PIES AND TACOS
This Chocolate Cream Pie is a keeper.
For this recipe, bake the Oreo Crust according to the instructions and set it aside to cool completely before adding the chocolate filling.
Heat milk in a saucepan until nearly boiling. In a bowl, whisk sugars, cornstarch, cocoa, and salt. Add yolks and mix until smooth—stiff at first, then silky.
Slowly whisk hot milk into the yolk mixture to temper it. Once combined, strain back into the saucepan to catch any lumps.
Cook over medium heat, stirring constantly until thick and glossy. Remove from heat and stir in dark chocolate, butter, and vanilla until smooth and silky.
Pour the filling into the cooled crust, smooth the top, and press plastic wrap directly onto the surface. Chill for at least 6 hours or overnight until fully set.
Spread or pipe whipped cream over the chilled filling. This pie combines airy cream with rich chocolate custard—add chocolate curls for an elegant finish.
It’s nostalgic, elegant, and surprisingly simple to make.