I only have this one photo, so this post is going to be a quick one. We’re here for pie so I’ll get to the point!
This pie starts with a homemade, from scratch chocolate pudding, which is really just so so good. I know it’s so easy to use a pudding mix, but this one is so rich and creamy and luxurious. Maybe that’s a weird way to describe pudding, and honestly I feel like pudding is not something I ever really think about when it comes to sweet cravings or things on my to-bake list, but I forget how good pudding can be until I have some from scratch.
The pudding needs a few hours to chill in the refrigerator, so you can make it a day in advance. The crust and the whipped cream are super easy, so assembly the next day is just baking the pie crust and spooning the pudding into it once it’s cool. And topping it with an actual boatload of freshly whipped cream! Which is also the best when it’s from scratch. Garnishes can include chocolate curls, chocolate chips, chocolate sauce, sprinkles, nuts, literally anything you want!
And that is that on this Chocolate Cream Pie!
Chocolate Cream Pie
- 3 large egg yolks lightly beaten
- ¾ cup granulated sugar
- 4 tbsp unsweetened cocoa powder
- 2 oz chopped semisweet chocolate
- 2 tbsp cornstarch
- 2 cups heavy whipping cream
- 1 tsp vanilla extract
Chocolate Cookie Crust:
- 28 Oreo cookies
- 6 tbsp butter melted
- 1 ½ cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Chocolate curls or chocolate shavings
- To make the pudding, place the egg yolks in a bowl and set aside. In a medium saucepan over medium heat, combine sugar, cocoa powder, chocolate, cornstarch, heavy whipping cream, and vanilla. Cook, whisking slowly until sugar and chocolate melt. Mixture should be thoroughly heated, but not boiling. Add about 1⁄4 cup of the mixture to the egg yolks and whisk quickly to temper the eggs. Immediately add the egg mixture back to the saucepan and continue whisking quickly to prevent the eggs from scrambling. Whisk until the mixture thickens into the consistency of pudding and coats the back of a rubber spatula or wooden spoon, about 5-10 minutes.
- Remove from heat and immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding) and poke a few holes with a knife. Let pudding cool at room temperature for about an hour. Then transfer to the refrigerator and chill 2-3 hours, or overnight.
- Preheat oven to 350°F. Place chocolate cookies in a food processor and process into fine crumbs. Stir in butter until crumbs are evenly coated. Press crust mixture into the bottom and about 1-inch up the sides of a pie plate. Bake 12 minutes, then set aside to cool completely.
- To make the whipped cream, place cream, powdered sugar, and vanilla in a large bowl or the bowl of a stand mixer. Whip on high speed until stiff peaks form.
- To assemble the pie, spoon the pudding into the cooled pie crust. Spread pudding evenly with a spoon or rubber spatula. Spread whipped cream over pudding and garnish with chocolate curls. Store loosely covered in the refrigerator until ready to serve.
More pie recipes: