Ready for some new shenanigans? How about we start with pie?
When I first started cooking I used to make something called “Oreo Pie”. It was made with an Oreo crust, chocolate and vanilla instant pudding, and whipped topping. It was easy, it tasted pretty good, and when sliced it looked fairly impressive. That pie was my beginner attempt at recipe creation and it was always popular.
Now, many years later, I make pudding from scratch and I thought I would revisit this old favorite of mine. I started with a chocolate graham crust, made dark chocolate pudding, vanilla bean pudding, and homemade whipped cream.
It was a VAST improvement over the original in flavor. The chocolate is richer, the vanilla is more fragrant, and the crust is more crisp. It does not hurt that is is also just as impressive when sliced!
Black and White Cream Pie Yield 1 – 9″ pie
For the crust:
1 1/4 cups chocolate graham cracker crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
For the chocolate filling:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons Dutch-processed cocoa
4 teaspoons cornstarch
1 teaspoon vanilla
1 egg yolk
1 tablespoon butter
1 ounce chopped bittersweet chocolate
For the vanilla filling:
1 cup milk, 2% or higher
1/3 cup sugar
4 teaspoons cornstarch
2 teaspoons vanilla, or vanilla bean paste
1 egg yolk
1 tablespoon butter
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
Cocoa powder, optional
Heat the oven to 350F.
In a medium bowl combine the graham cracker crumbs, melted butter, and sugar until all the crumbs are coated in butter. Pour into a 9″ pie pan and press evenly into the pan. Bake for 10 minutes, then allow to cool completely.
In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk. Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken. Remove from the heat and add the vanilla, butter and chopped chocolate and stir until melted. Pour through a strainer into a separate bowl and cover with plastic wrap. Allow to cool slightly.
In a medium sauce pan combine the milk, sugar, cornstarch, and egg yolk. Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken. Remove from the heat and add the vanilla and butter and stir until melted. Pour through a strainer into a separate bowl and cover with plastic wrap. Allow to cool slightly.
To assemble, in the prepared crust pour in the vanilla filling. Carefully spread it so it is smooth. Gently spoon over the chocolate filling over the vanilla filling. Smooth the top and cover with plastic. Chill for at least four hours, or overnight.
When you are ready to serve whip the cream with the powdered sugar and vanilla until it reaches soft peaks. Spoon the whipped cream over the pie. Dust with cocoa powder if desired.
Enjoy!
