Chocolate Pie

This is the pie for chocolate lovers! Chocolate cookie crust, homemade chocolate pudding filling topped off with whipped cream and lots of chocolate shavings.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Chilling time 6

Total Time 6 45

Servings

Calories 451kcal

Author Allison - Celebrating Sweets

Ingredients

Crust:

24 Oreos/chocolate sandwich cookies
5 tablespoons melted butter

Chocolate filling:

3 large egg yolks
⅔ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
2½ cups whole or 2% milk divided
¼ cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
½ cup semisweet chocolate chips

Whipped cream:

1 cup heavy cream chilled
3 tablespoons powdered sugar
½ teaspoon pure vanilla extract

Instructions

Crust:

Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
Dump into a 9 or 9 ½-inch pie plate that is 2 inches high (not springform). Press the crumbs into the bottom and up the sides (I use the bottom of a measuring cup). Bake for 10 minutes. Cool to room temperature then refrigerate until cold (it will be easier to work with if it’s cold).

Chocolate filling:

In a large bowl, whisk egg yolks, sugar, and ¼ cup of milk. Add cornstarch and salt and whisk until well combined. Set aside.
In a saucepan over medium-low heat add remaining 2¼ cups milk and cocoa power. Heat, whisking frequently, until the mixture starts to come to a simmer (small bubbles coming to the surface) and the cocoa powder has dissolved in the warm milk.
Using a ladle, scoop portions of the warm milk and slowly whisk it into the egg/sugar mixture. Continue doing this until about half of the warm milk has been added to the egg mixture. This helps slowly bring up the temperature of the eggs. Take the egg mixture and slowly add it to the hot pot. Bring the whole mixture to a simmer, whisking frequently (be sure to get in the edges and along the bottom of the pan). Simmer for 2-3 minutes, until thickened and bubbly (it will thicken more as it cools).
Immediately transfer the pudding to a large bowl (if you notice any lumps you can pour it through a fine mesh sieve first). Add the chocolate chips and vanilla, whisking until smooth (the hot pudding will melt the chocolate chips). Allow to cool down for 10 minutes, stirring occasionally.
Pour the filling into the chilled crust. Cover with plastic wrap; you can press it right onto the pudding to prevent a skin from forming. Refrigerate until chilled and firm, at least 6 hours.

Whipped cream:

Using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Add the whipped cream on top of the pie by spreading it with an offset spatula or using a pastry bag and piping tip. Garnish with chocolate shavings.

Notes

This pie is best within 2 days of being made. Serve chilled, straight from the fridge. Store, covered, in the refrigerator for up to 3 days. Note: the crust will soften over time.

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