An easy, magnificent Chocolate Cream Pie with a biscuit (Oreo cookie) base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included.
25 Oreo biscuits, whole with filling intact (244g / 8.5 oz) (Note 1)
5 tbsp/ 60g butter, melted
1/4 cup / 40g cornflour / cornstarch
2/3 cup / 145g white sugar
Pinch of salt
2 cups / 500 ml milk (whole or reduced fat, not zero fat)
1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2)
4 egg yolks
2 tbsp / 30g unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
1 1/2 cups / 375ml thickened / heavy cream for whipping
2 tbsp sugar
1/2 tsp vanilla extract
Chocolate for shaving
Preheat oven to 180C/350F.
Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).
Place biscuits (cookies) in a food processor and whizz into crumbs. Or place in ziplock bag and bash with rolling pin or heavy cans. Pour into bowl, add butter and mix.
Pour into a 23cm / 9″ pie dish, spread crumbs out across base. Use wooden spoon to press into sides (see video) and something flat to press into base.
Bake for 10 minutes, then allow to cool.
Filling (see video, it’s helpful):
Place cornflour, sugar and salt in a medium saucepan. Whisk to combine.
Add milk, cream and yolks. Whisk to combine.
Turn heat onto medium low (or low for strong gas stoves). As the mixture warms up, whisk regularly, but not constantly.
After around 3 minutes, you’ll feel the mixture thicken. Start to whisk constantly.
When the mixture starts bubbling (around 4 min), whisk constantly for 45 seconds then take it off the stove.
Whisk for a further 1 minute. Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.
Pour filling into pie shell, smooth surface. Gently place round baking paper on surface. Refrigerate for 12+ hours.
Remove paper. Poke to ensure it’s set – should feel like a set custard.
Whip cream. Spread cream over top of pie.
Optional: Use a knife to make chocolate shavings or grate chocolate directly over the top of the pie.
Serve, and feel like Martha Stewart.
1. You will need 2 standard Oreo packets. There are 14 in each packet so you’ll use all of one packet and all but 3 in the 2nd packet.
2. I like to add cream into the filling because it makes it just that touch more creamy and rich however, most chocolate custards / creme patissieres are made with just milk. So you can just use milk if you wish – the filling may take 30 seconds or so longer to thicken.
3. Australia: Plaistow from the supermarkets is fine, US: Ghirardelli is great.
4. This pie will keep for around 3 days, then I notice the base starts softening a bit.
4. I make this with a combination of dark and milk chocolate because the dark provides that intense chocolate flavour and the milk lightens the colour of the filling so it contrasts with the dark crust. You could make this entirely with milk or dark chocolate – works fine with both (white chocolate will work but is sweeter so I would find it’s too sweet for my taste).
While I encourage you to use good quality chocolate, this recipe works just fine with any baking chocolate. Use chocolate purchased from the baking aisle, not eating chocolate. Eating chocolate doesn’t melt as well (I learned the hard way when I first started baking!).
Australia: Some brands (Nestle and Cadbury) label cooking chocolate as “Melts” and “Baking Chips”. You need to use the Melts because they…errr, well, they melt. The Chips are created especially for things like choc chip cookies and muffins so they keep their form after baking rather than melting. If the packet doesn’t specify either (like Plaistow), it will be a melting chocolate.