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!
Always a crowd pleaser! The homemade Oreo crust is sinful… you will wonder why you ever used store bought. Personally I’m not a huge chocolate fan and even I find myself cutting a 2nd slice.
Question: how long should you wait to cover with plastic wrap and put in the fridge? I get condensation which needs to poured off the top after setting
I have the same question!
I cover it immediately with plastic wrap and put it in the fridge.
I just made this for a Mother’s Day brunch and it was an absolute hit! Followed the directions exactly and it came out perfectly. Will definitely be making again. SO good!
Thank you for this wonderful recipe! Sadly, my first batch of pudding did not turn out – 6 Tablespoons of butter made it super oily and the pudding turned into a glob. On my second try, I reduced the butter down to 1 Tablespoon, and it was perfect. My family loved the pie and wants me to make it again!
OMG so luxuriant if you make with half & half
Great pie!
Hasn’t set for me. I flattened tablespoons with cornstarch, maybe should have left domes, so that was disappointing. Tasted good although extremely sweet, but maybe that’s my European nature, our bakes contains a lot less sugar. Will try again though with slightly bit more cornstarch and less sugar, as I don’t like to give up and it’s my husband’s favorite pie.
My family looooved this pie! Kind of similar to how you’d make the custard for a prarie pie which i make often so this was easy for me. I used oreos with dark chocolate filling instead of the normal white filling (whatever flavor that is) and it was really good. I hate pies that taste way over sugared and no one thought this pie was too sweet tho I might try to make the custard without any sugar and use dark chocolate chips in place of semi-sweet next time since the oreos and chocolate chips already contain plenty of sugar.
Haven’t made this yet though, I am super stoked to do so. Wanted to ask a quick question just to make sure I do it justice. My family and I adore chocolate cream pie, really any cream pie, especially if the recipe calls for Oreos..can’t argue with the recipe lol. But, the one time I attempted making the whipped topping myself it ended up melting onto the pie. I switched to Cool Whip, as it tends to hold its shape the best. But my family all agree that nothing compares to a cream pie with homemade, properly made topping. The fact that store bought whipped cream, cool whip and then my botched attempt all end up melting has me thinking it’s something I’m doing wrong, or not doing for that matter. I usually make the crust and then pop out into the fridge to chill while i prepare the pudding. I then pour the pudding in and then back into the fridge for a couple hours. Once it’s set, depending on what I’m using as a topping, i either spread it on or wait until I’m literally cutting it to serve. Reading through the comments it sounds like everyone has turned out a lovely, neat pie that holds it’s shape. I used granulated sugar on my attempt. Any tips or thoughts on why I seem too be cursed with melty whipped cream? I’ve got high hopes for this baby, wet topping or not it sounds delicious. Just figured it couldn’t hurt to get all the advice I could beforehand. Thanks so much and cheers!
Hi Katrina, be sure to use Heavy Whipping Cream, and as long as you beat it for long enough (until stiff peaks), it will hold a stiff shape! (If you beat it too long, it will even turn into butter). Make sure the pie if completely cold before smoothing it on top. Hopefully you get to try it again soon!
A little bit of work but totally worth it! Delicious!
Turned out perfect. Was a huge hit and easier than expected. Super rich and will satisfy that chocolate craving.
Great recipe, delicious. I thought it would be harder than it actually was. I like that I can make it in advance.