chocolate surprise.

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Oooh I havent tried, but it sounds great!

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Lina on August 28, 2012 at 9:11 pm

This looks amazing! Your photographs make all your food seem so delicious.

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Lindsay on August 29, 2012 at 10:54 pm

Looking at this pie just makes me feel relaxed and excited for fall! I cant think of anything moreperfect for a send away of Summer than a sweet, creamy, and delicious chocolate pie! YUMMY!Thanks for the recipe, I cant wait to test it out this weekend

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Teri on September 15, 2012 at 7:58 pm

I made this tonight and, wow, was it delicious! My only problem was the crust didnt seem to holdtogether well ~ alot of the crumbs got left behind in the pie plate. I crushed them in a plastic bagwith a rolling pin and Im wondering of my crumbs were too big ~ I may have been better off usingthe food processor to make them finer. Or, perhaps I should use more butter next time ~ anysuggestions?

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13 of 21 22/06/2013 07:46 p.m.

Michelle on September 25th, 2012 at 3:42 pm

Hi Teri, I try to use the food processor whenever possible to make crumbs. Ive done theplastic bag and rolling pin in a pinch, but I always find that my crumbs are too big andchunky. The food processor really gets them to a fine consistency, which is perfect for crusts.

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joe on November 15, 2012 at 12:56 pm

can cheese cloth be used as fine mesh sieve. and is the strained filling the stuff in the bowl or on thecloth. Thank you

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Michelle on November 15th, 2012 at 6:16 pm

Hi Joe, I have never used cheesecloth in place of a sieve, and while I know it can be usefulwhen draining liquid from solid masses, Im not sure how easily it would be to pass a pastrycream through it. You could try, but it might be difficult. The strained filling is whats in thebowl.

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Alma on November 17, 2012 at 6:28 pm

My son in college is coming home for Thanksgiving and asked if I could make a homemadechocolate cream pie. I think this recipe I found online sounds really good. I am trying to cook aheadbecause my Wed. is packed with stuff to do already. Will this pie taste good Thanksgiving Day if Imake it Tuesday night? I can make whipping cream Thanksgiving morning.

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Michelle on November 20th, 2012 at 11:50 am

Hi Alma, Yes, you could definitely do that and I dont think there would be a problem. Youmight want to bake the pie shell, then store the chocolate cream in a bowl with plastic wrappressed against it, then fill and top the pie on Thanksgiving so the crust doesnt get soggy.

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Alma on November 20th, 2012 at 2:26 pm

Will do. Thanks for sharing this recipe.

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Courtney on November 20, 2012 at 3:14 pm

This looks delicious and I am planning on making it the night before thanksgiving I read thecomment on what to do when making it the night before but I also wanted to know if I could makethe whipped topping a couple hours before and then just put the pie in the fridge until dessert time?

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Michelle on November 20th, 2012 at 5:33 pm

Yes, you could definitely do that!

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Mandy on November 21, 2012 at 8:52 am

Why do you need to strain the filling? Is there much waste? I dont have a sieve and am tempted toskip this step Thoughts?

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Michelle on November 21st, 2012 at 4:28 pm

Hi Mandy, Straining it ensures that its silky smooth and that no partially pieces of egg make itinto your chocolate cream. There is no waste at all, save for a few cooked pieces that cling tothe sides of the pan. If you can get a sieve easily and quickly, Id spring for one I use mine aton. But if not, I dont think youll run your cream without. Id just be sure to whisk reallywell to get it as smooth as possible.

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Paula Todora on November 21, 2012 at 10:24 pm

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15 of 21 22/06/2013 07:46 p.m.

Okay, your pie looked so good, it has joined my piefest for Thanksgiving! Heres a photo of thefilling (made a graham cracker crust since I had no chocolate wafers and wanted to avoid thepre-Thanksgiving shoppers. I cant wait to make the topping tomorrow-the remaining filling in thepan was sooooo good-thanks for the recipe-Im posting on fb but also posting your link and photolinking back to your site. http://www.facebook.com/pj.todora

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Kathy McDonald on November 26, 2012 at 11:32 am

This was one of three pies I made for Thanksgiving and everyone said it was the one pie I shouldntbother with. But, my 7 yr old granddaughter LOVES chocolate, so it made the list. I did change upthe way I made the filling, whisking together the dry ing, then whisk in egg yolks, then cream andcook, stirring over medium heat. Turned out perfectly! And, was the hit of the deserts!! The crustdid fall apart a bit, even though I processed the cookies in the food processor, but no one reallyminded. Ive made a few chocolate cream pies in my day, but this one is a true keeper. Silky,creamy and just the right amount of sweetness to not overpower the lovely chocolate. Thanks somuch for the recipe. We loved it!!

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avanti on December 15, 2012 at 11:37 am

This recipe was brilliant! I tried it on for my friend birthday cake and it turns out just perfect. thankso much (Y)

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Nabila on December 19, 2012 at 6:06 pm

Im making this to take to a friends but it says to serve immediately after adding the whip cream.What will happen if I add the whip cream and not serve it immediately?

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Michelle on December 19th, 2012 at 9:05 pm

Hi Nabila, The whipped cream could get start to get soft/runny if left at room temperature. Iwould definitely serve it the same day you assemble it, and if you wont serve it immediatelyafter putting the whipped cream on, I would definitely cover and refrigerate it.

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Stephanie on December 30, 2012 at 5:36 pm

Hi! Thanks so much for this recipe. I just made it for a family gathering and it was enjoyed. I endedup not having any chocolate on hand so I had to sub about 1/2 cup cocoa and 1/2 cup extra of sugarto make it chocolate, but it worked and was nice and creamy, thick and chocolatey just like I washoping it would be!

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Paula on January 1, 2013 at 12:29 pm

I made this for a New Years Eve party and everyone loved it! I dont even like chocolate, but thewhipped cream helped cut the chocolate taste just enough and even I liked it! This recipe is adefinite keeper!

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Barbara Schechter on February 9, 2013 at 5:11 pm

This looks delicious- we have an Oreo cookie pie, but instead of an oreo crust we use a buttercookie crust and crush the oreos into the top. Still, definitely need to try making this recipe tocompare!

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Mary on April 13, 2013 at 11:12 am

I just made this and my pastry cream got super thick super fast. So thick in fact I couldnt press itthrough the sieve. Any idea what may have caused that? I am still hopeful that it will be fantasticfor my husbands birthday tonight! (and last time I made a chocolate cream pie from a differentrecipe it didnt set right. So at least that isnt an issue!)

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Michelle on April 13th, 2013 at 12:56 pm

Hi Mary, The heat may have been a little high, thats all I can think of, unless youinadvertently used more cornstarch than called for.

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Chocolate Cream Pie Recipe _ Brown Eyed Baker