Cornstarch. Many recipes call for flour to thicken their chocolate pie, but I prefer to use cornstarch, which results in a smoother mouthfeel and better consistency overall.
Chocolate Cream Pie FAQs
The combination of semi-sweet chocolate and unsweetened chocolate provides the perfect, rich, chocolaty, not-too-sweet custard filling. You may play around with the semi-sweet chocolate, but you must maintain 2 ounces of unsweetened chocolate. Unsweetened chocolate adds structure because it boasts more cocoa solids which are rich in starches, a natural thickener.
No, it is CRUCIAL to use quality baking chocolate for this recipe or your filling will be grainy. Set yourself up for success by using QUALITY baking chocolate such as Ghirardelli brand. Baking chocolate is cooled, hardened chocolate liquor with a high percentage of cocoa butter because it’s intended to be baked with and therefore melts beautifully when making the filling, whereas, chocolate chips contain less cocoa butter and will not melt seamlessly and can leave you with stubborn chocolate pieces (i.e. they’re not suitable for melting).
Keep those leftover egg whites! Leftover egg whites can be stored in a sealed container and refrigerated for up to 4 days OR they can be frozen for several months. (Use an ice cube tray if you want to keep them in individual, easy-to-measure portions.) Use them for omelets, soufflé, angel food cake, pavlova, royal icing or candied nuts.
No, do not substitute either the heavy cream or half and half in this recipe. You need the higher fat content in both products to make a creamy chocolate filling and whip the stabilized whipped cream to stiff peaks. Using whole milk, non-dairy milk, or another lower fat alternative will result in runny pie filling and the whipped cream won’t hold its shape.
Stabilized whipped cream is simply heavy cream that has been whipped with gelatin in order to give it structure. I am a huge fan because it allows you to prepare any dessert 100% ahead of time. It holds its shape long after the last bite is gone without weeping or melting. Stabilized whipped cream is made by dissolving unflavored gelatin in water then whipping it into the heavy cream until stiff peaks form – that’s it! It doesn’t alter the flavor one bit. If you want to make traditional whipped cream, skip the gelatin and water. You must wait until serving to add the whipped cream, otherwise, it can deflate and melt.
Yes, but prepare yourself for a different tasting pie! I recommend using regular Oreos to make the crust to embrace all of the rich chocolate deliciousness! You may, however, use gluten-free Oreos if you need to keep this dessert gluten-free.
Yes, this pie would be delicious with a traditional Pie Crust (be sure to blind bake it first), Pecan Graham Cracker Crust or traditional Graham Cracker Crust, however, Oreos are still my favorite! If you use Graham crackers, you’ll use 12 whole sheets, 6 tablespoons butter and ¼ cup granulated sugar.
If your chocolate pie is runny, it’s likely the filling wasn’t cooked long enough to coagulate. Bring the filling to a simmer until a few bubbles burst on the surface and it reaches about 160 degrees. Take care, however, because you also don’t want to overcook the filling which will make it very dense, and can even make it start to weep and separate.
A chocolate pie can not set up if it doesn’t have enough cornstarch, egg yolks, or the filling wasn’t cooked to 160 degrees. Use this trusted recipe and you won’t have any problems!
Step 1: Make the Oreo Cookie Crust
- Process Oreos into crumbs: Make the crumbs by either pulsing the Oreos in your food processor or crushing in a sealable bag with a rolling pin/side of a can. You want very finely ground crumbs because they stick together better.
- Combine crumbs and butter: If you use your food processor, simply add the butter directly to the processor and process until the crumbs are moistened. If you don’t have a food processor, add the crumbs and butter to a bowl and stir until the crumbs are evenly moistened.
- Make the crust: Transfer the moistened crumbs to your pan and press firmly on the sides and then use the bottom of a glass to help create a compact, even bottom. This helps the crust stay intact and not crumble when sliced.
- Bake the crust: Bake the crust for 10 minutes then allow it to cool while you make the chocolate custard filling. Baking the crust before adding the filling allows it to seal together and cooling the crust before adding the filling prevents it from becoming soggy.
Meringue tips for a No Weep Meringue Topping – Best Old Fashioned Southern Cooks
FAQ
Why is my chocolate pie not firm?
Why does my chocolate meringue pie get runny?
Will my chocolate pie thicken as it cools?
How do you thicken a runny pie filling?
How do you prevent a runny pie?
To prevent a runny pie, you need to use the right amount of thickener, pre-bake the pie crust, and let the filling cool completely before adding the topping. Other tips include reducing the juice in the filling, using room temperature ingredients, and not over-stirring the mixture.
Why is my chocolate meringue pie runny?
The filling is runny. This is such a disappointing experience. However, there are ways to avoid this. A chocolate meringue pie will be runny if the egg yolks are not tempered. This means beating the egg yolks in a separate bowl and slowly adding just enough warm liquid to the yolks to warm them while constantly whisking.
How do you make a chocolate meringue pie runny?
However, there are ways to avoid this. A chocolate meringue pie will be runny if the egg yolks are not tempered. This means beating the egg yolks in a separate bowl and slowly adding just enough warm liquid to the yolks to warm them while constantly whisking. Then gradually pour them back into the hot liquid while whisking.
Can you fix a runny pie after baking?
Not necessarily. There are a few ways you can fix a runny pie even after it’s done baking. To fix a runny pie after baking, simply bake it at a higher temp (450F) for ten to 15 minutes. If that doesn’t work, try removing the liquid and bake for five more minutes.