Description
This rich and decadent Chocolate Cream Pie features a crunchy Oreo biscuit crust filled with a luscious chocolate custard, topped with fluffy whipped cream and finished with optional chocolate shavings. Perfect for chocolate lovers, this dessert combines a buttery cookie base with a smooth, velvety filling that’s both indulgent and satisfying.
Ingredients
Scale
For the Oreo Crust
- 25 Oreo biscuits (whole with filling intact, 244g / 8.5 oz)
- 60g / 4 tbsp unsalted butter, melted
For the Chocolate Custard Filling
- 1/4 cup cornflour / cornstarch
- 2/3 cup caster sugar (superfine sugar)
- Pinch of salt
- 2 cups milk (whole or reduced fat, not zero fat)
- 1 cup cream (pouring or thickened/heavy), or substitute with milk
- 4 egg yolks
- 2 tbsp / 30g unsalted butter, cut into 1cm / 0.5″ cubes
- 1 tsp vanilla extract
- 150g / 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
- 75g / 3 oz milk chocolate, finely chopped
For the Whipped Cream Topping
- 1 1/2 cups thickened / heavy cream, for whipping
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- Chocolate, for grating (optional decoration)
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (160° fan-forced) to get it ready for baking the crust.
- Prepare parchment paper: Cut a round piece of baking or parchment paper to the size of your pie dish. This will help prevent a skin from forming on the custard during baking.
- Make the Oreo crust: Crush the Oreo biscuits finely (including the filling). Mix the crushed Oreos with the melted butter until combined. Press this mixture firmly and evenly into the base and sides of your pie dish. Bake in the preheated oven for about 10 minutes to set the crust, then remove and let it cool.
- Prepare the chocolate custard filling: In a medium saucepan, whisk together cornflour, caster sugar, and a pinch of salt. Gradually whisk in the milk and cream until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat. In a separate bowl, lightly beat the egg yolks. Slowly whisk about a cup of the hot milk mixture into the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan. Return to low heat and stir constantly for 1-2 minutes until thickened but not boiling.
- Add chocolate, butter, and vanilla: Remove custard from heat and stir in the chopped dark and milk chocolates until melted and smooth. Add the cubed butter and vanilla extract, stirring until the butter is fully incorporated. Pour the custard into the prepared Oreo crust. Immediately cover the surface of the custard with the pre-cut parchment paper to prevent skin forming. Refrigerate the pie for at least 4 hours, preferably overnight, until fully set.
- Make whipped cream topping: Before serving, whip the heavy cream with the white sugar and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream on top of the chilled pie. Optionally, grate some chocolate over the top for decoration.
Notes
- Using Oreos with the filling intact gives the crust a sweeter, creamier flavor and helps bind it.
- You can substitute cream with milk in the filling for a lighter texture, but cream adds richness.
- Be sure to temper the egg yolks to avoid scrambling them when combining with the hot milk mixture.
- For best results, use good quality dark and milk chocolate for a balanced flavor.
- Covering the filling with parchment while chilling prevents an unpleasant skin from forming on the custard.
- Letting the pie chill overnight allows the custard to fully set and flavors to develop.
