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.

A slice of chocolate cream pie with whipped cream and chocolate curls on top, on a white plate with a fork.

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!

Chocolate cream pie with an oreo crust, baked in a clear pie dish, with whipped cream and chocolate curls on top.

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.

Four process photos for making chocolate pudding pie filling, including a spoon pouring hot milk into whisked egg yolks in a bowl, a saucepan with pudding filling, chopped chocolate, butter and vanilla, a spoon lifting the pudding filling from the saucepan, and the filling poured into a pie dish with an Oreo pie crust in it.

Once the pudding filling has set, top with fresh whipped cream and chocolate curls or shavings.

A clear glass pie pan with oreo crust and chocolate cream pie in it, next to another photo of a spatula spreading whipped cream on top of the pie.

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?

Yes! This pie would taste delicious with a traditional Pie Crust (be sure to blind bake it first), or a graham cracker 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.

Melted chocolate being poured onto the back of a baking sheet, next to a photo of the chocolate being smoothed into a thin layer with an offset spatula.

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.

A hand holding a metal scraper to scrape chocolate up from a baking sheet to form chocolate curls.

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.

A front view of a slice of chocolate cream pie with whipped cream and chocolate curls on top.

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Recipe

A slice of chocolate cream pie with whipped cream and chocolate curls on top, on a white plate with a fork.
Prep 6 hrs
Cook 20 mins
Total 6 hrs 20 mins
Add to Meal Plan

Ingredients
  

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

Instructions
 

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.

Notes

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.
Pie Crust: a traditional pie crust (be sure to blind bake it first), or a graham cracker crust could be substituted.
Chocolate Curls: I've included step-by-step instructions in the post for making chocolate curls. Chocolate sprinkles, Oreo crumbs or fresh raspberries would also make a beautiful topping. 

Nutrition

Calories: 479kcalCarbohydrates: 39gProtein: 6gFat: 33gSaturated Fat: 18gCholesterol: 158mgSodium: 237mgPotassium: 250mgFiber: 2gSugar: 27gVitamin A: 835IUVitamin C: 0.1mgCalcium: 102mgIron: 3.5mg

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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.

Chocolate Cream Pie - amazing homemade chocolate pudding layered inside an oreo pie crust and topped with sweetened whipped cream and chocolate curls | Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Got many raves on this pie. I used Godiva semi sweet Belgian chocolate chips and made a graham cracker crust with chopped walnuts combined in the crust. Pie was devoured within two days ! Sooo Delicious!

  2. 5 stars
    Made this pie for my dads birthday. Used a 12 oz bag of Toll House chocolate chips instead of 8 oz. My dad said it was the best pie he ever had, Delicious.

  3. 5 stars
    I made this as written except I used dark chocolate Oreos. It came out perfectly and my entire family (including my 3 yr old) loved it. I didn’t think it was too sweet, in fact, that’s what I liked about it! It was rich though,, if that makes sense. This will definitely be made again and again and again!

    1. I don’t think you’d ever be able to tell a difference either way, but if it matters to you, add a tiny pinch of salt for unsalted butter.

  4. 5 stars
    This pie went over so well last year I’m tasked to make triple this year. It’s incredible delicious.

    Question, the 3x ingredient button is super helpful, could I make two pie fillings worth in a larger pot or would that throw off the consistency?

  5. My family only likes milk chocolate. Could you use milk chocolate and reduce the sugar ? If so , do you have any idea how much sugar you would use ?

  6. 5 stars
    This is our new favorite chocolate cream pie recipe. The pie kept it’s shape when cut and served, and the chocolate was the perfect richness and so smooth! We used Lauren’s Perfect Pie Crust recipe to make her fresh Peach Pie, and since it made two crusts, we made this chocolate pie too! I bet the Oreo crust would be so yummy and more rich. Thank you for another winner that I can’t wait to share with family and friends!

  7. 5 stars
    It would be great to have ingredients before the commentary so that I can make sure I have it all before finding out at the end that I don’t have everything I need.

  8. 5 stars
    Used your graham cracker crust recipe with this chocolate pie and it’s in the frig right now, but it looks delicious and came together perfectly! Love your recipes! Thank you!

  9. 5 stars
    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

  10. 5 stars
    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!

  11. 4 stars
    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!

  12. 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.

  13. 5 stars
    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.

    1. 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!

      1. 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!

  14. Turned out perfect. Was a huge hit and easier than expected. Super rich and will satisfy that chocolate craving.

  15. 5 stars
    Great recipe, delicious. I thought it would be harder than it actually was. I like that I can make it in advance.

