{"id":"153315c7-780f-4d90-b32a-eeb8188798df","url":"https://recipestripper.com/recipes/153315c7-780f-4d90-b32a-eeb8188798df","source_url":"https://handletheheat.com/chocolate-cream-pie/","title":"Chocolate Cream Pie","description":"This Chocolate Cream Pie is ultra-smooth, perfectly chocolatey, and surprisingly quick and easy. A family-favorite!","servings":8,"servings_text":"8","prep_time":"PT35M","cook_time":"PT18M","total_time":"PT503M","image_url":"https://handletheheat.com/wp-content/uploads/2026/03/chocolate-cream-pie-SQUARE.jpg","ingredients":[{"text":"24 (277 grams) Oreo cookies, (regular-stuffed, keep filling intact)","item":"Oreo cookies,","quantity":24,"preparation":"regular-stuffed, keep filling intact","metric_alternate":{"quantity":277,"unit":"g"}},{"text":"5 tablespoons (71 grams) unsalted butter, (melted)","item":"unsalted butter,","quantity":5,"unit":"tbsp","preparation":"melted","metric_alternate":{"quantity":71,"unit":"g"}},{"text":"2/3 cup (133 grams) granulated sugar","item":"granulated sugar","quantity":0.6666666666666666,"unit":"cup","metric_alternate":{"quantity":133,"unit":"g"}},{"text":"1/3 cup (28 grams) Dutch-process cocoa powder*","item":"Dutch-process cocoa powder*","quantity":0.3333333333333333,"unit":"cup","metric_alternate":{"quantity":28,"unit":"g"}},{"text":"1/4 cup (35 grams) cornstarch","item":"cornstarch","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":35,"unit":"g"}},{"text":"1/4 teaspoon fine sea salt","item":"fine sea salt","quantity":0.25,"unit":"tsp"},{"text":"3 cups (720 grams) whole milk","item":"whole milk","quantity":3,"unit":"cup","metric_alternate":{"quantity":720,"unit":"g"}},{"text":"4 ounces (113 grams) semisweet chocolate, (finely chopped)","item":"semisweet chocolate,","quantity":4,"unit":"oz","preparation":"finely chopped","metric_alternate":{"quantity":113,"unit":"g"}},{"text":"4 ounces (113 grams) bittersweet chocolate (finely chopped)","item":"bittersweet chocolate","quantity":4,"unit":"oz","preparation":"finely chopped","metric_alternate":{"quantity":113,"unit":"g"}},{"text":"3 tablespoons (42 grams) unsalted butter, (cubed)","item":"unsalted butter,","quantity":3,"unit":"tbsp","preparation":"cubed","metric_alternate":{"quantity":42,"unit":"g"}},{"text":"2 teaspoons vanilla extract","item":"vanilla extract","quantity":2,"unit":"tsp"},{"text":"1 cup (240 grams) chilled heavy cream","item":"chilled heavy cream","quantity":1,"unit":"cup","metric_alternate":{"quantity":240,"unit":"g"}},{"text":"2 tablespoons (15 grams) powdered sugar","item":"powdered sugar","quantity":2,"unit":"tbsp","metric_alternate":{"quantity":15,"unit":"g"}},{"text":"1 teaspoon vanilla bean paste or vanilla extract","item":"vanilla bean paste or vanilla extract","quantity":1,"unit":"tsp"},{"text":"Cocoa powder or chocolate curls**, (for garnish)","item":"Cocoa powder or chocolate curls**,","preparation":"for garnish"}],"instructions":[{"number":1,"text":"Preheat the oven to 350°F. Generously spray a 9-inch pie dish with cooking spray and set aside.","section":"Make the crust:"},{"number":2,"text":"In the bowl of a food processor, place the Oreo cookies and pulse until finely ground. Add the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 11 to 12 minutes, or until fragrant and set. Let cool completely on a wire rack.","section":"Make the crust:"},{"number":3,"text":"In a medium saucepan, mix the granulated sugar, cocoa, cornstarch, and salt.","section":"Make the filling:"},{"number":4,"text":"Gradually add about ½ cup (120 grams) of the milk, whisking the mixture until combined. Don’t worry if there are clumps. Whisk in the rest of the milk. Place over medium-high heat and cook, whisking constantly, until the mixture comes to a boil, about 7 to 9 minutes. Once boiling, continue to cook and whisk for about 45 seconds more. The mixture should be thick like pudding in order to set properly when chilled.","section":"Make the filling:"},{"number":5,"text":"Immediately remove from the heat and stir in both chopped chocolates, butter, and vanilla extract until smooth. Carefully pour the hot filling into the center of the cooled crust. Avoid smoothing with a spatula which creates lines on the pie.","section":"Make the filling:"},{"number":6,"text":"Cool on a wire rack until just warm, about 90 minutes.","section":"Make the filling:"},{"number":7,"text":"Refrigerate, uncovered, until very cold and solid, at least 6 hours, preferably overnight.***","section":"Make the filling:"},{"number":8,"text":"The untopped pie can be made up to 2 days in advance. If storing longer than overnight, cover with plastic wrap to protect from fridge odors.","section":"Make the filling:"},{"number":9,"text":"In a medium bowl, use an electric mixer fitted with the whisk attachment to beat the cream on medium speed until it starts to thicken, about 1 minute. Add in the sugar and vanilla and continue whipping until stiff peaks form, about 1 more minute.","section":"Make the topping:"},{"number":10,"text":"Spread the whipped cream over the chilled pie. Garnish with cocoa or chocolate curls. Use a sharp knife to slice and a pie server to serve.","section":"Make the topping:"},{"number":11,"text":"The finished pie can be stored in the fridge for up to 1 day. After that, the whipped topping will begin weeping and the Oreo crust will become more soggy, but will still be safe to eat.","section":"Make the topping:"}],"date_published":"2026-10-30T01:05:29.567789+00:00","date_modified":"2026-10-30T01:05:29.567789+00:00"}