Ingredients: |
Ingredients: INGREDIENTS
CRUST
24 Oreos, crushed into fine crumbs in a food processor
1/4 cup butter, melted
FILLING
2 cups whole milk
1 1/2 cups heavy cream
8 tablespoons butter, cut into chunks
1/2 cup sugar, divided
1/4 teaspoon salt
1/4 cup cornstarch
9 egg yolks
8 ounces semi-sweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1 1/2 teaspoons vanilla
TOPPING
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon vanilla
Grated dark chocolate, for garnishing
Amount Per Serving: CALORIES: 679SATURATED FAT: 29gCHOLESTEROL: 263mgSODIUM: 260mgCARBOHYDRATES: 47gFIBER: 2gSUGAR: 32gPROTEIN: 7g
|
Directions: |
Directions:INSTRUCTIONS
CRUST
Heat oven to 350 degrees F.
Pulse the Oreo cookies in a food processor until coarsely ground, about 15 pulses, then continue to process another 15 seconds until they turn into fine, even crumbs. Drizzle the melted butter over the Oreo crumbs and pulse to combine.
Transfer the cookie crumb mixture to a pie plate and press into an even layer on the bottom and up the sides, using the bottom of a measuring cup or drinking glass. Bake for 10 minutes, then cool completely before filling.
FILLING
In a medium saucepan over medium-high heat, bring the milk, cream, 1/4 cup of the sugar, and salt to a simmer, stirring occasionally.
While the milk mixture heats, whisk together the remaining sugar, cornstarch, and egg yolks until smooth and creamy.
When the milk mixture is hot, slowly pour 1 cup of the hot liquid into the egg mixture, whisking to temper the egg yolks. Then slowly whisk the tempered yolks back into the saucepan of simmering milk and cream. Reduce the heat to medium and continue to cook, whisking constantly, until the mixture thickens and large bubbles start to burst on top, about 30 seconds.
Remove the pan from the heat and immediately whisk in the cubed butter and chocolate until completely melted and smooth. Stir in the vanilla, then pour into the prepared pie crust. Cover with plastic wrap, pressing into the surface of the filling so a skin doesn't form, and refrigerate for 4 hours until the filling is set and chilled.
TOPPING
Using an electric mixer or stand mixer, whip the cream, sugar, and vanilla together until soft peaks form, anywhere from 1 to 3 minutes. Spread over the top of the chilled and set pie, then sprinkle with chocolate shavings and serve.
NOTES
3 1/2 cups of half-and-half can be used in place of the whole milk and cream. |
Personal
Notes: |
Personal
Notes: I made this for a holiday dinner at Darlyn's- may have been Thanksgiving 2018 or 2019. It all got eaten--(I probably had more than my share). I love chocolate cream. Yum!
This pie is rich and decadent. If you or the people you are cooking for enjoy chocolate, you can't go wrong.
Margo,
Best wishes on the next phase of your journey. Keep in touch. I'll be interested to know how things unfold.
Love, Your cousin Anna and Isira
|
This recipe for Chocolate Cream Pie is from