Chocolate Cream Pie
Prep time
20 mins
Cook time
11 mins
Total time
31 mins
Ingredients
FOR THE CRUST:
- 24 GF OREO creme cookies (You want to use the full cookie with the filling. If you use double stuf cookies then only use half the filling)
- 5 tbsp butter, melted
FOR THE CHOCOLATE FILLING:
- ⅓ cup granulated sugar
- 2.5 cups whole milk
- 6 egg yolks
- 2 tbsp GF all-purpose flour
- 6 tbsp butter
- 1.5 cups chocolate chips
- 1.5 tsp pure vanilla extract
FOR THE WHIPPED TOPPING:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1.5 tsp pure vanilla extract
Preparation
- Preheat oven to 350 degrees. I used a 9 inch pie pan. Grease the pan with butter.
- Crush the creme cookies into fine crumbs, either in by food processor or by hand. If by hand, you can put the cookies in a resealable plastic bag and use a rolling pin. In a medium-sized bowl, combine the cookie crumbs and melted butter.
- Press the cookie crumb mixture into pan. Be sure to do the sides of the pan too. Bake for 11 minutes. Turn oven off. Set aside.
- To make the chocolate filling, add the granulated sugar and milk to a medium saucepan over medium heat. Whisk it together, and keep whisking it while you bring it to a simmer.
- In a medium-sized bowl, combine the egg yolks and GF flour. Pour the egg mixture into the saucepan. Keep on whisking until the mixture begins to thicken and comes to a gentle boil.
- Remove saucepan from the heat. Add in the butter, chopped chocolate, and pure vanilla extract. Stir until completely smooth.
- Once the cookie crust has cooled, pour the chocolate filling evenly onto the crust. Put the pie in fridge for at least 5 hours, or overnight.
- Once the chocolate filling has set, make the whipped topping by mixing the heavy whipping cream with an electric mixer. I did high speed for a few minutes - you will see it get thicker. Add the powdered sugar and pure vanilla extract. Keep mixing until soft peaks form which should take another 3 minutes.
- Spread whipped topping all over chocolate pie. Can top with crushed Oreos too! Store in fridge.
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