There’s something absolutely heavenly about a slice of Chocolate Cream Pie. With its velvety filling that’s rich yet perfectly balanced by a slight crunch from the crust, this pie is a dreamy dessert experience. The combination of deep chocolate flavor and light, airy whipped cream creates a delightful contrast that will have you coming back for more. Whether you’re celebrating a special occasion or just indulging in a little treat after dinner, this pie is bound to impress.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Cream Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Cream Pie

My first memory of making Chocolate Cream Pie dates back to a cozy afternoon in my kitchen, experimenting with dessert recipes. The moment I took my first bite, I knew I had stumbled upon a classic. It instantly became a favorite for family gatherings and an easy go-to for potlucks. Trust me, once you make this Chocolate Cream Pie, you’ll find it hard to resist making it again and again.

Why You’ll Love This Recipe

Simple & Quick: This pie can be made in about 80 minutes, and much of that time is hands-off while it chills.
Irresistible Flavor: The mix of dark cocoa and milk chocolate creates a decadent taste that melts in your mouth.
Eye-Catching Appeal: The glossy chocolate filling topped with fluffy whipped cream is simply stunning to serve.
Flexible Serving: Perfect for holidays, birthdays, or any gathering where dessert is a must!
Diet-Friendly Options: Easily adaptable for gluten-free guests using alternative crusts.

Ingredients You’ll Need

25 whole Oreo biscuits (8.5 oz): These create a deliciously chocolaty crust, saving you time on making one from scratch.
60g / 4 tbsp unsalted butter: The melted butter helps bind the crushed Oreos together, providing a nice richness.
1/4 cup cornflour/cornstarch: Used to thicken the custard, giving it that desired creamy texture.
2/3 cup caster sugar: Also known as superfine sugar, it dissolves easily in the custard for a smooth finish.
Pinch of salt: Just a tiny bit elevates the sweetness and enhances the chocolate flavor.
2 cups milk (whole or reduced fat): Whole milk gives a creamy mouthfeel while the reduced fat version is lighter.
1 cup cream (pouring or heavy): Adds richness to the filling; you can substitute with more milk but the flavor will change.
4 large egg yolks: Creates a custard-like filling that’s thick and luscious. Save the whites for another use, like meringues!
2 tbsp / 30g unsalted butter (cut into cubes): Adds extra creaminess and shine to the filling.
1 tsp vanilla extract: Enhances the chocolate flavor; try using pure vanilla for a deeper taste.
150g/5 oz dark 70% cocoa chocolate: Provides rich depth; you can also use bittersweet chocolate for a similar result.
75g/3 oz milk chocolate: Added sweetness complements the dark chocolate nicely.
1 1/2 cups thickened/heavy cream (for whipping): Essential for the fluffy topping.
2 tbsp white sugar (for whipping): Sweetens the whipped cream; adjust to taste.
1/2 tsp vanilla extract (for whipping): Again, enhances flavor in the topping.
Chocolate for grating (optional): A lovely touch for decoration and an extra chocolate kick!

How to Make Chocolate Cream Pie

Preheat oven: Start by preheating your oven to 350°F (180°C) to ensure the crust cooks evenly.

Cut round paper: Cut a circle of baking parchment to fit inside your pie dish. Placing this on the custard filling helps prevent a skin from forming while it cools.

Blitz: In a food processor, break the Oreo biscuits into rough chunks and blitz until they resemble fine crumbs, about 10 seconds. If you don’t have a food processor, you can place the Oreos in a ziplock bag and bash them with a rolling pin for the same result.

Press: Transfer the Oreo crumbs into a 9-inch pie dish and press the mixture firmly into the bottom and up the sides to form a crust. Use your hands, a spatula, or a flat tool to get it even.

Bake for 10 minutes: Place the pie dish in the oven and bake the crust until it’s slightly puffed, about 10 minutes. When you take it out, gently press down on the crust with a rubber spatula to make it denser. Let it cool completely before filling.

Whisk dry, then wet: In a large saucepan, whisk together the cornflour, caster sugar, and pinch of salt. Gradually add in the milk, cream, and egg yolks while continuing to whisk until combined.

Heat to thicken: Turn the stove to medium-high and begin heating the mixture. Once it starts to get hot and steamy (around 3–5 minutes), reduce to medium-low. Begin whisking continuously; you will feel the mixture thicken as it heats, which is key to achieving that silky texture.

45 second whisk: Once you see slow, lazy bubbles forming (after about 6 minutes), whisk consistently for an additional 45 seconds. This helps ensure a creamy custard without any lumps.

