Homemade Chocolate Cream Pie Recipe

This Chocolate Cream Pie has a chocolate cookie crust, creamy chocolate filling, and homemade whipped cream. Regular pie crust is also available!

INGREDIENTS 

FOR THE CHOCOLATE COOKIE CRUST: – 24 chocolate sandwich cookie – 4 tablespoons (60 grams) unsalted butter , melted and slightly cooled FOR THE CHOCOLATE FILLING: – 3 ounces semi-sweet chocolate , finely chopped – 1 tablespoon (15 grams) unsalted butter , cubed into small piece – 3/4 cup (150 grams) granulated sugar – 1/4 cup (25 grams) Rodelle Gourmet Baking Cocoa – 1/4 cup (32 grams) cornstarch – 1/2 teaspoon instant espresso powder or instant coffee granules (optional) – 1 and 1/2 cups (360 ml) whole milk – 1/2 cup (120 ml) heavy whipping cream – 3 large egg yolk – 1 teaspoon pure vanilla extract FOR THE HOMEMADE WHIPPED CREAM: – 1 cup (240 ml) cold heavy whipping cream – 1/4 cup (30 grams) powdered sugar – 1 teaspoon pure vanilla extract

INSTRUCTIONS

Preheat oven to 350°F (177°C). Process chocolate sandwich cookies into fine crumbs in a blender or food processor. Melt butter and mix crumbs in a bowl. Stir crumbs to moisten.

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Scoop mixture into 9-inch pie plate. Press it firmly on the dish's bottom and sides. Bake for 10 minutes at 350°F (177°C). Cool completely after removing from the oven.

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Put finely chopped chocolate and cubed butter in a large heat-safe bowl. Set aside.  Mix sugar, Rodelle Gourmet Baking Cocoa, cornstarch, and espresso powder in a large saucepan after sifting to remove lumps.

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Mix whole milk, heavy whipping cream, and egg yolks in another bowl. Whisk 1/2 cup of the wet ingredients into the saucepan with the dry ingredients until well combined, then add the rest and whisk again. 

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Whisk and scrape the saucepan sides and bottom over medium heat until thickened. Remove the mixture from heat after one minute of thickening and boiling.

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Strain the filling into the bowl with the chopped chocolate and butter using a fine mesh strainer. After straining, combine chocolate and butter and add vanilla extract.

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Place the filling in the cooled pie crust and spread evenly. Place plastic wrap directly on the filling and let it cool for 15 minutes at room temperature before refrigerating for 3–4 hours.

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Add heavy whipping cream, powdered sugar, and vanilla extract to a stand mixer with the whisk attachment or a large bowl with a handheld mixer. Mix slowly, then medium-high until stiff peaks form.

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Remove the pie from the fridge and remove the plastic wrap from the filling. Evenly cover pie with whipped cream. Sprinkle with cocoa powder or shaved chocolate and chill until serving.

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also see

also see

Soft And Chewy Monster Cookies Recipe