Chocolate Cream Pie
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Chocolate cream pie is a dessert that will make your taste buds dance with joy. This recipe yields 16 servings of creamy, chocolatey goodness. You’ll love how easy it is to make, with just 20 minutes of cooking time and 6 hours of chilling.
The pie starts with a crunchy Oreo crust, filled with a rich chocolate pudding, and topped with fluffy whipped cream. It’s perfect for chocoholics and pie lovers alike. Get ready to impress your friends and family with this decadent treat!
Exact Ingredients List
This chocolate cream pie recipe calls for three main components: an Oreo crust, chocolate pudding filling, and whipped topping. Each part requires specific ingredients to create a delicious dessert.
Oreo Pie Crust
For the crust, you’ll need:
- 24 Oreo cookies
- 5 tablespoons butter, melted
Use whole Oreos with the filling intact. The cookies will be crushed into fine crumbs. Mix the crumbs with melted butter to form the crust base.
Chocolate Pudding Filling
The rich chocolate filling requires:
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 6 large egg yolks
- 2 tablespoons cornstarch
- 6 tablespoons salted butter, chopped
- 8 ounces semi-sweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
Use high-quality chocolate for the best flavor. Ghirardelli’s is a good choice. The egg yolks and cornstarch help thicken the pudding.
Whipped Topping
For the light, fluffy topping, gather:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (or granulated sugar)
- 1 1/2 teaspoons vanilla extract
Make sure the heavy cream is cold for the best whipping results. You can use either powdered or granulated sugar, depending on your preference.
Instructions
Preheat your oven to 350°F. Let’s start with the Oreo crust. Crush 24 Oreo cookies in a food processor until they’re fine crumbs. Mix these crumbs with 5 tablespoons of melted butter in a bowl.
Press this mixture into a 9-inch pie dish. Make sure it’s even and firm, covering the bottom and sides. Bake for 10-12 minutes, then set aside to cool.
For the chocolate filling, mix 1/3 cup sugar and 2 1/2 cups milk in a saucepan. Heat it up, whisking often, until it’s just simmering.
In a separate bowl, whisk 6 egg yolks with 2 tablespoons cornstarch. Slowly add a few spoonfuls of the hot milk mixture to this bowl, whisking constantly. This tempers the eggs.
Now, pour the egg mixture back into the saucepan. Keep whisking until it thickens and starts to bubble gently. Take it off the heat.
Add 6 tablespoons butter, 8 ounces chopped chocolate, and 1 1/2 teaspoons vanilla. Stir until smooth. Pour this into your cooled crust and chill for 4-6 hours.
For the topping, whip 1 cup heavy cream with 2 tablespoons sugar and 1 1/2 teaspoons vanilla until soft peaks form. Spread this over your chilled pie.
Your chocolate cream pie is ready to serve! Enjoy your creamy, chocolatey creation.
Possible Substitutes List
Can’t find all the ingredients for your chocolate cream pie? No worries! Here are some easy swaps you can try:
For the crust:
- Graham crackers instead of Oreos
- Vanilla wafers or chocolate wafers
- Gluten-free cookies for a gluten-free option
For the filling:
- Dark chocolate or milk chocolate instead of semi-sweet
- Coconut milk for a dairy-free version
- Arrowroot powder in place of cornstarch
For the whipped topping:
- Cool Whip as a quick alternative
- Coconut cream for a vegan option
- Marshmallow fluff for a fun twist
Don’t have a food processor? You can crush the cookies in a zip-top bag with a rolling pin. No pie pan? Try making individual servings in small glasses or jars.
Remember, baking is all about having fun! Feel free to mix and match these substitutes to make the recipe work for you.
How To Make It Diabetes-Friendly
To make this chocolate cream pie more diabetes-friendly, you can try some simple swaps. Start with the crust. Use sugar-free cookies instead of Oreos. Crush them up and mix with melted butter as before.
For the filling, replace regular sugar with a sugar substitute like stevia or monk fruit sweetener. Use unsweetened almond milk instead of whole milk to cut carbs.
Try these amounts:
- 1/3 cup sugar substitute
- 2 1/2 cups unsweetened almond milk
The rest of the filling ingredients can stay the same. For the topping, skip the sugar entirely. Whip the cream with just vanilla extract for flavor.
You can also reduce the portion size. Cut the pie into 24 slices instead of 16 for fewer carbs per serving.
Remember to check with your doctor about how this dessert fits into your meal plan. Even with these changes, it’s still a treat to enjoy in moderation.
Tips, Tricks & Storing
Make your chocolate cream pie even better with these handy tips:
Use high-quality chocolate for the best flavor. Ghirardelli’s semi-sweet chocolate works great!
Don’t rush the chilling process. Let the pie set in the fridge for at least 4-6 hours or overnight for the best texture.
To make chocolate curls for decoration, use a vegetable peeler on a bar of room temperature chocolate.
For a crispy crust, brush it with egg white before baking and let it cool completely before adding the filling.
Here’s how to store your pie:
- Cover with plastic wrap or aluminum foil
- Keep in the fridge for up to 3-4 days
- For longer storage, freeze for up to 1 month
When you’re ready to serve, let the frozen pie thaw in the fridge overnight.
Want to make ahead? You can prepare the crust 1-2 days in advance. Just keep it covered at room temperature until you’re ready to add the filling.
Remember, don’t leave your pie out at room temperature for more than 2 hours. The dairy ingredients can spoil quickly.