Chocolate and butter: Remove from heat and add the butter, chopped dark chocolate, milk chocolate, and vanilla extract. Whisk until the chocolates have melted and the filling is smooth and glossy.

Pour hot filling: Carefully pour this luxurious chocolate filling into your cooled pie crust, smoothing the top for an even surface. You can use the round baking paper to cover the filling gently to help prevent a film from forming.

Cool on the counter: Allow the pie to cool at room temperature for approximately 2 hours. Afterwards, place it in the refrigerator to chill for at least 12 hours. This gives the filling time to set perfectly.

Whipped cream: While waiting, you can prepare the whipped cream. In a mixing bowl, beat the heavy cream with the sugar and 1/2 teaspoon vanilla extract on high speed for about 2 to 3 minutes, or until you achieve soft peaks.

Topping: After the pie has set, gently peel back the baking paper. Pile the whipped cream on top, making sure it’s generously spread across the surface. If desired, grate some extra chocolate over the whipped cream for a beautiful presentation.

Serving: Keep the pie in the pie tin when cutting and serving for ease. Each slice will reveal glossy layers of chocolate goodness, making it even more tempting!

Storing & Reheating

To store your Chocolate Cream Pie, keep it in the pie tin in the fridge, covered loosely with plastic wrap. It will stay fresh for up to 4 days. You can freeze leftovers in an airtight container for up to 3 months, but note that the texture may change slightly when thawed. To refresh, simply allow it to defrost in the refrigerator overnight for the best flavor and texture.

Chef’s Helpful Tips

When making the custard, avoid cooking it on high to prevent lumps; maintain a steady, medium-low heat once it starts to thicken.
Room temperature egg yolks mix better with the milk and cream; let them sit out for about 15 minutes before using.
If you want an extra-rich filling, consider using all dark chocolate instead of a mix; just balance with a little extra sugar.
For a more intense flavor, try adding a tablespoon of instant espresso powder to the chocolate filling; it really elevates the chocolate taste.
You can make the custard a day ahead and store it in the fridge; just be sure to cover the surface directly with plastic wrap to avoid a skin forming.

Chocolate Cream Pie is more than just dessert; it’s a delightful experience that brings smiles around the table. With its playful textures and luscious chocolate flavor, it’s sure to be a hit with anyone who dips their fork into it. Don’t be afraid to play around with the decoration or even try different types of chocolate—each version brings its unique charm. So gather your ingredients and make this irresistible pie—it’s time to treat yourself!

Recipe FAQs

Can I use a different type of cookie for the crust?

Absolutely! While Oreos offer a delicious chocolate flavor, you can experiment with other cookies too, such as chocolate graham crackers or even ginger snap cookies for an unexpected twist. Just make sure they’re sturdy enough to form a good crust.

How can I fix lumps in the custard filling?

If you encounter lumps while making your filling, don’t worry! Simply pour the filling through a fine-mesh sieve into the pie crust to remove any lumps before it sets—this will help ensure a smooth texture.

Can I make this Chocolate Cream Pie in advance?

Yes! One of the great things about this pie is that it can be made a day ahead. Just store it in the fridge and cover it well to keep it fresh. The flavors have a chance to meld beautifully overnight!

What can I use to replace the heavy cream in the whipped topping?

If you’re looking for a lighter option, you can use whipped coconut cream or a non-dairy whipped topping alternative. Just make sure to chill it properly to get good volume when whipping!

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Chocolate Cream Pie

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Author: Peter
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Chocolate Cream Pie is a delightful dessert with its rich chocolate flavor and creamy texture. Perfect for gatherings or a sweet treat at home, it’s made with Oreo crust and a delicious custard filling that everyone will love!

Ingredients

Scale

25 oreo biscuits , whole with filling in tact (244g / 8.5 oz)
60g / 4 tbsp unsalted butter , melted
1/4 cup cornflour / cornstarch
2/3 cup caster sugar (superfine sugar)
Pinch of salt
2 cups milk (whole or reduced fat, not zero fat)
1 cup cream (pouring or thickened/heavy), or sub with milk
4 egg yolks from large eggs
2 tbsp / 30g unsalted butter , cut into 1cm / 0.5" cubes
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
75g/ 3 oz milk chocolate , finely chopped
1 1/2 cups thickened / heavy cream , for whipping
2 tbsp white sugar
1/2 tsp vanilla extract
chocolate , for grating (optional decoration)

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Instructions

Preheat the oven to 180°C (350°F) or 160° fan-forced.
Cut a circular piece of baking parchment paper to fit the pie dish, preventing a skin from forming on the custard.