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A chocolate cream pie with a cookie crust, swoops of whipped cream and chocolate shavings, with one slice removed

Chocolate Cream Pie

A crisp chocolate cookie crust filled with silky homemade chocolate custard and topped with whipped cream and chocolate shavings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling 6 hours
Total Time 6 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

Cookie crust
  • 24 chocolate sandwich cookies with filling, finely crushed (about 2 1/4 cups crumbs)
  • 4 tablespoons unsalted butter melted (57 g)
Chocolate filling
  • 2/3 cup granulated sugar (133 g)
  • 1/4 cup cornstarch (32 g)
  • 1/2 teaspoon fine salt
  • 4 large egg yolks
  • 2 1/2 cups whole milk (600 ml)
  • 1/2 cup heavy cream (120 ml)
  • 6 ounces bittersweet chocolate 60 to 70 percent cacao, finely chopped (170 g)
  • 2 tablespoons unsalted butter cut into pieces
  • 1 teaspoon pure vanilla extract
Whipped cream topping
  • 1 1/2 cups cold heavy cream (360 ml)
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • chocolate shavings for garnish

Method
 

Crust
  1. Heat the oven to 350°F (175°C). Mix the cookie crumbs with the melted butter and press firmly into the bottom and up the sides of a 9-inch pie plate.
  2. Bake for 10 minutes, then cool completely on a wire rack.
Filling
  1. In a medium heavy-bottomed saucepan, whisk the sugar, cornstarch and salt together.
  2. Whisk in the egg yolks to form a thick paste, then gradually whisk in the milk and cream until smooth.
  3. Cook over medium heat, whisking constantly, for 8 to 10 minutes until thickened and bubbling. Boil gently for 1 full minute while whisking.
  4. Remove from the heat and whisk in the chocolate, butter and vanilla until smooth. Strain if needed.
  5. Pour into the cooled crust, press plastic wrap onto the surface and refrigerate for at least 6 hours or overnight.
Topping
  1. Beat the cold cream, powdered sugar and vanilla to soft peaks. Spread over the chilled pie, garnish with chocolate shavings and slice with a hot, clean knife.

Notes

Make ahead: Refrigerate the filled pie without topping for up to 2 days. Add whipped cream on serving day.
Storage: Keep refrigerated and eat within 3 days. Not suitable for freezing.
Nutrition is an estimate per slice.