Chocolate Cream Pie is a decadent dessert that combines a rich chocolate filling with a crispy cookie crust, creating a truly unforgettable treat. The smooth, velvety texture of the custard filling is perfectly complemented by the light, fluffy whipped cream on top, making each bite a heavenly experience. This pie is not only a delicious indulgence; it also brings back memories of family gatherings and special occasions. I remember the first time I made this pie for a holiday dinner—it was a hit from the moment it hit the table, and I knew I had found a new favorite recipe!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Cream Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Cream Pie

What makes this chocolate cream pie truly stand out is its combination of deep chocolate flavor and a delightful crunch from the Oreo crust. Unlike many store-bought versions that can be overly sweet or lack the right texture, this homemade treat strikes the perfect balance between richness and sweetness. Plus, it’s fairly simple to whip up, making it an excellent choice for impressing guests or satisfying your own chocolate cravings. I can’t wait for you to try this recipe; it’s sure to become a beloved favorite in your home, just as it has in mine!

Why You’ll Love This Recipe

Simple & Quick: You can have this indulgent dessert ready in just 25 minutes of prep and about 55 minutes of cooking time.
Irresistible Flavor: The combination of dark and milk chocolate creates a rich, luscious filling that chocolate lovers can’t resist.
Eye-Catching Appeal: With a glossy chocolate filling topped with whipped cream, this pie is as beautiful as it is delicious.
Flexible Serving: Perfect for any occasion—whether it’s a holiday gathering, birthday celebration, or a cozy family dessert.
Diet-Friendly Options: With a little creativity, you can make gluten-free variations or even adapt it for dairy-free diets.

Ingredients You’ll Need

25 whole Oreo biscuits (8.5 oz / 244g): These provide a deliciously sweet and chocolaty crust. If desired, you can substitute with gluten-free chocolate cookies.
4 tbsp unsalted butter (60g), melted: This helps bind the Oreo crumbs together, creating a sturdy crust.
1/4 cup cornflour (cornstarch): Used to thicken the chocolate custard filling for that perfect creamy texture.
2/3 cup caster sugar: Superfine sugar that dissolves easily, allowing for a smooth filling. Regular granulated sugar can work, but may change the texture slightly.
Pinch of salt: Balances the sweetness and enhances flavors.
2 cups milk (whole or reduced fat): Essential for making the custard rich and creamy; avoid using zero-fat milk for best results.
1 cup heavy cream: Adds richness to the filling. You can substitute with more milk if you prefer a lighter filling.
4 large egg yolks: These enhance the creaminess of the custard. Save the whites for meringue topping or another recipe!
2 tbsp unsalted butter (30g), cut into cubes: Additional butter adds flavor and richness to the custard as it thickens.
1 tsp vanilla extract: A must for elevating the overall flavor of the filling.
5 oz dark chocolate (150g, 70% cocoa or bittersweet): Provides a deep chocolate flavor; feel free to adjust the cocoa percentage to your preference.
3 oz milk chocolate (75g): Adds sweetness and creaminess, balancing the darker chocolate.
1 1/2 cups thickened cream (for whipping): This creates a fluffy and indulgent topping for the pie.
2 tbsp white sugar: Used to sweeten the whipped cream.
1/2 tsp vanilla extract: Enhances the flavor of your whipped cream.
Chocolate for grating (optional): A finishing touch that not only looks beautiful but adds a little extra chocolatey goodness.

How to Make Chocolate Cream Pie

Preheat the oven: Begin by setting your oven to 350°F (180°C) or 160°C for a fan-forced oven to prepare the crust for baking.

Prepare your baking paper: Cut a round piece of baking or parchment paper that matches the size of your pie dish. This small step prevents any skin from forming on your filling later, ensuring a silky texture.

Blitz the Oreos: Take those Oreos and break them up roughly with your hands before tossing them into a food processor. Blitz for about 10 seconds until you have fine crumbs. If you don’t have a food processor, no worries! Just place the cookies in a zip-lock bag and bash them with a rolling pin until they resemble wet sand.

Press the crust: Pour the Oreo crumbs into a 9-inch pie dish. Use your hands or a spatula to spread these crumbs evenly across the bottom and up the sides. Make sure to press them firmly so they hold together beautifully after baking.

Bake the crust: Place the crust in the preheated oven and bake for 10 minutes. The crust will puff slightly. Once done, remove it from the oven and gently press down the edges with a rubber spatula for extra sturdiness. Allow it to cool before adding the filling.

Combine dry and wet ingredients: In a large saucepan, whisk together the cornflour, caster sugar, and pinch of salt. Then add the milk, cream, and egg yolks. Whisk until everything is smoothly combined.

Heat to thicken: Turn the heat to medium-high and let the mixture warm. As it heats, stir occasionally. Once you start to see steam around the 3-5 minute mark, reduce the heat to medium-low and whisk constantly. This is the crucial moment; you want to avoid any lumps.

