Chocolate Cream Pie
25 Oreo cookies, with filling
5 tbsp/ 60g of melted butter
¼ cup/40g cornflour/cornstarch
2/3 cup/145g white sugar
pinch of salt
2 cups/500 ml milk (not fat free)
1 cup/250 ml cream
4 eggs yolks
2 tbsp melted unsalted butter
1 tsp vanilla extract
150g/ 5 oz 70% cocoa or bittersweet chocolate, broken into
pieces or chopped
75g/3 oz milk chocolate
1 ½ cups/ 375 ml thickened heavy cream
2 tbsp sugar
½ tsp vanilla extract
Your preference chocolate (for shaving)
Preheat oven to 350 degrees Fahrenheit
Cut a round piece of baking or parchment paper (the size of the pie dish)
Place the Oreos in a food processor and break them into crumbs. You can also place them in a Ziploc bag and crush with a rolling pin or
a heavy object. Pour into a bowl, then add butter and mix.
Pour into a 9 inch pie dish, and spread crumbs out across the base. Use a wooden spoon to press down & into sides.
Bake for 10 minutes then allow to cool.
Put cornflour, sugar and salt into a medium saucepan. Whisk until combined.
Add milk, cream and yolks then whisk until evenly mixed.
Turn heat on medium-low and whisk occasionally (but not constantly) as the mixture warms up.
After 3 minutes the mixture should thicken.
When the mixture starts bubbling (which should be about 4 minutes) whisk constantly for 45 seconds, and then take it off the stove.
Whisk for another minute, add butter, chocolate and vanilla. Whisk until the chocolate melts and the filling is smooth.
Pour filling into the pie shell and smooth the surface. Gently place the round baking paper on the surface and refrigerate for 12+ hours
After 12 hours, remove the paper, poke to ensure it is set (should feel like custer)
Whip the cream and spread it over the top of the pie.
(optional: use a knife to make chocolate shavings, or grate the chocolate directly over the top of the pie).