Are you looking for a dessert to make your special friends feel loved? Try this recipe for Striped Zebra Cream Pie. Not only is it fun layering chocolate and vanilla cream in a dark chocolate cookie crust, but it’s fun to eat, too.
Have you ever found yourself in a day job that doesn’t allow for much creativity?
Same here. So the kitchen is my outlet.
Not long ago, I read about a zebra cake on The Whimsical Cupcake that caused me to imagine a pie using a similar technique.
Apparently, God was in a creative mood himself when he made zebras. Not only are they strikingly beautiful, but every zebra has a unique, one-of-a-kind stripe pattern comparable to our thumbprints.
Just like zebras…
Like zebras, every time I put this pie together, it looks a little different. But no matter. The taste is the same– mostly chocolate in the same way chocolate and vanilla swirled ice cream tastes mostly chocolate.
The best crust for this pie:
I experimented with various crusts, but my husband deemed the chocolate cookie crust the perfect foil for the light and creamy filling. So that’s what I did. Now you know who the boss is around here.
If it is summertime when you’re reading this, take note…
Making this pie does not have to heat your kitchen. Instead of baking the crust, refrigerate it for an hour or buy a prepared chocolate cookie crust.
Why I like to use a blender for cream filling:
The cream filling goes together quickly in the blender. When cooked in the microwave, the result is a lump-free, silky-smooth texture in 6-7 minutes. Be sure to allow adequate time for the pie to chill or the layers won’t be so pretty when you serve it.
How to assemble Zebra Cream Pie:
If you think you have hopelessly messed up the layers, use a knife to gently swirl the cream filling. Cover with whipped cream. It will look like you planned it that way from the beginning, hopefully.
Pin the picture below to save for later.
Oreo Pie Crust:
- 2 cups mini Oreo cookies or 14 regular size Oreo cookies
- 1/4 cup melted butter
- 2-3/4 cups milk (I use 2-1/2 cups nonfat milk + 1/4 cup whipping cream but any type will work)
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 4 egg yolks
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 ounces bittersweet chocolate, melted 1 minute in microwave in 4-cup glass bowl
- Preheat oven to 350 degrees F.
- Place cookies in bowl of food processor and pulse repeatedly until you have fine crumbs. (You can also use a rolling pin to crust cookies inside of a closed plastic bag.) Add melted butter and work evenly through crumbs. Press into a 9-inch pie plate using a spoon to smooth and pack crumbs to a uniform thickness.
- Bake for 10 minutes and allow to cool.
- Summertime variation: Instead of baking, chill formed pie crust 1 hour before adding filling.
- Add milk, sugar, cornstarch, salt, and egg yolks, (in that order) to blender. Blend 5 seconds and pour into 2-quart glass microwave-safe bowl. Microwave 6 minutes on HIGH, whisking till smooth after 3 minutes, then every minute thereafter. Pour through strainer if you see any lumps.
- Add butter and vanilla, whisking 'til smooth. Pour half of filling into bowl holding chocolate, stirring until smooth.
- Pour half of vanilla batter into pie crust, carefully spreading it across the bottom and up the sides of the crust.
- Add half of the chocolate filling on top by pouring in the middle, carefully spreading it over the top of the first vanilla layer leaving a vanilla margin around the outside. Work fast before the cream can cool and thicken.
- Continue alternating flavors, adding the filling to the center of the pie. It will begin to make a mound. When all filling is used, cover with plastic wrap and use your hand to gently push the cream filling from the center toward the edges until it's flat, being careful not to disturb the rings. Chill at least 4 hours before serving.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 545 Total Fat: 27g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 106mg Sodium: 389mg Carbohydrates: 69g Fiber: 3g Sugar: 42g Protein: 9g
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
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