This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and is topped with sweetened whipped cream and chocolate curls. It’s every chocolate lover’s dream!
Homemade pies are kinda my favorite thing ever! My mom and grandma taught me how to make homemade pie crust when I was really young, and every Thanksgiving since I can remember I was assigned to make Lemon Chiffon Pie and at least one other favorite pie recipe. I LOVED it, and they loved the extra help.
This Chocolate Cream Pie is PERFECT in so many ways!
It’s perfect for any time of year (even summer time, if you’re looking for an (almost) no bake chocolate pie recipe!).
It’s perfect in the way it holds together. Unlike so many pudding pies you may have attempted in the past, this Chocolate Cream Pie will hold together perfectly. You don’t have to worry about the pudding layer running all over the pan when you remove the first pie slice.
And, it’s PERFECT in flavor. It’s smooth and creamy with the most over-the-top rich chocolate flavor. Then you add the Oreo crust and you’ve got a real winner! It’s a total bonus that this pie is super easy to make!
How to make Chocolate Cream Pie:
Make the Oreo Crust. Set aside to cool.
Make the chocolate pudding filling:
Add the sugar and milk to a medium sauce pan over medium heat. Bring to a simmer, whisking frequently.
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. Slowly whisk the tempered 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).
Remove pan from the heat and stir in the butter, chopped chocolate, and vanilla extract. Stir well until completely smooth.
Pour filling into the cooled crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, at least 4–6 hours.
Once the pudding filling has set, top with fresh whipped cream and chocolate curls or shavings.
The trick for thick (not runny!) chocolate pie filling:
I use both egg yolks and cornstarch to thicken the chocolate pie filling in this recipe. The egg yolks get tempered and added to the hot pudding filling, helping to thicken it. The cornstarch adds an additional thickening agent to help the pie set up even better. The result is a chocolate pie filling that holds together perfectly, but still has a smooth and creamy texture.
Can I use a different type of crust?
How to make EASY Chocolate Curls:
I love the extra “wow” factor that chocolate curls add when I use them to decorate the top of this pie! I’ve tried a few different methods, and here’s the easiest method I’ve found:
Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. You can make your own double boiler to melt the chocolate (it’s very easy!), or follow my tips for melting chocolate in the microwave.
Pour melted chocolate onto the back of a baking sheet and smooth it into a thin layer. I use an offset spatula to smooth the chocolate into as thin of a layer as I can.
Allow the chocolate to set.
My biggest tip for making chocolate curls is making sure the chocolate is the right consistency. Place the baking sheet with melted chocolate in the fridge for about 5 minutes, or in the freezer for 2-3 minutes.
Use a metal spatula or scraper to make the chocolate curls. Remove the pan of chocolate from the fridge or freezer. Allow it to rest on your counter for a minute or two.
Hold your metal spatula horizontally in front of you and press it firmly against the pan at a 45 degree angle, scraping the chocolate up as you push the scraper forward. If the chocolate is set right it will begin to curl over itself as you push.
If the chocolate shreds into tons of small pieces instead of folding into a curl, it’s probably too cold, so allow it to come to room temperature a little longer.
If the chocolate pulls up from the pan limp and wont curl, it is too soft, so return it to the fridge for 30 seconds to 1 minute to allow it to set up more.
Make ahead, storing and freezing:
You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator.
The pie can be frozen for up to 3 months (although I feel it’s taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying.
CONSIDER TRYING THESE POPULAR PIES:
- Lemon Sour Cream Pie
- Perfect Apple Pie
- Key Lime Pie
- Oreo Cheesecake Pie
- Banana Cream Pie
- Triple Berry Pie
Chocolate Cream Pie
For the Oreo crust:
- 24 Oreo cookies
- 5 Tablespoons butter
For the 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
For the whipped topping:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar , or granulated sugar
- 1 1/2 teaspoons vanilla extract
For the crust: (Can be made 1-2 days in advance)
- Preheat oven to 350°F.
- Add the 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.
For the chocolate pudding filling:
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- 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. Then 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).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- 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.
For the 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 the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
- Spread whipped cream over pie and top with chocolate curls or shavings.
Did You Make This Recipe?
Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe June 2016. Updated October 2019.