“Allow for plenty of time to chill. Chop the unsweetened chocolate using a large chef’s knife and make your cuts close together so the chocolate comes off in flakes; this will allow the chocolate to dissolve easily into the hot cream. You can make a homemade oreo cookie crust, if desired.”

Ingredients Nutrition

  • 1 store-bought chocolate cookie pie crust (oreo crust, 9 to 9 1/2-inch)
  • Filling
  • 34 cup sugar, plus
  • 2 tablespoons sugar
  • 3 12 tablespoons cornstarch
  • 18 teaspoon salt
  • 2 12 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 2 teaspoons vanilla extract
  • 3 ounces unsweetened chocolate, coarsely chopped
  • Topping
  • 34 cup cold whipping cream
  • 3 tablespoons powdered sugar


  1. Prebake the store-bought crust according to package directions; let crust cool.
  2. In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
  3. Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
  4. Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
  5. Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
  6. Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
  7. Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
  8. Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
  9. Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
  10. Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
  11. Add the powdered sugar and continue to beat until stiff but not grainy.
  12. Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.

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