Chocolate Cream Pie with Cookie Crumb Crust
Indulge in the ultimate dessert experience with this luscious Chocolate Cream Pie with Cookie Crumb Crust! Featuring a rich, velvety chocolate custard filling and an irresistibly crunchy crust made from chocolate sandwich cookies, this pie is a chocoholic’s dream. The creamy filling, crafted with bittersweet chocolate, cocoa powder, and a touch of vanilla, is luxuriously smooth and perfectly complemented by a cloud-like whipped cream topping. An optional garnish of chocolate shavings adds the perfect hint of elegance to every slice. Whether you're hosting a dinner party or simply treating yourself, this no-fuss, make-ahead recipe promises to delight. Ideal for chocolate lovers and dessert enthusiasts alike, this pie will be your go-to showstopper for any occasion!
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (e.g., Oreos)
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Bittersweet or semisweet chocolate, chopped
- 2 cups Whole milk
- 1 cup Heavy cream
- 3 tablespoons Granulated sugar
- 3 tablespoons Cornstarch
- 2 tablespoons Unsweetened cocoa powder
- 4 Egg yolks
- 0.25 teaspoons Salt
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream (for whipped topping)
- 2 tablespoons Powdered sugar (for whipped topping)
- 2 tablespoons Shaved chocolate (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate sandwich cookies until they form fine crumbs. You should have about 2 cups of crumbs.
Transfer the crumbs to a mixing bowl and stir in the melted butter and 2 tablespoons of sugar until combined.
Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a measuring cup to compact the crumbs.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let cool completely.
In a medium saucepan over medium heat, combine the milk, 1 cup of heavy cream, 3 tablespoons of sugar, cornstarch, and cocoa powder. Whisk until smooth.
In a separate bowl, whisk the egg yolks. Gradually add a ladle of the heated milk mixture to the yolks, whisking constantly to temper them.
Slowly pour the tempered yolks back into the saucepan, whisking constantly, and continue to cook over medium heat until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and stir in the chopped chocolate, salt, and vanilla extract until smooth. Let the filling cool slightly.
Pour the chocolate filling into the cooled cookie crust, smoothing the top with a spatula. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.
Before serving, whip 1 cup of heavy cream with powdered sugar in a mixing bowl until soft peaks form.
Spread the whipped cream over the chilled pie or pipe it decoratively using a piping bag.
Garnish with shaved chocolate if desired. Slice and serve cold.
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 398.3 g | 511% | |
| Saturated Fat | 218.7 g | 1093% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1491 mg | 497% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 472.9 g | 172% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 333.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 1044 mg | 80% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
