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This Chocolate Cream Pie Recipe is smooth, creamy, and full of deep chocolate flavor! Made with a Oreo Pie Crust, made from scratch chocolate filling, and fluffy whipped cream topping. Perfect for any occasion!
Why You’ll Love this Chocolate Cream Pie Recipe!
This Chocolate Cream Pie has been a family favorite for years. I grew up watching my grandmother whisk that glossy chocolate filling on the stove, and it was always the highlight of every holiday dessert table.
Now, it’s one of my go-to recipes when I want something that feels special but comes together with minimal effort. The combination of the flaky crust, rich chocolate filling, and cloud of whipped cream on top makes this pie taste amazing!
If you love cream pies as much as I do, then make this Best Chocolate Cream Pie Recipe for your next family gathering. Make sure to also check out this French Silk Pie or this Lemon Meringue Pie Recipe.
Ingredients
For the Crust
- Oreo Cookies – Makes the best Oreo Pie Crust
- Butter – We used unsalted butter
For the Filling
- Granulated Sugar – Added for sweetness
- Milk – We used whole milk
- Large Egg – Use the egg yolks
- Cornstarch – Helps to thicken the chocolate mixture
- Salted Butter – Cut into pieces to easily melt
- High-Quality Semi-Sweet Chocolate Chips – We recommend using Ghirardelli
- Vanilla Extract – We like using Pure Vanilla Extract
- Pie Topping – Mix Heavy Cream, Powdered Sugar and Vanilla Extract for the best pie topping.
How to Make Chocolate Cream Pie
Step 1 – Preheat oven to 350°F (175°C).
Step 2 – Pulse Oreo cookies in a food processor or blender until finely crushed.
Step 3 – Transfer crumbs to a bowl, add melted butter, and stir to combine.
Step 4 – Press mixture firmly and evenly into the bottom and sides of a 9-inch pie pan. Bake for 10–12 minutes. Allow to cool completely.
Step 5 – In a medium saucepan, whisk together the sugar and milk. Cook over medium heat, whisking often, until the mixture reaches a gentle simmer.
Step 6 – In a separate bowl, whisk egg yolks with cornstarch until smooth.
Step 7 – To temper the eggs, slowly add a few spoonfuls of the hot milk mixture into the yolks, whisking constantly. Repeat with several more spoonfuls.
Step 8 – Gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Cook until thickened and just beginning to bubble.
Step 9 – Remove from heat and stir in the butter, chocolate, and vanilla until smooth.
Step 10 – Pour filling into the cooled Oreo crust, smoothing out the top.
Step 11 – Press plastic wrap directly against the surface to prevent a skin from forming. Refrigerate until fully set, 4–6 hours or overnight.
Step 12 – In a large bowl, beat heavy cream on high speed for 1–2 minutes. Add sugar and vanilla, then continue whipping until soft peaks form (2–3 minutes).
Step 13 – Spread evenly with spatula over top of the pie. Garnish with chocolate curls or shavings, if desired. Serve and enjoy!
Chocolate Cream Pie
Ingredients
For the Crust:
- 24 Oreo cookies
- 5 tablespoons unsalted butter melted
For the Filling:
- ⅓ cup granulated sugar
- 2 ½ cups whole milk
- 6 large egg yolks
- 2 tablespoons cornstarch
- 6 tablespoons salted butter cut into pieces
- 8 ounces high-quality semi-sweet chocolate chips such as Ghirardelli
- 1 ½ teaspoons vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
For the Crust:
- Preheat oven to 350°F (175°C).
- Pulse Oreo cookies in a food processor or blender until finely crushed.
- Transfer crumbs to a bowl, add melted butter, and stir to combine.
- Press mixture firmly and evenly into the bottom and sides of a 9-inch pie dish.
- Bake for 10–12 minutes. Allow to cool completely.
For the Filling:
- In a medium saucepan, whisk together the sugar and milk. Cook over medium heat, whisking often, until the mixture reaches a gentle simmer.
- In a separate bowl, whisk egg yolks with cornstarch until smooth.
- To temper the eggs, slowly add a few spoonfuls of the hot milk mixture into the yolks, whisking constantly. Repeat with several more spoonfuls.
- Gradually pour the tempered egg mixture back into the saucepan, whisking constantly. Cook until thickened and just beginning to bubble.
- Remove from heat and stir in the butter, chocolate, and vanilla until smooth.
- Pour filling into the cooled Oreo crust, smoothing out the top.
- Press plastic wrap directly against the surface to prevent a skin from forming.
- Refrigerate until fully set, 4–6 hours or overnight.
For the Topping:
- In a mixing bowl, beat heavy cream on high speed for 1–2 minutes.
- Add sugar and vanilla, then continue whipping until soft peaks form (2–3 minutes).
- Spread evenly over chilled pie. Garnish with chocolate curls or shavings, if desired.
- Serve and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Pro Tips
- Temper the Eggs Slowly – Prevents scrambling and keeps the filling silky.
- Use High Quality Chocolate – It makes a big difference in flavor.
- Chill Thoroughly – Helps the pie set and slice perfectly.
Variations Ideas
- Mocha Cream Pie – Add 1 tsp instant espresso powder to the filling.
- Chocolate Peanut Butter Pie – Swirl in ½ cup peanut butter before chilling.
- Coconut Chocolate Pie – Add shredded coconut to the filling or topping.
- Mini Pies – Make individual portions using mini crusts or tart shells.
- Pie Topping – To enhance the chocolate flavor top with chopped chocolate shavings or curls.
Frequently Asked Questions
The crust can be made can be made 1–2 days ahead of making the pie. Keep refrigerated until ready to use.
Cover the pie loosely with plastic wrap or foil and store in the refrigerator for up to 3–4 days. For best texture, add the whipped topping just before serving, or cover lightly so it doesn’t deflate.
Yes! Freeze before adding whipped cream, then thaw overnight in the fridge
More Easy Pie Recipes
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This Chocolate Cream Pie is creamy, delicious and full of chocolate flavor and everyone loved it when I made it for our holiday dinner.