An impressive Chocolate Cream Pie with a chocolate biscuit base, a creamy easy chocolate custard filling, topped with clouds of cream. Also called a chocolate pudding pie, it tastes like a cross between chocolate mousse and Chocolate Bavarian Pie!
Chocolate Cream Pie
As a child, I’d get so excited on the uncommon event my mom would splurge on a chocolate bavarian pie. I’m speaking concerning the sort offered within the freezer part of supermarkets. Not a flowery patisserie cake made with the attractive French bavarian cream, crème bavaroise.
I believed it was the perfect factor ever. Simply the correct amount of crumbly biscuity base. That chocolatey creamy filling.
And it might nonetheless be the perfect factor ever had I not learnt to prepare dinner it myself! Whereas the biscuit base isn’t too completely different, the chocolate layer is completely no comparability. Home made has actual chocolate flavour and a mouthfeel that store-bought by no means will.
My childhood bavarian pie additionally advanced with the addition of a beneficiant cloud of whipped cream, which is simply heavenly with the chocolate filling, Therefore, re-christened as a Chocolate Cream Pie.
I might eat this each day. I predict you’ll really feel the identical!
What’s in a Chocolate Cream Pie
This Chocolate Cream Pie is a basic mixture with:
chocolate cookie base – constructed from Oreo cookies which provides it an additional intense chocolate flavour.
chocolate filling – it’s primarily a pudding, a creamy-but-light custard chocolate filling. If you wish to get fancy, it’s actually a kind of French chocolate custard known as crème pâtissière. Fancy it could sound, however it’s truly a surprisingly easy custard that you simply see contestants in actuality cooking reveals frantically stressing about making silky easy and thick, somewhat than gritty and runny.
I’m sorry, however I don’t get it. It’s not onerous to make. Not in the event you comply with the only a few easy steps required to make it! You’ll see within the recipe video. 🙂
whipped cream – the pie is topped with a mound of fluffy calmly sweetened vanilla whipped cream.
Dreamy is a phrase that involves thoughts!
Substances in Chocolate Cream Pie
1. Chocolate filling elements
This custard / pudding is thickened with a mixture of cornflour/cornstarch and egg yolks, enriched with butter and cream and flavoured with melted chocolate. It’s DIVINE!
Chocolate – I exploit a mixture of 70% cocoa darkish chocolate and milk chocolate for my best stability of chocolate flavour depth (70% cocoa) and creamy chocolatey-ness (milk chocolate).
Egg yolks – This helps the custard thicken and set in addition to giving it an opulent mouthfeel that frozen Sara-Lee chocolate bavarian pies can ever evaluate to!
Additionally, here’s a listing of what I do with leftover egg whites.
Cornflour / cornstarch – That is additionally used to thicken the custard.
Cream and milk – The liquids for the custard. Cream is just not typical for custards however it provides richness right here! You’ll be able to simply use milk, in the event you’d choose.
Butter – This provides but extra richness into the custard.
Sugar for sweetness (this isn’t overly candy), vanilla for flavour and a pinch of salt to convey out the flavours (commonplace candy baking follow lately).
**Neglect Cool Whip** Shortcut recipes for chocolate pie fillings are fairly widespread on the web. Some are made with Cool Whip (Australia, we don’t have this and I hope we by no means do, it’s a synthetic thickened “cream” filling), or boxed chocolate pudding powder, marshmallows (too candy for my style), or a easy ganache filling (which may be very dense and really wealthy).
For me, I consider that there are some issues that needs to be completed proper. And if we’re going to make a selfmade Chocolate Cream Pie – let’s make the perfect one we will! I promise it trumps boxed pudding powder. 🙂
2. Oreo Cookie pie base elements
I like making Chocolate Cream Pie with an Oreo Cookie pie crust. Made with crushed Oreo cookies, there’s terrific texture distinction with the creamy filling and an additional hit of chocolate. I additionally just like the darkish almost-black color.
Right here’s what you want:
Oreo biscuits – I like utilizing Oreo cookies for the feel and flavour, I discover they’re extra chocolate-y than most different chocolate biscuits. However any plain chocolate biscuits / cookies will work tremendous right here, resembling Arnott’s Chocolate Ripples.
Melted butter – That is what makes the Oreo crumbs maintain collectively to kind a crust.
vanilla Whipped cream
And right here’s what you want for the fluffy mound of whipped cream:
Whipping cream – Be sure you use cream that may be whipped. Not all lotions are, some are made for simply pouring or dolloping. Learn the label to examine. And – NO LOW FAT! 🙂
Vanilla for a contact of beautiful flavour.
Sugar – Not an excessive amount of. Only a bit, to calmly sweeten.
How one can make Chocolate Cream Pie
That is an virtually no-bake recipe. The crust is baked for 10 minutes to make it further crisp. The custard-pudding filling is cooked on the range, poured into the crust then refrigerated in a single day to set.
1. how you can make the pie crust
I exploit a meals processor to blitz the Oreo cookies. It takes seconds!
