Chocolate Cream Pie With Oreo Crust
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It’s a perfect baker’s treat.
- Total:
- Serves: 8 persons
Ingredients
- 2cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
- 4tablespoons/57 grams unsalted butter (1/2 stick), melted
- ½teaspoon kosher salt
- ½cup/100 grams granulated sugar
- 3tablespoons cornstarch
- 2tablespoons cocoa powder
- ¾teaspoons kosher salt
- 3cups/720 milliliters whole milk
- 6large egg yolks
- 8ounces/225 grams semisweet bar chocolate, finely chopped
- 2tablespoons unsalted butter, cut into small cubes
- 1teaspoon vanilla extract
- 1cup/240 milliliters heavy cream
- 1tablespoons confectioners’ sugar
- Crushed Oreos, for garnish (optional)
Instructions
Step 1
Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.Step 2
Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.Step 3
Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.Step 4
To serve, whip cream and confectioners’ sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.