  16. 5 stars
    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

  17. 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

  18. 5 stars
    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.

  19. 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!

    1. 4 stars
      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!

  20. 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.

    1. 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.

      1. 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.

  21. 5 stars
    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!

  22. 3 stars
    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.

  23. 5 stars
    I’ve made it several times, obviously because I and everyone I’ve made it for love it. The first couple of times, I didn’t have cornstarch. Then I made the recipe with it, and realized I prefer it with out,as do others.

  24. 5 stars
    Made this for Thanksgiving and have request to make again for Christmas. It’s super good and super easy to make. Think the Oreo crust does justice to the pie.

  25. 5 stars
    So good!! Rich but not overbearing. Perfect chocolatey taste. Thank you for the recipe, it’ll be on rotation at my house!

  26. 5 stars
    This recipe is great. I’m an amateur baker/dessert maker, and was really intimidated at first. After working up the courage to dive in, I’m so happy I did! Hands down the best chocolate cream pie I have ever had! Saving this for years to come;

  27. 5 stars
    I made this today. OMG this was amazing. My husband loved it. The only thing I did different was I used a Graham cracker crust and brushed egg white on it and baked for 5 minutes.. I followed your directions. This is our favorite chocolate pie now..

  28. 5 stars
    I made this for Thanksgiving this year. I LOVE to cook but baking is not one of my “things”. I made this and two other pies this year and I really really impressed myself. I did NOT make my own pie crust cause that scares me. I made this and followed the ingredients and directions to the T (only change was I used cheap, store brand semisweet chocolate) and it was AMAZING!!!!!!!!!!!!!!
    My fav part was it wasnt too sweet and it had a deep, dark chocolate taste. This is now in my pie folder.
    5 stars.

  29. 5 stars
    Creamy, yet holds its shape when cut. I love that it’s not too sweet, and has great chocolate flavor (I used Ghirardelli, as recommended)! I blind baked a homemade, traditional crust, and served the homemade whipped cream mounded on individual slices (just easier to store leftovers for me). Thank you!

  30. 5 stars
    We made this for Thanksgiving, and my kids said we have to make it every year! Truly delicious and fun to make! Highly recommend.

  31. I have to admit this is an excellent recipe! Besides being good as it is written its also forgiving enough to allow for some experimentation and still give a good product.
    Thank you!

  32. 5 stars
    I used a piping bag with a cool tip to put the whipped cream on. I am excited to serve it on thanksgiving!

    Delicious recipe!!

  33. 5 stars
    Like many others, this is the first Chocolate Cream Pie that I ever made. It was a more in depth recipe too…I was so proud of myself! This pie has become a Thanksgiving must have for 4 years in a row now. It is creamy, smooth and delicious. I just might make 2 this year! Thanks Tastes Better From Scratch for sharing the goodness.

  34. 5 stars
    Oh man, I just made this pie as a ” test drive ” for Thanksgiving. It is delicious and perfect . Thanks Lauren !

  35. 5 stars
    I made this pie for Thanksgiving last year and it’s on my pie list again this year. This chocolate cream pie is just right! Thank you!

  36. 5 stars
    Perfect! First chocolate cream pie that didn’t have a sickening sweet taste. I tempered the eggs with a few tablespoons at a time of the hot liquid and made sure it was whisked well in between each addition. I kept adding until the eggs were a pourable mixture and added them back in. Creamy smooth and delicious!

    1. 5 stars
      I made this pie typically twice a year! I just use half and half instead of milk, and 1.5 oz unsweetened chocolate and 6.5 oz of ghirardelli bittersweet. Also 7 yolks.. just kind of changed it over the years. So amazing! Love love

  37. 5 stars
    I’ve made this a few times now, but prefer it with a regular pie crust (made from scratch). My family loves it. It’s one of the few things they all can agree that they would like me to make again sooner, rather than later. Thanks for the easy and tasty recipe!

  38. 5 stars
    I made this last night for a friend. Turned out perfect, but I have made a lot of puddings. Tempering the eggs is key. You have to take your time and put a tablespoon at a time of the hot milk in to the eggs mix whisking after each spoonful until the eggs lighten and starts to thicken. It might take 6 or 7 spoonfuls. Then slowly pour the eggs into the milk while whisking.

  39. I put in only a quarter cup of sugar and it was great.

    I did not have any lumps at all. I think it is important that the hot liquid goes into the egg mix by the tablespoonful and REAAAALLY slowly. When I put the egg mixture into the pan, I was whisking like crazy and I also whisked it back into the hot liquid, pouring slowly.

