recipetineats4.9
Chocolate Cream Pie
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's made entirely from scratch. No pudding mix around here!
👥 10 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●spatula
- ●saucepan
- ●whisk
- ●stove
- ●bowl
📝 Preparation Steps
1
Preheat oven to 180°C/350°F (160° fan-forced).
2
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)
3
Oreo cookie crust:
4
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).
5
Press - Pour into a 23cm / 9" pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.
6
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.
7
Filling (see video, it's helpful):
8
Whisk dry, then wet - Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.
milk (whole or reduced fat, not zero fat)2 cups/ 3 oz milk chocolate (, finely chopped (Note 4))75gcream (pouring or thickened/heavy), or sub with milk (Note 2)1 cupcups thickened / heavy cream (, for whipping)1 1/2
9
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'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!
10
⏱️ 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.
11
Chocolate and butter - Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.
/ 5 oz dark 70% cocoa chocolate ( or bittersweet chocolate, finely chopped (Note 4))150g/ 3 oz milk chocolate (, finely chopped (Note 4))75gChocolate (, for grating (optional decoration))
12
Assembling / setting custard
13
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)
14
Cool on the counter for ⏱️ 2 hours then refrigerate for 12+ hours to allow the custard to fully set.
15
Whipped cream - Beat whipped cream ingredients in a bowl on high for 2 to ⏱️ 3 minutes until softly whipped.
cream (pouring or thickened/heavy), or sub with milk (Note 2)1 cupcups thickened / heavy cream (, for whipping)1 1/2
16
Topping - Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.
cream (pouring or thickened/heavy), or sub with milk (Note 2)1 cupcups thickened / heavy cream (, for whipping)1 1/2/ 5 oz dark 70% cocoa chocolate ( or bittersweet chocolate, finely chopped (Note 4))150g/ 3 oz milk chocolate (, finely chopped (Note 4))75gChocolate (, for grating (optional decoration))
17
Serving - Keep the pie in the pie tin. Cut and serve!
Nutrition Facts
calories
521 kcal
fat Content
38 g
serving Size
173 g
fiber Content
2 g
sugar Content
32 g
sodium Content
114 mg
protein Content
6 g
trans Fat Content
0.3 g
cholesterol Content
142 mg
carbohydrate Content
44 g
saturated Fat Content
22 g
unsaturated Fat Content
13 g
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