Chocolate Cream Pie Cups

Chocolate Cream Pie Cups are as delicious as they are cute! What’s not to love about a rich, chocolate pudding, crumbled Oreos, and lots of whipped cream?! Every Thanksgiving I try to add one new thing to our menu and this was my addition last year. And while I can’t imagine a world where everyone doesn’t like apple or pumpkin pie, a few of my kids can – haha.

These cups are a great alternative to making a whole pie. And they’re perfect for occasions like wedding receptions, when serving from a whole pie is kind of a hassle. The crumbs and pudding can be added to any size cup or jar, and give instant visual appeal to a dessert table.

Here’s how they’re made!

Layer 1

Start by crushing a sleeve of Oreo cookies – cream filling and all. No need to add any additions like butter to the crumbs, the moisture from the pudding will keep them nice and soft. For this batch I used 4 ounce canning jars, but any size of jar or cup will work well. With the 4 ounce size, I pressed 2 tablespoons of crumbs into the bottom of each jar.

Layer 2

I’m going to share a homemade chocolate pudding recipe with you for the middle layer of these cups, but I know that instant chocolate pudding works well also. And sometimes we need to cut corners where we can.

I’ve had this recipe in my collection for so long that I’m not quite sure where it came from, so unfortunately I can’t give credit to the source. But it is very good!

Start by combining sugar, unsweetened cocoa powder, cornstarch, and salt in the bottom of a 3 quart saucepan.

To this mixture add about 1 cup of a milk/cream mixture and whisk until smooth.

Turn on the heat and all the rest of the milk/cream and whisk until smooth.

Cook over low heat until thickened.

Remove from heat and add chocolate chips, vanilla, and butter.

Pour immediately into the jars.

Press a layer of plastic wrap over the top of each pudding (the keep keep a “skin” from forming on the pudding) and refrigerate overnight.

Layer 3

Top with sweetened whipped cream (from a can is great) and extra cookie crumbs.

Look how thick and rich the pudding is! We all love it!!

I hope you’re able to give it a try soon!

Chocolate Cream Pie Cups

*Makes approximately 10 (4 ounce) cups*

6 tablespoons granulated sugar
3 tablespoons cornstarch
1 1/2 tablespoons unsweetened cocoa powder
Pinch of kosher salt
1 cup heavy cream
2 1/2 cup whole milk
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate chips (about 3/4 cup)
1 tablespoon salted butter

1 sleeve Oreos, crushed (about 13 cookies)

Directions:

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt.
2. In another bowl, combine cream and milk.
3. Whisk 1 cup of milk/cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.
4. Cook over medium-low heat, whisking constantly, until mixture comes to a boil and thickens, about 3-5 minutes. When it gets thick, so ahead and remove from the heat, even if it hasn’t been 3 minutes. Off heat add chocolate, vanilla, and butter. Whisk until everything is melted together.
5. Press 2 tablespoons of crushed Oreos (cream filling and all) into the bottom of 10 (4 ounce) jars. Pour pudding over the crushed Oreos and cover the top of each jar and chill overnight. The plastic wrap keeps the pudding from forming a “skin”. See pictures above.
6. Right before serving, top with whipped cream and more crushed Oreos. Enjoy!!