chocolate cream pie

This amazing Chocolate Cream Pie has an easy homemade&nbsp;chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls

Chocolate Cream Pie

Oreo cookies

Tablespoons butter

sugar

milk

cornstarch

chocolate

vanilla extract

heavy whipping cream

Tablespoons sugar

Preheat oven to 350°F.

Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. 

Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.

For the crust: (Can be made 1-2 days in advance)

To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.&nbsp;

Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.&nbsp;

Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface). 

Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.

Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired. 

For the chocolate pudding filling:

Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.&nbsp;

Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.&nbsp;

Spread whipped cream over pie and top with chocolate curls or shavings.

For the topping:

https://content.jwplatform.com/videos/mFuULTsK.mp4

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls.

This Chocolate Cream Pie is the ultimate in rich, creamy, chocolate lusciousness. The Chocolate Cream filling is what happens when you combine really good pastry cream with a ridiculous amount of bittersweet chocolate. And the toasted almond crust is nutty, buttery, and super crispy, delivering a delicious contrast to the ultra-creamy chocolate cream and whipped cream topping.

Extra Rich and Creamy Chocolate Cream Pie

Toasted Almond Pie Crust, chilled

gelatin

water

large egg yolks (*See note below for what to do with the whites)

tsp table salt (3/4 tsp kosher salt)

tsp almond extract (optional, but super delicious)

confectioners sugar (powdered sugar)

Finely chop the chocolate and place it in...

Finely chop the chocolate and place it in a medium size bowl. Set aside.

Add the gelatin to a small bowl and...

Add the gelatin to a small bowl and add the 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on your counter when you whisk in the hot milk.)

Set a 1 or 2 cup heat proof...

Set a 1 or 2 cup heat proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour 2 cups of the hot milk into...

Pour 2 cups of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Cook, stirring constantly, until the custard is thick...

Cook, stirring constantly, until the custard is thick and begins to boil. As soon as thickens to the consistency of pudding and barely begins to boil, remove from the heat and whisk for about 20 seconds longer.

Pour the pastry cream over the chopped chocolate....

Pour the pastry cream over the chopped chocolate. Do not stir.

Break the gelatin into small pieces and drop...

Break the gelatin into small pieces and drop them onto the hot pastry cream. Let stand for about 20 seconds to let the gelatin melt, then stir until the gelatin and the chocolate are completely incorporated, about 20 seconds. Stir in the vanilla and almond extracts.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Follow the instructions in the recipe for Toasted...

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Let the crust cool completely before filling.

Using an electric mixer with the whisk attachment,...

Using an electric mixer with the whisk attachment, beat 3/4 cup of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Remove the cooled chocolate pastry cream from the...

Remove the cooled chocolate pastry cream from the refrigerator and add to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Scoop the chocolate cream filling into the cooled...

Scoop the chocolate cream filling into the cooled pie crust, smoothing it out into an even layer.

Using an electric mixer with the whisk attachment, whip the remaining 1 1/2 cups of heavy cream with 2 tsp vanilla extract and the powdered sugar until stiff peaks form. Spread the whipped cream over the chocolate cream filling.

Refrigerate the pie until ready to serve.

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You&#x27;ll love the flaky pie crust, topped with smooth and silky chocolate!

French Silk Pie

box refrigerated pie crust,

oz chocolate

unsalted butter

tsp pure vanilla extract

eggs (pasteurized)

milk chocolate chips

Prepare pie crust according to package directions (for...

Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool.

In a small microwave bowl, melt baking chocolate...

In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool.

In a large bowl, beat butter with sugar...

In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract.

Add eggs, one at a time, beating for...

Add eggs, one at a time, beating for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer), pour this into your prepared pie crust shell!

For the garnish, beat the heavy cream for...

For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Refrigerate pie for at least two hours (or overnight).

For the chocolate curls (or pieces), melt chocolate...

For the chocolate curls (or pieces), melt chocolate chips in microwave dish for one minute. Stir until smooth, heating by additional 15 second increments until fully melted. Spread over a large piece of parchment paper, until very VERY thin. Roll parchment paper up into a tube shape (like a paper towel tube). Refrigerate until ready to add the garnish, at least 30 minutes. Unroll parchment paper and the pieces will break off into shards. Place on top of pie when ready to serve. ENJOY!

https://mediavine-res.cloudinary.com/video/upload/jle2onz3nngyzmxrqfmc.mp4

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You'll love the flaky pie crust, topped with smooth and silky chocolate!

Chocolate cream pie ~ rich chocolate pastry cream topped with whipped cream in an Oreo cookie crust.

unsalted butter,

half & half

salt

egg yolks, chalazae removed, room temp

bittersweet chocolate, finely chopped

unsweetened chocolate, finely chopped

heavy cream

vanilla

Make the crust:  Preheat oven to 350 degrees.  In a food processor, process cookies with 15 pulses and then let machine run for about 15 seconds straight until crumbs are uniformly fine.  Put crumbs in a bowl and drizzle with butter.  Use fingers to combine well.

