Quick Post: I know I’m late to the game here, but this was our first year to “celebrate” Pi Day. This chocolate cream pie was amazing, and the flavor was even better with age. The first day, it was all mocha; but the next day it became the most perfect chocolate flavor – swoon worthy, amazingly rich, velvety and thick! Thanks for reading, enjoy!
Chocolate Cream Pie – adapted from King Arthur Flour
Crust – *recipe link*
- 24 Oreos
- 4 TBSP butter, melted
- 2 tablespoons unsalted butter
- 1 1/3 cups semisweet chocolate, chopped (about 6 ounces)
- 1 teaspoon vanilla extract
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder, optional; for richer chocolate flavor
- 1/8 teaspoon salt
- 3 large egg yolks
- 1 cup heavy cream, divided
- 2 cups milk
Stabilized Whipped Cream – *recipe link*
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1/4 tsp powdered gelatin
- 2 TBSP water
- pinch of salt
- chocolate curls (optional)
For the Crust -
In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine. Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch (1/3 cm) evenly all around. Refrigerate the crust for at least an hour before you add the filling of your choice.
For the Filling -
1)Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.
6) Whisk until the chocolate is melted and the mixture is smooth.
7) Pass the filling through a strainer into a bowl to remove any lumps.
8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
9. Pour the chilled pudding into the chilled Oreo crust and top with whipped cream and chocolate curls.
For the topping - In bowl sprinkle gelatin over cold water. Scald 2 tablespoons of whipping cream and pour over gelatin. Stir until dissolved. Refrigerate about 15 minutes. Then whisk until smooth. Mix remaining cream, sugar and salt. Mix in smooth gelatin mixture stopping to scrape bowl twice.