Chocolate,  Dessert,  Tarts & Pies

Chocolate Cream Pie

 

Pies are such a comfort food and a perfect dessert for any time of year.  There are so many different varieties of pie and this delicious Chocolate Cream Pie is one of my favourites!  It features a chocolaty Oreo cookie crumb crust filled with a creamy chocolate custard topped with pretty swirls of Chantilly cream.  It is quick and easy to make and great for satisfying those chocolate cravings!

 

 

 

 

Tips for Making Perfect Pie

 

  1. Avoid burning the custard filling: Custards like this chocolate custard filling can burn easily during cooking due to the thickness of the custard.  Burned custard will have burnt bits throughout which look and taste unappealing.  You can avoid burning the custard filling by stirring it constantly and scraping the bottom of the pot while it is cooking, and also by cooking it on lower heat and not longer than necessary.
  2. Refrigerate the filled pie immediately: It is important to cool the pie in the refrigerator once the chocolate custard filling has been poured into the pie crust to prevent bacterial growth.
  3. Allow the filling to set before serving: It is important to allow the custard filling to set fully before serving the pie so that the pie is easy to cut and the filling does not flow out.  Chilling the pie overnight is sufficient time to set the filling.
  4. Make the Chantilly cream right before serving: Do not make the Chantilly cream until you are ready to serve the pie.  The Chantilly cream is not stabilized and therefore will not hold its shape well for very long.

 

 

Recipe Q & A

 

Q:  Why are there lumps in my chocolate custard filling? 

A:  Lumps may form in the custard filling if it burns during cooking or if the egg yolks and sugar aren’t mixed together immediately when combined.  In the latter case, the sugar “burns” or dries out the egg yolks resulting in the formation of hard lumps in the cooked filling.

Q:  Why won’t my heavy cream whip?

A:  The heavy cream is too warm.  Refrigerate it for a couple of hours and try whipping it again.  If it doesn’t whip it is because it was left unrefrigerated for too long.  In this case you will have to use new heavy cream.

Q: Why is my Chantilly cream lumpy?

A: Chantilly cream can become lumpy if the heavy cream is over-whipped. Only whip the heavy cream until stiff peaks form.

 

 

 

 

 

Chocolate Cream Pie

 


Recipe By:        Blue Ribbon Eats, adapted from this recipe
 from Tastes Better from Scratch
Servings:           8
Prep Time:       60 minutes

Baking Time:   ~10 minutes

 

 

INGREDIENTS

 

Oreo Crumb Crust:

24 Oreo cookies

1/4 cup (56g) unsalted butter, melted

 

Chocolate Custard Filling:

1/3 cup berry sugar
2 1/2 cups 1% milk
6 large egg yolks
2 tablespoons cornstarch
6 tablespoons (84g) unsalted butter
1 cup semisweet chocolate chips (Kirkland brand)
1 1/2 teaspoons vanilla extract

 

Chantilly Cream:

1 cup heavy cream
2 tablespoons icing sugar
1/2 teaspoon vanilla extract

 

 

INSTRUCTIONS

 

Oreo Crumb Crust:
  1. Add the Oreo cookies to the container of a food processor.  Process the cookies using the ‘S’ blade attachment until they are finely ground.  Transfer the cookie crumbs to a large bowl.
  2. Add the melted butter to the cookie crumbs and stir until combined.
  3. Press the cookie crumb mixture into the bottom and sides of a 9-inch pie or tart pan.
  4. Bake at 350°F for ~10 minutes.  Place the pie/tart pan on a cooling rack and cool the crumb crust to room temperature.

 

Chocolate Custard Filling:
  1. In a medium-large pot add the milk.  In a large heat-proof bowl add the berry sugar and egg yolks.  Mix with a whisk until the mixture is pale yellow.  Add the cornstarch and mix until blended.  Bring the milk to boil, stirring frequently with a whisk to prevent burning.  Pour half of the milk into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter.  Stir with a whisk until blended.  Add the chocolate chips and stir until blended.  Add the vanilla extract and stir until blended.
  2. Immediately pour the custard into the cooled crust and refrigerate overnight or until the custard is firm.

 

Chantilly Cream:

Note: Make the Chantilly Cream and decorate the pie just before serving.

  1. In the bowl of a mixer add heavy cream and icing sugar.  Mix on medium-high speed using a whisk attachment until medium peaks form.  Remove the mixer bowl from the mixer.  Add the vanilla extract to the whipped cream and whip by hand using a whisk until stiff peaks form.
  2. Fit a piping bag with a large star tip and fill it with the Chantilly cream.  At the centre of the pie pipe a spiral coil of Chantilly cream to form a small ring.  Pipe a second spiral coil around the central ring.  Pipe a third spiral coil around the second ring that reaches the outer edges of the pie.
  3. Refrigerate the pie for a few hours before serving to set the Chantilly cream.

 

 

Yields 8 servings

Chocolate Cream Pie

60 minPrep Time

10 minCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Oreo Crumb Crust:

24 Oreo cookies

1/4 cup (56g) unsalted butter, melted

Chocolate Custard Filling:

1/3 cup berry sugar

2 1/2 cups 1% milk

6 large egg yolks

2 tablespoons cornstarch

6 tablespoons (84g) unsalted butter

1 cup semisweet chocolate chips (Kirkland brand)

1 1/2 teaspoons vanilla extract

Chantilly Cream:

1 cup heavy cream

2 tablespoons icing sugar

1/2 teaspoon vanilla extract

Instructions

    Oreo Crumb Crust:
  1. Add the Oreo cookies to the container of a food processor.  Process the cookies using the 'S' blade attachment until they are finely ground.  Transfer the cookie crumbs to a large bowl.
  2. Add the melted butter to the cookie crumbs and stir until combined.
  3. Press the cookie crumb mixture into the bottom and sides of a 9-inch pie or tart pan.
  4. Bake at 350°F for ~10 minutes.  Place the pie/tart pan on a cooling rack and cool the crumb crust to room temperature.
  5. Chocolate Custard Filling:
  6. In a medium-large pot add the milk.  In a large heat-proof bowl add the berry sugar and egg yolks.  Mix with a whisk until the mixture is pale yellow.  Add the cornstarch and mix until blended.  Bring the milk to boil, stirring frequently with a whisk to prevent burning.  Pour half of the milk into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter.  Stir with a whisk until blended.  Add the chocolate chips and stir until blended.  Add the vanilla extract and stir until blended.
  7. Immediately pour the custard into the cooled crust and refrigerate overnight or until the custard is firm.
  8. Chantilly Cream:
  9. Note: Make the Chantilly Cream and decorate the pie just before serving.
  10. In the bowl of a mixer add heavy cream and icing sugar.  Mix on medium-high speed using a whisk attachment until medium peaks form.  Remove the mixer bowl from the mixer.  Add the vanilla extract to the whipped cream and whip by hand using a whisk until stiff peaks form.
  11. Fit a piping bag with a large star tip and fill it with the Chantilly cream.  At the centre of the pie pipe a spiral coil of Chantilly cream to form a small ring.  Pipe a second spiral coil around the central ring.  Pipe a third spiral coil around the second ring that reaches the outer edges of the pie.
  12. Refrigerate the pie for a few hours before serving to set the Chantilly cream.

Nutrition

Calories

5657 cal

Fat

389 g

Carbs

482 g

Protein

76 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://evipatissier.com/2019/01/31/chocolate-cream-pie/






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