Pour crumbs into 9-inch Pyrex pie plate.  Press crumbs evenly over bottom and up the sides.  Cover with a piece of plastic wrap and use a spoon or measuring cup to help press evenly.  Keep covered and refrigerate for 20 minutes.  Bake until crumbs are fragrant and set, about 10 minutes.  Cool on wire rack and make pastry cream.

Bring half &amp; half, salt and 3 tablespoons sugar to a simmer in a medium saucepan, stirring occasionally with a wooden spoon.&nbsp; Stir together remaining sugar and cornstarch and sprinkle over yolks.&nbsp; Whisk until mixture is glossy and sugar has begun to dissolve, about 1 minute.&nbsp; Whisk yolks thoroughly until slightly thickened.&nbsp; Temper the egg yolks by drizzling ½ cup of simmering half &amp; half over the yolks, whisking constantly.&nbsp; Then whisk the yolk mixture into the simmering half &amp; half, return to simmer, whisking constantly until thick and bubbly and glossy.&nbsp; It takes just a few minutes.

Remove from heat and whisk in the cold butter until incorporated.  Add the two chocolates and whisk until melted, scraping the bottom and sides with a spatula to mix it all with no streaks.  Stir in vanilla and then pour into baked crust.  Press plastic wrap on the surface and refrigerate until cold and firm, about 3 hours.

Just before serving, make the whipped cream.  Use chilled beaters and a chilled bowl.  Beat cream, sugar and vanilla until soft peaks form.  Takes a couple of minutes.  Spread whipped cream over top of chilled pie and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1533491007/j8prq9skfytibjs0tx86.mp4

Chocolate cream pie ~ rich, dark chocolate pastry cream topped with whipped cream in an Oreo cookie crust.

Easy chocolate cream pie really is just that - easy. With a graham cracker crust, creamy chocolate center, and a whipped topping, it&#x27;s a dessert that is worthy of being on any holiday table.

Easy Chocolate Cream Pie

instant chocolate Jell-O Pudding

graham cracker crust

frozen topping,

Hershey chocolate bar for shavings (optional)

Add the instant pudding to a large bowl,...

Add the instant pudding to a large bowl, along with the milk, and mix until thick.

Pour the pudding into the pie shell and...

Pour the pudding into the pie shell and refrigerate for one to two hours.

When ready to serve, add the whipped topping...

When ready to serve, add the whipped topping and chocolate shavings on the top of the pie.

https://mediavine-res.cloudinary.com/video/upload/u2ucgmcpuyakqz2x4tke.mp4

Easy chocolate cream pie really is just that - easy. With a graham cracker crust, creamy chocolate center, and a whipped topping, it's a dessert that is worthy of being on any holiday table.

Nothing beats a silky smooth slice of old fashioned chocolate cream pie with a mile-high pile of whipped cream.

(180 grams) all-purpose flour

(297 grams) granulated sugar

(28 grams) cornstarch

(42 grams) unsweetened cocoa powder

espresso powder (optional)

(227 grams) heavy cream

(454 grams) whole milk

butter

(340 grams) heavy cream

(38 grams) confectioners sugar

Make the pie crust. Add the flour, salt,...

Make the pie crust. Add the flour, salt, and sugar to a large bowl and whisk to combine. Remove the butter and shortening from the freezer and dice into half-inch size cubes, using a sharp knife. Add the butter and shortening to the bowl, cutting the butter into the flour mixture using a pastry blender or two forks, continuing until the mixture is sandy and the butter chunks are the size of peas. Add in the cold water and mix together with a fork until the dough begins to form a ball. Remove the dough from the mixing bowl, shape it into a flattened ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Roll the dough into a circle, rolling from...

Roll the dough into a circle, rolling from the center of the dough to the edge, turning and flouring the dough as necessary. Drape the dough over the rolling pin and transfer it to a 9-inch pie pan. Once in the pan, trim the dough so there is an approximately 1-inch overhang past the edge of the pie pan. Using this overhang, crimp the crust by pressing the dough between the pointer finger of one hand and the pointer finger and thumb of the other hand. Freeze the crust for at least 10 minutes.

Bake the pie crust. Preheat the oven to...

Bake the pie crust. Preheat the oven to 350°F. Poke the bottom of the crust with a fork, then line it with aluminum foil and fill it with pie weights. Bake for 20 minutes, remove the pie weights and foil, and bake an additional 10 minutes until golden and fully set. Cool completely.

Make the chocolate custard filling. In a large...

Make the chocolate custard filling. In a large saucepan, whisk together the egg yolks, sugar, cornstarch, cocoa powder, espresso powder, salt, heavy cream, and milk until well combined and no lumps remain. Cook the custard over medium heat until boiling, whisking constantly. Once the mixture starts to boil, turn the heat down to medium-low and cook an additional 5 minutes more, continuing to whisk.

Remove from heat and whisk in the vanilla...

Remove from heat and whisk in the vanilla extract and butter until fully melted and well combined. Strain the custard through a fine mesh strainer into a clean bowl to remove any lumps. Use a spoon to stir the mixture through the strainer. Cool for 10 minutes. Pour the chocolate custard into the baked pie crust. Refrigerate until custard is chilled, at least 2 hours, preferably overnight.

