Creamy Chocolate Pie (Print Version)
# Ingredients:
01 -
25 whole Oreo cookies (244g).
02 -
60g melted unsalted butter.
03 -
1/4 cup cornflour (also called cornstarch).
04 -
2/3 cup superfine sugar.
05 -
A small pinch of salt.
06 -
2 cups of milk.
07 -
1 cup of cream.
08 -
Yolks of 4 eggs.
09 -
2 tablespoons of unsalted butter.
10 -
1 teaspoon pure vanilla extract.
11 -
150g dark chocolate (at least 70% cocoa).
12 -
75g milk chocolate.
13 -
1 1/2 cups heavy whipping cream for the topping.
14 -
2 tablespoons granulated white sugar.
15 -
1/2 teaspoon vanilla extract for the cream.
# Instructions:
01 -
Turn your oven on to 180°C (350°F). Cut out a parchment paper circle to line your pie plate.
02 -
Crush the Oreos into crumbs with a processor and mix them with the melted butter. Press the mix into the pie plate and bake for 10 minutes. Let it cool off.
03 -
Stir the dry ingredients together, then whisk in the milk, cream, and egg yolks. Cook on medium heat, constantly stirring, until it thickens. Mix in the butter, chocolates, and vanilla.
04 -
Pour the filling into the crust. Cover the top with paper, cool it at room temperature for 2 hours, then refrigerate for at least 12 hours.
05 -
Beat the cream with sugar and vanilla until soft peaks form. Spread or pipe it over the pie. Add some grated chocolate if you’d like.
# Notes:
01 -
Keeps well for up to 3 days in advance.
02 -
If needed, mascarpone can stabilize the whipped cream.
03 -
Stick to baking chocolate for best results, not the kind for snacking.