Blitz – Roughly break up the Oreo cookies by hand and drop right into a meals processor. Blitz into tremendous crumbs (~5 – 10 seconds). Add melted butter then blitz briefly simply to combine via. The combination ought to resemble moist sand.
Press – Pour right into a 22.5cm/9″ pie tin. Use your arms / rubber spatula / one thing flat to press the crumbs firmly into the bottom and partitions.
Bake for 10 minutes at 180°C/350°F (160° fan-forced). This makes the pie crust crisper.
Deflate – The crust puffs up within the oven. Gently deflate utilizing a rubber spatula or related – the bottom and partitions. This too makes the pie crust crisper and firmer.
2. how you can (EASILY) CUT A ROUND FROM PAPER
Earlier than we get into the enjoyable chocolate filling making half, a fast little tip for how you can lower a circle from paper. Do that earlier than you begin the custard so you may cowl the custard as quickly as you pour it into the crust. It prevents a pores and skin from forming on the floor which begins fairly rapidly.
Baking paper – Tear a sheet of baking paper bigger than the pie tine, then fold in half.
Fold in half once more.
Then fold right into a triangle.
Hold folding to kind a protracted skinny triangle.
Measure how giant your pie dish is by putting the tip of the triangle above the centre of the pie tin. Lower off the tip.
Then unfold. Voila! Neat circle that covers your pie!
3. how you can make the chocolate filling
The chocolate filling elements are merely whisked on the range which thickens right into a custard because it heats up. The custard is pourable when scorching, then units so it’s cuttable as soon as refrigerated.
Whisk dry – Place cornflour, sugar and salt in a medium saucepan. Whisk to mix.
Add liquids – Add milk, cream and yolks. Whisk to mix. Then whisk now and again over medium warmth (or medium low for robust gasoline stoves) because the combination is heating up. As soon as the liquid is scorching (round 3 minutes), you’ll really feel the combination beginning to thicken so begin to whisk continually to make sure the bottom doesn’t catch.
45 second whisk – When the combination begins effervescent (round 4 min), whisk continually for 45 seconds then take it off the range.
Lumps? Don’t fret in case your combination will get lumps, take it off the range and whisk vigorously, it is best to be capable to whisk them out. As a final resort, you may pressure the custard at step 5.
Soften in chocolate – Take away off the range. Add butter, chocolate and vanilla and whisk till the chocolate melts and the filling is easy.
Thickness – The custard ought to have a thickness like honey. It is going to be pourable, however received’t mound.
Pour the custard straight into the pie crust.
Easy the floor.
4. Setting and adorning
Cowl – Instantly cowl with a spherical piece of baking/parchment paper, urgent calmly so it’s in touch with the floor. This can forestall a pores and skin from forming. (Don’t use cling wrap, you’ll peel a thick layer of custard off which I do know you’re pondering properly then I get to lick all of it off! However the actuality is it’s truly fairly tough to do off cling wrap. Sure, I do know from first hand expertise. Stick to paper!!)
Refrigerate for 12 hours+ to make sure the custard absolutely units. Don’t attempt to shortcut it and don’t suppose you can lower a slice on the 3 hour mark as a result of it appears fairly set! For those who lower out a slice earlier than it’s absolutely set, you’ll break the custard in the entire pie and it’ll by no means set once more. Once more, I do know this from first hand expertise from testing variation iterations of this Chocolate Cream Pie in addition to this recipe, this recipe and this recipe!
Cream – Rigorously peel off the paper then high with whipped cream.
Garnish with a sprinkle of grated chocolate, if desired. Then, it’s able to devour!
Issues of serving and consuming
As a result of it’s a pie, it’s greatest to serve it out of the pie tin. Eradicating the entire pie could be dangerous! Lower within the pie tin and raise (pulling the primary slice out neatly is at all times slightly difficult, if vital, I’ll resort to a rubber spatula to get proper beneath). The Oreo cookie crust holds collectively when sliced (see video and photographs) however it crumbles a bit as you begin consuming it which makes the entire consuming expertise even higher. As a result of, think about this:
An enormous mouthful of wealthy, easy, chocolatey filling with clouds of fluffy cream PLUS little bits of crumbled Oreo cookie…..
It’s simply perfection! – Nagi xx
PS If you wish to make this forward as much as 2 days forward with out the whipped cream weeping, then stabilise the whipped cream by including marscapone. Details about stabilised whipped cream right here, recipe is within the notes of the recipe card beneath.
Watch how you can make it
Chocolate Cream Pie
Prep: 25 minutes
Cook dinner: 25 minutes
Cooling / refrigeration: 15 hours
Whole: 55 minutes
Servings10 – 12
Faucet or hover to scale
Recipe video above. This can be a magnificent but surprisingly straight ahead pie that may be made days upfront of serving. A biscuit base, full of a creamy pudding / chocolate custard filling and topped with clouds of cream that is made solely from scratch. No pudding combine round right here!
Preheat oven to 180°C/350°F (160° fan-forced).