Make the whipped cream. Beat the heavy cream...

Make the whipped cream. Beat the heavy cream using the whisk option for an electric mixer or hand mixer. Once soft peaks have formed, add in the confectioners' sugar and vanilla. Continue to whip until the cream holds medium-firm peaks.

Spread the whipped cream across the top of...

Spread the whipped cream across the top of the and garnish with sprinkles or chocolate shavings, if desired.

Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a creamy pudding / chocolate custard filling and topped with clouds of cream that&#39;s made entirely from scratch. No pudding mix around here!

Oreo biscuits (, whole with filling

/ 4 tbsp unsalted butter (, melted)

cornflour / cornstarch

caster sugar ((superfine sugar))

milk ((whole

cream ((pouring

tsp vanilla extract

grams/ 5 oz dark 70% cocoa chocolate

75 grams/ 3 oz milk chocolate (, finely chopped (Note 4))

heavy cream (, for whipping)

tbsp white sugar

Chocolate (, for grating (optional decoration))

Preheat oven to 180°C/350°F (160° fan-forced).

Cut round paper - Cut a round piece of baking / parchment paper, the size of the pie dish (to prevent skin forming on custard). (Note 5)

Blitz - 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. (No food processor? Bash in ziplock bag with a rolling pin).

Press - Pour into a 23cm / 9&quot; pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.

Bake for 10 minutes. Remove from oven - the crust will be slightly puffed. Press down gently using a rubber spatula (makes it even crustier!) then allow to cool on the counter before filling.

Oreo cookie crust:

Whisk dry, then wet - Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.

Heat to thicken - Turn heat onto medium high. As the mixture warms up, whisk every now and then, but not constantly. As the liquid starts to get hot at around the 3 - 5 minute mark (you&#39;ll see steam), turn the stove down to medium low and start to whisk constantly. You will feel and see the mixture start to thicken. Got lumps? See Note 6!

45 second whisk - When you see slow, lazy bubbles (~6 minutes, you will need to pause whisking to see bubbles), whisk constantly for 45 seconds then take it off the stove.

Chocolate and butter - Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.

Filling (see video, it&#39;s helpful):

Pour hot filling into pie crust, filling it right to the top, smooth surface. Gently place round baking paper on surface. (Surplus custard? Note 7)

Cool on the counter for 2 hours then refrigerate for 12+ hours to allow the custard to fully set.

Whipped cream - Beat whipped cream ingredients in a bowl on high for 2 to 3 minutes until softly whipped.

Topping - Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.

Serving - Keep the pie in the pie tin. Cut and serve!

Assembling / setting custard

Rich, creamy and silky, this Chocolate Cream Pie is a chocolate lovers dream! A creamy chocolate filling is topped with whipped cream in this easy, crowd pleasing pie.

chocolate chips

egg yolks (slightly beaten)

oz cream cheese (softened)

pie crust (cooled)

Whisk

In a medium saucepan, combine the sugar, cornstarch and salt. Slowly whisk in the milk. Add the chocolate chips and egg yolks. Turn the heat on to medium and cook, stirring constantly, until the mixture is thickened.

Remove the pan from the heat and add in the cream cheese. Whisk until the cream cheese is melted and fully incorporated.

Refrigerate

Cover the surface of the mixture with a piece of plastic wrap. Refrigerate just until cooled, about 1 hour.

Beat

Once the filling is cooled, place 1 1/4 cups of the cream in a large bowl with 1 teaspoon of the vanilla extract. Beat until soft peaks form.

Fold

Fold the whipped cream into the chocolate filling.

Pour the filling into the cooled pie crust, cover and refrigerate for 6 to 8 hours, or overnight.

Combine

When ready to serve the pie, combine the remaining 3/4 cup cream and 1/2 teaspoon of vanilla extract in a large bowl.

Spread

Beat until stiff peaks form. Spread the whipped cream over the top of the pie.

Optional

If desired, sprinkle the top of the pie with cocoa powder, add shaved chocolate, or just leave it as is!

Thanks so much for this easy to follow recipe! Especially the video. I’ve always been intimidated to make my own pie. I made one for thanksgiving and I just made 2 for Christmas Eve tomorrow.

Wow. This is an incredible delightful creme pie. So pleased with my results, I refused to share a taste with my sweet neighbor!  Okay, I'll share when I make same (your design) pie in 2 weeks!!!!

Thank you for sharing your talents w baking. It really was delicious.

I made this pie for Thanksgiving. Delicious! My husband loves it, and he is very picky.

I know this recipe from before I saw it here, and I can promise you it’s tastes amazing. I get taken every time I go to the store expecting this, and I’m stuck with chocolate pudding and cream pie.. 

This is the real deal

I've made this a couple times &amp; it's been Amazing &amp; on point everytime! I Luuuv It! I was wondering though if you thought it'd work okay with Splenda instead of regular sugar? I have some diabetics in my house &amp; was just wondering.

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Top 10 chocolate cream pie recipes from across the web

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Chocolate Cream Pie

Chocolate Cream Pie

Extra Rich and Creamy Chocolate Cre...

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The most viewed chocolate cream pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine