- 25 Oreo Cookies Your Favorite Flavor
- 5 tbsp Unsalted Challenge Butter melted
The Chocolate Pudding
- 1/2 cup (100g) Granulated Sugar
- 4 tbsp (30g) All-Purpose Flour
- 1 tbsp (7g) Cocoa Powder
- 3 1/2 cups (875ml) Whole Milk
- 12 ounces (340g) Good Quality Dark Chocolate, Chopped
- 1 tbsp (15g) Butter
- 1 teaspoon (5g) Vanilla Extract
The Whipped Cream
- 1 1/2 cups (360ml) Heavy Whipping Cream – Very Cold
- 3/4 cup (95g) Confectioners Sugar
- ½ teaspoon (5g) Vanilla Extract
- Place Oreo cookies (with filling) in a food processor and pulse to crush finely, you can also place the cookies in a plastic bag and with a rolling pin, roll over the sealed bag several times until all the cookies are finely crushed. Make sure you get the air out of the bag and leave a small opening for more air to escape.
- The cookies need to be finely crushed to prevent the crust from cracking.
- Pour melted butter over cookies and pulse to combine. If using a plastic bag, you can pour butter over the cookies and shack the bag to combine, or you can simply transfer the cookie crumbs into a bowl, pour in melted butter and mix with a fork until well combined.
- Press cookie crumbs into the bottom and up the sides of a 9″ pie dish.
- You can either go for no-bake pie: place the crust in the fridge for at least 30 minutes before filling.
- Or you can go for a baked pie for a crunchier finish: bake the crust for 8 to 10 minutes at 350°F then allow to completely cool before filling.
- In a medium saucepan, whisk together flour, sugar, and cocoa powder. Then gradually whisk in the milk.
- Place the saucepan over medium heat and cook the mixture while continuously whisking until it starts to thicken and lightly bubble, which will take about 10-15 minutes.
- Add in the chopped chocolate and continue whisking until the chocolate is melted and fully incorporated. Cook while stirring until the pudding starts bubbling and thickens about 5 minutes.
- Remove the pudding from the heat and add in vanilla extract and butter and whisk until the butter is melted and fully incorporated into the pudding.
- For a smoother finish, strain the pudding through a fine sieve
- Pour the pudding into the cooled pie crust, then cover with plastic wrap over the surface of the pudding to prevent a skin from forming.
- Refrigerate for about 4 hours until the pudding has cooled and firmed up.
The Whipped Cream
- In a mixing bowl, beat the cold heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff.
- Spread over chocolate cream pie and place back in the fridge until serving time.
- Tips: place mixing bowl, whish and heavy cream in the freezer, 15 minutes before beating
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