It’s a Big-Boy (or girl) chocolate cream pie. Not that it’s big per se, but simply because it has BIG flavors… and still makes that inner little boy happy with a chocolate cookie crust.
This pie recipe took me three times to nail down and twice to “test”… so as of the typing of this recipe I don’t want to see anything chocolate or chocolate cream pie for awhile. At least two days.
For the Chocolate Cookie crust:
1 - 14 ounce/24 cookies (and some change) Oreo cookies
6 tablespoons unsalted butter, melted
Preheat your oven to 375 degrees. Add the whole cookies to a food processor (or in a large sealable bag the you can whack the hell out of) and pulse to a fine crumb. No you do not have to scrape out the cream filling… it adds to the flavor and sweetness! Add the melted butter and pulse some more to combine. Our out into a large deep dish pie crust/or cheesecake springform pan. Press the crumbs on the bottom and sides of the dish. Bake at 375 degrees for approximately 10 minutes. Remove and let cool while you start on the filling.
For the Spiced Chocolate filling
1 1/2 cups packed dark brown sugar
1/3 cup + 1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 teaspoon espresso powder
1 tablespoon ground cinnamon
1 teaspoon ancho chili powder
1/4 teaspoon cayenne pepper
1 tablespoon vanilla extract
1/2 teaspoon almond extract (may be omitted)
10 ounces bitter sweet chocolate (60% cacao) chips
1 quart plain Almond Milk (or regular half-n-half for nut allergies)
5 large egg yolks
2 tablespoon unsalted butter
- In a large high sided pan add the brown sugar, cornstarch, al the spices, espresso and salt. Mix around to combine .
- In a separate mixing bowl add the almond milk. Mix in the egg yolks until fully combined. Pour the mixture into the pan with the dry ingredients and really mix well to dissolve the sugar and starch especially. Turn on the heat and begin to cook stirring constantly.
- Cook you pudding until it begins to thicken and remove from the heat, still stirring. Even though it’s off the heat it is still cooking the eggs and starch in the filling, so keep stirring.
- Fold in the chocolate chips to melt and blend in to the pudding. Add the vanilla and almond extract and really mix in well. Add the butter to give richness (like this needed richness?) and shine.
- Pour into the baked chocolate cookie crust and let the whole thing cool on the counter. Add to the fridge after cooling to chill and set. Serve with chocolate curls* and/or whipped cream.
For The Chocolate Curls
In a double boiler, melt 6 ounces of bittersweet chocolate. I like to add 1/2 teaspoon of corn syrup to give a little shine and flexibility to the chocolate, but that's up to you. Pour out onto the bottom of a cookie sheet, and spread out with a spatula.; flat and even. Place in the fridge to chill.. about 15 minutes. With the flat end of a metal spatular or bench scraper run/scrape the blade up the pan curling the chocolate. Add the curls to a plate and keep chilled until ready to serve the pie... or place them all on top of the whole pie, and keep the pie chilled until ready to serve.