CHOCOHOLICS DREAM DESSERT

TRIPLE CHOCOLATE CREAM PIE

If you are obsessed with chocolate and pies, this is a dessert for you! On Christmas, I cooked both the main meal and the dessert for 20 family members. I had all the desserts ready to go when I realized, I have nothing for the chocolate lovers. I found a chocolate cream pie recipe and twisted the ingredients and added a few to make it my own. Talk about testing a recipe at the last minute on the holiday for guests. Yes, it was the last to make, but the first to go off the table. Everyone raved about it, so I thought it was good enough to share here without testing it out further.

If you are not a baker or like to cook complicated desserts, this is right up your alley. It is simple, quick to put together, and requires little in the way of baking. The hardest part of this dessert is waiting for it to set in the fridge for 4 hours! The combination of the crunchy oreo & graham cracker crust and the silky, creamy chocolate custard is out of this world. A finishing touch of homemade whipped cream knocks the entire pie out of the park.

RECIPE & INSTRUCTIONS: TRIPLE CHOCOLATE CREAM PIE

COURSE: Dessert COOK /REST TIME: 4+ Hours SERVINGS: 8-10

INGREDIENTS FOR CRUST :

  • 12 Oreos

  • 6 Graham Crackers

  • 1/4 Cup Melted Unsalted Butter

INGREDIENTS FOR FILLING:

  • 2 Cups Whole Milk

  • 1.5 Cups Heavy Cream

  • 1/2 Cup Sugar Divided Into 1/4’s

  • 1/4 Cup Cornstarch

  • 1/4 tsp. Salt

  • 6 Egg Yolks

  • 1 Avocado

  • 4oz Semi-Sweet Chocolate

  • 2oz Bittersweet Chocolate

  • 4oz Dark Chocolate

  • 2 tsp. Vanilla Extract

  • Half Of A Coffee K-Cup (only a quarter if you are not a coffee lover)

INGREDIENTS FOR WHIPPED CREAM

  • 1 Cup Heavy Cream (very cold)

  • 1/4 Cup Powdered Sugar

  • 1 tsp. Vanilla

INSTRUCTIONS FOR CRUST:

  • Pulverize the oreos and graham crackers in a food processor until them are tiny crumbs. Place the crumbs in a 9 inch pie dish.

  • Pour the melted butter evenly over the crumbs and mix the two with your fingers. Once they are married, use the back of your hand or the bottom of a small glass cup to press the crumbs across the entire pie dish and up the sides.

  • Bake at 350 degrees for 10 minutes and then cool off completely.

INSTRUCTIONS FOR THE FILLING:

  • In a saucepan, warm the milk, heavy cream, and 1/4 cup of sugar. Do not boil, just to a simmer.

  • In a medium bowl, combine the yolks, avocado, 1/4 cup sugar, cornstarch, and salt. Whisk until smooth.

  • When the milk and cream mixture has simmered, remove from the heat and whisk in one cup of the warm milk and cream into the egg mixture bowl to temper. Not too much or it will scramble.

  • Then add the entire egg mixture that you tempered and pour it into the saucepan of the rest of the milk and cream and place back on the heat. Whisk occasionally until it thickens and bubbles in the middle. This should not take more than a minute or two.

  • Remove from the heat and add all the chocolate, K-Cup, and vanilla. Stir until all has melted and you have a thick, creamy custard.

  • Pour the chocolate filling over the cooled pie crust to the very top. Place in the fridge for 4 hours to set and cool.

INSTRUCTIONS FOR WHIPPED CREAM

  • In a cold bowl (mixing bowl I place in freezer for 5 minutes) add all the ingredients. Whip on low until the cream thickens slightly, then on high for a few minutes until the cream reaches a stiff peak consistency. That’s it! Just place on top of the chilled pie in any way you want.

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Hank Stampfl