Chocolate Cream Pie with Vanilla Whipped Cream.
I’m SO on the chocolate bandwagon right now.
And I needed an excuse to buy these really adorable pink heart paper cups from Target, because it’s Target and where all of my money goes to die, and I couldn’t think of anything better to go with a big fat homemade mocha than chocolate cream pie!
And a new pastel spring scarf. And boots that were on sale. And four new nail polishes, one being super glittery of course. And a random mug and small blue striped bowl that looked cool but will never be used.
Target thought that all of those things would go great with a chocolate cream pie. Target you lie.
Wait. Look at this!
It’s like a graham crust and butter RIVER.
Ooooh but. It’s graham crackers AND oreo cookies – smashed up. Uh. Hello heaven. I am not joking when I say I could probably eat this crust from the bowl with a spoon just like that. Wild child.
I’m practically eating, breathing and sleeping chocolate right now. Been craving it like mad. I’ve resorted to whatever I can find in the house that is full of chocolate and a large tub of peanut butter with a big spoon. Desperate times.
Never in my life have I made a legit chocolate cream pie. Rarely do I ever make pies because, hello, I have zero patience and what requires more patience than a pie? Not much. Maybe croissants.
But you know this and I won’t bore you, other to say that this pie is easy. This pie is slightly time consuming but it’s time spent sitting around while waiting for it to chill. This pie requires no dough!
This pie makes my life. The crust is super thick and wonderful and crunchy. The chocolate layer is super creamy and delicious. I used mostly milk and dark chocolate because my palate is basic even though real food professionals would cringe and use bitter or unsweetened. Um no.
P.S. my chocolate layer loves you.
The whipped cream, which is stupidly easy, might be my favorite part? It is just so light and fluffy – as whipped cream is – but I beat in some vanilla beans and just the sliiiiightest bit of sugar. It’s barely sweet at all, so it really cuts the richness of the other layers.
If there was ever a pie to be pied in the face with, this is it. It’s SO super fluffy.
On a completely random side note: my parents got me a 4.25 quart le creuset pot for Christmas, and it is the perfect size for EVERYTHING. Okay, well by “everything” I mean for about 4 to 6 servings of things or slightly smaller batches of soup. But last week before I made a pot roast for the millionth time, I made this pudding in that pot. BEST IDEA EVER.
And yes that meant that I had a gigantic pot of pudding. Fabulous problem to have.
As a major chocoholic, I feel it is my duty to share other delicious options with you for this upcoming heart holiday. Liiiike these chocolate lovers cupcakes. And this chocolate peanut butter truffle pie. And these buttered popcorn crunch brownies. Or this milk chocolate mousse with coconut whipped cream.
If you really want to get crazy you could make these chocolate chip cookie dough peanut butter cups or this chocolate peanut butter fudge trifle.
And since the way to everyone’s heart is through donuts, please please please fry some real ones – cake with chocolate ganache and sprinkles? Or maybe just these chocolate and potato chip donuts will do. Yep. Probably.
If you’re an anomaly and not so in to chocolate (please tell me HOW?) then these crispy crossiant sundaes are an option (minus the red wine hot fudge?) as are these chocolate chip cookie peanut butter s’mores. Yeah, those will kill you.
This pie might force you into a chocolate obsession though? It won’t be bad.
- 16 chocolate sandwich cookies, like oreos
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces dark chocolate, I used 70%,
- 2 ounces milk chocolate, melted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla bean paste
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste or 1 vanilla bean, scraped
- 3 tablespoons powdered sugar
- 4 ounces milk chocolate, shaved or grated or curled
- Preheat the oven the 350 degrees F. Add the cookies to a food processor and blend until the cookies are in crumbs. Add the cookies and graham crumbs to a large bowl, stirring to mix. Stir in the melted butter and mix until combined and the ingredients are all wet. Press the crust into a 9-inch pie dish, so it goes up the sides of the dish. Bake for 10 minutes, then let sit and cool while you make the pudding.
- In a saucepan, whisk together the sugar, cornstarch and salt. Add in the egg yolks and whisk until the mixture comes together and is combined. Turn the heat to medium-low and stream in the milk while whisking continuously. Bring the mixture to a bowl, whisking the entire time, then reduce it to a simmer for one minute and continue to whisk. It should thicken. Place a fine mesh strainer over a bowl and pour the filling through the strainer. Whisk in the chocolate, butter and vanilla bean paste until it all comes together and is a thick and delicious chocolate pudding. Cover the surface with a piece of plastic wrap and let cool completely for a few hours.
- Pour the pudding in the pie crust and refrigerate overnight, or for at least 8ish hours. Right before serving, add the whipped cream and chocolate on top.
- Add the cold heavy cream to the bowl of your electric mixer. Add in the vanilla extract and beans, then with the whisk attachment beat the heavy cream on medium-high speed until stiff peaks form, about 4 to 5 minutes. Add in the sugar and beat for another minute. Top the cream pie with the whipped cream and throw the chocolate shavings on top.
these plates are my dream? yes.