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Double Chocolate Cream Pie with Swiss Meringue

5 from 1 vote
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Prep Time20 minutes
Cook Time10 minutes
Resting time1 hour
Total Time1 hour 30 minutes
Servings: 12

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!
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