This chocolate cream pie is the Thanksgiving dessert to end all desserts!
Of all the pies on the dessert table, the cream pie is the one that goes first. Nothing against pumpkin or pecan, but when was the last time you ran out of those flavors? This year, add more varieties to the table and don’t run out.
Amy Richardson shares how to make a salted black bottom chocolate cream pie. She shares the surprising finishing touch, and three other cream pie flavors to put in the dessert spread.
Salted Black Bottom Chocolate Cream Pie
- 1 and 1/2 rows Oreo Thins Cookies
- 1/3 cup butter, melted
- 2 cups semi sweet or dark chocolate chips
- 1 cup heavy cream
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
Heat oven to 350 degrees.
Crush cookies in food processor until fine. Add butter and pulse to mix. Or toss with a fork until we’ll blended. Firmly press into pie plate or tart pan.
Bake for 7 minutes. Set aside to cool.
Place chocolate in a medium sized bowl. Heat cream over medium heat, until hot, bubbling around the edges, but not boiling. Pour over cream and let it sit for a couple of minutes. Stir until smooth and set aside to cool. Using a small amount, spread about 1/4 inch thick on the bottom of cooled crust. Lightly sprinkle sea salt over the ganache and set aside.
Set remaining ganache aside to cool completely.
Beat cream, sugar and vanilla to soft peaks. Add a couple spoonfuls of cream to remaining ganache, and stir to lighten. Gently fold in remaining cream, and pour into prepared crust. Spread evenly and refrigerate for at least two to four hours before serving.
Garnish with whipped cream if desired.
Makes one 9 inch pie or tart.