Makes: 1 pie When Val makes a chocolate cream pie for herself, at home, she goes full chocolate crust. Here’s her private chocolate crust recipe.
Ingredients
Crust:
25 cream-filled chocolate sandwich cookies*
5 tablespoons melted butter
Filling:
½ cup unsweetened chocolate chips, plus more for topping
1 (14-oz can) sweetened condensed milk
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Garnish: chocolate sprinkles (optional)
Instructions
Pulse cookies in a food processor until white filling disappears. Drizzle melted butter over crumbs, and mix.
Pour the crumbs into a pie plate, and press into a crust shape with your fingers.
In a medium-sized microwave-safe bowl, microwave chocolate chips at half power in 30-second intervals, stirring between each, until chocolate is melted and smooth.
Add sweetened condensed milk to the chocolate, and stir. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream, slowly adding powdered sugar and vanilla, until stiff peaks form.
Fold half of whipped cream mixture into the chocolate mixture. Fold mixture into prepared piecrust. Top the pie with remaining whipped cream. Garnish with chocolate sprinkles, if desired.
Chill pie for at least 2 hours before serving. Store, loosely covered, in the refrigerator.
Notes
*Val used Oreos.
Recipe by TeaTime Magazine at https://teatimemagazine.com/plot-thickens-killer-mystery-pies-guys-kristen-weiss/