Recipe courtesy of Duff Goldman

Milk Chocolate Cream Pie

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 50 min
  • Yield: One 9-inch pie




Chocolate Whipped Cream:




Special equipment:
a 9-inch fluted tart pan with a removable bottom (or a 9-inch pie dish), offset metal spatula, piping bag, large star tip
  1. For the crust: Pulse the cookies in a food processor until you get cookie crumbs. Place the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch fluted tart pan with a removable bottom or a 9-inch pie dish and refrigerate to set, about 30 minutes.
  2. For the ganache: Place the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
  3. Remove the towel and slowly whisk the ganache until it’s smooth and shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Save the rest at room temperature to serve with the pie. Place the crust back in the fridge to set the ganache. 
  4. For the chocolate whipped cream: Using a rubber spatula, blend together the cream cheese, confectioners’ sugar and cocoa powder until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn’t get too stiff.) 
  5. For the filling: In another medium bowl, whisk together the instant pudding mix and the milk until thickened.
  6. To assemble, take the pie crust from the refrigerator. Using an offset metal spatula, spread the chocolate whipped cream evenly in the crust. Return the filled crust to the fridge for 15 minutes to set. Once set, spread the pudding evenly over the chocolate whipped cream. Refrigerate for 8 to 10 minutes more.
  7. For the garnish: Whip the heavy cream to soft peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Sift the confectioners’ sugar over the top and continue to whip until firm peaks form. Transfer to a piping bag fitted with a large star tip. Remove the pie from the fridge and pipe the whipped cream all over the pie in a fun design, such as little rosettes. Crush and crumble the cookies over the top and finish decorating with the chocolate sprinkles. Serve with a drizzle of the reserved ganache.