Home > Desserts > Pies > Chocolate Cream Pie Recipe Chocolate Cream Pie Recipe November 2, 2022 | 10 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Chocolate Cream Pie, my take on it, starts with a sweet Oreo cookie crust and is filled with a rich and creamy homemade chocolate pudding. Sweetened whipped cream and chocolate curls finish the pie beautifully! Easy Chocolate Cream Pie Recipe The two pies I make most frequently are this Apple Pie (my husband’s favorite dessert) and this Coconut Cream Pie. The Coconut Cream Pie is my personal favorite pie, and lately, I’ve been on a mission to create the perfect chocolate version of that pie. And this Chocolate Cream Pie delivers! It’s deeply chocolaty, very rich and indulgent tasting, and has the perfect creamy center with a nice crisp cookie crust. And now that this recipe is just right, I’m certain it will be joining the roster of most-made pies in my home! QUICK TIP Heads-up: This recipe requires chilling time. It’s best made in two days! We 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. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the cookie crumbs and cause a greasy crust. *Note: Oreo® is a trademarked brand of chocolate sandwich cookies. You can use any similar type of cookie. What Is Chocolate Cream Pie Made Of? This pie starts with an Oreo cookie crust and is filled with homemade chocolate pudding. Sweetened whipped cream and chocolate curls finish off the pie. We discussed the crust above; below we’ll break down the pudding layer. I kept quantities pretty consistent with my beloved Coconut Cream Pie, but replaced coconut milk with whole milk and, of course, added in chocolate! Sugar. I use a little less sugar than in the coconut cream pie since the chocolate cookie crust adds sweetness. Cornstarch and egg yolks. These both will thicken the pudding nicely. Use leftover egg whites in these delicious Meringue Cookies! Whole milk and heavy cream. The combo of these two delivers the perfect thickness. Avoid lower fat milk or the pudding may not set up properly. Butter. The butter delivers a nice smooth texture and rich mouthfeel. Semi-sweet baking bars. Chocolate chips/baking morsels have stabilizers that keep them from melting completely smooth. (This is good when you want them to keep their chip shape for cookies, but not so much when you want a smooth pudding.) We recommend good-quality baking bars made for melting (such as Baker®, Lindt®, or Ghirardelli®). Salt and vanilla. These two ingredients add flavor and nuance. Why salt? It helps intensify and balance all the ingredients in this pie — a little goes a long way! How To Make Chocolate Cream Pie Prepare the Crust: Preheat your oven and grease a pie pan. Combine melted butter with crushed Oreos and a pinch of salt. Press into the pan and bake until set. Let cool. Make the Filling: Mix sugar, salt, and cornstarch in a pot. Stir in egg yolks, milk, and cream. Cook over medium heat until thickened. Off heat, add chopped chocolate and butter, stirring until smooth, then vanilla. Assemble the Pie: Pour filling into the crust, cover with plastic wrap directly on the surface, and refrigerate until firm. Whipped Cream Topping: Whip cream with powdered sugar and vanilla until peaks form. Spread over the filling. Garnish and Serve: Shave chocolate over the top. For neat slices, warm a knife under hot water and dry before cutting. FAQs Why Is My Chocolate Cream Pie Runny? The most likely culprit here is that the pudding wasn’t cooked long enough to thicken. Prevent that by popping a candy thermometer in the pudding as it cooks. It needs to reach 160-170 degrees F to properly thicken. How Do I Get A Smooth Filling? Make sure the egg and milk custard cool down enough before stirring in the chocolate. When you add in the chocolate, whisk briskly and constantly so it will melt evenly. Is Boston Cream Pie The Same As Chocolate Cream Pie? Not quite. A Boston Cream Pie is actually a cake with a cream filling and a chocolate ganache topping. Some versions feature a pie with a standard pastry pie crust, a vanilla custard/pudding filling, and chocolate ganache topping. Can I Freeze Chocolate Cream Pie? Yes, you can freeze Chocolate Cream Pie. For best results, freeze it before adding whipped cream topping. Wrap the pie well to prevent freezer burn and thaw in the refrigerator. Add fresh whipped cream before serving. 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.) Unfortunately, this pie doesn’t freeze well; the filling tends to separate. 