A Thanksgiving cream pie offers a chocolate alternative to the usual fruit and pumpkin desserts on the holiday table. It consists of a crisp chocolate cookie crust filled with a thick, cooked chocolate custard. A layer of stabilized whipped cream goes on top right before serving.
The process requires some active time at the stove to thicken the custard. The pie needs at least eight hours to chill in the refrigerator to set properly. This long chilling time makes it a practical dessert to prepare the day before a big holiday meal.
Why You'll Love This Recipe
- Removing the cream from the sandwich cookies prevents the baked crust from becoming greasy.
- Pressing plastic wrap directly onto the warm filling stops a rubbery skin from forming as it cools.
- Adding a small amount of gelatin to the whipped cream helps it hold its shape for days in the fridge.
Ingredients You Need
- Chocolate sandwich cookies: Use standard chocolate sandwich cookies, not double-stuffed. The cream filling must be scraped out before crushing.
- Semisweet chocolate: Buy baking bars rather than chocolate chips. Bars melt more smoothly into the warm custard.
- Whole milk: Use whole milk for the proper texture and richness. Lower fat milk will result in a thin filling that may not set.
- Unflavored gelatin: This stabilizes the whipped cream topping. You can find it in the baking aisle near the boxed puddings.
- Egg yolks: Save the leftover egg whites for another use. Large eggs work best for the right ratio of liquid to thickener.
Exact amounts are in the recipe card below.
How to Make It
Make the crust: Crush the plain cookie wafers into fine crumbs. Mix them with melted butter and sugar. Press the mixture tightly into a pie dish and bake until set.
Cook the filling: Whisk the milk and egg yolks into the dry ingredients in a saucepan. Cook the mixture gently on the stove until it thickens into a pudding. Off the heat, stir in the chocolate, butter, and vanilla.
Chill and top the pie: Pour the warm filling into the crust and cover it closely with plastic wrap. Let it set in the refrigerator overnight. Whip the cream with powdered sugar and gelatin, then spread it over the cold pie.
Baking Tips
- Egg dishes must reach an internal temperature of 160°F (71°C) for food safety. Use an instant-read thermometer to check the custard as it thickens on the stove.
- To crush the cookies without a food processor, place them in a heavy zip-top bag and roll over them with a rolling pin until ground.
- If your custard develops lumps while cooking, pass it through a fine-mesh sieve before pouring it into the crust.
Serving Ideas
Serve this pie chilled. It pairs well with hot coffee or a glass of cold milk.
Storing and Freezing
Store leftover pie in the refrigerator for up to four days. Keep it loosely covered to protect the whipped cream. This pie does not freeze well, as the custard will separate and become watery when thawed.
FAQ
Can I make this pie ahead of time?
Why is my pie filling runny?
Can I use a store-bought crust?
Thanksgiving Cream Pie
A baked chocolate sandwich cookie crust holds a homemade chocolate custard filling and a thick whipped cream topping.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 535 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Ingredients
- 30 chocolate sandwich cookies, cream filling removed
- 5 tablespoons (70 g) unsalted butter, melted
- 1/3 cup (65 g) granulated sugar
- 5 large egg yolks
- 3 cups (710 ml) whole milk
- 2/3 cup (130 g) granulated sugar
- 1/4 cup (30 g) cornstarch
- 1/2 teaspoon salt
- 7 ounces (200 g) semisweet chocolate, finely chopped
- 2 tablespoons (30 g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon unflavored gelatin powder
Instructions
- Preheat the oven to 375°F (190°C). Place the cookie wafers in a food processor and pulse until fine crumbs form.
- Transfer the crumbs to a bowl. Stir in the melted butter and 1/3 cup (65 g) granulated sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 to 12 minutes until set. Let it cool completely.
- In a small bowl, whisk the egg yolks and whole milk together.
- In a medium saucepan, whisk together 2/3 cup (130 g) granulated sugar, cornstarch, and salt. Pour in the egg mixture and whisk to combine.
- Cook the mixture over medium heat, stirring constantly. Continue cooking until it bubbles, thickens, and reaches an internal temperature of 160°F (71°C) for food safety. This takes about 8 to 10 minutes. Reduce the heat to low and cook for 1 more minute.
- Remove the saucepan from the heat. Whisk in the chopped chocolate, room temperature butter, and 1 teaspoon vanilla extract until smooth.
- Pour the warm filling into the cooled crust. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill the pie in the refrigerator for at least 8 hours.
- Before serving, combine the heavy cream, powdered sugar, 1 teaspoon vanilla extract, and gelatin powder in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form. Spread the whipped cream over the chilled pie.
Notes
- Egg dishes must reach an internal temperature of 160°F (71°C) for food safety. Use an instant-read thermometer to check the custard as it thickens on the stove.
- To crush the cookies without a food processor, place them in a heavy zip-top bag and roll over them with a rolling pin until ground.
- If your custard develops lumps while cooking, pass it through a fine-mesh sieve before pouring it into the crust.
Keywords: thanksgiving cream pie, thanksgiving desserts, chocolate pie, cream pie, holiday desserts
