Chocolate Cream Pie
This Chocolate Cream Pie is quickly becoming one of my go-to’s! Especially for summer because the only oven time required is 10 minutes for the crust. I’m finally resonating with all those times my mom didn’t want to turn the oven on in the summer. I love being in my 30’s… but it’s hotter over here.
If you’re looking for a quick and easy dessert to take to a friends house or for a church meal train, this is the one for you. The crust is made of only butter and chocolate sandwich cookies (cookies that rhyme with… smoreo’s) so you’ll have extra snacks on hand while you work. The only requirement for this little pie is refridgerator time to allow the filling to cool and setup, so make sure you have 4-6 hours for the pie to chill!
And that’s it. That’s really it.
Oh wait… if this version is too sweet for you, feel free to swap out the milk chocolate with semi-sweet or bittersweet. For me, milk chocolate still isn’t chocolatey enough.
Chocolate Cream Pie
Ingredients
- 20 cream-filled chocolate cookies, separated but cream left in center
- 3.5 T. butter, melted
- 2/3 C. cocoa
- 2/3 C. boiling water
- 1 C. sugar
- 1/3 C. cornstarch
- ¼ tsp. salt
- 2 ½ C. milk
- 3 large eggs yolks
- 5 T. butter
- 2 tsp. vanilla
- 1 C. milk chocolate chips
- Whipped cream, homemade or store bought
- milk chocolate shavings
Instructions
- To make the crust, preheat oven to 350.
- Crush cookies in a food processor until finely crushed. Pour butter and pulse a couple times until just blended.
- Press into a 9-inch pie plate and bake for 10 minutes. Cool completely.
- To make the chocolate cream filling, add the cocoa to a bowl and slowly pour in the boiling water. Stir until smooth and allow to cool.
- In a saucepan, combine sugar, cornstarch, and salt.
- In a small bowl, whisk together the eggs and milk until blended.
- Slowly pour the milk mixture into the saucepan, whisking together.
- Bring to a quick boil. Let boil for 1 minute or until thickened, stirring the whole time.
- Remove the pan from the heat and add in the cocoa mixture and butter. Whisk until the butter melts and it’s a smooth consistency.
- Whisk in the vanilla.
- Pour chocolate chips on the bottom of pie crust, and then pour the filling on top.
- Cover tightly with foil and place in the fridge for at least 4 hours until cold all the way through.
- Spread with whipped cream and top with chocolate shavings before serving.