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: Chocolate Covered Strawberries with a white chocolate drizzle Chocolate Peanut Butter Pie with a chocolate cookie crust Bakery Style Chocolate Cookies with chocolate chips Chocolate Chia Seed Pudding “secretly” fiber-filled pudding Chocolate Frozen Yogurt with a sweet-tart flavor FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Cream Pie 5 from 7 votes - Review this recipe Chocolate Cream Pie, my take on it, starts with a sweet Oreo cookie crust and is filled with a rich and creamy homemade chocolate pudding. Sweetened whipped cream and chocolate curls finish the pie beautifully! SAVE TO RECIPE BOX Print Recipe Chocolate Cream Pie 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Cream Pie, my take on it, starts with a sweet Oreo cookie crust and is filled with a rich and creamy homemade chocolate pudding. Sweetened whipped cream and chocolate curls finish the pie beautifully! Course Dessert, treat, Vegetarian Cuisine American Keyword Chocolate Cream Pie, chocolate cream pie recipe Prep Time 40 minutes minutes Cook Time 10 minutes minutes Chilling Time 10 hours hours Total Time 10 hours hours 50 minutes minutes Servings 12 servings Chelsea Lords Calories 363kcal Author Chelsea Lords Cost $8.42 IngredientsOreo Crust▢ 4 tablespoons unsalted butter, melted▢ 1-3/4 cups chocolate cookie crumbs ~24 cookies (like Oreos)▢ Tiny pinch fine sea saltChocolate Filling▢ 3/4 cup white granulated sugar▢ 1/2 teaspoon fine sea salt▢ 1/4 cup cornstarch▢ 2 cups whole milk▢ 1 cup heavy whipping cream▢ 4 large egg yolks▢ 2 tablespoons unsalted butter▢ 8 oz. (two 4 oz. packets) semi-sweet baking bars (Note 1)▢ 2 teaspoons vanilla extractTopping▢ 1 cup heavy whipping cream▢ 2-4 tablespoons powdered sugar▢ 1/2 teaspoon vanilla extract▢ Optional: 1 chocolate bar for toppingUS - Metric USMetric InstructionsOREO CRUST: Preheat oven to 350°F (175°C). Grease a 9-inch pie pan. Melt 4 tbsp. butter and let it cool for 5 minutes to prevent a greasy crust. Crush whole cookies into fine crumbs using a blender or food processor, and measure out 1 and 3/4 cups. Mix crumbs and a pinch of salt with the melted butter until well combined. FINISH CRUST: Transfer the crumb mixture to the prepared pan. Press the crumbs up the sides and into the bottom using your fingers, then compress firmly with a flat measuring cup. Bake for 9 minutes and let cool completely.FILLING: Before starting the filling, chop the chocolate bars and set aside. Combine sugar, salt, and cornstarch in a pot off the heat and whisk together. Add egg yolks, then gradually whisk in milk and cream until smooth. Place the pot on a medium-low heat, whisking occasionally and scraping the sides and bottom with a spatula to prevent cornstarch from sticking. Heat the mixture gradually. FILLING, CONTINUED: When the mixture starts to thicken, whisk constantly. As soon as large bubbles form, reduce the heat slightly and whisk for one minute until it thickens into pudding. Remove from heat, continue whisking for another minute, then add butter, whisking until melted. Add chocolate, whisk until smooth, then stir in vanilla. FINISH FILLING: Scrape the filling into the cooled crust, smoothing the top with a spatula. Cover the surface with plastic wrap to prevent skin formation. Refrigerate for at least 8 hours or until set. WHIPPED CREAM: Pour heavy whipping cream, powdered sugar (start with 2 tablespoons and adjust for sweetness), and vanilla into a mixer bowl. Start on low speed, then increase to high until medium-to-stiff peaks form, about 2-4 minutes, being careful not to over-beat. Spread the 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. Repeat for each cut. Video Recipe NotesNote 1: Chocolate baking bars are recommended over chocolate chips and baking morsels for smoother melting, as the latter contain stabilizers that prevent complete melting. Opt for high-quality melting bars like Baker’s, Lindt, or Ghirardelli for smooth puddings. Nutrition FactsServing: 1serving | Calories: 363kcal | Carbohydrates: 39.9g | Protein: 5.1g | Fat: 21.6g | Cholesterol: 100.4mg | Sodium: 193mg | Fiber: 1.8g | Sugar: 31.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I have better luck using a spring form pan. Is there any reason that wouldn’t work for this pie? Thanks…. Reply
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. Reply
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. Reply
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. Reply
