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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!
The taste was AMAZING. But mine never firmed up as well as it should have. Tips?
Great recipe! Went with a normal pie crust instead and kept everything else the same. Exactly what I had in mind. Highly recommend.
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 🙂
I made this recipe and it did not set well, mine is very runny. Any idea what could have gone wrong?
It probably needed to cook longer in the beginning. It should be thick by the end of step 3.
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.
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!
I only have 2% milk, is that okay??
Yes, that will be fine.
The BEST PIE EVER.
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.
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