Between the rich Oreo crust and silky-smooth filling, this chocolate cream pie is about as decadent as it gets.
You’ll make the chocolate custard from scratch, and it’s so easy, you’ll wonder why you never tried it before!
Topped with pillowy clouds of sweetened whipped cream, every bite is a dreamy combination of textures and flavors. Seriously, go ahead and make two – you’ll need them!
Why You’ll Love This Chocolate Cream Pie
Impressive Yet Achievable: While tasting like an elegant bakery buy, this pie can be made from scratch at home with basic ingredients and beginner techniques.
Make-Ahead Convenience: The pie needs to chill for at least 4 hours, making it an ideal make-ahead dessert for entertaining.
Eye-Catching Presentation: The contrast between the dark chocolate filling and fluffy, white whipped cream topping makes for a visually stunning pie that will be the centerpiece of any dessert table.
Ingredients
- Oreo Crust: Feel free to get a ready-made crust, but homemade is a simple mix of cookie crumbs and butter.
- Granulated Sugar: Sweetens the luscious chocolate cream filling.
- Cornstarch: The secret weapon that thickens the chocolate filling, giving it a luxurious, pudding-like consistency.
- Salt: A pinch enhances all the flavors, balancing the sweetness of the filling and intensifying the chocolate.
- Whole Milk: Forms the base of the filling. Use whole milk or half & half for the best flavor and texture.
- Large Egg Yolks: Help thicken and enrich the chocolate cream, creating a smooth, velvety texture and luscious mouthfeel.
- Semi-Sweet Chocolate: Melts into the filling, providing deep, intense chocolate flavor. Use good quality chocolate for the best results.
- Vanilla Extract: Rounds out the chocolate filling with warm, sweet notes. A must-have for any classic cream pie.
- Whipped Cream: Cold heavy cream and powdered sugar whipped until light and airy. It’s the perfect creamy contrast to the rich chocolate filling and crunchy Oreo crust.
How to Make Chocolate Cream Pie
This pie is a total showstopper. It’s the kind of dessert that makes people do a double take when you bring it out.
I can’t wait to make it again for special occasions or any time I need an over-the-top chocolate fix.
Check out how easily it comes together.
1. PREP: Preheat the oven to 350°F (175°C).
2. CRUST: Pulse the Oreo cookies into fine crumbs, then mix in the butter. Press the crumbs into a 9-inch pie dish, bake for 8-10 minutes, then cool completely.
3. WARM: Heat the milk, 1/2 cup sugar, and salt until the sugar dissolves; do not boil.
4. TEMPER: Whisk the cornstarch, egg yolks, and remaining 1/4 cup sugar until smooth. Carefully drizzle some of the hot milk into the bowl, whisking constantly until smooth.
5. THICKEN: Pour the egg mixture into the hot milk and whisk over medium-low heat until thickened.
6. COMBINE: Remove from the heat and whisk in the chocolate, butter, and vanilla until smooth.
7. CHILL: Pour the filling into the cooled crust, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until set.
8. TOPPING: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
9. SERVE: Spread or pipe the whipped cream over chilled pie, and garnish if desired. Slice, serve, and enjoy!
Tips For the Best Chocolate Cream Pie
If you’re a chocolate lover like me, you’ve got to give this chocolate cream pie a try.
Just be sure to read these tips first!
- Crust options. Instead of Oreos, you can use graham crackers, chocolate wafer cookies, or even a traditional baked pie crust for the base.
- Chocolate choice. Use high-quality chocolate for the richest flavor. Ghirardelli, Guittard, and Valrhona are excellent brands.
- Tempering technique. Slowly drizzle the hot milk mixture into the egg yolks while whisking constantly to avoid scrambling the eggs. I use a ladle to make it easier.
- Plastic wrap. Press plastic wrap directly on the surface of the chocolate filling before chilling to prevent a skin from forming.
- Chill thoroughly. Refrigerate the assembled pie for at least 4 hours, but preferably overnight, to allow the filling to set completely.
- Flavor options. Add instant espresso powder or orange zest to the chocolate filling for a mocha or chocolate-orange flavor twist.
- Garnish ideas. Top the pie with chocolate-covered espresso beans, fresh raspberries, toasted coconut flakes, or crushed peppermint candies for a festive touch.
How to Store
I should warn you – this one is hard to resist. I had a lone slice sitting in the fridge after dinner with friends, and it quickly became my midnight snack!
Here’s how to store it:
To Store: Refrigerate the pie tightly covered with plastic wrap and aluminum foil, for up to 4 days. The crust will soften the longer it’s refrigerated, so consume asap!
To Freeze: Wrap the fully set pie without whipped cream in plastic and foil, then freeze for up to 2 months. Thaw in the fridge overnight, then add fresh whipped cream.
Note: While the cooked pudding should freeze and thaw just fine, keep in mind, it may not have the same smooth texture. Fresh is best, so avoid freezing it if you can!
More Delicious Cream Pie Recipes to Try
Pumpkin Cream Pie
Strawberry Cream Pie
Pecan Cream Pie
Shamrock Shake Pie
Chocolate Cream Pie
10
servings30
minutes15
minutes580
kcalFrom the rich Oreo crust to the silky-smooth filling, this chocolate cream pie is about as decadent as it gets. Add whipped cream on top and you’ll swoon!
Ingredients
- For the Oreo Crust
24 Oreo cookies with the filling
5 tablespoons unsalted butter, melted
- For the Chocolate Cream Filling
3 cups whole milk (or half & half)
3/4 cup granulated sugar, divided
pinch salt
1/4 cup cornstarch
4 large egg yolks
8 ounces semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
- For the Whipped Cream Topping
1 1/2 cups heavy whipping cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust. In a food processor, pulse the Oreo cookies (with filling) into fine crumbs. Add the melted butter and pulse until well combined. Press the mixture firmly into a 9-inch pie dish, covering the bottom and sides. Bake for 8-10 minutes, then set aside to cool completely.
- Make the filling. In a medium saucepan, warm the milk, 1/2 cup of sugar, and salt over medium-low heat. Stir gently until the sugar dissolves but do not boil.
- Meanwhile, whisk the cornstarch, egg yolks, and remaining 1/4 cup of sugar until smooth. When the milk is hot, carefully pour 1/2-1 cup into the egg mixture, whisking constantly.
- Pour the hot egg mixture into the saucepan with the hot milk, whisking constantly over medium-low heat until it thickens.
- Remove the pan from the heat and whisk in the chocolate, butter, and vanilla until smooth.
- Pour the chocolate filling into the cooled Oreo crust. Spread flat and press a layer of plastic wrap directly onto the surface. Refrigerate for at least 4 hours or overnight until completely set.
- Make the topping. When ready to serve, whip the heavy cream, powdered sugar, and vanilla on low until thick. Turn the speed to medium and whip until stiff peaks form.
- Spread or pipe the whipped cream over the chilled pie. Garnish with chocolate shavings or extra Oreo crumbs if desired. Slice and serve chilled. Enjoy!
Notes
- The Oreo crust listed is for a standard 9×2-inch pie dish. For deep dish, use 30 Oreos and 6 tablespoons of butter. You can also use a pre-made 9-inch Oreo crust.
- Press plastic wrap directly on the surface of the chocolate filling before chilling to prevent a skin from forming.
