Description
Rich chocolate pie brings pure indulgence to dessert lovers with its velvety smooth filling and buttery flaky crust. Chocolate decadence meets homemade comfort in this irresistible slice that will make you crave another bite.
Ingredients
Scale
Crust Ingredients:
- 24 Oreo cookies
- 5 tablespoons (74 milliliters) butter, melted
Chocolate Filling Ingredients:
- 6 large egg yolks
- 2 ½ cups (590 milliliters) whole milk
- 8 ounces (226 grams) semi-sweet chocolate, chopped (use high-quality chocolate like Ghirardelli)
- 6 tablespoons (89 milliliters) salted butter, chopped
- 2 tablespoons (30 milliliters) cornstarch
- ⅓ cup (66 grams) granulated sugar
- 1 ½ teaspoons (7.5 milliliters) vanilla extract
Topping Ingredients:
- 1 cup (237 milliliters) heavy whipping cream
- 2 tablespoons (30 milliliters) powdered sugar (or granulated sugar)
- 1 ½ teaspoons (7.5 milliliters) vanilla extract
Instructions
- Pulverize chocolate sandwich cookies in a food processor until they transform into fine, uniform crumbs. Incorporate melted butter and mix thoroughly.
- Transfer the crumbly mixture into a 9-inch pie dish, meticulously pressing it across the bottom and up the sides to create an even, compact crust.
- Transfer the crust to a preheated 350°F (175°C) oven and bake for 10-12 minutes until set. Allow to cool completely at room temperature.
- In a medium saucepan, combine granulated sugar and milk, heating over medium flame until the liquid reaches a gentle simmer.
- Separately, whisk egg yolks with cornstarch until achieving a silky, lump-free consistency.
- Carefully introduce small amounts of the hot milk mixture into the egg mixture, whisking continuously to prevent curdling.
- Gradually pour the tempered egg mixture back into the saucepan, maintaining constant whisking motion.
- Continue cooking and stirring until the mixture thickens dramatically and large bubbles emerge on the surface.
- Remove from heat and fold in butter, chocolate, and vanilla extract, stirring until achieving a glossy, smooth texture.
- Pour the luxurious chocolate filling into the cooled cookie crust, smoothing the surface with a spatula.
- Cover directly with plastic wrap to prevent skin formation and refrigerate for 4-6 hours or overnight.
- Whip heavy cream in a mixing bowl at high speed until it begins to gain volume.
- Introduce powdered sugar and vanilla, continuing to whip until soft, billowy peaks develop.
- Generously spread the whipped cream across the chilled pie’s surface.
- Embellish with delicate chocolate curls or elegant shavings for a stunning presentation.
Notes
- Crust Crumbling Tip: Use a food processor or rolling pin to crush Oreos into fine, uniform crumbs for a perfectly compact and even crust.
- Butter Binding Trick: Ensure melted butter is fully incorporated with cookie crumbs to create a stable, cohesive pie base that holds together when sliced.
- Make-Ahead Magic: Prepare the Oreo crust and chocolate filling a day in
- Prep Time: 6 hours (for levain)
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380
- Sugar: 21 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 160 mg