Food Network Magazine - (09)September 2020

Chocolate Cream Pie

Active: 45 min l Total: 1½ hr l Makes: one 9-inch pie

FOR THE CRUST

25 Oreo cookies

6 tablespoons (85 grams)

unsalted butter, melted

FOR THE GANACHE

8 ounces (227 grams)

semisweet chocolate chips

8 ounces (227 grams) heavy cream

FOR THE CHOCOLATE WHIPPED CREAM

4 ounces (113 grams) cream cheese,

at room temperature

⅓ cup (40 grams) powdered sugar

2 tablespoons (12 grams) cocoa powder

1 cup (225 grams) heavy cream

1 3.4-ounce box (96 grams)

instant chocolate pudding

1 cup (240 grams) whole milk

FOR THE FILLING

4 ounces (112 grams)

bittersweet chocolate chips

8 ounces (226 grams) cream cheese

¼ cup (50 grams) granulated sugar

FOR THE GARNISH

6½-ounce can whipped cream topping

10 Oreo cookies, roughly chopped

Shaved white, milk and/or dark chocolate

Chocolate sprinkles

1. Make the crust: In the bowl of a
   food processor with a blade attachment,
   pulse the cookies until you get cookie
   crumbs. Put the crumbs in a medium
   bowl, add the melted butter and toss
   with a fork to combine. Press the cookies
   into a 9-inch pie pan and refrigerate for
   30 minutes, or until you’re ready to use it,
   whichever comes second.


2. Make the ganache: Put the chocolate
   chips in a medium bowl and set aside.
   Pour the cream into a small saucepan and,
   over medium-high heat, bring the cream
   to a boil. Turn off the heat and pour the
   cream over the chocolate. Cover the
   bowl with a kitchen towel and let it sit for
   3 minutes. Remove the towel and whisk
   the ganache until it’s shiny. Pour half
   of the ganache into the pie crust and
   spread evenly all the way up the sides.
   Pour the rest of the ganache into a piping
   bag and set aside at room temperature.


3. Make the chocolate whipped cream:
   In a medium bowl using a rubber spatula,
   blend the cream cheese, powdered sugar
   and cocoa powder together until the
   mixture is light and fluffy. Add the heavy
   cream and whisk until medium-stiff peaks
   form. (Make sure it doesn’t get too stiff.)
   Place the whipped cream in the fridge until
   you’re ready to use it. In another medium
   bowl, whisk together the instant pudding

and the milk until it thickens. Using a

rubber spatula, fold half of the chocolate

whipped cream into the bowl of pudding.

Return both bowls of creamy pudding and

remaining whipped cream to the fridge.

4. Make the filling: In a microwave-safe
   bowl with the microwave on high, heat the
   chocolate chips in 10-second increments,
   stirring each time, until they’re all melted.
   Add the cream cheese and sugar and
   mix together.


5. Finish the pie: Take the pie crust from
   the refrigerator. Using an offset metal
   spatula, spread the pie filling evenly into
   the pie crust. Return the pie crust and
   filling to the fridge for 15 minutes to set.
   Take the filled pie crust and the pudding-
   and-whipped-cream mixture from the
   fridge. Spread the mixture evenly over the
   pie filling (figs. A, B and C). Refrigerate for
   another 8 to 10 minutes.


6. Remove the pie from the fridge and
   spread the remaining chocolate whipped
   cream over the pie. Spray canned
   whipped topping all over the pie in a fun
   design (figs. D and E). Pipe the remaining
   ganache all over the pie (optional).
   Top with the chopped Oreos (fig. F),
   shaved chocolate (shaved from a bar
   with a vegetable peeler) and chocolate
   sprinkles. Wake up in 30 years from the
   deliciousness of your chocolate coma.

A

D

B

E

C

F

130 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020

••••••••••••••••••••••••••••••••••••••••••••