I pulled this recipe from the New York Times and Jim asked me to put it in the arsenal, so here we are! I pressed a pie dish with Oreo cookie crumbs mixed with butter and baked it for 10 minutes to make the crust. The filling is a lighter type of pudding, and you have to let it chill overnight in the pie crust before topping it with whipped cream. Garnish it with more Oreos!
I think next time I make it, I may try to put a layer of fudge below the pudding layer. I’ve also been watching The Great British Baking Show lately and have been inspired by all of the ways the bakers garnish their desserts! Maybe I’ll melt some chocolate and spread it in nice shapes on some wax paper and chill it. That could be a neat garnish.
I hope you enjoy this pie, and big kudos to the NYT for providing the recipe! (I altered it a little bit for ease.)
Chocolate Cream Pie Recipe by Baker’s Theory and inspired by The New York Times
Ingredients
For the crust
24 Oreos
1/2 stick melted butter
Pinch of salt
For the chocolate filling
1/2 cup sugar
3 tbsp cornstarch
2 tbsp cocoa powder
1/2 tsp sea salt
3 cups whole milk
6 large egg yolks
1 cup semi-sweet chocolate chips
2 tbsp butter
1 tsp vanilla
For the whipped cream
1 cup heavy whipping cream
1/4 cup powdered sugar
Serves: 8
Instructions
For the crust
Run the Oreos through a food processor until fine and crumbly. Place crumbs in a bowl and pour melted butter over them. Combine with salt until paste-like.
Spray a 9″ pie dish with cooking spray and then press Oreo crust into the pan. Bake at 350 F for 10 minutes.
For the chocolate filling
Combine the dry ingredients in a medium-sized pot, whisking to combine. Slowly pour the milk in. I recommend pouring a small amount of milk first to get the mixture to become paste-like, and then adding the remaining milk. Whisk until it is free of lumps. Add egg yolks and then turn the heat on medium, whisking constantly until it reaches a low boil, about 10 minutes.
Remove from heat and add butter, vanilla, and chocolate chips. Allow to sit for one minute to allow the chocolate chips to melt. Then whisk until smooth.
Pour the filling over the Oreo crust. Cover loosely with clear plastic wrap and refrigerate for a minimum of 6 hours.
For the whipped cream
In a stand mixer combine cream with powdered sugar. Using the whisk attachment, whip on medium speed until stiff peaks form.
Top the chocolate layer with whipped cream and serve.