This recipe is to die for. Seriously, this Triple Chocolate Cream Pie Recipe takes time, mostly because you need to refrigerate it at several intervals and there are multiple layers. It can be easy (using boxed mixes) or completely homemade. I’ll provide links to the recipes I used to make it mostly home made.
Triple Chocolate Cream Pie
Serves | 8 |
Prep time | 45 hours |
By author | Dish Ditty |
This recipe is to die for. Seriously, this Triple Chocolate Cream Pie Recipe takes time, but is well worth the wait.
Ingredients
- 1 Decadent Dark Chocolate Mousse
- 1 Chocolate Pudding
- 1 Oreo Cookie Crust
- 1 Stabilized Chocolate Whipped Cream
- 1 Stabilized Whipped Cream
- 2oz Chocolate Shavings
Note
**For the recipes, click on the links in green**
- Oreo Cookie Crust
- Chocolate Pudding*
- Chocolate Mousse
- Stabilized Chocolate Whipped Cream
- Stabilized Whipped Cream
- Chocolate for shaving on top
*Sorry, I don't have this recipe written down yet. You can just use Jell-O Cooked Chocolate Pudding, but substitute 1/4 of the milk with heavy cream to give a thicker pudding. I will update this post once I get a chance to record it.
Directions
Included Recipes
Homemade Oreo Cookie Crust
Serves | 1 8 |
Prep time | 10 minutes |
Website | Kraft Foods |
Ingredients
- 24 Oreo Cookies
- 1/4 cup Unsalted Butter (melted)
Note
Makes 1 pie crust.
Want to make a bigger batch like for a 9×13 pan? Just double this recipe. Easy.
Directions
Decadent Dark Chocolate Mousse (no raw eggs)
Serves | 8 |
Prep time | 30 minutes |
Cook time | 10 minutes |
Total time | 40 minutes |
By author | Dish Ditty |
This is heaven, just chocolate heaven, and it does not have any raw eggs like the traditional Chocolate Mousse recipe as made popular by Julia Child. It doesn't take long to make this and it's really easy. Really, it is.
Ingredients
- 4 Egg Yolks
- 1/4 cup Sugar
- 1 teaspoon Vanilla
- 1/4 teaspoon Salt
- 1 cup Semisweet Chocolate Chips
- 2 1/2 cups Heavy Whipping cream (divided into 1 cup + 1.5 cups)
Directions
Stabilized Chocolate Whipped Cream
Prep time | 40 minutes |
By author | Dish Ditty |
Ingredients
- 2 cups Heavy Whipping Cream (very cold)
- 1/4 cup Superfine Bakers Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 2 tablespoons Vanilla
- 2 teaspoons Unflavored Gelatin Powder ((Knox) 1 packet)
- 2 tablespoons Luke Warm Water
Special Equipment Needed
- Frozen Whisk & Bowl
Directions
Step 1 | |
The first thing to do is put your whisk and your bowl into the FREEZER! Freeze it for at least 30 minutes. | |
Step 2 | |
Pour the cold heavy whipping cream, cocoa and vanilla into the cold bowl. Start to whip on medium power with the cold whisk and slowly pour in the sugar. Increase the speed to high and whip until soft peaks form. Turn off for now. | |
Step 3 | |
In small bowl, mix together the gelatin and water. The gelatin should be a little runny, not jelly and not grainy. Quickly move to the next step. | |
Step 4 | |
Turn back on the mixer at high speed and slowly pour the gelatin mixture into the whipped cream and continue to beat for another minute or two. Do not over beat the whipping cream or it will start to turn to butter. | |
Step 5 | |
That is it. It is as easy as pie! |
Stabilized Whipped Cream
Serves | 10 |
Prep time | 10 minutes |
By author | Vivian Hsieh |
Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won't hold it's shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it's shape.
Ingredients
- 2 cups Heavy Whipping Cream (very cold)
- 1/4 cup Super Fine Bakers Sugar
- 2 tablespoons Vanilla Extract
- 2 teaspoons Unflavored Gelatin Powder
- 2 tablespoons Luke Warm Water
- Frozen whisk and bowl
Directions