Introduction
Indulging in a decadent chocolate pie is a treat that few can resist. This recipe allows you to master a rich chocolate custard pie with an Oreo cookie crust, topped with fluffy whipped cream. Whether it’s a special occasion or a simple craving, this pie is bound to impress.
Detailed Ingredients with measures
Crust:
– 25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz)
– 60g / 4 tbsp unsalted butter, melted
Filling:
– 1/4 cup cornflour / cornstarch
– 2/3 cup caster sugar (superfine sugar)
– Pinch of salt
– 2 cups milk (whole or reduced fat, not zero fat)
– 1 cup cream (pouring or thickened/heavy); or substitute with milk
– 4 egg yolks from large eggs
– 2 tbsp / 30g unsalted butter, cut into 1cm / 0.5″ cubes
– 1 tsp vanilla extract
– 150g / 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
– 75g / 3 oz milk chocolate, finely chopped
Whipped Cream:
– 1 1/2 cups thickened / heavy cream, for whipping
– 2 tbsp white sugar
– 1/2 tsp vanilla extract
Optional Garnish:
– Chocolate, for grating (optional decoration)
Prep Time
Approximately 20 minutes.
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 12+ hours (includes chilling time)
Yield: 12 slices
Completing this chocolate custard pie is a delightful experience, combining the crunch of the Oreo crust with the creamy filling. Serve it chilled with whipped cream and enjoy!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced setting.
Prepare Baking Paper
Cut a round piece of baking or parchment paper to fit the size of your pie dish. This will help prevent a skin from forming on the custard.
Make the Oreo Cookie Crust
1. Break the Oreo biscuits into rough pieces by hand and place them in a food processor. Blitz until you achieve a crumbly texture (about 10 seconds).
2. Add the melted butter to the crumbs and blitz again to combine until the mixture resembles wet sand. If you do not have a food processor, you can place the Oreos in a ziplock bag and crush them with a rolling pin.
3. Pour the crumb mixture into a 23cm (9″) pie dish. Press the mixture firmly into the base and up the sides of the dish using your hands, a spatula, or something flat.
4. Bake the crust in the oven for 10 minutes. Remove it; the crust will appear slightly puffed. Use a rubber spatula to gently press it down to create a firmer base. Allow it to cool on the counter.
Prepare the Filling
1. In a large saucepan, combine cornflour, caster sugar, and salt. Whisk to ensure they are mixed well.
2. Add milk, cream, and egg yolks to the dry mixture. Whisk thoroughly to combine all ingredients.
3. Place the saucepan on medium-high heat. As the mixture heats and begins to steam (around 3-5 minutes), reduce heat to medium-low and whisk continuously.
4. When slow, lazy bubbles start to form after about 6 minutes, whisk constantly for another 45 seconds, then remove from heat.
5. Immediately add the unsalted butter, both types of chocolate, and vanilla extract. Whisk until smooth and all chocolate is melted.
Assemble and Set the Custard
1. Carefully pour the hot filling into the prepared pie crust, filling it to the top and smoothing the surface with a spatula.
2. Gently place the round baking paper over the custard surface to prevent it from forming a skin as it cools.
3. Allow the pie to cool on the counter for 2 hours, then refrigerate for at least 12 hours to ensure the custard sets properly.
Prepare the Whipped Cream
1. In a bowl, combine heavy cream, sugar, and vanilla extract. Beat on high for 2 to 3 minutes until the cream is softly whipped.
Final Topping and Serving
1. Once the pie has cooled and set, carefully remove the baking paper.
2. Pile the whipped cream on top of the custard, then grate some chocolate over the surface for decoration.
3. Keep the pie in the pie tin. Cut into slices and serve!
Notes
1. Oreo Cookies
You will need 2 standard packets of Oreos (14 in each) for this recipe. Use all of one packet and all but 3 from the second packet. If unavailable, you can use plain chocolate biscuits like Arnott’s Chocolate Ripples, but the color may not be as dark.
2. Cream Usage
Adding cream to the filling makes it richer and creamier; however, you can use just milk if you prefer, though it may take slightly longer to thicken.
3. Leftover Egg Whites
Consider using leftover egg whites for other recipes. A collection of egg white recipes is available if needed.
4. Chocolate Types
Mixing dark and milk chocolate achieves a balanced flavor and contrasting color. Feel free to use entirely milk or dark chocolate. For quality options, choose well-known brands from the baking aisle.
