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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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2016. Updated October 2019 and November 2024.
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!
We’ve made this for Christmas two years in a row now! So delicious!
I have searched for a good recipe for a long time and this is it! Best chocolate pie. Came out perfect. I used traditional pie crust and family loved it
The pie is delicious, Ive made it 3 times. I find the filling is a bit runny. Do you have any tips? Should I add more cornstarch or use a thicker milk? Thank you in advance
This came out absolutely perfect. Taking the time to temper the yolks and gradually add to the simmering milk while whisking made it super silky and smooth. The consistency after chilled was perfect. The only thing I would do different is experiment with different chocolates.
And I also need to get different ideas on what to do with the leftover 6 eggwhites. That morning I made chorizo and egg tacos with them.
Pavlova!!
You can make meringue cookies with the egg whites. 🙂
I made this on Christmas morning for dinner that night. Next time I make it, I will let it set up overnight. Even after seven hours it was a bit runny. But seriously!! The best chocolate pie I’ve ever eaten!! My husband loved it!
I made it this past weekend, delicious but the crust was stuck and didn’t release easily. Next time I’ll spray the pie form with non stick butter. The filling was very runny. I’ll try to double the cornstarch to see if it helps. Taste is delicious though. Thank you!
Do not do the following step.
“Place a piece of plastic wrap gently on top and refrigerate until filling is set, “
I hesitated but did it anyway, and of course it sweated and caused moisture that made the crust soggy. It is too sweet. A regular pie crust would help offset the sweet. I will make it again, with these two changes.
Sorry Debbie, but I have to disagree (which is why I wrote the recipe up this way). If you don’t put a piece of plastic wrap directly on the surface of the filling it will develop a rubbery layer on the top of it as it cools. You don’t have to put the plastic wrap over the whole pie (crust part), just lay it directly on the filling so no air gets in.
What can you use in place of plastic wrap?
Another solution is to leave the filling in a bowl and put wrap directly on top. No film build up. Next day, after fully set and cooled, smooth the custard into the crust. The crust won’t get soggy that way(if that’s a concern, especially with regular crusts). Then add topping. It’s not much extra work and addresses two concerns you often come across in the comments.
I made this for Christmas Eve dinner and OMG it was amazing. Definitely going to make it again for other holidays!!!
Unbelievable! So delicious! I was a little nervous about all the steps but your clear directions and tips made it easier. The taste and texture are PERFECT!
This was simple and easy to make. However, I did find the custard quite sweet (I used Ghirardelli semi sweet morsels). As such, I omitted the powdered sugar from the whipped cream and added slivered almonds on top to try and balance out the sweetness. Would make again, but either get a more bitter chocolate or cut down on the sugar.
Can I make this in a spring form pan??? Is it “stiff enough”?????