Chocolate Cream Pie

5 from 5 votes

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!

Prep Time20

Cook Time10

Refrigerate:4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $13.55 Recipe, $0.85 per Serving

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 the Oreo cookies in a food processor or blender until finely crushed.
Transfer the crumbs to a bowl and stir in the melted butter until fully combined.
Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie dish.
Bake for 10–12 minutes. Let 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 the egg yolks and cornstarch until smooth.
Slowly whisk a few spoonfuls of the hot milk mixture into the egg yolks to temper them. 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 the heat and stir in the butter, chocolate chips, and vanilla extract until smooth.
Pour the filling into the cooled crust and smooth the top.
Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate for 4–6 hours or overnight, until fully set.

For the Topping:

Beat the heavy whipping cream on high speed for 1–2 minutes.
Add the powdered sugar and vanilla extract. Continue whipping for 2–3 minutes, until soft peaks form.
Spread the whipped cream evenly over the chilled pie.
Garnish with chocolate curls or shavings, if desired, and serve.

Video

Notes

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 fridge for up to 3–4 days.

For best texture, add the whipped topping just before serving, or cover lightly so it doesn’t deflate.

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