    Very good recipe.

  40. 5 stars
    This is the best chocolate cream pie recipe I’ve ever used – so delicious and beautiful, my family asks for it again and again. The custard is rich and smooth every time. Thanks so much!

  41. Taste is very good but pudding has little lumps in it. I’m wondering if it has to do with tempering. Will eat it anyway but I hope to try it again and make it a little more smooth. Thank you

  42. I’ve made this twice and it is a family hit. Love that the pudding is not too sweet. My family would eat it everyday if they could. Thanks for a wonderful recipe.

  43. The filling was on the runny side and was grainy. I followed the exact instructions. I did use Maizena cornstarch which I have never tried before. What could be causing the graininess and why didn’t it thicken. I cooked it until I saw big bubbles appear and took it off of the fire. Not sure what the issue is here. The taste is incredible, but I don’t think it’s going to firm up… Even if it does, it’s very grainy and won’t be good.

  44. 4 stars
    Hi, I’ve made this pie twice and it’s lovely except both times I’ve had to put my chocolate pudding through a sieve cause it wasn’t smooth. I only notice the little egg bits once the chocolate and butter is added. I really tired to temper them any ideas? Thanks!

    1. When making a pastry cream I typically turn the heat off until the eggs are fully incorporated into the mixture then I will turn it back on. It is also important that you don’t stop stirring. You can also try pulling the mixture off the heat for like 30 seconds before you add the eggs to slightly lower the temperature or put more of the hot liquid in your eggs first. sometimes but the time I add in the eggs I have moved about a cup of the hot liquid over.

    2. I had the same problem! But so glad I had enough ingredients to try again.!! Instead of adding cornstarch directly to the egg, I used only 1 tbs. of cornstarch in about 2 tbs of water to make a slurry, and THEN mixed it in with the egg., tempered the egg mixture, then instead of dumping all of the egg mix, I slowly poured it in while simultaneously whisking. Much smoother results and it thickened up just fine.

  45. 5 stars
    Great recipe! Went with a normal pie crust instead and kept everything else the same. Exactly what I had in mind. Highly recommend.

  46. 3 stars
    It was good but I felt like the recipe was a bit harder to follow and I had to check all aspects of the recipe at all times, back and forth between the photos at the top, the instructions at the bottom and the video to make sure I did it right and even after all that nothing seemed to come out right and we did exactly as it said. The pudding was too wet to where if you were to try to cut a peice it would just fall apart instantly, so we tried to fix that by freezing it for a few hours and that didn’t work hardly at all, and when we did that the crust was rock hard and we couldn’t get it off the glass container, and then the whipping cream had too much liquid and was chunky not soft and creamy like the video and we tried to do the chocolate curls and they didn’t curl at all, first we had the problem with the melting because there was no instructions on that that we could see and then the chocolate broke in huge pieces when we tried to curl them and were already starting to melt when we went to grab and spread it on the top. Keep in mind this whole time we were being back and forth and trying to get every piece of information we could and was careful to follow instructions and still we don’t know what happened, but it just didn’t work out. I will say that it was really good though when you could get the crust out of the pan even a little bit but maybe was a little too sweet for us 🙂

    1. It probably needed to cook longer in the beginning. It should be thick by the end of step 3.

  47. 4 stars
    Maybe it was the chocolate I used, but I found the filling to more chocolatey than necessary. But the whip cream helped to balance it out. Thanks for the recipe.

  48. 5 stars
    I made this for Easter dinner.. it’s absolutely delicious. The texture is amazing and I love that’s dense and rich but not sickening sweet. Will definitely keep this in the lineup of YES please!

  49. To make whipped cream for a topping or for this pie, ALWAYS use powdered sugar – never granulated. Granulated sugar causes the whipped cream to weep and it must be done at the last minute. Powdered sugar holds up much better, is fluffier and can be done in advance. Prove it to yourself. Make two batches at the same time and then compare them. You’ll never use granulated sugar again for a topping or for a pie.

  50. Thank you for the recipe! My coworker birthday is tomorrow and she asked me two days ago to make her a homemade Chocolate Cream Pie. This is a great recipe as I can see. It was fun to make. My babygirl helped me make the pie crust.. Lol She was bragging that she is a better cook than me😆😆.. Kids say the darndest things.. I will update you tomorrow on how my Coworker love her pie..
    Thanks again for the recipe

  51. 5 stars
    This was the first time I’ve made any cream pie. It was delicious and so easy to make! I used a pre-made pie crust and it was still tasty. Everyone at our extended family dinner really enjoyed it.

