Ingredients

25 Oreo biscuits (whole with filling intact, 244g / 8.5 oz)

60g / 4 tbsp unsalted butter, melted

1/4 cup cornflour / cornstarch

2/3 cup caster sugar (superfine sugar)

Pinch of salt

2 cups milk (whole or reduced fat, not zero fat)

1 cup cream (pouring or thickened/heavy, or substitute with milk)

4 egg yolks

2 tbsp / 30g unsalted butter, cut into 1cm / 0.5″ cubes

1 tsp vanilla extract

150g / 5 oz dark 70% cocoa chocolate (or bittersweet chocolate, finely chopped)

75g / 3 oz milk chocolate, finely chopped

1 1/2 cups thickened / heavy cream (for whipping)

2 tbsp white sugar

1/2 tsp vanilla extract

Chocolate, for grating (optional decoration)

Instructions

Step 1: Preheat the oven to 180°C/350°F (160° fan-forced). Cut a round piece of baking or parchment paper the size of your pie dish to prevent skin forming on the custard.

Step 2: For the Oreo crust, break the Oreos roughly by hand and place them in a food processor. Blitz for about 10 seconds until crumb-like. Add melted butter and blitz again until the mixture resembles wet sand. If you don’t have a processor, crush Oreos in a ziplock bag with a rolling pin.

Step 3: Pour the crumb mixture into a 23cm / 9″ pie dish. Press firmly into the base and up the sides using your hands or a spatula.

Step 4: Bake the crust for 10 minutes. It will puff slightly. Remove from oven and gently press down with a rubber spatula to make it crustier. Let it cool on the counter.

Step 5: For the filling, whisk cornflour, sugar, and salt in a large saucepan. Add milk, cream, and egg yolks, then whisk until smooth.

Step 6: Heat the mixture over medium-high heat, whisking occasionally until steam appears (3-5 minutes). Reduce heat to medium-low and whisk constantly as the mixture thickens and forms slow, lazy bubbles (about 6 minutes).

Step 7: Once thickened, whisk continuously for 45 seconds, then remove from heat.

Step 8: Add butter, chopped dark and milk chocolate, and vanilla extract. Whisk until the chocolate melts completely and the filling is smooth.

Step 9: Pour the hot filling into the cooled Oreo crust, filling to the top. Smooth the surface and gently place the prepared round baking paper on top.

Step 10: Let the pie cool on the counter for 2 hours, then refrigerate for at least 12 hours to fully set the custard.

Step 11: To make the whipped cream topping, beat the thickened cream, sugar, and vanilla extract in a bowl on high speed for 2 to 3 minutes until softly whipped.

Step 12: Remove the baking paper carefully. Spread the whipped cream over the set custard and grate chocolate on top for decoration if desired.

Step 13: Keep the pie in the dish, cut into slices, and serve.

Tips & Variations

Use a food processor for crumb consistency; if not available, crushing Oreos in a bag works well too.

Replace some or all cream with milk in the filling for a lighter custard.

For extra richness, use all dark chocolate or experiment with flavored chocolate like hazelnut or orange.

Make sure to whisk constantly when thickening custard to avoid lumps forming.

Chilling the pie overnight improves the texture and flavor melding.

FAQs

Can I make this pie gluten-free?

The standard Oreo biscuits contain gluten; to make it gluten-free, use gluten-free chocolate sandwich cookies as a crust substitute.

What if I don’t have cornflour?

You can substitute cornflour with an equal amount of all-purpose flour, though the texture may be slightly less silky.

Dessert

Chocolate Cream Pie Recipe

Introduction