I don’t know about you, but I’ve been in the mood for some chocolate AND pie lately. This Chocolate Cream Pie totally satisfies both of those cravings and is super easy to whip up when you want to treat yourself or to MAYBE share with your loved ones. If you want to make it S’moresy, substitute the Oreo crust with a graham cracker crust! - Duff
Makes one 9-inch pie
24 Oreo Cookies
½ stick (¼ cup) butter, melted
2 ½ cups whole milk
3 ounces unsweetened baking chocolate
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1 cup sugar
¾ teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons pure vanilla extract
4 cups mini marshmallows
1 tablespoon milk
2 extra-large egg whites
3 tablespoons sugar
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
Optional: S’moresy Substitute -- use in place of Oreo Crust
Graham Cracker Crust:
24 graham crackers
¾ stick (6 tablespoons) butter, melted
To make the crust: In a food processor, finely grind the cookies. Mix in the melted butter and press the crumbs evenly onto the bottom and sides of a 9-inch pan.
To make the filling: In the top of a double boiler, heat 2 cups of the milk until it is scalded (almost but not quite boiling). Add the chocolate and stir until it’s completely melted. Set aside.
In a big bowl, whisk together the flour, cornstarch, sugar, and salt. Whisk in the remaining ½ cup milk.
Stir the flour mixture into the hot chocolate mixture and return it to the double boiler. Return the double boiler to the heat and cook, whisking constantly, until the mixture is very thick, 8 to 10 minutes. Whisk in the egg yolks and cook for another 2 minutes, whisking constantly.
Remove the pan from the heat and whisk in the butter and vanilla. Set aside to cool, stirring occasionally.
Unless you plan to use a blowtorch to color the meringue, preheat the oven to 425°F.
For the meringue: In a medium saucepan over medium heat, warm the marshmallows and milk until the marshmallows are almost completely melted. Remove from the heat and fold until the mixture is smooth and fluffy.
With a hand or stand mixer, beat the eggs whites until foamy. Gradually add the sugar and beat until the mixture is stiff, then beat in the vanilla and salt.
Gently fold the marshmallow mixture into the egg white mixture.
Pour the cooled pie filling into the crust and smooth the top evenly. Spread the meringue topping over the filling and bake for just 2 to 3 minutes to brown the meringue, or use a blowtorch.
Let the pie cool completely, then chill it for 30 minutes before serving.
Enjoy your glorious creation!