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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.
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!
Followed the recipe exactly and it was perfect! Dinner guests loved it 🙂 left out the whipped cream topping because I forgot haha but it was divine
Made pie and it’s cooling in fridge now.
What do I do with the egg whites left over?
Can use the egg whites to make Meringue cookies!
Love this! So simple. Soooo delicious! My daughter is “gluten intolerant” and my son is “gluten-free intolerant.” It is super easy to make gluten-free with gluten free Oreos. With this pie everyone is happy. Thanks for all the effort that goes into your recipes and all the amazing, and practical, tips!
I made this using a pre-made Oreo crust, I mixed a large box of instant chocolate pudding mix with 3 cups of cold milk, 1 cup of Ghirardelli’s semi-sweet chocolate chips and 4 tablespoons of butter melted and added to the pudding and topped with cool whip. It was amazing and easy.
Can’t wait to make this! Than you for sharing
One simple fix on the consistency of the pudding – use 1/2 whole milk and half HWC, although if you follow the directions precisely you should have no issues. As for the graininess, if you follow the directions and heat the milk and sugar slowly, you should have no issue with that. For my taste, I did a darker chocolate, and it came out rich and decadent, and I had zero complaints. Don’t rush the product; you will attain amazing results.
Hi Lauren! Can you tell me the Gharidelli semi sweet chocolate, is that like “baking chocolate” or the regular chocolate chips as used when making chocolate chip cookies? Thank you!
The regular chocolate chips from guittard or ghirardelli brand will work, or use Bakers chocolate bars (also found by the chocolate chips, but they are a baking “bar”).
Delicious but thought this was more of a French silk pie. I could have saved me the trouble and numerous eggs and just cooked pudding from the box. Really not much taste difference from boxed chocolate pudding and this .
I found this recipe to be good But after reading all the reviews about filling being to runny or takes to long to set up , I added one extra tablespoon of cornstarch. By doing this the filling setup very good. Also because of the sweetness of the Oreo cookies I made my own chocolate wafers for the crust by doing this the sugar was reduced tremendously. The chocolate cream pie came out excellent.
This was the second cream pie I made today (the first was coconut cream) – special request for beloved family member. I learned how to temper the eggs from the first recipe, and that was the part that concerned me the most. It might have been a touch grainy but I used high quality dark chocolate with no coating – I was told this would make a difference in the outcome and it was perfectly chocolaty. I think it turned out well and it was delicious, but it definitely needs a minimum of six hours to chill properly to hold its shape. I did a regular Tenderflake pie crust, thinking the Oreo one might be too sweet. It was really good – the grandchildren also loved it <3