culinary review

Chocolate Cream Pie

Last Modified: 01/22/10
First Published: 02/04/08
Views: 3508
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Views: 3508
For a really nice, diner-style cream pie, try this recipe from.chocolate cream pie This chocolate cream pie is surprisingly easy to make, yet so rich and delicious. An Oreo cookie crumb crust is used, which you can either make on your own or you can purchase a pre-made crust.

The chocolate cream filling only takes a couple of minutes to make and as long as you follow the directions, it will come out great. The only slightly tricky part is tempering the eggs, but even that is not much of a process. Once you add the tempered eggs to the mixture, it will thicken very quickly.

You do have to plan when making this pie though, as it needs to set in the fridge for at least 3 hours. Once you’re ready to serve this pie, you pour slightly sweetened whipped cream on top.
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General Info
Servings: 8
Total Cost: $9.44
Cost Per Serving: $1.18
Total Calories: 4,984
Calories/Serving: 623
Oreo Cookie Pie Crust (1 pie crust) * 168.00 Grams $1.70 800
Cream, Light, Half & Half 2 1/2 Cups 605.00 Grams $3.25 788
Sugar, White Granulated 1/3 Cup 60.00 Grams $0.08 232
Salt, Table 1 Pinch 0.38 Gram $0.00 0
Egg Yolks (6 yolks) * 42.00 Grams $0.41 136
Corn Starch 2 Tablespoons 20.00 Grams $0.09 70
Butter, Unsalted 6 Tablespoons 84.00 Grams $0.38 600
Chocolate Chips, Semi Sweet * 6.00 Ounces $0.95 907
Chocolate, Baking, Unsweetened Squares * 1.00 Ounce $0.46 142
Extract, Vanilla Pure 1 Teaspoon 4.33 Grams $0.21 12
Heavy Whipping Cream 36% 1 1/2 Cup 360.00 Grams $1.69 1,200
Sugar, White Granulated 2 Tablespoons 25.00 Grams $0.03 97
Extract, Vanilla Imitation 1/2 Teaspoon 2.33 Grams $0.21 0

Crust:chocolate cream pie

1 Oreo cookie crumb crust, baked and cooled


2 ½ cups half-and-half
1/3 cup sugar
1 pinch of salt
6 large egg yolks
2 tablespoons cornstarch
6 tablespoons butter, cut into small cubes
6 ounces semisweet or bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 teaspoon vanilla extract


1 ½ cups heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract


1. Using a medium sauce pan, bring the half-and-half, half of the sugar and the salt to a simmer over medium-high heat.

2. In a separate bowl, whisk together the egg yolks with the remaining sugar and the cornstarch until smooth.

3. When the cream mixture is simmering, start to temper the eggs by adding one cup of the hot liquid into the egg mixture. Then slowly whisk in the tempered egg mixture into the hot cream (you want to make sure that the cream mixture is hot enough at this stage in order to produce a nice and thick cream). Whisk constantly, as the mixture will begin to thicken immediately and leave on the heat for about 30 seconds. Off the heat, whisk in the cold butter, then the chocolate and the vanilla.

4. Pour the mixture into the Oreo pie crust, lay a sheet of plastic wrap directly over the sauce and refrigerate until cold – at least 3 hours.

5. Before serving the pie, whip the cream with the sugar and the vanilla until soft peaks are formed. Spread the cream on top of the cooled chocolate filling. Also, for a decorative effect arrange small chocolate pieces on top of the pie.