Chocolate Cream Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). Place the chocolate sandwich cookies in a food processor and pulse until very fine crumbs form (about 1 3/4 cups). Alternatively, place cookies in a zip-top bag and crush with a rolling pin. Transfer crumbs to a mixing bowl and stir in sugar and salt.

Bind and bake

Pour melted butter over the crumbs and mix with a spatula until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan, using the bottom of a measuring cup to compact it. Bake for 8–10 minutes until set and fragrant. Remove from oven and let cool while you make the filling.

Melt chocolate

Place chopped dark chocolate in a heatproof bowl. In a small saucepan, warm the 1/2 cup milk and 1/2 cup heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot milk/cream mixture over the chopped chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in the cubed butter until fully incorporated. Set aside to cool slightly.

Temper yolks and make custard

In a heatproof bowl, whisk together the egg yolks and 1/4 cup sugar until slightly thickened and pale. Slowly drizzle about 2 tablespoons of the warm chocolate-milk mixture into the yolks while whisking constantly to temper them. Gradually whisk the tempered yolk mixture back into the remaining warm chocolate mixture in the saucepan or bowl. Return the combined mixture to low heat and cook, stirring constantly, just until it thickens slightly and coats the back of a spoon (do not scramble the eggs). Remove from heat and stir in 1/8 tsp salt and 1 tsp vanilla. Transfer to a bowl and chill until it has cooled to room temperature, about 20–30 minutes; it should be cool but still fluid enough to fold with whipped cream.

Whip cream for mousse

While the chocolate base cools, pour 1 1/2 cups cold heavy cream into a chilled mixing bowl. Whip on medium-high speed until soft to medium peaks form (start to hold shape but still slightly glossy).

Fold mousse

Fold one-third of the whipped cream into the cooled chocolate mixture to lighten it, using gentle motions to avoid deflating. When incorporated, fold in the remaining whipped cream in two additions until uniform and silky. Do not overmix. The mousse should be smooth and spreadable.

Assemble filling

Spoon or pipe the mousse into the cooled Oreo crust, smoothing the top with an offset spatula. Tap the pie gently on the counter to remove any large air pockets. Cover loosely with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight, so the mousse sets properly.

Make vanilla whipped cream

About 15–20 minutes before serving, chill a medium bowl and beaters if possible. Combine 1 cup cold heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract. Whip on medium-high speed until soft-medium peaks form. Taste and adjust sweetness to preference.

Top and garnish

Pipe or dollop the vanilla whipped cream decoratively over the set chocolate mousse. Sprinkle extra cookie crumbs and shaved dark chocolate over the top if desired. Return to fridge for up to 30 minutes to set the whipped cream before serving.

Serve

Slice the pie with a sharp knife (wipe blade between cuts for clean slices). Serve chilled. Leftovers will keep covered in the refrigerator for up to 3 days.