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–+ servings

Triple Chocolate Cream Pie with Oreo Hazelnut Crust

Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 -10 servings
This indulgent pie boasts a dark chocolate custard layer, a chocolate whipped cream layer, plus a layer of whipped cream, all resting on a 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

We doubled the whipped cream topping so there's plenty to cover the pie and decorate the edges (see photo).