Ingredients

25 Oreo biscuits (whole with filling intact, 244g / 8.5 oz)

60g / 4 tbsp unsalted butter, melted

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), finely chopped

75g / 3 oz milk chocolate, finely chopped

1 1/2 cups thickened / heavy cream (for whipping)

2 tbsp white sugar

1/2 tsp vanilla extract

Chocolate, for grating (optional decoration)

Instructions

Step 1: Preheat oven to 180°C / 350°F (160° fan-forced). Cut a round piece of baking or parchment paper to fit the pie dish, to prevent skin forming on the custard.

Step 2: For the Oreo crust, break the Oreos roughly by hand and place them in a food processor. Blitz for about 10 seconds until you have crumbs. Add the melted butter and blitz again until the mixture resembles wet sand. If you don’t have a food processor, crush the cookies in a ziplock bag with a rolling pin.

Step 3: Transfer the crumb mixture to a 23cm / 9″ pie dish. Press firmly into the base and up the sides using your hands or a spatula for an even crust.

Step 4: Bake the crust for 10 minutes. Once out of the oven, gently press down the slightly puffed crust with a spatula to make it crispier. Let it cool on the counter.

Step 5: For the filling, whisk together cornflour, caster sugar, and salt in a large saucepan. Add milk, cream, and egg yolks, whisking to combine fully.

Step 6: Heat the mixture over medium-high heat, whisking occasionally. When steam rises (3–5 minutes), reduce heat to medium-low and whisk constantly as the custard thickens. If lumps form, whisk vigorously or strain.

Step 7: Once slow, lazy bubbles appear (about 6 minutes), whisk constantly for 45 seconds, then remove from heat.

Step 8: Stir in the cubed butter, chopped dark chocolate, milk chocolate, and vanilla extract. Whisk until smooth and the chocolate is fully melted.

Step 9: Pour the hot filling into the cooled crust, smoothing the surface. Lay the parchment paper round on top of the custard to prevent a skin from forming.

Step 10: Let the pie cool at room temperature for 2 hours, then refrigerate for at least 12 hours to let the custard set completely.

Step 11: To make the whipped cream topping, beat the thickened cream, white sugar, and vanilla extract on high speed for 2 to 3 minutes until softly whipped.

Step 12: Carefully peel back the parchment paper from the pie, spread or pipe the whipped cream over the top, and grate chocolate over the cream for decoration.

Step 13: Keep the pie in the dish when serving. Slice and enjoy!

Tips & Variations

If you don’t have a food processor, crushing Oreos in a sealed bag with a rolling pin works well for the crust.

Use a mix of dark and milk chocolate to balance bitterness and sweetness in the filling.

For a lighter filling, substitute the cream with extra milk.

To avoid lumps in the custard, whisk constantly once the mixture starts thickening and strain if needed.

Decorate with shaved chocolate curls or fresh berries for an extra special touch.

FAQs

Can I make the pie ahead of time?

Yes, this pie actually benefits from resting overnight to allow the custard to fully set and flavors to develop. Just keep it covered in the fridge.

What can I use if I don’t have cornflour?

You can substitute with an equal amount of all-purpose flour, but the texture might be slightly less smooth. Cornflour provides a silkier custard.

Dessert

Chocolate Cream Pie with Oreo Crust and Rich Ganache Recipe

Introduction