Black Forest Cream Pie with Oreo Crust Recipe
Prep Time:
4 hours, 35 minutes
Cook Time:
18 minutes
Servings:
10 Servings
Ingredients
  • 25 Oreo cookies
  • ½ cup unsalted butter, divided
  • 4 large egg yolks
  • ½ cup + 1 tablespoon granulated sugar, divided
  • ⅓ cup cornstarch
  • ¾ teaspoon kosher salt
  • 1 pint heavy cream, divided
  • 1 ½ cups whole milk
  • 6 ounces (1 cup) bittersweet chocolate chips
  • ½ teaspoon vanilla extract or paste
  • ½ pound fresh cherries, pitted and halved, plus additional, for garnish
  • 1 teaspoon lemon juice
  • ⅓ cup confectioners' sugar
  • 1 tablespoon spiced rum
  • 2 teaspoons unsweetened cocoa powder
Directions
  1. Prepare the crust: Preheat the oven to 375 F.
  2. In a food processor, pulse the Oreos until finely ground.
  3. Melt 5 tablespoons unsalted butter and pour this over the Oreo crumbs.
  4. Pulse to combine.
  5. Press the crust evenly up the sides and into the bottom of a 9-inch pie plate.
  6. Bake for 8 to 10 minutes, until fragrant. Set aside.
  7. In a medium bowl set over a damp kitchen towel, whisk to combine the egg yolks, ½ cup granulated sugar, cornstarch, and salt.
  8. In a medium pot, heat ½ cup heavy cream and the milk until simmering.
  9. Slowly pour the hot liquid into the egg yolk mixture, whisking constantly.
  10. Pour the mixture back into the pot and cook over medium heat, whisking constantly, until thickened to a pudding-like consistency. Remove from the heat.
  11. Add the remaining 3 tablespoons butter, chocolate chips, and vanilla extract. Whisk until smooth.
  12. Pour into the prepared pie crust and spread evenly.
  13. Cover with plastic wrap directly on the surface of the pudding and chill for at least 4 hours, or until firm.
  14. Prepare the cherry filling: In a large pan, cook the cherries, remaining 1 tablespoon sugar, and lemon juice over medium heat, stirring occasionally, until the cherries begin to soften and the liquid thickens to a syrup. Chill until ready to use.
  15. When ready to serve, whip the remaining 1 ½ cups heavy cream, confectioners' sugar, and rum to stiff peaks.
  16. Transfer to a piping bag fitted with a large star tip.
  17. Pipe rosettes of whipped cream in a ring around the edge of the pie.
  18. Dust the rosettes with the cocoa powder.
  19. Top the rosettes with fresh cherries and fill the center of the pie with the cooked cherry filling.
  20. Serve immediately with any remaining cherries or whipped cream.