The Best Chocolate Cream Pie Ever! This recipe uses pure chocolate and vanilla extract which add that extra layer of richness, flavor and goodness! This pie is so good! I hope you try it!
Disclosure: I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.
I can’t believe we are only 10 days away until Christmas! Where on earth did this year go? Are you crazy busy right now or doing ok and all ready for the holiday? I feel like everyone kind of falls into one of the two camps.
Well, whatever state of mind you are in, I hope you are able to find some time this holiday season to breathe. Spend time with family and friends, enjoy moments and enjoy the rest of this year. This year, we are headed to Dallas to spend Christmas with my family.
If there’s one thing we do right at my parents house, it’s cooking and eating! There is sure to be plenty of food on our holiday table and with that, I think every holiday table also needs to have a fabulous, show stopper dessert. And homemade? even better!
This Chocolate Cream Pie is so good! This recipe calls for Nielsen-Massey’s pure chocolate extract which, I think adds a nice extra chocolatey flavor and is spectacular! I also use a blend of semi-sweet and bittersweet chocolate, I do the same thing in chocolate chip cookies and I think the blend of these two chocolates is heaven!
A recipe that uses quality ingredients is going to yield quality and delicious results. The type of chocolate and cocoa powder you use, the vanilla, the butter. It all matters. When I bake, I like to use the best extracts.
Nielsen Massey’s Pure Vanilla Extracts always work for me! It uses a proprietary blend of select vanilla beans. Their “proprietary cold extraction process gently draws out and preserves the vanilla’s more than 250 flavor compounds, resulting in a classic, rich vanilla flavor that can be enjoyed in a wide range of foods, from sweet treats to savory dishes.”
And the same goes with their Pure Chocolate Extract! Crafted from the finest cocoa beans, their Pure Chocolate Extract embodies the complex flavor of dark chocolate. This extract is ideal for adding extra layers of this divine flavor to any recipe that has chocolate as its base! That’s why I chose to use it for this Chocolate Cream Pie!
I hope you guys check out these products and make this chocolate cream pie! It’s so good!
Wishing everyone a safe and happy Holiday Season!
- 24 Oreo cookies, with filling, crushed into crumbs
- 3 tablespoons unsalted butter, melted and cooled
- ½ cup sugar
- 2 tablespoons cornstarch
- ¼ cup unsweetened cocoa
- pinch of salt
- 2½ cups half-and-half
- 6 egg yolks, at room temperature
- 1 (5.3 oz.) semisweet chocolate baking bar, finely chopped
- 1 (5.3 oz.) 60% cacao bittersweet chocolate baking bar, finely chopped
- 2 tablespoons unsalted butter
- 1 teaspoon Nielsen-Massey pure vanilla extract
- 1 teaspoon Nielsen-Massey pure chocolate extract
- 1½ cups cold heavy cream
- 1½ tablespoons granulated sugar
- ½ teaspoon Nielsen-Massey pure vanilla extract
- Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
- Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for about 20 minutes.
- Bake for 10 minutes, until the crust is set. Cool on a wire rack while you make the filling.
- Whisk together the sugar, cornstarch, cocoa and salt in a large saucepan. In a separate bowl, whisk together the half-and-half and egg yolks. Gradually whisk the egg mixture into the sugar mixture.
- Turn on the heat to medium heat, and whisk constantly, for about 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute and remove from heat. Whisk in both chocolates, the butter, the vanilla and the pure chocolate extract until smooth. The mixture will still be hot so everything will mix together very nicely.
- Place plastic wrap directly on warm filling. Let stand for at least 30 minutes. Spread the filling in the cooled Oreo cookie crust; place plastic wrap directly on filling and chill the pie in the refrigerator for about 8 to 24 hours or until set.
- When ready to serve, beat the heavy cream, sugar, and vanilla on low speed until small bubbles form, for about 30 seconds. Increase the speed to medium and beat until the whipped cream is smooth and thick, forming soft peaks; this usually takes about 1 to 2 minutes.
- Spread the whipped cream over the chilled filling and serve. Garnish with chocolate shavings if desired. Enjoy!