An easy Chocolate Cream Pie recipe with a homemade chocolate filling over an Oreo crust, and topped with fresh whipped cream and simple chocolate curls. Any chocoholic will love it!
I will never have enough homemade pie recipes! Try Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Banana Cream Pie, or Lemon Cream Pie!
Chocolate Cream Pie is always the first one gone.
Chocolate Cream Pie is always the first one gone.This is the best Chocolate Cream Pie recipe; just read the thousands of rave reviews! Unlike other chocolate pudding pies, this chocolate pie filling stays together perfectly, making each slice picture worthy. I use both egg yolk and cornstarch to help thicken the filling, resulting in a smooth and creamy texture! I love adding homemade chocolate curls on top to make it look professional.
How to make Chocolate Cream Pie:
Make Oreo Crust: Crush the Oreos in a food processor then stir in melted butter. Press firmly into a baking dish then bake at 350°F for 10-12 minutes. Let cool completely. If you want a different pie crust, try my homemade pie crust or graham cracker crust.
Make Chocolate Pudding Filling: Combine sugar and milk in a saucepan over medium heat until it comes to a simmer. In a small bowl, whisk egg yolks and cornstarch. Add a few spoonfuls of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Whisk constantly as you pour the egg yolk mixture back into the hot milk. Stir constantly until the mixture begins to thicken and comes to a gentle boil (big bubbles begin to break the surface). Remove pan from heat then stir in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
Combine and Serve: Pour hot filling into cooled crust, smoothing it into an even layer. Place a piece of plastic wrap gently on top and refrigerate for at least 4-6 hours, to set the filling. Top with fresh whipped cream and some easy chocolate curls.
Make Ahead and Freezing Instructions:
To Make Ahead: This whole chocolate pie recipe can be made 1-2 days ahead of time, stored covered in the refrigerator. The Oreo pie crust may be made up to a week ahead, covered well in the fridge.
To Freeze: The taste and texture of the chocolate cream pie is not as good after freezing, but you can freeze it if you'd like. Once the pie has set, wrap in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. The Oreo pie crust may be frozen for 3 months as well, covered well.
More Dessert Recipes:
- Chocolate Mousse Cheesecake
- Flourless Chocolate Cake
- No Bake Cheesecake
- Dulce de Leche Cake
- Old Fashioned Sour Cream Donuts
- Cookie Cake
- Pumpkin Roll
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Recipe
Chocolate Cream Pie
Equipment
Ingredients
Oreo Pie Crust:*
- 24 Oreo cookies*
- 5 Tablespoons butter
Chocolate pudding filling:
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 6 large egg yolks
- 2 Tablespoons cornstarch
- 6 Tablespoons salted butter , chopped into pieces
- 8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
- 1 1/2 teaspoons vanilla extract
Whipped topping:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar , or granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Oreo Crust*: (Can be made 1-2 days in advance). Add whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
- Chocolate Filling: Add sugar and milk to a medium saucepan and whisk well to combine. Cook over medium heat, whisking frequently, until mixture is barely simmering.
- Temper Eggs: Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks.
- Combine: slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Add: Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Chill: Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
- Whipped Topping: Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes. Add powdered sugar and vanilla extract and continue mixing until soft peaks form, about 2-3 minutes. Spread whipped cream over pie and top with chocolate curls or shavings.
Notes
Nutrition
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I originally shared this recipe June 2016. Updated October 2019 and November 2024.
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Thank you so much for sharing this wonderful recipe. I’ve been making this pie for about 5 years now and it’s hands down the best chocolate cream pie I have ever had! My family and friends request it every single year now. The directions are well written and easy to follow. Thank you again!!!
I had to stop and write a review as I make this today for the (what seems like 100th time). I have used your recipe for years now because every Thanksgiving and Christmas my kids request this pie. Yes, it is that good. It wouldn’t be the holidays if I didn’t make this. It is super easy to make and always turns out great. Thanks for making our holidays amazing.
This makes me so happy. Thank you for taking the time to write!
Not sure why but the whipped cream topping was kind of flat, not fluffy. i used heavy whipping cream and confectioners sugar.
Hi June, the two things I can think that would cause this are if the whipping cream wasn’t very cold when you started mixing, or if the sugar was added too soon. Sorry! I’m sure it will work better next time 🙂
After reading all the great reviews, I decided to try this recipe. I followed the recipe instructions, while also using advice from the comments for tempering the eggs. The pie set perfectly, but I felt like the pie was way too rich and sickly sweet/chocolately (and I love chocolate pie!). I could only really handle a very small slice before calling it quits. If I were to do this recipe again, i would probably try to do a normal crust to see if that would help balance the chocolate.
Was the BEST chocolate pie I have ever made! Got so many compliments! Thank you for sharing
Best news ever! Thanks so much for sharing 🙂
Hi Lauren,
I have a question about the cookie crust….do you use the entire cookie frosting & chocolate? Or do you remove the frosting center & only use the chocolate wafers?
Karen
Hi Karen, I put the entire cookie, filling and all, in my food processor! I feel like it works so much better to keep the crust “tender”, instead of hard. Hope you enjoy it!
Absolutely delicious pie – everyone loved it! Thanks for the recipe!
Thanks Aimee! Happy everyone enjoyed it!
I just made this for Easter for the second year in a row. It was a huge hit again – my family loves this pie!
What a wonderful complement–thank you so much for sharing! Thanks for following TBFS!
The chocolate filling mixture is awesome! Mine was a nice fudge-y like texture versus a whipped consistency. I used a regular homemade pie crust instead and it turned out very good! Thanks!
Sounds delicious! Thanks for sharing Jill!
Hello. My son and I are very excited to try this. We are going to make it for pi day this year. I was wondering if we can use milk chocolate. It’s our preferred flavor.
So sorry if I’m too late! Sure, that would still work well :-)! Happy pi day!
I made this pie and it tastes great. Make sure you take your time tempering the egg yokes or you will have scrambled eggs. Very easy to make and tastes great and my family loved it.
when you instruct to gently put plastic wrap over the pie, do you mean to lay the plastic wrap directly on top of the filling or just suspend it from the edges of the pie plate?
Lay it on top of the filling 🙂
Do you know if I would still have to bake the crust if I’m using the pre-made one?
You should not need to bake the ready made crust. Just follow the recipe instructions starting with the filling.