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Most people do birthday cakes for birthdays. Well, my husband and my mom prefer birthday pies. In particular, they prefer this pie. This is probably the most requested dessert in my family, whether it be for a birthday, a holiday, or just a chocolate craving. It’s incredibly rich, but sooo good!

I received a chocolate cookbook as a gift a while ago, and when I first started looking through it, I came across this recipe and knew it was one I must try. And I’m so glad I did. Most chocolate cream pies are made with a normal crust, but the use of an oreo crust for this pie sets it above all other chocolate cream pies. Adding oreos always makes desserts better!

Chocolate Cream Pie

Crust:
24 Oreos cookies, crumbled
6 tablespoons unsalted butter, melted

Filling:
4 large egg yolks
1 cup sugar
¼ cup all-purpose flour
3 tablespoons cornstarch
2½ cups milk (whole, 2%, or 1%), divided
4 ounces (⅔ cup) semisweet chocolate chips
2 ounces unsweetened chocolate, coarsely chopped
1 tablespoon vanilla extract

Topping:
1 cup whipping cream
2 to 3 tablespoons confectioners’ sugar

To make the crust: Preheat the oven to 325 degrees F with the rack in center position.

Place the crumbled cookies in the work bowl of a food processor fitted with a metal  blade. Pulse until the cookies are finely ground. Drizzle the butter over the crumbs and pulse until the butter is evenly distributed and the crumbs are coated. Pour the crumbs into a 9-inch pie pan. Press the crumbs evenly along the bottom and up the sides of the pan. Bake for 12 minutes. Remove pie pan and cool on a wire rack; crust will firm up as it cools.

To make the filling: Pour 2¼ cups milk in a medium saucepan over medium-high heat; bring it almost to a bare simmer, stirring occasionally. In the meantime, in a medium bowl, whisk together the sugar, flour, and cornstarch. Add the egg yolks and ¼ cup milk; whisk together to make a paste. Gradually whisk the heated milk into the egg yolk mixture. Transfer the mixture back into the saucepan and set it over medium heat. Whisk constantly, scraping the bottom and sides to prevent burning,  until the mixture thickens and boils. Boil for one minute. The consistency should be thicker than pudding. Remove the pan from the heat and stir in the semisweet chocolate, unsweetened chocolate, and vanilla extract; stir until smooth. Pour the filling into the prepared pie crust. Cover the pie with plastic wrap and refrigerate until cooled, or until ready to serve.

To make the topping: Pour the whipping cream into a metal or glass bowl. Beat until soft peaks form, then add the confectioners’ sugar and beat until stiff peaks form. Spread the whipped cream over the filling. Serve immediately.

Source: Adapted from Chocolate American Style by Lora Brody

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