Chocolate Cream Pie has a sweet Oreo crust, rich homemade chocolate pudding, and is topped with whipped cream and chocolate curls.
Easy Chocolate Cream Pie Recipe
The two pies I make most often are this Apple Pie (my husband’s favorite) and this Coconut Cream Pie, which is my personal favorite. Lately, I’ve been perfecting a chocolate version, and this Chocolate Cream Pie delivers!
It’s deeply chocolaty, rich, and indulgent, with a creamy center and a crisp oreo crust. Now that it’s just right, I’m sure it will be a regular in my home!
Quick Tip
Heads-up: This recipe requires chilling time. It’s best made in two days! I like to prepare the crust and creamy pudding filling on day one and then chill the pie overnight. The next day, the custard is set and the pie is ready to be finished. The custard/pudding filling needs a good 10+ hours to fully firm up and there really isn’t any way to rush this.
Chocolate Cookie Crust
These tips help ensure a perfect Oreo* cookie crust every single time!
- Keep the cookies whole. No need to separate the cookies from the creme, since we rely on both for the crust structure and flavor. Because the cookies are so sweet, we don’t need to add any extra sugar.
- Blend cookies thoroughly. We don’t want any large cookie chunks in the crust, because that will affect how nicely the slices cut. Be sure to thoroughly blend the cookies until they are fine crumbs. Add any cookie that didn’t blend completely back into the blender and blend again.
- Let the melted butter cool to room temp. If the butter is hot, it will melt the cookie crumbs and cause a greasy crust.
Chocolate Cream Pie Recipe Ingredients
| Ingredient | Why It’s Used / Tip |
|---|---|
| Oreo crust | Adds sweetness and a rich chocolate base for the pie. |
| Sugar | Slightly reduced since the Oreo crust already adds sweetness. |
| Cornstarch & egg yolks | Work together to thicken the pudding. Use leftover egg yolks in meringues. |
| Whole milk & heavy cream | Create a rich, perfectly thick pudding. Avoid low-fat milk. |
| Butter | Makes the pudding smooth and rich. |
| Semi-sweet baking bars | Melt smoother than chocolate chips for a silky pudding. |
| Salt & vanilla | Boost and balance the chocolate flavor. |
How To Make Chocolate Cream Pie
- Bake crust: Mix crushed Oreos with butter and salt, press into pan, bake, and cool.
- Cook pudding: Whisk sugar, salt, cornstarch, egg yolks, milk, and cream in a pot and cook until thick. Stir in chocolate, butter, and vanilla until smooth.
- Fill and chill: Pour pudding into the crust, press on plastic wrap, and chill.
- Add topping: Whip cream with powdered sugar and vanilla, then spread on pie.
- Finish: Top with shaved chocolate and slice to serve.
FAQs
The pudding likely wasn’t cooked long enough to thicken. Use a candy thermometer and cook until it reaches 160 to 170°F.
Let the egg and milk custard cool slightly before adding the chocolate. Whisk briskly and constantly so it melts evenly.
Storage
How Long Does Chocolate Cream Pie Last?
Chocolate Cream Pie will keep for 2-4 days, covered in the fridge. The crust continues to soften every day that it is stored and the filling can begin to weep at 4 days. (Weeping is when liquid forms around the edges.)
Do Chocolate Cream Pies Need To Be Refrigerated?
Once the pie has cooled to room temperature, it needs to chill to fully set up. And once the pie is fully set up, it needs to stay refrigerated, except for when it is being served.
More Chocolate Desserts:
Desserts
Peanut Butter Chocolate Pie
Desserts
Chocolate Cookies Recipe
Desserts
Chocolate Tart Recipe
Desserts
Chocolate Popcorn Recipe
Video
Equipment
Ingredients
- 4 tablespoons unsalted butter melted
- 24 Oreos or chocolate sandwich cookie
- 1/16 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 2 (4-ounce) packets semi-sweet baking bars see note 1
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 4 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 chocolate bar optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt 4 tablespoons butter and let cool for 5 minutes. Crush cookies into fine crumbs using a blender or food processor; measure 1-3/4 cups. Mix crumbs, salt, and melted butter until combined.
- Transfer crumb mixture to the prepared pan. Press crumbs into the sides and bottom of the pan with your fingers, then compress with a flat measuring cup. Bake for 9 minutes and let cool completely.
- Chop the chocolate bars and set aside. Off heat, combine sugar, salt, and cornstarch in a pot and whisk together. Add egg yolks, then slowly whisk in milk and cream until smooth. Place pot on medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent sticking. Heat gradually.
- When mixture starts to thicken, whisk constantly. Once large bubbles form, reduce heat slightly and whisk for 1 minute until it thickens into pudding. Remove from heat, whisk for another minute, then add butter and whisk until melted. Add chocolate and whisk until smooth, then stir in vanilla.
- Scrape filling into cooled crust and smooth top with a spatula. Cover with plastic wrap to prevent skin formation. Refrigerate for at least 8 hours or until set.
- For the topping, pour heavy cream, powdered sugar, and vanilla into a mixing bowl. Start with 2 tablespoons powdered sugar and increase to sweetness preference. Use a hand mixer to mix on low speed, then increase to high until medium-to-stiff peaks form, which should take about 2–4 minutes. Be careful not to overbeat. Spread the whipped cream over the pie and garnish with chocolate shavings using a vegetable peeler. For clean slices, warm a sharp knife under hot water, dry it, and slice the pie. Repeat for each cut.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi!
I really want to make this for Thanksgiving this year, but will have to do a lot of prep ahead of time. I saw in your notes that you could freeze this pie, but then when I went to print the recipe it said at the end not to freeze due to the hight dairy content. Could you clarify this for me.
Thank you!
Hey Janet, I just updated the recipe—sorry for the confusion! This pie can be frozen without adding the whipped topping.
This was a huge hit for Thanksgiving this year. It turned out perfect. The only thing I did different was add 1/2 cup more cookie crumbs and 1 TBS more butter to the crust as it felt a little thin. I will absolutely make this again.
I am so thrilled to hear this! Thanks so much Tori! 🙂
Love this recipe. The filling is the perfect amount of chocolate. I appreciate the instructions. I am more of a traditionalist and use a baked pie shell rather than the chocolate crust. Still amazing like my grandmother would have made.
I am so thrilled to hear this! Thanks so much DJ! 🙂
Hi, this turned out beautifully and I love the homemade whip cream. Wish I could post a picture of my pie. I did use a ready-made graham cracker crust.
I wish I could see it! I’m so glad you enjoyed! Thanks Lynne! 🙂
I’m going to make it just grabbed the ingredients
Hope you love it!
I have better luck using a spring form pan. Is there any reason that wouldn’t work for this pie?
Thanks….
I don’t see why that wouldn’t work! 🙂