5. Cutting Baking Paper
To cut a perfect circle of baking paper, fold a sheet in half and then fold it again to form a triangle. Measure your pie dish and cut the end, then unfold to create a round piece.
6. Lumpy Custard
If lumps form during cooking, remove from heat and whisk vigorously to remove most lumps. If lumps persist after adding chocolate, strain the custard into the pie crust.
7. Surplus Custard
You may have extra custard depending on how high your crust goes. Use any surplus in a ramekin for a delicious treat.
8. Storage
The pie can be stored in the fridge for about 3 days. After that, the base may soften slightly. To prevent whipped cream from weeping, stabilize it by adding mascarpone before whipping.
Cook techniques
Blitzing Oreos
Break up Oreos roughly by hand and place them in a food processor. Blitz into crumbs for about 10 seconds. If you don’t have a food processor, you can bash them in a ziplock bag with a rolling pin.
Pressing the Crust
Pour the Oreo crumb mixture into a pie dish. Spread the crumbs evenly and press them firmly into the base and up the sides using your hands or a spatula to form a solid crust.
Baking the Crust
Bake the pressed crust in a preheated oven at 180°C (350°F) for 10 minutes. Once removed, press down gently with a rubber spatula to ensure it is firm and allow it to cool before adding the filling.
Whisking Ingredients
In a large saucepan, combine cornflour, sugar, and salt. Whisk them together before adding milk, cream, and egg yolks. Ensure everything is well combined before cooking.
Thickening the Filling
Heat the mixture over medium-high heat. As it warms, whisk occasionally. When it starts to steam, lower the heat to medium-low and whisk constantly until the mixture thickens and bubbles appear.
Incorporating Chocolate and Butter
Once the filling has thickened, remove it from the heat. Add the butter, chopped chocolate, and vanilla extract. Whisk until the chocolate is fully melted and the filling is smooth.
Cooling and Setting custard
Pour the hot custard filling into the prepared crust, smoothing the surface. Cover it with a round piece of baking paper and allow it to cool on the counter for 2 hours before refrigerating for at least 12 hours to set.
Whipping Cream
In a bowl, beat the heavy cream, sugar, and vanilla extract on high for 2-3 minutes until it reaches a soft whipped consistency.
Garnishing
Once the pie has set, carefully remove the baking paper. Pile on the whipped cream and grate some chocolate over the top for decoration before serving.
FAQ
Can I use regular cookies instead of Oreos for the crust?
Yes, you can use plain chocolate biscuits, but the flavor and color will differ from Oreos.
Is it necessary to use cream in the filling?
No, you can substitute the cream for more milk if you prefer a lighter filling, though it may not be as rich.
What should I do with leftover egg whites?
You can use leftover egg whites in recipes such as meringues or macarons.
What if my custard is lumpy?
If you notice lumps while cooking, remove it from the heat and whisk vigorously. You can also strain it into the crust to remove lumps after adding chocolate.
How should I store the pie?
The pie can be stored in the refrigerator for up to 3 days, but the crust may begin to soften after that.
Can I use a different type of chocolate for the filling?
Yes, you can use either all dark or all milk chocolate based on your preference; however, the flavor and color will vary.
Conclusion
Creating this rich chocolate custard pie with an Oreo crust is a delightful way to indulge your sweet tooth. The combination of dark and milk chocolate in the filling delivers a smooth, creamy experience, while the whipped cream topping adds a lightness that beautifully balances the richness of the pie. With a few simple steps, you can impress guests with this dessert that works wonderfully for any occasion.
Chocolate Mint Oreo Pie
Combine peppermint extract into the filling for a refreshing mint chocolate experience.
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Swirl in creamy peanut butter into the custard before setting for a delicious peanut butter and chocolate combination.
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Drizzle caramel sauce over the chocolate filling before adding whipped cream for a sweet contrast.
Nutty Chocolate Pie
Add crushed nuts, like hazelnuts or almonds, into the pie crust for added texture and flavor.
Espresso Chocolate Pie
Infuse the cream with espresso powder for a mocha twist that enhances the chocolate flavor.
Fruit-Topped Chocolate Pie
Top the whipped cream with fresh berries or bananas to add a fruity touch to the rich chocolate pie.
Spicy Chocolate Pie
Incorporate a pinch of cayenne or cinnamon into the filling for a warm, spicy kick in the chocolate custard.
Chocolate Coconut Pie
Mix shredded coconut into the filling for a tropical flavor that pairs well with the chocolate.
Chocolate Cheesecake Pie
Blend cream cheese into the filling to create a rich chocolate cheesecake variation.
