Triple Chocolate Cream Pie with Oreo Hazelnut Crust boasts a darkish chocolate custard layer, a chocolate whipped cream layer, plus a layer of whipped cream, all resting on a hazelnut crust. It doesn’t get higher than that!

This showstopper pie is dressed to impress — and delivers on taste. One chocolate pie with three layers of creamy indulgence. Don’t be intimidated by the layers — they’re easy and fully definitely worth the effort. Plus, this recipe might be made just a few days forward and embellished the day you serve.

Triple Chocolate Cream Pie: 4 Straightforward Steps:

1. Crust: Pulse Oreos, nuts, and butter in a meals processor to make the crust. This may be made as much as a month forward and frozen.

2. Custard layer: Cook dinner custard substances on stovetop for five 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 prime of chocolate custard.

4. Whipped Cream Layer: Whip heavy cream with powdered sugar, unfold on pie, and enhance.

Which Chocolate Ought to I Use?

As in all chocolate baking, high quality chocolate makes a distinction. For this recipe, we use Ghirardelli 60% Cacao, discovered within the baking aisle. We love its wealthy, easy style and texture. Guittard can also be a favourite.

Listed below are just a few of our favourite custard and chocolate pies: Cheesecake Manufacturing unit Coconut Cream Pie Cheesecake, Black Backside Banana Cream Pie, Chocolate Pecan Pie.

We love listening to from you and welcome your suggestions and feedback. Thanks for following A Bountiful Kitchen.

Course: Dessert

Delicacies: American

Prep Time: 40 minutes minutes

Complete Time: 40 minutes minutes

Servings: 8 -10 servings

This indulgent pie boasts a darkish chocolate custard layer, a chocolate whipped cream layer, plus a layer of whipped cream, all resting on a hazelnut crust.

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Crust:

• In a meals processor, pulse the Oreos and hazelnuts, making fantastic crumbs. Add the butter and pulse till nicely blended.

• Press the combination into the underside and sides of a 9-inch deep-dish pie plate. Place within the fridge to relax.

Chocolate Custard:

• In a small mixing bowl, whisk collectively the cornstarch and cocoa powder. Stir in heavy cream (this may get very thick, simply stir collectively till nicely integrated). Put aside.

• In a medium saucepan, over medium warmth, mix milk and sugar. Warmth, stirring often, till the sugar dissolves, then add the chocolate cream combination. Whisk constantly because the custard cooks till the combination thickens, 5-8 minutes. Take away from warmth and whisk within the chopped chocolate, vanilla, and butter.

• Instantly pour the chocolate custard into the ready crust and place within the fridge to relax.

Chocolate Whipped Cream:

• Utilizing an electrical mixer, whip the heavy cream, powdered sugar, cocoa powder, and vanilla till gentle peaks type. Unfold the chocolate cream over the pudding. Place the pie again within the fridge and chill for no less than 2 hours or cowl and refrigerate for as much as 4 days.

Whipped Cream Topping:

• When able to serve, make the whipped cream topping. Whip the heavy cream, powdered sugar, and vanilla till gentle peaks type. Unfold the cream over the pie. If desired, prime with chocolate shavings. Slice and luxuriate in!

We doubled the whipped cream topping so there’s lots to cowl the pie and enhance the perimeters (see photograph).