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Thanksgiving Cream Pie

Slice of chocolate cream pie with whipped cream on top.
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A baked chocolate sandwich cookie crust holds a homemade chocolate custard filling and a thick whipped cream topping.

Ingredients

Scale
  • 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

  1. Preheat the oven to 375°F (190°C). Place the cookie wafers in a food processor and pulse until fine crumbs form.
  2. 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.
  3. Bake the crust for 10 to 12 minutes until set. Let it cool completely.
  4. In a small bowl, whisk the egg yolks and whole milk together.
  5. 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.
  6. 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.
  7. Remove the saucepan from the heat. Whisk in the chopped chocolate, room temperature butter, and 1 teaspoon vanilla extract until smooth.
  8. 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.
  9. 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

Find it online: https://recipesbysofia.com/thanksgiving-cream-pie/