Chocolate Cream Pie With Oreo Crust
Updated January 7, 2025
Mark Weinberg for The New York Times
- Total Time
- 35 minutes, plus chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE CRUST
2 cups/270 grams Oreo crumbs (from about 24 standard-sized Oreos)
4 tablespoons/57 grams unsalted butter (½ stick), melted
½ teaspoon kosher salt
FOR THE CUSTARD
½ cup/100 grams granulated sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
¾ teaspoons kosher salt
3 cups/720 milliliters whole milk
6 large egg yolks
8 ounces/225 grams semisweet bar chocolate, finely chopped
2 tablespoons unsalted butter, cut into small cubes
1 teaspoon vanilla extract
FOR THE TOPPING
1 cup/240 milliliters heavy cream
1 tablespoons confectioners’ sugar
Crushed Oreos, for garnish (optional)
Nutritional analysis per serving (8 to 10 servings)
53 grams carbs; 163 milligrams cholesterol; 516 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 33 grams fat; 3 grams fiber; 392 milligrams sodium; 7 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened.
- Step 2
Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Step 3
Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste.
- Step 4
Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Step 5
Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids.
- Step 6
Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- Step 7
To serve, whip cream and confectioners’ sugar until soft peaks form.
- Step 8
Top with whipped cream and sprinkle with crushed Oreos, if using.
Private Notes
Comments
Do we include the Oreo filling when we make the crumbs? Or twist the cookies apart and remove it, either the way we usually do (!) or with a knife?
Use the whole cookie.
Don’t bother straining filling through a sieve...just whisk constantly. To lighten filling, substitute 1/4 milk with strong brewed coffee, cooled...a great adult dessert, small slices are plenty.
Has anyone made this in a spring form pan?
This was delicious and easy to make and was a hit with a chocokate cream pie lover. However, despite following the recipe exactly (I even used a sieve), and having refrigerated it for 20 hours, the custard would not hold when cut and ran like pudding. What would've caused this?
I made this today and it took longer for my custard to come up to a boil and when it did, it started making small lumps very fast. I thought I was supposed to cook a minute longer but that multiplied the curds or whatever they were. I took it off the heat and continued stirring it and moved it to the sieve, but I was not impressed with the way the small lumps remained. I am truly unhappy with this. I wondered if cream would’ve been a better base. So disappointed and annoyed.