Whisk until bubbly: After about 6 minutes, you should notice slow bubbles emerging. Leave this bubbling mixture to whisk gently for an additional 45 seconds before removing it from the heat.

Incorporate chocolate: To your thickened mixture, add 2 tbsp of butter, 5 oz of dark chocolate, and 3 oz of milk chocolate. Whisk it together until the chocolates melt completely and the filling is smooth and velvety.

Pour into the crust: Carefully pour the rich chocolate filling into your baked crust, smoothing the surface with a spatula. Place the round baking paper on the surface of the filling to prevent a skin from forming as it cools.

Cool the pie: Let your pie cool on the countertop for about 2 hours. After that, refrigerate it for at least 12 hours—this allows the custard to fully set and develop its rich flavors.

Whip the cream: Once the pie is set, prepare the whipped cream. In a bowl, beat 1 1/2 cups of thickened cream, 2 tbsp of sugar, and 1/2 tsp of vanilla extract on high speed for 2-3 minutes, until you have soft peaks forming.

Top your pie: Gently peel off the baking paper and pile on your freshly whipped cream! For an added touch, you can grate extra chocolate on top, making it even more indulgent.

Serve and enjoy: Keep the pie in its dish, slice it up, and serve! Each rich and chocolatey piece is sure to impress.

Storing & Reheating

You can store leftover chocolate cream pie in the refrigerator, covered tightly with plastic wrap, for up to 4 days. If you’ve got a larger portion, consider wrapping it in aluminum foil for added freshness. Alternatively, you can freeze slices of this pie for up to 3 months. Just be sure to seal them well in an airtight container to prevent freezer burn. When ready to enjoy, let the pie thaw in the refrigerator overnight; be aware that the texture might change slightly, and to refresh it, just whip up some extra cream to serve alongside.

Chef’s Helpful Tips

Ensure your egg yolks are at room temperature for better mixing and texture.
Avoid overcooking the custard or it may become grainy; the cooking time is crucial!
If you notice lumps in your custard, simply strain it through a fine mesh sieve before pouring it into the pie crust.
Try making the filling a day ahead; it allows the flavors to deepen even more.
Use high-quality chocolate for the best flavor; you won’t regret it!
If you’re short on time, a store-bought graham cracker crust works as a quick alternative to the Oreo crust.

Chocolate Cream Pie is a dessert that’s sure to please anyone who takes a bite. It’s rich, creamy, and feels both fancy and homey at the same time. The combination of the smooth chocolate filling, the crunchy Oreo base, and the light, airy whipped cream creates a satisfying contrast in every slice. Don’t hesitate to make it for your next gathering or just because you’re craving something sweet. You might find yourself making it again and again—it’s that good! Enjoy your creation and don’t forget to share with family and friends.

Recipe FAQs

Can I make this pie a day ahead?

Absolutely! Making the pie a day ahead not only saves time but also allows the flavors to meld beautifully. Just make sure to store it in the fridge, covered, so it stays fresh and ready to serve.

What if I don’t have Oreo cookies?

If you don’t have Oreo cookies, you can substitute them with any chocolate cookies, like chocolate graham crackers or even plain digestive biscuits. The crust won’t be as sweet, but it will still provide a delicious base.

How do I know when the custard is properly thickened?

You’ll know the custard is thickened when it starts to produce slow, lazy bubbles and holds a thick consistency when whisked. You can also dip a spoon into the mixture; it should coat the back of the spoon.

Can I freeze Chocolate Cream Pie?

You can freeze slices of this pie for up to 3 months! Just wrap them tightly in plastic wrap, then in foil or place them in an airtight container. When ready to enjoy, let the pieces thaw in the refrigerator overnight.

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Chocolate Cream Pie

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Author: Dorothy
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

Enjoy this Chocolate Cream Pie featuring a delightful oreo crust, a creamy chocolate filling, and a fluffy whipped cream topping. It’s an easy dessert that’s sure to impress at any gathering!

Ingredients

Scale

25 oreo biscuits , whole with filling in tact (244g / 8.5 oz)
60g / 4 tbsp unsalted butter , melted
1/4 cup cornflour / cornstarch
2/3 cup caster sugar (superfine sugar)
Pinch of salt
2 cups milk (whole or reduced fat, not zero fat)
1 cup cream (pouring or thickened/heavy), or sub with milk
4 egg yolks from large eggs
2 tbsp / 30g unsalted butter , cut into 1cm / 0.5" cubes
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
75g/ 3 oz milk chocolate , finely chopped
1 1/2 cups thickened / heavy cream , for whipping
2 tbsp white sugar
1/2 tsp vanilla extract
chocolate , for grating (optional decoration)

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Instructions

Preheat the oven to 180°C/350°F (160° fan-forced).
Cut a round piece of baking parchment paper to fit the pie dish, which helps prevent skin from forming on the custard.

Notes

You can use leftover egg whites for meringues or other recipes.
Ensure to finely chop the chocolate for a smooth melting process.
For a richer flavor, let the pie chill fully before serving.