Chocolate Cream Pie

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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!

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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Chocolate Cream Pie

Author: Lauren Allen

An easy Chocolate Cream Pie recipe with a homemade chocolate filling on an Oreo crust, and topped with fresh whipped cream and simple chocolate curls. Any chocoholic will love it!

Prep: 6 hours hrs

Cook: 20 minutes mins

Total: 6 hours hrs 20 minutes mins

Servings: 16

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Equipment

• Pie Pan
• Food Processor
• Hand mixer

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

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

Oreo Crust: this recipe will fit in a standard 9” pie pan (you may have a little extra filling). For a deep dish pie pan, use 30 Oreo cookies and 6 tablespoons of melted butter. You could also use a traditional pie crust (be sure to blind bake it first), or a graham cracker crust.

Chocolate Curls are easy to make using these instructions. Or use shaved chocolate, Oreo crumbs or fresh raspberries.

Make Ahead Instructions: This whole pie can be made 1-2 days ahead of time, stored covered in the refrigerator.

Freezing Instructions: 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

Nutrition

Calories: 324kcal, Carbohydrates: 29g, Protein: 5g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 100mg, Sodium: 160mg, Potassium: 210mg, Fiber: 2g, Sugar: 20g, Vitamin A: 455IU, Vitamin C: 0.1mg, Calcium: 86mg, Iron: 3mg

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.