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Chocolate Cream Pie with Oreo Crust and Rich Ganache Recipe

★★★★★

4.8 from 82 reviews
  • Author: Jack
  • Total Time: 14 hours 20 minutes
  • Yield: 8 servings 1x

Description

This luscious Chocolate Cream Pie features a crunchy Oreo crumb crust filled with a smooth, rich chocolate custard made from a blend of dark and milk chocolates, topped with softly whipped cream and a sprinkle of grated chocolate. The pie is baked to set the crust and stovetop-cooked custard ensuring a perfect balance of textures and flavors, ideal for a decadent dessert to impress guests or enjoy as a special treat.

Ingredients

Scale

Oreo Crust

  • 25 Oreo biscuits (whole with filling intact, 244g / 8.5 oz)
  • 60g / 4 tbsp unsalted butter, melted

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 cream, 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

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

  1. Preheat Oven: Preheat your oven to 180°C/350°F (160° fan-forced) to prepare for baking the crust.
  2. Prepare Paper Liner: Cut a round piece of baking or parchment paper the size of your pie dish to place over the custard later and prevent skin forming.
  3. Make Oreo Crust: Break Oreos roughly by hand. Place in a food processor and blitz for about 10 seconds until fine crumbs form. Add melted butter and blitz again until mixed evenly. The mixture should resemble wet sand.
  4. Form Crust: Press the Oreo crumb mixture firmly into the base and up the sides of a 23cm / 9″ pie dish using your hands, spatula, or something flat.
  5. Bake Crust: Bake the crust for 10 minutes. It will puff slightly. Remove from oven and gently press down with a rubber spatula to make it sturdier. Allow to cool on the counter.
  6. Whisk Dry Ingredients: In a large saucepan, combine cornflour, caster sugar, and a pinch of salt, whisking to combine.
  7. Add Wet Ingredients: Pour in milk, cream, and egg yolks and whisk again until everything is smooth and well combined.
  8. Heat Custard Mixture: Place the saucepan on medium-high heat. Whisk occasionally at first as it heats, then reduce to medium-low once steam appears and whisk constantly to prevent lumps.
  9. Thicken Custard: When slow, lazy bubbles appear (about 6 minutes), whisk vigorously for 45 seconds to fully thicken the custard, then remove from heat.
  10. Add Chocolate and Butter: Stir in the cubed butter, finely chopped dark and milk chocolates, and vanilla extract. Whisk until smooth and the chocolate is fully melted.
  11. Assemble Pie: Pour the hot chocolate custard filling into the cooled Oreo crust, filling to the top and smoothing the surface. Gently place the round parchment paper over the surface to prevent a skin from forming.
  12. Cool and Set: Let the pie cool on the counter for 2 hours, then refrigerate for at least 12 hours to allow the custard to fully set.
  13. Prepare Whipped Cream: Beat the heavy cream, white sugar, and vanilla extract on high speed for 2 to 3 minutes until soft peaks form.
  14. Decorate: Carefully peel back the parchment paper from the custard surface. Pile whipped cream generously on top and grate some chocolate over the cream for decoration if desired.
  15. Serve: Keep the pie in the pie tin, slice, and serve chilled to fully enjoy the creamy chocolate flavor with the crisp Oreo crust.

Notes

  • Note 1: Using Oreos with filling ensures the crust is sweet and flavorful without needing extra sugar.
  • Note 2: Cream in the custard adds richness, but you can substitute with milk for a lighter version.
  • Note 4: Using a combination of dark 70% cocoa and milk chocolates balances bitterness and sweetness for a full chocolate flavor.
  • Note 5: The parchment paper placed on the custard stops a skin from forming and keeps the surface silky.
  • Note 6: If lumps appear in the custard, vigorously whisk or pass the custard through a fine sieve to smooth it out.
  • Note 7: Any surplus custard can be refrigerated and enjoyed as a pudding or custard cup dessert.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Cream Pie, Oreo crust, chocolate custard, whipped cream topping, no-bake filling, chocolate dessert, easy pie recipe

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Find it online: https://eatwithjack.com/chocolate-cream-pie-with-oreo-crust-and-rich-ganache-recipe/