Why You’ll Love It
It’s the chocolate cream pie of your dreams. This elevated chocolate cream pie is crafted with 70% dark chocolate, cream cheese, and espresso powder for a rich, sophisticated flavor that’s not overly sweet.Key Ingredients in Chocolate Cream Pie
- Oreo cookies: Serves as the foundation of the crust, providing that classic taste.
- 70 percent dark chocolate: Using high-quality dark chocolate ensures a rich, authentic chocolate flavor, setting this pastry cream apart from boxed mixes.
- Cream cheese: This unique addition gives the chocolate pastry cream a subtle cheesecake flavor and helps it set.
- Instant espresso: Coffee intensifies the chocolate flavor.
- Whole milk: Forms the base of the chocolate pastry cream. It’s important to use whole milk for the creamiest texture.
- Cornstarch: Serves as a thickener for the pastry cream.
- Egg yolks: Along with cornstarch, egg yolks help thicken the pastry cream. The right blend of egg yolks and cornstarch also guarantees clean, beautiful slices without any gooey mess.
Helpful Swaps
You can substitute milk chocolate for dark (the filling will be a bit sweeter).Storage and Make-Ahead Tips
Covered tightly, the pie can be refrigerated for up to five days; the crust will soften over time. Freezing is not recommended.Chocolate Cream Pie
Serves 12- 6 tablespoons (3/4 stick) unsalted butter
- 28 Oreo cookies (about 11 ounces)
- 1/2 teaspoon kosher salt
- 10 ounces (about 70 percent) dark chocolate bars, divided
- 4 ounces cream cheese
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon instant espresso powder
- 3 cups whole milk, divided
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon kosher salt
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 ounce cream cheese
- 1/4 cup powdered sugar
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
1. Arrange a rack in the middle of the oven and heat the oven to 350 F. Melt 6 tablespoons unsalted butter in the microwave or on the stovetop.
2. Place 28 Oreo cookies and 1/2 teaspoon kosher salt in a food processor fitted with the blade attachment. Pulse until the cookies are coarsely ground, about 10 (1-second) pulses. Process continually until they are finely ground, about 20 seconds more. Drizzle with the butter and pulse until just combined, about 4 (1-second) pulses.
3, Transfer to a 9 1/2-inch deep-dish pie plate. Press evenly into the bottom and up the sides of the pie plate with your hands or the bottom of a flat-bottomed, greased measuring cup (do not pack it too hard). Bake until slightly firm, about 10 minutes. Place on a wire rack and let cool while you make the filling.
Make the filling:
1. Coarsely chop 8 ounces of the dark chocolate bars (about 1 3/4 cups; leave the remaining 2 ounces in one piece) and place in a medium bowl. Cut 4 ounces cream cheese and 2 tablespoons unsalted butter into cubes. Add the butter, cream cheese, 1 teaspoon vanilla extract, and 3/4 teaspoon instant espresso powder to the bowl of chocolate.
2. Place 2 1/2 cups of the whole milk, 1/2 cup of the granulated sugar, and 1/4 teaspoon kosher salt in a medium saucepan. Place over medium-low heat, whisking occasionally, until the sugar is melted.
3. Meanwhile, place the remaining 1/2 cup whole milk, 1/4 cup granulated sugar, and 1/4 cup cornstarch in a heatproof medium bowl and whisk until smooth. Add 4 large egg yolks and whisk until lightened in color. Twist a dish towel in a long line, then wrap it around to form a circle on the counter. Place the egg yolk bowl in the center of this circle.
4. When the milk mixture comes to a simmer, while whisking constantly, pour half of it into the egg yolk bowl in a steady stream (the towel should hold the bowl steady while you whisk). Pour the milk-yolk mixture back into the saucepan. Bring back to a simmer, whisking constantly, and cook until thickened and it no longer has a starchy mouthfeel, about 5 minutes total.
5. Turn off the heat. Immediately transfer into the bowl with the chocolate. Let sit for 1 minute. Whisk until smooth and combined. (If you still see any chunks or unmelted pieces, strain the filling through a fine-mesh strainer set over a bowl.) Transfer the filling to the crust and spread into an even layer. Press a sheet of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until fully cooled and set, at least 5 hours.
Make the whipped cream:
1. Place 1 ounce cream cheese and 1/4 cup powdered sugar in a large bowl (or stand mixer bowl). Mix by hand with a flexible spatula, or beat with an electric hand mixer on medium speed until smooth, about 1 minute. Add 1 cup cold heavy cream and 1 teaspoon vanilla extract. Beat on medium-high speed with the hand mixer or in a stand mixer with a whisk attachment until stiff peaks form, 1 to 2 minutes.
2. Uncover the pie. Transfer the whipped cream onto the pie and spread into an even layer; use a spatula to make decorative swoops if desired. Using a vegetable peeler, shave curls from the remaining 2 ounces dark chocolate generously onto the pie (you might not use it all). Serve immediately, or refrigerate for up to 3 hours.
