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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!
Perfect! First chocolate cream pie that didn’t have a sickening sweet taste. I tempered the eggs with a few tablespoons at a time of the hot liquid and made sure it was whisked well in between each addition. I kept adding until the eggs were a pourable mixture and added them back in. Creamy smooth and delicious!
I made this pie typically twice a year! I just use half and half instead of milk, and 1.5 oz unsweetened chocolate and 6.5 oz of ghirardelli bittersweet. Also 7 yolks.. just kind of changed it over the years. So amazing! Love love
Came out perfectly, following the instructions. Creamy, smooth, and set up nicely. Hubby absolutely loved it.
I’ve made this a few times now, but prefer it with a regular pie crust (made from scratch). My family loves it. It’s one of the few things they all can agree that they would like me to make again sooner, rather than later. Thanks for the easy and tasty recipe!
I made this last night for a friend. Turned out perfect, but I have made a lot of puddings. Tempering the eggs is key. You have to take your time and put a tablespoon at a time of the hot milk in to the eggs mix whisking after each spoonful until the eggs lighten and starts to thicken. It might take 6 or 7 spoonfuls. Then slowly pour the eggs into the milk while whisking.
I put in only a quarter cup of sugar and it was great.
I did not have any lumps at all. I think it is important that the hot liquid goes into the egg mix by the tablespoonful and REAAAALLY slowly. When I put the egg mixture into the pan, I was whisking like crazy and I also whisked it back into the hot liquid, pouring slowly.
Very good recipe.
This is the best chocolate cream pie recipe I’ve ever used – so delicious and beautiful, my family asks for it again and again. The custard is rich and smooth every time. Thanks so much!
Taste is very good but pudding has little lumps in it. I’m wondering if it has to do with tempering. Will eat it anyway but I hope to try it again and make it a little more smooth. Thank you
That is the most likely cause. Next time you could strain it through a fine mesh strainer.
I’ve made this twice and it is a family hit. Love that the pudding is not too sweet. My family would eat it everyday if they could. Thanks for a wonderful recipe.
The filling was on the runny side and was grainy. I followed the exact instructions. I did use Maizena cornstarch which I have never tried before. What could be causing the graininess and why didn’t it thicken. I cooked it until I saw big bubbles appear and took it off of the fire. Not sure what the issue is here. The taste is incredible, but I don’t think it’s going to firm up… Even if it does, it’s very grainy and won’t be good.
Hi, I’ve made this pie twice and it’s lovely except both times I’ve had to put my chocolate pudding through a sieve cause it wasn’t smooth. I only notice the little egg bits once the chocolate and butter is added. I really tired to temper them any ideas? Thanks!
Mine looks like that too – I wonder if it needs an immersion blender to get it totally smooth…?
When making a pastry cream I typically turn the heat off until the eggs are fully incorporated into the mixture then I will turn it back on. It is also important that you don’t stop stirring. You can also try pulling the mixture off the heat for like 30 seconds before you add the eggs to slightly lower the temperature or put more of the hot liquid in your eggs first. sometimes but the time I add in the eggs I have moved about a cup of the hot liquid over.
I had the same problem! But so glad I had enough ingredients to try again.!! Instead of adding cornstarch directly to the egg, I used only 1 tbs. of cornstarch in about 2 tbs of water to make a slurry, and THEN mixed it in with the egg., tempered the egg mixture, then instead of dumping all of the egg mix, I slowly poured it in while simultaneously whisking. Much smoother results and it thickened up just fine.