Lower spherical paper – Lower a spherical piece of baking / parchment paper, the scale of the pie dish (to forestall pores and skin forming on custard). (Observe 5)
Oreo cookie crust:
Blitz – Break up Oreos roughly by hand and place in a meals processor. Blitz into crumbs (~10 sec). Add butter, blitz to combine via. Combination ought to resemble moist sand. (No meals processor? Bash in ziplock bag with a rolling pin).
Press – Pour right into a 23cm / 9″ pie dish. Unfold crumbs out and press firmly into the bottom and up the partitions utilizing your arms, spatula or one thing flat.
Bake for 10 minutes, then permit to chill on the counter earlier than filling.
Filling (see video, it is useful):
Whisk dry, then moist – Place cornflour, sugar and salt in a big saucepan. Whisk to mix. Add milk, cream and yolks. Whisk to mix.
Warmth to thicken – Flip warmth onto medium excessive. Because the combination warms up, whisk now and again, however not continually. Because the liquid begins to get scorching at across the 3 – 5 minute mark (you will see steam), flip the range all the way down to medium low and begin to whisk continually. You’ll really feel and see the combination begin to thicken. Obtained lumps? See Observe 6!
45 second whisk – If you see gradual, lazy bubbles (~6 minutes, you will want to pause whisking to see bubbles), whisk continually for 45 seconds then take it off the range.
Chocolate and butter – Add butter, chocolate and vanilla. Whisk till chocolate melts and filling is easy.
Assembling / setting custard
Pour scorching filling into pie crust, easy floor. Gently place spherical baking paper on floor.
Cool on the counter for two hours then refrigerate for 12+ hours to permit the custard to completely set.
Whipped cream – Beat whipped cream elements in a bowl on excessive for two to three minutes till softly whipped.
Topping – Rigorously peel again paper. Pile on the whipped cream, then grate chocolate throughout the floor.
Serving – Hold the pie within the pie tin. Lower and serve!
Plain chocolate biscuits/cookies, like Arnott’s Chocolate Ripples, may also be used although the color is just not as an intense darkish chocolate brown.
2. Cream – I like so as to add cream into the filling as a result of it makes it simply that contact extra creamy and wealthy nevertheless, most chocolate custards / crème pâtissières are made with simply milk. So you may simply use milk if you want – the filling might take 30 seconds or so longer to thicken.
3. Leftover egg whites – Right here’s my listing of what I do with them and all my egg white recipes might be discovered on this recipe assortment.
4. Chocolate –I make this with a mixture of darkish and milk chocolate as a result of the darkish supplies that intense chocolate flavour and the milk lightens the color of the filling so it contrasts with the darkish crust. You can make this solely with milk or darkish chocolate.
Australia: For the 70% cocoa, Plaistow from the supermarkets is okay, Lindt is nice! US: Ghirardelli is nice too.
Chips or melts can be utilized as properly, for a greater high quality possibility. Nonetheless, I like to recommend utilizing chocolate bought from the baking aisle, not consuming chocolate, as some manufacturers are designed to not soften very properly!
5. Chopping spherical – See video at X.X. Fold a sheet of baking/parchment in half, then half once more. Hold folding to make a protracted skinny triangle with a sharp finish. Measure how giant your pie dish is by putting the tip of the triangle above the centre of the pie tin. Lower off the tip, then unfold. Voila! Neat circle!
6. Lumpy custard? That’s okay! For those who get them whereas on the range, take it off the range and whisk vigorously, this can take away most. For those who’ve nonetheless acquired lumps after the chocolate is melted via, simply pressure the custard into the pie crust.
7. Storage – This pie will hold for round 3 days, then I discover the bottom begins softening a bit. Hold within the fridge.
Stabilised cream – To stop the cream from weeping, add 100g / 1/2 cup mascarpone into the cream, then beat till whipped. This can stabilise it so it doesn’t deflate for two – 3 days. Extra on stabilised cream right here.
6. Diet per serving assuming 12 slices.
Serving: 173gEnergy: 521cal (26%)Carbohydrates: 44g (15%)Protein: 6g (12%)Fats: 38g (58%)Saturated Fats: 22g (138%)Polyunsaturated Fats: 2gMonounsaturated Fats: 11gTrans Fats: 0.3gLdl cholesterol: 142mg (47%)Sodium: 114mg (5%)Potassium: 186mg (5%)Fiber: 2g (8%)Sugar: 32g (36%)Vitamin A: 1069IU (21%)Vitamin C: 0.3mgCalcium: 98mg (10%)Iron: 3mg (17%)
Initially revealed in 2017. It’s such a private favorite, I actually wished to re-publish it with higher photographs and a a lot improved recipe video. My abilities have improved over the previous 5 years with numerous follow!
Lifetime of Dozer
Usually once I re-publish a recipe, I add a brand new Lifetime of Dozer photograph. However this one from 2017 is so beautiful, I don’t need to change it!
From 2017, as initially revealed:
Not simply meals photographs that Dozer photobombs….. This can be a magnificent solar rise we had earlier this week. Yearly factor. Fairly, isn’t it?