Chocolate Cream Pie

By McCarleyRHLAC

Ingredients

• Crust
• 16 Oreo cookies
• 4 tablespoons unsalted butter, melted and cooled
• Filling
• 2 1/2 cups half and half
• 1/3 cup sugar
• Pinch of salt
• 6 large egg yolks
• 2 tablespoons cornstarch
• 6 tablespoons unsalted butter, cut into pieces
• 6 ounces semisweet chocolate, chopped fine
• 1 ounce unsweetened chocolate, chopped fine
• 1 teaspoon vanilla
• Topping
• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla

Details

Servings 8
Adapted from greencattlebeef.com

Preparation

Step 1

For the crust, preheat oven to 350 and adjust oven rack to middle position. Pulse cookies in food processor until coarsely ground then continue to pulse until fine. Sprinkle melted butter over crumbs and pulse until incorporated. Put mixture into a 9-inch pie plate. Press crumbs into an even layer on bottom and sides. Bake about 10-15 minutes and let crust cool completely.

For the filling, bring half and half, 3 tablespoons of sugar and pinch of salt to a simmer in medium saucepan, stirring occasionally. As half and half mixture beings to simmer, whisk egg yolks, cornstarch, and remaining sugar together in a bowl. Slowly whisk 1 cup of simmering half and half mixture into yolk to temper. Whisk tempered yolk mixture into remaining half and half mixture. Reduce heat to medium and cook, whisking vigorously, until thickened, about 30 seconds. Off heat, whisk in butter and chocolates until completely smooth and melted. Stir in vanilla. Pour warm filling into cooled pie crust. Lay sheet of plastic wrap directly on surface of filling and chill in fridge for at least 4 hours.

Once pie is chilled, use a mixer to make whipped topping. Spread whipped cream over pie and serve.