Chocolate Cream Pie

5 from 1 vote

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 24 Oreo cookies in a food processor or blender until finely crushed.
Transfer the crumbs to a bowl, add 5 tablespoons melted unsalted butter, and stir 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. Allow to cool completely.

For the Filling:

In a medium saucepan, whisk together ? cup granulated sugar and 2 ½ cups whole milk. Cook over medium heat, whisking often, until the mixture reaches a gentle simmer.
In a separate bowl, whisk together 6 large egg yolks and 2 tablespoons cornstarch until smooth.
Slowly add a few spoonfuls of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. 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 6 tablespoons salted butter, 8 ounces semi-sweet chocolate chips, and 1 ½ teaspoons vanilla extract until smooth.
Pour the filling into the cooled Oreo crust and smooth out the top.
Press plastic wrap directly onto the surface of the filling to prevent a skin from forming.
Refrigerate until fully set, 4–6 hours or overnight.

For the Topping:

In a mixing bowl, beat 1 cup heavy whipping cream on high speed for 1–2 minutes.
Add 2 tablespoons powdered sugar and 1 ½ teaspoons vanilla extract, then continue whipping until soft peaks form, about 2–3 minutes.
Spread evenly over the chilled pie. Garnish with chocolate curls or shavings if desired.
Serve and enjoy!

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.

Nutrition