Chocolate Cream Pie (Print Version)
# Ingredients:
01 -
24 Oreos, unbroken (around 244g).
02 -
60 grams of melted unsalted butter.
03 -
1/4 cup of cornstarch.
04 -
Two-thirds cup superfine sugar.
05 -
A tiny pinch of salt.
06 -
2 cups full-fat milk.
07 -
1 cup of whipping cream.
08 -
Four yolks from large eggs.
09 -
2 tablespoons of soft, unsalted butter.
10 -
1 tsp pure vanilla.
11 -
150 grams of 70% dark chocolate.
12 -
75 grams milk chocolate.
13 -
1 1/2 cups of whipped cream for the topping.
14 -
2 tablespoons granulated sugar.
15 -
1/2 tsp vanilla essence.
# Instructions:
01 -
Heat your oven to 350°F (180°C). Trim a parchment circle for your pie pan.
02 -
Blend Oreos finely, mix with butter, press into a pie dish. Bake for 10 minutes, then let cool completely.
03 -
Blend the dry ingredients, pour in milk, cream, and egg yolks. Cook on medium, whisking till thick. Stir through butter, vanilla, and the chocolates.
04 -
Fill the crust with the chocolate filling, cover with parchment. Allow to cool for 2 hours, then refrigerate overnight or longer.
05 -
Whip cream with sugar and vanilla till fluffy. Spread on top and sprinkle grated chocolate if you'd like.
# Notes:
01 -
Store in the fridge for up to 3 days.
02 -
Mascarpone can stabilize whipped cream.
03 -
Stick to baking chocolate, not regular bars.