Chocolate Cream Pie!

Chocolate Cream Pie!
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When I was newly married and highly inexperienced at cooking (this is no joke, I honestly didn’t know a thing! The cooking experience I brought along to my marriage consisted of the Lion House taffy I had learned to make at my college job. You feel bad for MyHandsomeHusband, don’t you? He did most of the cooking back then, bless him. He’s always been a keeper, that one. But that is a different story for another time…

Anyhow, I didn’t know a thing about cooking and it was Thanksgiving and my mother in law asked if I would bring a couple of pies to our family feast. So, I started to look through some cookbooks and I called my mom and I read the back of the Jell-O Pudding box and I paced a little and fretted some. I came across a recipe for Chocolate Cream Pie that looked so overwhelming hard I told MyHandsomeHusband I would NEVER make a pie like that from scratch! “Who has time to stand and stir at the stove for 100 years, just to make a pie!” I may have told him. In my mind I could see my hair turning gray and big dark circles forming under my eyes while I stirred pie filling and 100 years ticked by. I ended up making a couple of pudding pies, using the trusty Jello-O boxed pudding method…and they turned out ok. No one pushed me out of the family or anything. 🙂

Fast forward 20 years and wouldn’t you know it…I have gray hair and dark circles under my eyes. It happens, you know.

And I have finally, FINALLY gathered my courage together and made a “from scratch” Chocolate Pudding Pie. Now, the very exciting news I have to share with you today is…it was NOT hard. 100 years did not tick by! I should have tried it all those years ago, truly.

You can put this pie together in about 40 minutes, or less. (No lie) It does take some time to cool in the fridge (about 4 hours, paint your nails or something) and it is about 5 million times better than the Jello-O pudding mix.

5 million, people.

Make the pie. It’s going to be Thanksgiving, for goodness sake!

This pie deserves to be made by you. I hope you love it. I hope your family loves it! I hope you pat yourself on the back with your freshly painted fingernails! You deserve it.

Chocolate Cream Pie from Jamie Cooks It Up!

Chocolate Pudding Pie
PRINT RECIPE

Time: 40 minutes hand on + 4 hours chilling time
Yield: 1 deep dish, 9 inch pie
Recipe greatly adapted from Williams and Sonoma

***Note: You can use a regular baked pastry crust, or a pre-made Oreo crust from the store. If you choose to do so, you will have a little bit more filling than you need. Just pour the remaining filling  into a few small cups and refrigerate. You’ll have a yummy snack for later on.

26 Oreo cookies
6 Tb butter, melted
dash salt
3 C whole milk (don’t skimp here)
1 C semi sweet chocolate chips
5 egg yolks
1 C sugar
4 Tb corn starch
1/4 tsp salt
2 tsp vanilla
1 1/2 C heavy whipping cream
2 Tb sugar
1/2 tsp vanilla
1 large Hershey Bar
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1. Toss 26 Oreo cookies into your blender and crush them up into fine crumbs. You’ll need 2 cups of crumbs total.

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2. Melt 6 tablespoons of butter. Remove the blade from your blender and pour the melted butter in. Stir it with a spoon to combine. I haven’t had a lot of luck using the blade of the blender to incorporate the butter. Best to just take it out and stir it with a spoon. 🙂

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3. Pour the crumbs into a 9 inch-deep dish pie plate.

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Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.

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Like this! Lovely. 🙂 Set the crust in the fridge while you make the filling so it can set up just a bit.

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4. Into a medium-sized sauce pan (I like using a pan with a wide bottom so it cooks a bit faster), pour 3 cups of milk. Add 1 C semi sweet chocolate chips.

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5. Heat the mixture, while stirring over high heat.

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The chips will melt and become incorporated into the milk. It should only take 1 minute or so. If there are still a few random chocolate pieces floating around, it’s ok.

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6. Place 5 egg yolks and 1 cup sugar into a medium-sized mixing bowl. Whisk them together with a fork.

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You’ll want to keep whisking them together for a couple of minutes. You are looking for the eggs to turn a nice pale yellow.

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7. Add 4 Tb cornstarch, 1/4 tsp salt and 2 tsp vanilla to the egg mixture.

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Whisk it together to combine.

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8. Pour the warm chocolate mixture into the egg mixture, about a 1/2 cup at a time, whisking as you go.

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9. Pour the combined mixture back into your sauce pan and get it onto the stove top. Over medium high heat (I kept mine a little closer to “high” than “medium”) bring it to a boil, whisking continually.

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Once it starts to bubble it should be nice and thick for you. It should only take about 3-4 minutes total.
10. Remove it from the heat and whisk it vigorously for 1-2 minutes. This will help it be nice and creamy.

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11. Pour the pudding into the crust. You may have extra filling, depending on how “deep” your pan is. Mine is a little deeper than some pans. If you have extra, just pour it into some small cups and refrigerate.

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12. While the pudding is still warm, cover the pie will plastic wrap. Allow it to come to room temperature and then pop it in the fridge for at least 4 hours.

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13. To make the cream topping, place 1 1/2 cups heavy whipping cream in your stand mixer, or large mixing bowl. Beat it vigorously until it’s thick. Add 2 Tb sugar and 1/2 tsp vanilla. Mix to incorporate.

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Carefully spoon the whipped cream on top of the pie.

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Spread it out evenly with a knife.

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14. To make the chocolate curls, simply open up a large Hershey bar and wrap it in plastic wrap. Press your hands over the covered chocolate for a minute or two. This will help to soften it up a bit.

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Grab a handy vegetable peeler and peel the chocolate into little scrolls, over the top of the pie.

