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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.
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!
Best Pie Ever–we doubled up the recipe and made it in a really big pie plate–it was the most beautiful and yummy pie. It was a total hit with all the family and unfortunately no leftovers to bring home this Thanksgiving!
We used Gluten Free Oreos and they worked perfect!
I used Gluten free too!
Made this yesterday for thanksgiving…followed recipe exactly and it was perfect…. the kids all loved it, said it has a rich chocolate texture… will be making this again!
I suggest adding the corn starch to the sugar and dissolve together with the milk. Melt the chocolate while the milk is heating up. This will make it more straight forward process of tempering the egg into the chocolate. You also won’t have to cut up the chocolate which is unnecessary work.
My family loved it. I’ll be making this every holiday. Plus it was an easy recipe.
I tried making this recipe and my yolks and corn starch never got smooth and was too thick to whisk. I even paid attention to the comments before me so that I wouldn’t mess this up! What a disappointment. What happened?
Can you substitute cocoa in your chocolate cream pie recipe?
While the pie was easy to make, I found it very corn starchy tasting and feeling. I used semi sweet chocolate and I wonder if darker chocolate would have hidden that a bit more. May make it again and tinker with it a bit.
This pie is amaze-balls. Ive been making it for thanksgiving for like 5 years now. My entire family lives it and i won our chocolate pie competition with it.
I substitute the oreos with mint oreos for my own taste, but my daughter hates mint so i rarely get to eat it this way.
Also of note: im noticing the recipe being updated repeatedly. Now the eggs are tempered and the dark chocolate mixture is gone. Ive not been a fan of the changes but still good nonetheless.
What was the original recipe?
I have a question. Can I make this with dairy free milk? Like oat or rice milk?
Thanks!
I love this recipe!! So easy if you have an already made crust ha! My filling didn’t set so that the pie could be cut nicely but it was still the best chocolate pudding I have ever had!!
Will incorporate all the suggestions below – make sure the filling is boiling after I add the egg and cornstarch and probably let sit overnight. I had it in the fridge for 4-5 hours. It looked set but when I went to cut it later and it was a pudding texture. Also, the pie sat out on an ice pack for a little bit at a party.
I also used half dark chocolate and half milk chocolate chips. Didn’t have semi sweet chips on hand. Worked so well and was the perfect sweet!!
My husband said this was the best pie I’ve ever made. My only difficulty with preparation was that the egg yolk/cornstarch mixture started to dry out and congealed when waiting for the milk and sugar to boil. Next time, I’ll have my daughter help by keeping the milk mixture moving while I prepare the eggs right before adding. Otherwise, simple recipe and absolutely delicious!!*** I modified the crust by using crushed chocolate Teddy Grahams instead of regular Graham crackers. It was excellent