piesJulius Ramirezcookies, oreo, chocolate, cream

Oreo Chocolate Custard Pie

piesJulius Ramirezcookies, oreo, chocolate, cream
Oreo Chocolate Custard Pie

I’ve been meaning to make this recipe but was always intimidated because it just seems so hard to make. After making it, it was fairly simple! If you’re from the bay area, specifically the East Bay, you’ll know when I say that Nation’s chocolate cream pie is one of the favorites (next to the banana cream pie). This definitely competes with the Nation’s pie - I’m going to stretch this and say it’s a little better because of the Oreo crust. The chocolate is not too sweet and the Oreo crust has the right blend of chocolate with that rich taste of butter throughout. At the next potluck - don’t be surprised if I come thru with this pie in hand!

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What you need:

Oreo Crust

  • 2 cups Oreo crumbs (24 regular Oreos)

  • 1/2 stick of unsalted butter, melted

  • 1/2 teaspoon kosher salt

Chocolate Custard

  • 2.5 tablespoons Hershey’s coca powder

  • 1/2 cup granulated sugar

  • 3 tablespoons cornstarch

  • 3/4 teaspoons kosher salt

  • 3 cups  whole milk

  • 6 large egg yolks

  • 4 ounces semisweet bar chocolate, finely chopped

  • 5 ounces bittersweet chocolate chips

  • 3 tablespoons unsalted butter, cut into small cubes

  • 2 teaspoon vanilla extract

Whip Cream

  • 1.5 cups heavy cream

  • 1 tablespoons powdered sugar

The Deets

  • Heat oven to 350 degrees. 

  • Place Oreos in a food processor

  • Process until fine crumbs form. 

  • Add melted butter and salt

  • Evenly press Oreos in a 9” pie form (I used my hands to make sure it’s evenly distributed)

  • Place in the oven for ~12mins. Take out and cool. 

  • In a medium saucepan, whisk granulated sugar, cornstarch, Hershey’s powder and salt. 

  • Slowly whisk the milk into the chocolate and sugar mixture until you have a smooth paste. 

  • 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 10mins. Set on low heat. 

  • Set a strainer over a medium bowl. 

  • Pour custard through strainer, pushing it through with a rubber spatula. 

  • Discard any solids. 

  • Stir in chocolate, butter and vanilla, and let it stand until slightly cooled. 

  • Pour into the Oreo crust. 

  • Let cool slightly, then cover loosely with plastic wrap and chill until firm. I chilled mine for 24hrs. 

  • In a stand mixer, place cream and powdered sugar and whip until soft peaks form. 

  • Top with whipped cream and sprinkle with crushed Oreos.