So, my parents were in town this past weekend, and when I got together with them and my brother’s family on Saturday night, my father told me a fairly humorous anecdote. My niece was apparently reading a book with recipes in it, and she wanted to bake a coconut cream pie from it. Because coconut cream pie is one of my father’s favorite desserts, I’m sure this was music to his ears.
It was a very standard stove-top custard pie recipe, and they had a fantastic time putting it together. My father demonstrated how to separate egg yolks from whites to my niece. Her approach of cracking an egg into a dish and pulling the yolks out was surprisingly unsuccessful.
When it came time to prepare and add the whipped cream, it was even better. Because it was a handcrafted whipped cream, a substantial amount of whipping cream was required.They were unsure what to do since they had never made homemade whipped cream before. They whipped it by hand for a few minutes, but when that didn’t work, they simply put it over the pie and attempted to bake it for a few minutes. Ha!
Of course, they told me this tale, prompting me to wonder whether it was really a true pie recipe since it didn’t turn out quite right. It is hilarious! However, it seems that the custard portion was still fantastic.
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
- 14 oz sweetened condensed milk
- 1 cup (169g) semi sweet chocolate chips
OREO WHIPPED CREAM TOPPING
- 2 cups heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1/4 cup (29g) natural unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 cups (235g) chopped Oreos and crumbs
- 15 Oreos, crushed
- Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
- Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove cake from oven. Using the end of a spatula, straw or something similar, poke holes all over the cake.
- In another bowl, combine the chocolate chips and sweetened condensed milk. Heat in the microwave until hot, about 1 minute.
- Whisk the chocolate mixture until smooth, heating for additional time if needed.
- Pour the chocolate mixture over the cake and spread it into the holes. Allow the cake to cool.
- To make the whipped cream topping, add the heavy whipping cream, powdered sugar, cocoa and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
- Stir in the Oreos and crumbs.
- Spread the whipped cream on top of the cooled cake, then top with additional chopped Oreos.
- Refrigerate cake until ready to serve