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Chocolate Pudding Pie with Oreo Crust and Whipped Cream Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 12 hours 35 minutes
  • Yield: 14 servings

Description

This decadent Chocolate Pudding Pie features a rich, creamy chocolate filling made with semisweet chocolate, cocoa powder, and cornstarch thickener on a crunchy Oreo crust. Topped with homemade whipped cream, this dessert is chilled overnight to set perfectly, making it a luscious treat for special occasions or any chocolate lover’s craving.

Ingredients

Crust

  • 1 Oreo crust (prepared and cooled completely)

Chocolate Pudding Filling

  • 2 cups heavy cream, divided
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup cocoa powder
  • Pinch of sea salt
  • 2 tablespoons salted butter
  • 4 oz semisweet chocolate, chopped (approximately 3/4 cup)
  • 1 teaspoon pure vanilla extract

Topping

  • Homemade whipped cream or chocolate whipped cream, for topping

Instructions

  1. Prepare the Oreo crust: Make or use a pre-made Oreo pie crust and allow it to cool completely before adding the filling.
  2. Sift dry ingredients: Sift together the cornstarch and cocoa powder to remove lumps and ensure smooth pudding texture.
  3. Whip cream: In the bowl of a stand mixer fitted with the whisk attachment, beat 1 cup of heavy whipping cream until stiff peaks form. Chill this whipped cream in the refrigerator until needed.
  4. Cook pudding base: In a 5-quart saucepan, combine the milk, remaining 1 cup heavy cream, sugar, salt, sifted cornstarch, and cocoa powder. Bring the mixture to a boil over medium heat, whisking constantly to prevent lumps and scorching.
  5. Simmer and thicken: Once boiling, reduce the heat to a simmer and continue whisking for 1-2 minutes until the mixture thickens slightly into a smooth pudding consistency.
  6. Add chocolate and flavorings: Turn off the heat and whisk in the chopped semisweet chocolate, salted butter, and vanilla extract until all ingredients are melted and completely smooth.
  7. Cool pudding: Transfer the chocolate pudding to a glass bowl and let it cool to room temperature, stirring every 5 minutes to release heat and prevent a skin from forming.
  8. Fold in whipped cream: Gently fold the chilled whipped cream into the cooled chocolate pudding mixture to lighten the texture and add creaminess.
  9. Fill pie crust: Pour the chocolate pudding mixture evenly into the cooled Oreo crust.
  10. Chill the pie: Refrigerate the pie for at least 12 hours, preferably overnight, to allow it to set fully and develop flavor.
  11. Add topping and serve: Just before serving, top the pie with freshly made homemade whipped cream or chocolate whipped cream for a finishing touch.

Notes

  • Be sure to whisk constantly when heating the pudding mixture to avoid lumps or burning on the bottom of the pan.
  • Folding in the whipped cream gently preserves the airy texture of the pudding filling.
  • Allowing the pie to chill overnight improves the firmness and flavors.
  • Use high-quality semisweet chocolate for the best rich chocolate flavor.
  • An Oreo crust can be bought pre-made or easily made by crushing Oreos and combining with melted butter.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-pudding-pie-with-oreo-crust-and-whipped-cream-recipe/