Updated: May 21, 2021
A must have recipe for chocolate lovers! This silky deep dish chocolate cream pie is my all-time favorite, prepared with both semi-sweet chocolate and dark cocoa powder. The rich mousse filling and salty sweet chocolate crust pair beautifully. Luscious is an understatement!
Prep Time: 45 minutes Serves: 10
OREO PIE CRUST
24 Oreo cookies
2 ounces (1/2 stick) unsalted butter, melted
dash of salt
Preheat oven to 350 degrees.
Place cookies in food processor and process until cookies are crumb texture. Place in a medium size mixing bowl. Add in melted butter and dash of salt til thoroughly combined. Place in a lightly greased 9 inch pie plate, pressing the crumb mixture firmly on bottom and sides of pan. Bake crust for 8-10 minutes. Let cool completely before filling with chocolate cream.
CHOCOLATE CREAM PIE FILLING
4 ounces (1 stick) chilled unsalted butter, cut into small cubes
3 1/2 cups half and half
2/3 cup granulated sugar
1/4 cup dark cocoa powder (not Dutch-processed)
1/4 cup cornstarch
1 tsp espresso powder
9 egg yolks
9 ounces high quality semi-sweet chocolate, finely chopped
2 tsp vanilla extract
In large heavy bottom saucepan, stir half and half over medium-high heat until it begins to simmer. Remove from heat. In a large bowl, whisk the sugar, cocoa powder, cornstarch and espresso powder until combined thoroughly. Add egg yolks to bowl, whisking until ingredients are smooth. While whisking, slowly add 1/2 cup of the half and half to temper the egg mixture. In a thin stream, continue whisking, slowly adding half and half. Return mixture to saucepan, heat over medium heat, stirring until mixture is thick, approximately 3-4 minutes. Remove saucepan from heat, whisking in butter cubes, semisweet chocolate, and vanilla extract. Place pudding in medium bowl, cover with plastic wrap by placing it directly on the pudding surface (to avoid a film forming on top of the filling). Refrigerate until firm, 3-4 hours.
Remove plastic wrap from filling, stir well until smooth, then spoon into Oreo chocolate crust. Cover with stabilized whipped cream and refrigerate.
Stabilized Whipped Cream
3 tbsp room temp or lukewarm water
2 tsp unflavored granulated gelatin
2 cups heavy cream
2 tsp vanilla extract
1/2 cup powdered sugar
In small microwave-safe bowl, add water. Sprinkle gelatin onto water and let sit for a minute. Place in microwave for approximately 15 seconds, until fully dissolved. Remove and stir vigorously with a fork or mini whisk. Ensure mixture is smooth with no lumps.
In a stand mixture fitted with the whisk attachment, or hand held mixer, add heavy cream, powdered sugar, and vanilla extract. Beat on medium high until soft peaks form. Reduce mixing speed to low, and add gelatin slowly in a thin stream until combined. Increase mixer speed and beat until stiff peaks.
Smooth whipped cream over prepared pie, or place whipped cream in piping bag and cover pie surface as desired.