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Like this. 🙂

Chocolate Cream Pie from Jamie Cooks It Up

You can serve it immediately, or let it hang out in the fridge until you are ready to use it. You can make it up to 24 hours in advance.

Enjoy!

Pinterest friendly image below…Chocolate Cream Pie  I  Jamie Cooks It Up!



Post a comment!

24 Comments

  1. 1
    Kim
    November 21, 2014 at 8:06 am

    Jamie, it sounds like you’ve redeemed yourself! Bravo! This looks delish!

  2. 2
    Erin R.
    November 21, 2014 at 11:02 am

    Hooray! I LOVE conquering old kitchen fears or things I’ve been avoiding for one reason or another. Nicely done. This looks completely wonderful and quite manageable. Also, I think that’s a point in your favor about the pulled taffy. I’m not sure I could live on fresh taffy for three meals a day but I’d certainly be willing to try.

  3. 3
    Holly W
    November 24, 2014 at 7:00 am

    My family would love this. I love your introduction even more! You have such a darling sense of humor! Happy Thanksgiving!

  4. 4
    Lori H.
    January 22, 2015 at 2:46 pm

    Hello! I’ve been dying to print your recipe for chocolate cream pie. The day that you published it, you weren’t able to enable it to be printed. I’ve checked back several times but have never been able to print it. Do you know if it can be printed another way? Thanks!

    • 5
      Jamie
      January 23, 2015 at 8:07 am

      Hi Lori,
      Thanks for reminding me that the link remained broken. I have added it above for you. Hope you love the pie!
      ~Jamie

      • 6
        Lori H.
        January 23, 2015 at 2:20 pm

        THANK YOU VERY MUCH!!!!

  5. 7
    March 2, 2015 at 1:41 pm

    I have made this pie a couple of times for my family and they love it. Sooooo much better than the store bought pudding kind, but I think it really is a custard? Anyhow, I just thought I would folks know that the recipe as written is generous enough to fill two store bought cookie crusts. Which makes it perfect for parties because you can keep one for home! Thanks Jamie for another great recipe.

    • 8
      Jamie
      March 4, 2015 at 8:46 am

      Diane,
      Thanks for sharing your tip. 🙂 So happy to hear you have enjoyed this pie. It’s one of my very favorites.
      ~Jamie

  6. 9
    March 26, 2015 at 8:29 pm

    I absolutely love this pie, it’s the best choc pie I have had. Thanks so much for sharing this recipe!

    • 10
      Jamie
      March 27, 2015 at 6:38 am

      Lynn,
      So happy to hear you loved it. Thanks for letting me know!
      All the best,
      ~Jamie

    • 11
      Jamie
      March 30, 2015 at 6:21 am

      Lynn,
      You are most welcome! So happy to hear you have enjoyed it.
      Have a great day,
      ~Jamie

  7. 12
    November 12, 2015 at 10:16 am

    Would this pie be ok to make ahead and freeze?

  8. 13
    Lois H
    March 15, 2016 at 7:51 pm

    Please, please tell me where you found your flat bottomed whisk! It looks like exactly what I’ve been searching for…..FOREVER!!
    Thanks in advance 🙂

    • 14
      Jamie
      March 17, 2016 at 9:26 pm

      Hi Lois,
      Thanks for your question. I bought the flat bottomed whisk at IKEA.
      All the best,
      ~Jamie

      • 15
        Lois H
        March 18, 2016 at 6:54 am

        Gotta love IKEA! I’m gonna run over there and get myself one – so happy! Thank you 🙂

  9. 16
    Vee
    May 11, 2016 at 8:36 am

    This pie cannot fail. Its sooo good. I substituted semi-sweet choc chips for mint chocolate and it was a hit

  10. 17
    Jen
    November 17, 2016 at 12:45 pm

    Just wondering if you have tried this recipe with bittersweet chocolate instead of semi sweet chocolate chips?

    • 18
      Jamie
      November 20, 2016 at 6:50 am

      Hi Jen,
      I haven’t ever tried it with bittersweet chocolate. My thoughts are, if you are a dark chocolate fan…it should work out well for you.
      Best of luck,
      ~Jamie

  11. 19
    Brittany Szymanski
    November 21, 2016 at 10:57 am

    This is my first time baking a pie! And this looks delightful. But I dont want to mess it up, so when you say a large hershey bar, how many ounces is it? I just want to make sure I get it right. Thanks so much!

    • 20
      Jamie
      November 22, 2016 at 11:58 am

      Brittany,
      Thanks for your question. They Hershey Bar is only used for the curls on the top of the pie, if you use a little more or a little less…the pie will still turn out fabulously. They are mostly just for decoration. I believe I used the 4.4 ounce bar. Best of luck to you! Hope it turns out great.
      Best,
      ~Jamie

  12. 21
    DANA
    November 24, 2016 at 8:54 am

    I was searching the web for a good recipe, & came across yours!
    BEST directions EVER! So detailed, you can’t fail!
    Thank you for posting!
    This pie will be our Thanksgiving chocolate pie!!!!!

  13. 22
    Mandi
    November 25, 2016 at 9:31 pm

    I haven’t even tasted the pie yet, just the pudding, but this just might be my new favorite pie! Thanks for all your great recipes!

  14. 23
    Christa
    November 27, 2016 at 11:49 pm

    So I made this pie for thanksgiving and it didn’t set. Any thoughts on what happened? I made it the night before so it had plenty of time to set.

  15. 24
    Tim
    October 2, 2017 at 8:35 pm

    The filling did not set for me. It stayed basically pudding. Everyone still ate it & said that it delicious.

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