    Tonight I will give the Oreo crust a try. Thanks for sharing the recipe!

  52. 5 stars
    I would upload my pictures of my pie that I made of her rescind then you can see that it can be done wel from a rusty Ricky that is coming back to baking again.
    Thank you for the recipe,
    Amy

  53. This was exactly what I was looking for in a chocolate cream pie . It was absolutely delicious and it has earned a place in my recipe binder . Thank you. One small change I made due to the fact that I was making this for only four people and knew they would be coming back to it the next day . I stabilized the whipped cream with a little unflavored gelatin so that the cream would stay in tact overnight.

  54. Absolutely love this pie. I made one for Thanksgiving because my son doesn’t like “normal” Thanksgiving pies. I just made one this morning for my boss’s birthday. I’d like to make an adult Kahlua version. I’m not too happy with the way some of the Kahlua pie recipes are made. I was wondering if I could adapt yours. Do you think I’d still get a pudding consistency if I subbed some of the milk with Kahlua? Thanks!

  55. I can’t wait to try this recipe. Making it for Christmas and I was wondering how many med eggs to use if I don’t have lg.
    Thanx

  56. 5 stars
    I’ve made this pie for the past couple holidays and its always been a favorite! So delicious and the directions are very easy to follow!

  57. 5 stars
    I’m not a huge chocolate pie fan but my three boys are always asking for Chocolate pie. I’ve tried three different recipes and they just weren’t the right amount of chocolate for me. Either way to rich or not sweet enough. This one was perfect for us! And was a favorite at our family Thanksgiving. Even had my 17 year old nephew call me asking for leftovers the next day. I followed the recipe exactly and it turned out perfect! My hunt for the perfect chocolate pie has ended. Thank you!

  58. 5 stars
    This was definitely the crowd favorite at our Thanksgiving feast! I’ve used the boxed pudding in the past to make this pie, but your step by step instructions made it SO easy and definitely taste way better from scratch! Thanks for sharing this recipe! A new family favorite!

  59. 5 stars
    I make a triple batch of this every year for Thanksgiving and then again for my husband’s birthday. It’s a family favorite!

  60. 5 stars
    Made this chocolate pie for Thanksgiving dinner today and it was a huge hit! I’m a pie making newbie so thanks for the detailed instructions!! 🙂

    1. Those are ready to eat (I believe. Check the package instructions.) So no baking at all–just add the cream filling (which doesn’t get baked after filling.)

      1. 5 stars
        Thanks the shortcut worked great, the family loved at thanksgiving and I just made another one for our family holiday dinner tomorrow! couldn’t be easier.

  61. Hi Lauren! Instead of Oreos, would I be able to use an organic brand, without it changing the consistency of the pie crust? I’m nervous to try baking from scratch if it won’t hold. What do you think?

  62. When you make this ahead of time, do you just make the chocolate portion and add whip cream right before serving or do you make the whole thing 1-2 days ahead of time? Thanks so much! I tried it tonight and it was delicious- we’re planning on serving it at Thanksgiving:)

    1. Potato starch is generally a good substitute for corn starch in most recipes. I haven’t tried it but think it should be fine! I’d love to know how it turns out!

  63. I made this and absolutely love it! It does hold up really good. I want to make more and was wondering if you can double or even triple the recipe to save time. Thank you

  64. 5 stars
    This pie is amazing! Thank you for sharing your recipe. First pie I have ever made and it turned out delicious and eye appealing. Definitely a CHOCOLATE lovers dish:)!

    1. Yes that would be fine 🙂 You could add a smidge less cornstarch since the cream in the half and half will also help the filling to thicken.

  65. 5 stars
    WOW !!!! This turned out just FABULOUS !!! I used equal portions of milk and 1/2 & 1/2 to make it a bit richer, and I’m SO glad I did. For the chocolate, I used Ghirardelli DARK and Semi-Sweet chocolate. For the crust I used MINT Oreos, for just a touch of extra flavor that all my guests LOVED. I allowed the eggs to rise to room temperature out of the fridge, and be sure to temper them gradually when adding the hot liquid. I will DEFINITLY be making this sooner than later. I made this for Thanksgiving, and I have already been asked to make this for Christmas !!

