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Christmas Chocolate Pie

A decadent slice of Christmas chocolate pie topped with whipped cream and chocolate shavings.
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A festive, make-ahead chocolate pie with a silky filling, perfect for holiday dessert boards. Choose between a classic pastry crust or an easy Oreo crust.

Ingredients

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  • 1 (9-inch) unbaked pie crust (pastry or Oreo crust)
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 4 large egg yolks, lightly beaten
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream, whipped
  • Chocolate shavings or curls, for garnish
  • Crushed peppermint candy, for garnish (optional)

Instructions

  1. Prepare your chosen pie crust (pastry or Oreo) and set aside.
  2. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
  3. Gradually whisk in the milk until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
  5. Remove from heat. In a small bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
  6. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
  7. Return the saucepan to medium heat and cook, stirring constantly, for 2 minutes more. Do not boil.
  8. Remove from heat. Stir in the butter and vanilla extract until the butter is melted and fully incorporated.
  9. Add the chopped bittersweet chocolate and stir until the chocolate is completely melted and the filling is smooth.
  10. Pour the chocolate filling into the prepared pie crust.
  11. Cover the surface of the pie directly with plastic wrap to prevent a skin from forming.
  12. Chill in the refrigerator for at least 4 hours, or until firm.
  13. Before serving, remove the plastic wrap and top the pie with whipped cream.
  14. Garnish with chocolate shavings or curls and crushed peppermint candy, if desired.

Notes

  • For an Oreo crust: Crush 24 Oreo cookies into fine crumbs and mix with 6 tablespoons of melted butter. Press into a 9-inch pie plate and bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
  • To temper egg yolks: Slowly whisk a small amount of the hot liquid into the beaten egg yolks before adding the yolks back to the main pot. This prevents the yolks from scrambling.
  • For a silky smooth filling, ensure you stir constantly while cooking the custard and do not let it boil vigorously after adding the tempered egg yolks.
  • This pie can be made up to 2 days in advance and kept refrigerated. Add the whipped cream topping just before serving.
  • Consider this pie as a delightful alternative to traditional holiday cakes, fitting perfectly into your meal planning for a stress-free celebration.

Nutrition

Find it online: https://cutcooktaste.com/christmas-chocolate-pie/