Chocolate Cream Pie


I find deep comfort in pies and tarts, if you’ve been reading my blog posts, you’re probably aware of this. There’s something utterly sinful about these pastries that bring you delight. I love having pies warm, with a scoop of ice cream. This pie, however, is different. It is served cold, with whipped cream. I like it equally as much as fruity pies, if not more. Oreo cookies are by far, my favorite store-bought cookies. I love how dark the cookie parts are, while how light and sugary the inside is. When you turn the cookies into crumbs, they form a lovely mixture almost exactly the consistency and color of dirt. Once you add butter to it, it forms something like wet sand. It may sound strange that I’m comparing this delicious cookie to mud and sand, but I want you to get a firm idea of the texture, and there really is not better example. JYou could definitely use a different cookie, however, it must be a dark chocolate cookie, (you do not need to remove the filling- it adds to the moistness, just make sure the filling does not overpower the flavor of the cookie.) The cookie crust in this recipe brings out the chocolate in this decadent chocolate cream pie. The pudding can be served alone, with fresh fruit and whipped cream, but once combined with the Oreos, you won’t have it any other way. Because the filling and crust are so rich, dense, and dark, the whipped cream lightens it up. I love to serve this pie with grated chocolate on top, as well as berries if they are in season. It’s a perfect dessert, and really, you can use it for any occasion, as it is elegant, chocolatey, and purely indulgent. 
 (Recipe is copy&pasted Adapted from Chocolate Cream Pie Recipe)

Serves 8-10:

For crust 
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1/4 cup sugar

For filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla

For topping
between 1-2 cups chilled heavy cream depending on your preference
between 2-4 tbsp of powdered sugar dependent on preference
1 tsp vanilla extract

1. Put oven rack in middle position and preheat oven to 350°F (180 C).
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
3. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
4. Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. 5. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
6. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
7. Just before serving, beat cream with sugar and vanilla in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. 
8. Grate some chocolate and top with berries.