Beth's Chocolate Cream Pie Recipe (COLLAB WITH AMANDA FREDERICKSON!)

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 375°F (190°C).

Place chocolate wafer cookies in a food processor and pulse until finely ground.

Add melted butter to the cookie crumbs and pulse until a wet crumb forms.

Press the crumbs into a 9" (23 cm) pie tin, working them up the sides and flattening the bottom until a tight, crumbly crust forms.

Bake for 6-7 minutes until fragrant and set. Set aside to cool.

In a large mixing bowl, whisk egg yolks and cornstarch until pale yellow and smooth. Set aside.

In a large sauce pot, combine milk, heavy cream, sugar, and both types of chocolate. Heat on medium, whisking until chocolate melts and a smooth liquid forms.

Measure out 1/3 cup of the hot chocolate mixture and add it to the egg mixture, whisking to combine.

Pour the rest of the chocolate mixture into the egg mixture and whisk to combine.

Pour the new chocolate mixture back into the clean sauce pot and cook on medium, whisking constantly until custard thickens.

Add butter and whisk until smooth, then add vanilla.

Pour chocolate mixture into the cooled pie crust and refrigerate for 4-6 hours, or overnight.

Before serving, create the whipped cream topping by combining heavy cream, powdered sugar, and vanilla in an electric mixer and whipping until stiff peaks form.

Pipe whipped cream stars on top of the pie and refrigerate for another 2-3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens