CHOCOLATE CREAM PIE WITH OREO CRUST
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It's a perfect baker's treat.
Provided by Samantha Seneviratne
Categories custards and puddings, pies and tarts, dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 13 grams, Carbohydrate 52 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 390 milligrams, Sugar 39 grams, TransFat 0 grams
EMERIL'S CHOCOLATE CREAM PIE
Provided by Food Network
Categories dessert
Time 5h40m
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
- In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
- Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
- When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
- Preheat oven to 375 degrees F.
- In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
- In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
- Remove the crust from the oven and let cool completely before filling.
CHOCOLATE CREAM PIE
Duff Goldman knows better than anyone that kids can do incredible things in the kitchen. In eight seasons judging and hosting Kids Baking Championship, he has seen contestants as young as 9 tackle tricky macarons and towering Napoleons. So when he started writing a kids baking book, Duff didn't take the easy way out. "I wanted recipes that would really challenge and excite them," he says. In Super Good Baking for Kids, he encourages young chefs to measure by weight, as professional bakers do, and to attempt not-so-basic projects like churros, pies and pâte à choux. Some of the recipes, like Rainbow Unicorn Brownies, are inspired by kids on the show, and others are just Duff favorites, like chocolate cream pie. "There's nothing that sounds more delicious than those three words!" Duff says.
Provided by Duff Goldman
Categories dessert
Time 1h30m
Yield One 9-inch chocolate cream pie
Number Of Ingredients 17
Steps:
- Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
- Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
- Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
- Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
- Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
- Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.
OREO CHOCOLATE PIE
Provided by Alex Ward
Categories dessert
Time 3h25m
Yield Eight to 10 servings
Number Of Ingredients 13
Steps:
- For the crust, preheat the oven to 350 degrees. Mix the chocolate cookie crumbs and the melted butter thoroughly. Press the mixture into a 10-inch pie plate, packing well. Bake for 10 minutes. Remove the crust from the oven and let it cool.
- For the filling, combine 2 cups of the milk, 1/3 cup of sugar, the vanilla extract and the egg yolks in a mixing bowl and whisk together well. Set aside.
- In a large saucepan, combine the remaining 1/2 cup of sugar with the cornstarch and stir in the remaining cup of milk. Bring to a boil, stirring, over medium-high heat. Whisk in the egg-yolk mixture and continue cooking and whisking until it returns to a boil. Whisk for 20 seconds longer, until it begins to thicken.
- Transfer the cooked cream to a mixing bowl. Add the unsweetened chocolate, chocolate chips and butter and whisk until melted. Stir in the chopped Oreo cookies and mix well. Pour the filling into the pie crust and cover directly with plastic wrap. Refrigerate for at least 3 hours.
- To serve, spread whipping cream over the top. Cut into slices and decorate each slice with an Oreo.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 32 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 177 milligrams, Sugar 25 grams, TransFat 0 grams
OREO CREAM PIE
There are 4 layers to this yummy dessert. I came across the recipe years ago and added it to my collection. Now I make it all the time for potlucks and holidays and it's always a huge hit. You'll want to make it in a glass dish so you can see all the layers.
Provided by suprachic
Categories Pie
Time 20m
Yield 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Reserve 1/4 cup of the Oreo crumbs and set aside. In a large bowl, combine the remaining Oreo crumbs and melted butter. Oreos should be damp but not wet. Press mixture firmly into the bottom of a 9x13 glass dish to form the crust.
- In a large bowl, combine cream cheese, half of the whipped topping and powdered sugar. Mix on medium speed just until smooth. Pour over crust, using a moistened spatula to spread evenly.
- Combine pudding mix, milk and sweetened condensed milk in a large bowl and mix until smooth. Pour over the second layer spreading it out evenly across the top.
- Place the dish in the refrigerator for approximately 15 minutes or until the pudding is set. Spread the remaining whipped topping over the top and then sprinkle with reserved cookie crumbs. Serve cold.
Nutrition Facts : Calories 526.4, Fat 28.7, SaturatedFat 17.5, Cholesterol 44.8, Sodium 475.9, Carbohydrate 63.5, Fiber 1.3, Sugar 51.7, Protein 6.3
OREO® TRIPLE LAYER CHOCOLATE PIE
A cookie crust holds three chocolatey layers for a creamy no-bake pie.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 4h25m
Yield 10
Number Of Ingredients 5
Steps:
- Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 25.5 g, Cholesterol 16.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 7.2 g, Sodium 388.7 mg, Sugar 19.9 g
COFFEE ICE CREAM PIE (OREO CRUST)
Make and share this Coffee Ice Cream Pie (Oreo Crust) recipe from Food.com.
Provided by gailanng
Categories Frozen Desserts
Time 4h40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze.
- Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool.
- Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.
Nutrition Facts : Calories 466.1, Fat 30.3, SaturatedFat 17.5, Cholesterol 73.8, Sodium 185.4, Carbohydrate 46.8, Fiber 2.2, Sugar 34.5, Protein 5.7
EASY CHOCOLATE CREAM PIE
Silky and smooth, this easy chocolate cream pie is a perfect dessert for anniversaries, parties, or special get-togethers.
Provided by Elyshia1
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
- Refrigerate until firm, about 3 hours.
Nutrition Facts : Calories 576.4 calories, Carbohydrate 54.7 g, Cholesterol 116 mg, Fat 39 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 21.5 g, Sodium 218.6 mg, Sugar 39.2 g
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