Homemade Chocolate Cream Pie Recipe

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Peanut butter oatmeal cookies with M&Ms and chocolate chips. These monster cookies are soft, chewy, thick, and easy to make! 

FOR THE CHOCOLATE COOKIE CRUST: – 24 chocolate sandwich cookie – 4 tablespoons (60 grams) unsalted butter , melted and slightly cooled FOR THE CHOCOLATE FILLING: – 3 ounces semi-sweet chocolate , finely chopped – 1 tablespoon (15 grams) unsalted butter , cubed into small piece – 3/4 cup (150 grams) granulated sugar – 1/4 cup (25 grams) Rodelle Gourmet Baking Cocoa – 1/4 cup (32 grams) cornstarch – 1/2 teaspoon instant espresso powder or instant coffee granules (optional)

Ingredient

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– 1 and 1/2 cups (360 ml) whole milk – 1/2 cup (120 ml) heavy whipping cream – 3 large egg yolk – 1 teaspoon pure vanilla extract

Direction

Turn on oven to 350°F (177°C). Blend or grind chocolate sandwich cookies into fine crumbs. Mix crumbs and melted butter. Wet all crumbs.

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Step 1

Filling 9-inch pie pan. Firm bottom and sides. 10 minutes at 350°F (177°C). Turn off oven and cool. Combine chocolate and butter in a large heat-safe bowl. 

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Step 2

Rodelle Gourmet sift sugar Mix cocoa, cornstarch, and espresso powder in a large pot until mixed. In another bowl, mix egg yolks, heavy whipping cream, and whole milk. 

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Step 3

Mix 1/2 cup of wet ingredients with the dry ingredients in the pot. Mix in the rest. Swirl and scrape the saucepan on medium heat to thicken.

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Step 4

After one minute of thickening and boiling, remove from heat. Drain filling into chopped chocolate and butter basin with fine mesh sieve. Mix butter, sieved chocolate, and vanilla.

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Step 5

Fill cooled pie crust and spread evenly. Place the filling in the fridge for 3–4 hours after cooling for 15 minutes at room temperature under plastic wrap.

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Step 6

Soft And Chewy Monster Cookies Recipe

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