Double Chocolate Cream Pie with Swiss Meringue
With an oreo cookie crust, this double chocolate cream pie topped with Swiss meringue is one of the easiest holiday desserts that’s gluten-free and a definite crowd pleaser!
Ingredients you’ll need:
- sugar
- cornstarch
- oreo cookies
- butter
- vanilla bean paste
- milk chocolate
- dark chocolate
- cocoa powder
- whole milk
- heavy cream
- (optional) espresso powder
- salt
Can Chocolate Cream Pie be made in advance?
Yes, you can make this up to 2-3 days in advance. The Swiss meringue topping though is best made same day! Once you add the meringue, I recommend keeping it in a cool area away from direct heat or sunlight for up to 3-4 hours, then it’ll need to go in the fridge.
Bake with me!
Double Chocolate Cream Pie with Swiss Meringue
Ingredients
For the Chocolate Cream Pie:
- 8- oz package Classic Creme Cookies Oreos
- 4 tbsp. Melted Butter
- 1/2 cup Granulated Cane Sugar
- 1/4 cup Cornstarch
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 tsp. Fine Sea Salt
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 3 oz. Dark Chocolate chopped
- 3 oz. Milk Chocolate chopped
- 2 tbsp. Butter cubed
- 2 tsp. Vanilla Bean Paste
- 2 tsp. Espresso Powder optional
For the Swiss Meringue:
- 4 large Egg Whites room temperature
- 1 cup Granulated Cane Sugar
- Pinch of Salt
- 1/4 cup Melted Butter
- 2 tsp. Vanilla Extract
Instructions
For the Chocolate Cream Pie:
- Preheat oven to 350F. Butter a 8-9″ pie dish.
- In a food processor, add the cookies to pulse until fine crumbs. Pour in the melted butter and pulse 2-3 more times, until very well combined. Press evenly into buttered pie dish, starting at the bottom and working up along the edges.
- Bake for 8-10 minutes. If needed, use the back of a spoon to help press down any parts that have shifted or puffed up during baking. Turn the oven off.
- In a large saucepan, combine the sugar, cornstarch, cocoa powder, and salt. Mix well with a whisk.
- Place over medium heat.
- While whisking, gradually pour in the whole milk and heavy cream.
- Whisk continuously for 8-10 minutes over medium heat, until the mixture starts to bubble and is thickened. It is important that the mixture is fairly thick as this is what helps set the pie.
- Remove from heat to stir in the chopped chocolate.
- Stir in the butter, vanilla, and (optional) espresso powder.
- Gently pour into the semi-cooled crust, smooth out the top with the back of spoon, and let cool at room temperature for 15-20 minutes. Transfer to the fridge to cool completely for 1 hour to overnight.
For the Swiss Meringue:
- (TIP: This is best made within an hour or so of serving.) Fill a small saucepan with 2" of water. Bring to a boil over medium high heat.
- In the bowl of a stand mixer, add the egg whites and sugar. Place over the saucepan so that the bowl is not touching the water. Whisk continuously until the sugar has dissolved, about 5-6 minutes.
- Place back in the stand mixer fitted with the whisk attachment and immediately start beating, until stiff peaks, about 6-8 minutes. Fold in the vanilla and salt.
- When ready to serve, spoon the Swiss meringue on top of the chilled chocolate cream pie to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This was such a hit last Christmas, I’m making it again this Christmas! I can never get Swiss merengue to form stiff peaks for some reason but that’s a me problem, not this recipe lol and it was still so delicious! Maybe this year I’ll get it!! 🤗