Chocolate Cream Pie

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (160°C fan).
2. Cut a round of baking paper to fit the pie dish.
3. Break up the Oreos and blitz into crumbs in a food processor, about 10 seconds. Add the melted butter and blitz until it looks like wet sand. (Without a processor, crush the Oreos in a zip-lock bag with a rolling pin.)
4. Press the crumbs firmly into the base and up the sides of a 23 cm/9 inch pie dish. Bake for 10 minutes. Gently press the puffed crust down with a rubber spatula, then cool on the counter.
5. In a large saucepan, whisk together the cornflour, sugar and salt. Whisk in the milk, cream and egg yolks.
6. Heat over medium-high, whisking now and then. When steam appears (about 3-5 minutes), reduce to medium-low and whisk constantly until it thickens.
7. When slow bubbles appear (about 6 minutes), keep whisking constantly for 45 seconds, then remove from the heat.
8. Whisk in the butter, both chocolates and the vanilla until melted and smooth.
9. Pour the hot filling into the crust to the top and smooth the surface. Lay the round of baking paper on top.
10. Cool on the counter for 2 hours, then refrigerate for at least 12 hours until fully set.
11. Beat the whipping cream, sugar and vanilla on high for 2-3 minutes until softly whipped. Peel back the paper, pile the cream on the pie and grate chocolate over the top. Serve from the pie dish.

Summarized from RecipeTin Eats's video. Watch it for the details.

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