Chocolate Pie Recipe (with Oreo Crust)

This Ultimate Chocolate Pie Recipe is like fudge in an Oreo shell - super chocolaty, rich, decadent, and SO yummy. Unapologetically addicting.

Course Dessert

Cuisine American

Keyword chocolate pie, chocolate pie recipe, how to make chocolate pie

Prep Time 25

Cook Time 25

Refrigerate 6

Total Time 6 50

Servings servings

Calories 674kcal

Author Katie Cooksey

Ingredients

for the crust-

2 cups OREO cookie crumbs
6 tablespoons melted butter

for the filling-

5 large egg yolks room temperature
1 ½ cups heavy cream
3 tablespoons granulated sugar
⅛ teaspoon salt
1 ½ teaspoons vanilla extract
10 ounces semi sweet chocolate chips
whipped cream for garnish, if desired
⅛ chocolate bar shavings, for garnish (optional)

US Customary - Metric

Instructions

Mix Oreo crumbs and melted butter together until moist.
Press Oreo crumbs into a 9-inch pie plate. Refrigerate while making the filling.
Separate eggs. Lightly stir yolks and set aside.
Heat cream in a double boiler over simmering water until scalded*, whisking occasionally.
Whisk in sugar and salt until dissolved, about 2 minutes.
Stream some of the hot cream into yolks to temper**.
Stir tempered egg yolks into a double boiler with remaining cream. Cook over the double boiler, whisking occasionally until it starts to thicken and coat spoon, about 8 minutes.**
Remove from heat and stir in vanilla and chocolate chips.
Pour into prepared pie shell and leave on the counter to cool to room temperature.
Cover with plastic wrap directly on filling and refrigerate 4-6 hours to overnight until plastic wrap comes off clean and pie is completely set and chilled.
Cut into 8 pie shaped slices and serve with whipped cream and chocolate shavings on top of whipped cream, if desired.

Video

Notes

*milk is scalded, when small bubbles appear around the edges of the bowl. The temperature should be about 180° F.

**tempering the yolks is a method used so you don't "scramble" them by adding them all to the hot liquid. Instead, you add just a little bit of the hot liquid to room temperature eggs, whisking to get the eggs up to temperature before pouring them all into the hot liquid.

***Your pie will NOT set if you do not thicken the cream and egg mixture long enough. If you are unsure whether or not the mixture is thick enough, continue cooking for another 5 minutes ensuring the water in your double boiler is at a simmer. This should continue to thicken the mixture. Even if your pie doesn't set, it's still ridiculously delicious!

Nutrition