Triple Chocolate Cream Pie with Oreo Hazelnut Crust boasts a dark chocolate custard layer, a chocolate whipped cream layer, plus a layer of whipped cream, all resting on a hazelnut crust. It doesn’t get better than that!
This showstopper pie is dressed to impress — and delivers on flavor. One chocolate pie with three layers of creamy indulgence. Don’t be intimidated by the layers — they’re simple and completely worth the effort. Plus, this recipe can be made a few days ahead and decorated the day you serve.
Triple Chocolate Cream Pie: 4 Easy Steps:
1. Crust: Pulse Oreos, nuts, and butter in a food processor to make the crust. This can be made up to a month ahead and frozen.
2. Custard layer: Cook custard ingredients on stovetop for 5 minutes; stir in chocolate, vanilla, and butter. Fill crust with custard.
3. Chocolate Whipped Cream Layer: Whip cocoa with heavy cream and powdered sugar. Layer on top of chocolate custard.
4. Whipped Cream Layer: Whip heavy cream with powdered sugar, spread on pie, and decorate.
Which Chocolate Should I Use?
As in all chocolate baking, quality chocolate makes a difference. For this recipe, we use Ghirardelli 60% Cacao, found in the baking aisle. We love its rich, smooth taste and texture. Guittard is also a favorite.
Here are a few of our favorite custard and chocolate pies: Cheesecake Factory Coconut Cream Pie Cheesecake, Black Bottom Banana Cream Pie, Chocolate Pecan Pie.
We love hearing from you and welcome your feedback and comments. Thank you for following A Bountiful Kitchen.
Triple Chocolate Cream Pie with Oreo Hazelnut Crust
Ingredients
Crust
- 18 Oreo cookies
- 1/4 cup hazelnuts – or almonds – toasted
- 4 tablespoons unsalted butter, melted
Chocolate Custard
- 1/4 cup cornstarch
- 1/4 cup cocoa powder
- 1 cup heavy cream
- 2 cups milk
- 1/2 cup granulated sugar
- 4 ounces dark chocolate, chopped (we use Ghirardelli 60% Cacao)
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter
Chocolate Whipped Cream
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 tablespoon cocoa powder
- 2 teaspoons vanilla extract
Whipped Cream Topping
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish (optional)
Instructions
Crust:
- In a food processor, pulse the Oreos and hazelnuts, making fine crumbs. Add the butter and pulse until well blended.
- Press the mixture into the bottom and sides of a 9-inch deep-dish pie plate. Place in the refrigerator to chill.
Chocolate Custard:
- In a small mixing bowl, whisk together the cornstarch and cocoa powder. Stir in heavy cream (this will get very thick, just stir together until well incorporated). Set aside.
- In a medium saucepan, over medium heat, combine milk and sugar. Heat, stirring occasionally, until the sugar dissolves, then add the chocolate cream mixture. Whisk continuously as the custard cooks until the mixture thickens, 5-8 minutes. Remove from heat and whisk in the chopped chocolate, vanilla, and butter.
- Immediately pour the chocolate custard into the prepared crust and place in the refrigerator to chill.
Chocolate Whipped Cream:
- Using an electric mixer, whip the heavy cream, powdered sugar, cocoa powder, and vanilla until soft peaks form. Spread the chocolate cream over the pudding. Place the pie back in the refrigerator and chill for at least 2 hours or cover and refrigerate for up to 4 days.
Whipped Cream Topping:
- When ready to serve, make the whipped cream topping. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form. Spread the cream over the pie. If desired, top with chocolate shavings. Slice and enjoy!
Notes
Equipment
- 1 9-inch deep-dish pie plate
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