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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!
Wow, this was easy peezy!
I had one of those already made chocolate pie crusts in the pantry (super clearance after Christmas so I couldn’t resist the bargain). Had 2/3 of a bag of semi sweet choc chips. Made my own whip cream.
Shaved a chocolate candy bar on top. Viola… choc cream pie!
Yes I cheated a bit with the crust, but this was easy and set up well for me.
Kudos my dear… thanks for the recipe.
I’ve made plenty of cream pies in my day.
Normally using my own crust and flour as my thickener. I like this better. And mixing the corn starch with the eggs before tempering is a great way to do this
Makes it almost foolproof
My guests loved it!
So good! I actually always whip my egg yolks with the sugar & cornstarch thoroughly with a whisk to make a pale yellow color, also recommend really following the egg yolk tempering suggested in the recipe, I also strain my egg/milk mixture with a chinois over the bowl with chocolate and butter to make sure there are no overcooked eggs – but avoiding these also requires very diligent whisking and edge-whiling while the mixture comes to a bubble + a keen eye for that point when it will set and not be clump. Better a little wetter than overcooked! The cornstarch will set it overnight. Personally I love the richness of the level of chocolate and even recommend a touch of sea salt to compliment it. Great recipe!
I followed the recipe exactly and it came out so delicious and amazing!! I let the chocolate pudding sit overnight and the next day it was perfect. Thank you! Made my birthday extra sweet and lovely❤️
Next time I will only use 4oz of baking chocolate. It was so strong that it overpowered the dish. And I will also strain the custard before adding the butter and chocolate. It was good, but too strong and the little egg bits were noticeable.
My problem was the filling not setting up. I’ve made dozens of chocolate cream pies from scratch and had always used more cornstarch but wanted to follow this recipe to the T. Prior to adding the chocolate and butter, the filling was the perfect thickness in the pan. After adding the butter and chocolate, it was less thick but not quite runny. It’s been in the fridge for over and hour and the filling is more runny than before I put it in the fridge. I moved the filling to the freezer to try to get it to set up before pouring into the crust. It tastes very good, no lumps or graininess; just runny. I think more cornstarch wouldn’t hurt. I’ve never used this little cornstarch in my pie recipes but lots of people say it work. It jus didn’t for me.
This recipe did not work for me. I followed it and watched video several times. Filling to runny .Wish I had a pie shop near me ! Wanted It for family birthday celebration.
I made this recipe today. I had plenty of filling left over. After reading some of the comments I decided to put it in the oven at 350 for 5 minutes. The filling seemed to set a little quicker. We will see how it tastes tomorrow.
Absolutely amazing! My first time making this for family. Can’t wait to try more of your recipes. I love the fact you heated the egg whites! Most recipes call for them raw. And the ‘temper’ tip/video was really helpful for me, thank you for including that. I likely would have skipped that if not for you. The crust recipe is a little moist but that actually helped it stay in place on the sides of the pan. It just looked amazing and tasted even better
For the crust, do you use the Oreo filling as well, or do you use just the cookie?
The Whole cookie with the filling! It’s SO amazing. Enjoy!
This recipe doesn’t work, the filling doesn’t set.
This recipe set beautifully for me, make sure you are bringing your milk and sugar to a simmer and then once the eggs get incorporated you let it come to a low boil basically before pulling it from the heat. If you don’t hit these heat points the filling won’t set correctly!
This recipe absolutely works! I’ve made 16 of these pies since thanksgiving and they all came out amazing. I let mine sit overnight and they certainly were ready the next morning. Give it another try, you won’t be disappointed!
Question: the recipe doesn’t exactly say to “separate” the yolk from the whites. Should they be separated?
Yes, the ingredients has “Egg yolks” so you’ll want to separate them from the white! Enjoy!!