  66. 5 stars
    This pie was amazing and a huge hit at Thanksgiving! So rich and chocolaty. I decided to use a regular pie crust and I went with 4 oz bittersweet and 4 o milk chocolate. So perfect. And it wasn’t hard at all. I will make this again and again.

    1. Hi Kimberlee,
      The filling should set up as it cools! However, it should have also started to thicken in your saucepan!

  67. Once you put the whip cream on top how long will it last. Also do you need to cover. I suspect you should kept it refrigerated, but when should I take out to serve?

    1. Hi Jane, yes you’ll want to keep it refrigerated and I wouldn’t add the whipped cream more than a few hours ahead or one day max. Cover it lightly with plastic wrap. Take it out of the fridge when you want to serve it, or up to 1/2 hour before.

  68. 4 stars
    Hi I made this pie for a gathering but the filling didn’t seem to set properly, I used cornflour as I heard it’s the same as cornstarch. Did I do something wrong?

    Thanks, Isabella

      1. 5 stars
        Hi, I made this yesterday with cornstarch, but the pudding didn’t set up. The only thing I did differently is that I used Ghiradelli milk chocolate chips as the chocolate. However, no worries. . . . I popped it into the freezer (w/out the whipped cream), and served it as a chocolate ice cream pie. Still wondering, though, why it didn’t set up.

        1. Hi Julie,
          It’s really hard to say what went wrong. It sounds like a cornstarch problem. The first indication would be if it isn’t thickening in the pan as you are whisking it. At that point I would add more cornstarch (mixed with a tiny bit of water first to make a “surry”) until it thickens! Hope that helps for the next go around!

  69. 5 stars
    So I made this pie, and it’s super tasty! It’s actually the best flavor I’ve found for a chocolate pie! But I feel like it’s a bit to “mousse-y”. Do you think it would solidify a little more with 3 Tablespoons of corn starch? I don’t want it to be thick like a truffle, but a little more stable would be nice.

    1. Hi Noel,
      Yes, cornstarch will thicken it, but be careful to thicken it too much or it will be like gelatin.

  70. 5 stars
    Absolutely delicious and soooo easy. Chose this one because I can make it with lactaid (no heavy cream or sweetened condensed milk!) and it comes out so chocolaty and rich. Everyone gobbles it up. And no baking! Win win win. Thanks for sharing.

  71. 5 stars
    I have made this recipe a bunch and love it every time. My favorite iteration is to use half bittersweet/dark chocolate and half milk chocolate in the filling (though the recipe as-is is also great, no alterations needed!) and a plain pie crust. Your recipes are always easy to use and net great results, thank you for sharing them!

  72. 5 stars
    Made this pie for dessert last night and it is soooo good! I too used a regular dough pie crust as one of the other reviewers did, and it was fantastic. Thanks for the recipe.

  73. 5 stars
    Absolutely delicious! Reminds me of chocolate creme pots I made in the past. I didn’t have cookies for the crust so I used regular graham crackers and added unsweetened cocoa powder to them in my food processor. I also subbed unsweetened almond milk for the whole milk. Mmmmm…. I have a recipe that I’ve made for years but wanted to try this one, so glad I did!

  74. 5 stars
    This was fantastic and wonderfully easy. I loved it, but have a question. I made a mistake and thought I had whole milk at home, but didn’t, so I used 2 c. 1% milk and 1/2 c. of the heavy whipping cream. The chocolate filling ended up having a ganache taste, which is quite strong and not what my kids like (I was quite taken with the flavor). I am not sure if that ganache taste was the result of my substitution or whether it was the semisweet chocolate that made it taste like that.

    Do you think for a more neutral chocolate taste I could use milk chocolate instead of semisweet? Would I need to change anything else if I did so to ensure it sets do you think?

    1. Hi Kristine, thanks for your comment. This is a rich pie, next time I would go with milk chocolate for a mellower sweet taste. I don’t think you’d need to change anything else.

  75. 5 stars
    Hi Lauren
    Do you have chocolate HOT FUDGE recipe?
    I wan to make white chocolate fudge to put over top on the cake
    Thanks

  76. Not sure why but the whipped cream topping was kind of flat, not fluffy. i used heavy whipping cream and confectioners sugar.

    1. 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 🙂

    2. 3 stars
      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.

  77. 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

    1. 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!

  78. I just made this for Easter for the second year in a row. It was a huge hit again – my family loves this pie!

  79. 5 stars
    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!

  80. 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.

  81. 5 stars
    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.

  82. 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?

    1. You should not need to bake the ready made crust. Just follow the recipe instructions starting with the filling.