This Chocolate Cream Pie in a Jar is outstanding! Made from scratch decadent chocolate pudding, topped with sweetened whipped cream and crushed Oreos for the crust. Dessert just got even better.
I think I’ve met my new bff. . . .Chocolate Cream Pie in a Jar. I am totally in love and could make and eat these every. single day. In fact, I whipped up some more yesterday that we inhaled after watching the last session of General Conference.
You guys, I’m here to tell you that after making this Chocolate Cream Pie in a jar, I learned something very important. . . . chocolate pudding is so underrated! This is decadent, delightful and absolutely delicious! This dessert needs to be in your life.
One heads up with these, I didn’t have any of these cute little jars and had to order them online because apparently toilet paper hasn’t been the only thing people have been stock piling. Yes, I know I have other dishes that would have worked, but the jars are so dang cute that I couldn’t resist. Plus, I used the lids that came with these jars for my bottled salsa because you also can’t find lids anywhere. Supposedly there is an aluminum shortage right now. #goawaycovid
Is it just me, or do you also wish you could put that spoonful of chocolate deliciousness into your mouth RIGHT NOW?!
I promise you that you won’t regret making this. It’s so simple to make, and can be ready to go into your fridge to chill in about 15-20 minutes. If homemade pudding has always terrified you, don’t let it anymore. It really is so easy to make. Everything about homemade pudding is so much better than boxed kind. . . the texture, the taste, etc. It’s fantastic!
CAN I USE DIFFERENT CHOCOLATE?
This chocolate pudding is not super sweet and definitely has a deep chocolate flavor. I am a huge fan of anything milk chocolate, but absolutely love the deep, less sweet taste this chocolate pudding has. By the time you add the Oreos and the sweetened whipped cream, the deep chocolate flavor of this pudding is amazing and balances out the sweetness of the Oreos and whipped cream. But, if you a more sweet pudding, then yes you can substitute different chocolate in this recipe. Maybe use half milk chocolate and half semisweet. You can play around with it if you want.
CAN I MAKE THESE AHEAD OF TIME?
Because the Oreos can get soggy, I wouldn’t make these more than a few hours before you’re ready to eat them. Granted, I wouldn’t turn one down if the Oreos were soggy, but I know there are some people I n this world who just can’t do soggy. Also, if you don’t need all 12 at once, I suggest making up only how many you need and then refrigerate the rest of the pudding and make them up as you need them.
I’d love to hear from you if you make these. Be sure and let me know what you think and tag me if you’re on Instagram.
- 2 1/2 cups half-and-half
- 6 tablespoons sugar, divided
- Pinch of salt
- 6 large egg yolks
- 2 tablespoons cornstarch
- 6 tablespoons butter, cut into pieces
- 6 ounces semisweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 2 teaspoons vanilla
- 12 Oreo cookies, broken into coarse crumbs, divided
- 1 cup whipping cream, sweetened and whipped
- In a medium saucepan, bring half-and-half, 3 tablespoons of the sugar and salt to a simmer over medium heat.
- In another medium bowl, whisk together egg yolks, cornstarch and remaining 3 tablespoons sugar. Whisk until smooth. Slowly whisk 1 cup of the warm half-and-half mixture into the egg yolk mixture to temper it. Carefully pour the tempered yolk mixture back into the pan with the remaining half-and-half, whisking while you pour.
- Continue to cook the mixture over medium heat, whisking constantly until mixture is thickened (takes only a minute or so). Remove from heat and whisk in the butter, both chocolates and vanilla. Continue to whisk until mixture is smooth. Strain pudding through a fine-mesh strainer into a clean bowl. Place a piece of plastic wrap directly against the surface of the pudding. Refrigerate until chilled, at least 2 to 3 hours.
- Just before serving, add 1 tablespoon of cookie crumbs to each of the 12 4-oz wide-mouth Mason jars, then add about 1/2 cup pudding and then top with whipped cream and sprinkle with remaining Oreo crumbs.
- Category: Desserts
Recipe Source: Adapted just slightly from Cook’s Country October/November 2020