Chocolate Cream Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta provides a similar texture at a lower cost

chocolate cookies

🥗Healthier: oatmeal cookies

💰Cheaper: graham crackers

Graham crackers are often less expensive than specialty cookies

Preheat oven to 180°C/350°F (160° fan-forced).

Cut a round piece of baking / parchment paper, the size of the pie dish (to prevent skin forming on custard).

Break up Oreos roughly by hand and place in a food processor. Blitz into crumbs (~10 sec). Add butter, blitz to mix through. Mixture should resemble wet sand.

Pour into a 23cm / 9" pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.

Bake for 10 minutes. Remove from oven - the crust will be slightly puffed. Press down gently using a rubber spatula then allow to cool on the counter before filling.

Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.

Turn heat onto medium high. As the mixture warms up, whisk every now and then. As the liquid starts to get hot, turn the stove down to medium low and start to whisk constantly. You will feel and see the mixture start to thicken.

When you see slow, lazy bubbles, whisk constantly for 45 seconds then take it off the stove.

Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.

Pour hot filling into pie crust, filling it right to the top, smooth surface. Gently place round baking paper on surface.

Cool on the counter for 2 hours then refrigerate for 12+ hours to allow the custard to fully set.

Beat whipped cream ingredients in a bowl on high for 2 to 3 minutes until softly whipped.

Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.

Keep the pie in the pie tin. Cut and serve!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens