Hello to all chocoholics – this delicious (Oreo) Chocolate Cream Pie is an absolute highlight for all chocolate lovers out there. If you fancy a little something luxurious, this pie might be perfect for you. Creamy, rich, and simply delicious. There is a lot of chocolate involved, so be prepared to feel those endorphins rushing through your body. ;P
We’re big fans of chocolate here. Always have been. Unfortunately, cocoa has become more and more expensive in recent months, and so has everything made with chocolate. It’s still not so bad that you have to take out a loan to bake a pie like this one here, but we are feeling it. It stings a little. ;P
But let’s forget about that right now. We are not making a chocolate pie like this one here every day. This sweet treat is meant for special occasions and celebrations and not as a breakfast option every morning. Though, it would be great, right?! ;P If you were to eat a slice of it every day, you probably notice it on your hips quite quickly. A slice now and then is absolutely fine!
This pie is a recipe that was created as part of the »Bake Together – The Baking Surprise« with my lovely blogger colleague Andrea from Zimtkeks & Apfeltarte. Once a month, we get together and bake (or cook) something based on a theme or topic we chose. As you can probably guess, this month’s theme is all about »pies«. We’ve kept the theme very open this time, so not »pies with XY« or »pies for XY«. Everyone could do whatever she/he wanted to do with a pie.
We are doing this for many years already and created a nice variety of recipes already. If you want to know what we’ve done, take a look here. We’ve done pretty much everything imaginable when it comes to baking – from simple cookies to sumptuous cakes, it’s all there. There are even some cooking recipes from our vegan »Bake Together« weeks we did for Veganuary. ;)
Anyway. Back to the delicious pie. Almost a no-bake pie. The cookie crust has been in the oven for a short time. If you do that, the pie will be easier to cut later on. But if you don’t want to bake anything here, that’s also possible. Though, I recommend turning the pie into a cake in that case. Using a springform tin is better in that case. An unbaked cookie base is much easier to remove from a springform tin than from a pie dish without making a huge mess.
Preparing the filling here is perhaps a little more time-consuming compared to other pies. You have to handle a few bowls and work with boiling water. The extra effort is definitely worth it, though! Once the chocolate cream is on the cookie crust, most of the work is done, and you can sit back and relax. After that, it’s just a matter of decorating and then enjoying the pie. The pie can be done in advance (without decorations) and stored for up to 2 days… so you can spread out the work that needs to be done. ;P
We and everyone else that had a slice of this chocolate dream fell in love instantly. Saying that – that does not mean there are no other great chocolate cakes here on the blog. If you, for example, love Toblerone chocolate, you should certainly try our No-Bake Toblerone Chocolate Cheesecake. It’s so good!
If you prefer something baked, you should absolutely take a look at our Basque Chocolate Cheesecake. The classic San Sebastian aka. Basque cheesecake enhanced with chocolate. This cake is also an absolute highlight and extremely creamy – as all Basque cheesecakes are. You can probably already tell from the picture. ;)
INGREDIENTS / ZUTATEN
For the base:
8 oz. (230g) Oreos (or similar cookies)
1.4 oz. (40g) butter, melted
For the chocolate filling:
9 oz. (250g) semi-sweet chocolate, melted
6.3 oz. (180g) sugar
4 large eggs
2 tsp. vanilla extract
5 oz. (140g) butter, at room temperature
1.6 oz. (300g) heavy cream, cold
For the topping:
9 oz. (250g) heavy cream, cold
1 tbsp. confectioners’ sugar
1 tsp. vanilla extract
some chocolate shavings for decorations (optional)
some Oreos for decorations (optional)
Für den Boden:
230g Oreos (o.ä. Kekse)
40g Butter, geschmolzen
Für die Schokoladenfüllung:
250g Zartbitterschokolade, geschmolzen
180g Zucker
4 Eier (L)
2 TL Vanille Extrakt
140g weiche Butter
300g kalte Schlagsahne
Für das Topping:
250g kalte Schlagsahne
1 EL Puderzucker
1 TL Vanille Extrakt
etwas geraspelte Schokolade für die Dekoration (optional)
einige Oreos für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish* lightly and set aside. Add the cookies to a freezer bag and crush them with a rolling pin to get very fine crumbs (or use a mixer). Add the melted butter and mix to combine. Transfer the moist cookie crumbs to the pie dish and press to the bottom and sides. Bake the cookie base for about 10 minutes. Take out of the oven and let cool down completely.
2. Chop the chocolate and add it to a heatproof bowl. Place this bowl on a small saucepan with simmering water (the water should not touch the bowl) and melt the chocolate. Set aside. Add the sugar and eggs to a second heatproof bowl, place this as well on the saucepan and heat the mixture up while stirring constantly. You want the mixture to reach a temperature of 71°C (160°F). Remove from the heat, add the melted chocolate and vanilla extract and stir until smooth. Set the bowl aside and let the mixture cool down to room temperature – around 24°C (75°F) – stirring occasionally.
3. Add the butter to the bowl of a kitchen machine (or use a handheld mixer) and mix it for 2-3 minutes until light and fluffy. Gradually add the chocolate mixture and mix in. When everything is added, continue mixing on high for 5-6 minutes until light and fluffy.
4. In a separate bowl, mix the heavy cream until stiff peaks form. Add the whipped cream in small batches to the bowl with the chocolate mixture and (carefully) fold in. Pour the chocolate cream into the cooled pie crust and smooth out the top. Place in the fridge for at least 6 hours or overnight.
5. For the topping, add the heavy cream, confectioners’ sugar, and vanilla extract to a tall bowl and mix until stiff peaks form. Top the pie with the whipped cream and decorate with some chocolate shavings and/or Oreos to your liking.
Notes:
+ In case the cookie crumbs are slipping down the sides when baked, you can bring them back up directly after baking with a spatula. Be careful, it’s very hot.
+ I recommend using a thermometer when preparing the cream. We got ourselves an infrared thermometer* for this purpose.
+ If the pie needs to sit on the table uncooled a little longer, we recommend using a little cream stiffener for the whipped cream topping.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm Pieform* leicht einfetten und zur Seite stellen. Die Kekse in einen Gefrierbeutel füllen und mit einem Nudelholz o.ä. zerstoßen, bis sehr feine Brösel entstehen. Wer mag, kann natürlich auch einen Mixer verwenden. Die geschmolzene Butter dazugeben und alles gut vermengen. Die feuchten Keksbrösel in die Pieform schütten und am Boden und den Seiten festdrücken. Den Keksboden für etwa 10 Minuten im vorgeheizten Ofen backen. Aus dem Ofen nehmen und komplett abkühlen lassen.
2. Die Schokolade grob hacken und in eine hitzebeständige Schüssel füllen. Diese Schüssel dann auf einen Topf mit köchelndem Wasser stellen (das Wasser sollte die Schüssel nicht berühren) und die Schokolade schmelzen. Zur Seite stellen. Zucker und Eier in eine zweite hitzebeständige Schüssel geben, diese ebenfalls auf den Topf stellen und unter ständigem Rühren erhitzen. Die Mischung sollte eine Temperatur von etwa 71°C (160°F) erreichen. Topf und Schüssel vom Herd nehmen, die geschmolzene Schokolade und den Vanille Extrakt dazugeben und alles glatt rühren. Die Schüssel zur Seite stellen und die Mischung auf Zimmertemperatur (etwa 24 °C) abkühlen lassen – gelegentlich umrühren.
3. Die Butter in die Schüssel einer Küchenmaschine geben und für 2-3 Minuten hell und luftig aufschlagen – funktioniert natürlich auch mit einem Handrührgerät. Die abgekühlte Schokoladenmischung nach und nach dazugeben und unterrühren. Wenn alles in der Schüssel ist, noch einmal etwa 5-6 Minuten auf höchster Stufe aufschlagen, bis die Masse wieder hell und luftig aussieht.
4. Die Sahne in einer separaten (hohen) Schüssel steifschlagen, dann in mehreren Portionen (vorsichtig) unter die Schokoladenmischung unterheben. Die Creme auf dem abgekühlten Keksboden verteilen und glatt streichen. Für mindestens 6 Stunden oder über Nacht in den Kühlschrank stellen.
5. Für das Topping die Schlagsahne mit Puderzucker und Vanille Extrakt aufschlagen, bis sie standfest ist. Die Sahne auf dem Pie verteilen und nach Belieben mit geraspelter Schokolade und/oder Oreos dekorieren.
Tipps:
+ Wenn die Kekskrümel beim Backen etwas nach unten sacken, kann man sie direkt nach dem Backen noch einmal ein wenig in Form bringen – Vorsicht heiß!
+ Für die Zubereitung der Creme ist es ratsam, ein Thermometer zu verwenden. Wir haben uns dafür mal ein Infrarot Thermometer* zugelegt.
+ Wenn der Pie etwas länger ungekühlt durchhalten muss, empfiehlt es sich, etwas Sahnesteif für das Sahnetopping zu verwenden.
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Here is a version of the recipe you can print easily.
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Oreo Chocolate Cream Pie
- Prep Time: 00:50
- Cook Time: 00:10
- Total Time: 08:00
- Yield: 1 1x
- Category: Pies
- Cuisine: International
- Diet: Vegetarian
Description
This pie is an absolute stunner – extremely chocolaty and creamy, hence the name: Chocolate Cream Pie! A showstopper for every celebration!
Ingredients
For the base:
8 oz. (230g) Oreos (or similar cookies)
1.4 oz. (40g) butter, melted
For the chocolate filling:
9 oz. (250g) semi-sweet chocolate, melted
6.3 oz. (180g) sugar
4 large eggs
2 tsp. vanilla extract
5 oz. (140g) butter, at room temperature
1.6 oz. (300g) heavy cream, cold
For the topping:
9 oz. (250g) heavy cream, cold
1 tbsp. confectioners’ sugar
1 tsp. vanilla extract
some chocolate shavings for decorations (optional)
some Oreos for decorations (optional)
Instructions
1. Preheat the oven to 180°C (350°F). Grease a 9-inch pie dish* lightly and set aside. Add the cookies to a freezer bag and crush them with a rolling pin to get very fine crumbs (or use a mixer). Add the melted butter and mix to combine. Transfer the moist cookie crumbs to the pie dish and press to the bottom and sides. Bake the cookie base for about 10 minutes. Take out of the oven and let cool down completely.
2. Chop the chocolate and add it to a heatproof bowl. Place this bowl on a small saucepan with simmering water (the water should not touch the bowl) and melt the chocolate. Set aside. Add the sugar and eggs to a second heatproof bowl, place this as well on the saucepan and heat the mixture up while stirring constantly. You want the mixture to reach a temperature of 71°C (160°F). Remove from the heat, add the melted chocolate and vanilla extract and stir until smooth. Set the bowl aside and let the mixture cool down to room temperature – around 24°C (75°F) – stirring occasionally.
3. Add the butter to the bowl of a kitchen machine (or use a handheld mixer) and mix it for 2-3 minutes until light and fluffy. Gradually add the chocolate mixture and mix in. When everything is added, continue mixing on high for 5-6 minutes until light and fluffy.
4. In a separate bowl, mix the heavy cream until stiff peaks form. Add the whipped cream in small batches to the bowl with the chocolate mixture and (carefully) fold in. Pour the chocolate cream into the cooled pie crust and smooth out the top. Place in the fridge for at least 6 hours or overnight.
5. For the topping, add the heavy cream, confectioners’ sugar, and vanilla extract to a tall bowl and mix until stiff peaks form. Top the pie with the whipped cream and decorate with some chocolate shavings and/or Oreos to your liking.
Notes
+ In case the cookie crumbs are slipping down the sides when baked, you can bring them back up directly after baking with a spatula. Be careful, it’s very hot.
+ I recommend using a thermometer when preparing the cream. We got ourselves an infrared thermometer* for this purpose.
+ If the pie needs to sit on the table uncooled a little longer, we recommend using a little cream stiffener for the whipped cream topping.
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