Chocolate Cream Pie
Chocolate cream pie has a homemade pudding filling, an Oreo crust and whipped cream topping. It’s a rich dessert for chocolate lovers.
It’s pie season and while my first thought is also apple crumble pie, my sweet tooth never forgets chocolate cream pie! This decadent pie is so thick and creamy that it’s hard to resist. The pudding filling pairs so well with the Oreo crust and whipped cream topping. You can make this pie a day or two ahead of time and serve at Thanksgiving or Christmas!
Why this recipe works: The pudding filling uses unsweetened cocoa powder and bittersweet chocolate for a decadent, but not overly sweet, taste. Using cornstarch and tempering the egg yolks ensures a thick, creamy filling.
How to make chocolate cream pie from scratch
- Make the Oreo crust: Crush the Oreo cookies in a zip-top bag or a food processor. Add melted butter and mix until absorbed. Press the mixture into the pie plate and bake at 350 F for 10 to 12 minutes. Cool completely.
- Make the pudding filling: Whisk together the dry ingredients in a saucepan. Add milk and whisk to combine. Bring to a simmer over medium heat. Remove 1/4 cup and whisk it into the bowl with egg yolks to temper them. Add egg mixture to milk mixture over medium heat, whisking constantly until combined. Remove pan from heat. Add butter and bittersweet chocolate. Stir until melted. Pour filling into cooled crust.
- Chill pie: Cover pie with plastic wrap and press it down so it’s touching the surface. Chill for 8 hours or overnight.
- Make whipped cream topping: Beat heavy cream with an electric mixer in a chilled bowl. Add confectioners’ sugar and vanilla, then mix until combined until soft peaks form.
- Garnish pie: Spread whipped cream topping over chilled pie. Garnish with cookie crumbs or chocolate shavings.
Like most recipes, I suggest using a kitchen scale for accurate ingredients measurements. Also, read the recipe all the way through before getting started. Tempering eggs is a time sensitive step that you need to be prepared for! When tempering the eggs, whisk constantly when adding them to the simmering milk mixture so the eggs don’t become scrambled.
If there are any lumps in the filling after the chocolate and butter melts, you can always filter the mixture through a fine mesh sieve and discard the clumps. The chilling time is important for the structure of the cake. Chill for at least 8 hours or overnight so the pudding holds its shape when sliced into.
Frequently Asked Questions
Yes. Store-bought chocolate cookie crust or graham cracker crust may be used for this recipe. You may have a little extra pudding since store-bought crusts tend to be smaller.
Chocolate cream pie lasts 3 to 4 days when stored covered in the refrigerator.
Chocolate cream pie does not freeze well. Since this is a custard/pudding filling, the texture will not be the same when it defrosts.
The pudding probably didn’t get thick enough while cooking. You want the milk just to be simmering, then thicken when whisking in the egg yolks. Wait for those few bigger bubbles to burst in the center before removing the saucepan from the heat.
This happens is the egg yolks did not temper properly. Be sure to add 1/4 to 1/3 cup simmering milk mixture to the egg yolks and whisk to combine. Then slowly add this mixture back to the simmering milk mixture stirring constantly to prevent the eggs from scrambling.
Chocolate cream pie is rich and decadent, just like my chocolate cheesecake bars. Each bite is a chocolate lovers’ dream. Another popular pie is grasshopper pie. The mint cream filling sits on top of an Oreo cookie crust as well. You could also try this light and airy chocolate mousse, but be sure to use my homemade whipped cream for topping.
If you enjoy pudding pies, then banana pudding pie (Grits & Pinecones blog) is an absolute must. It has a Nilla wafer crust that is irresistible! You can also try making chocolate pudding from scratch (Everyday Pie blog) to serve whenever you please.
Chocolate cream pie is a dessert that is loved by children and adults alike. Anyone with a sweet tooth will enjoy a slice of this pie! If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Chocolate Cream Pie
- 24 Oreo cookies
- ¼ cup melted butter
Chocolate Cream Filling
- ½ cup (100 g) granulated sugar
- 3 Tablespoons cornstarch
- 2 Tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 3 cups (720 ml) whole milk
- 4 large egg yolks, room temperature
- 1 ⅓ cup (8 oz or 226 g) chopped bittersweet chocolate, good quality such as Ghirardelli
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Whipped Cream Topping
- 1 cup (240 ml) heavy cream, chilled (not whipping cream)
- 2 Tablespoons confectioners’ sugar
- ½ teaspoon pure vanilla extract
- Preheat oven to 350° F.
- Place Oreo cookies in a food processor and pulse until fine crumbs form. Pour crumbs into a mixing bowl, add melted butter and stir until butter is absorbed.
- Transfer mixture to a 9-inch pie plate and press the crumbs into the sides and bottom of the plate. Bake crust for 10 to 12 minutes, or until fragrant. Cool completely.
Chocolate Cream Filling
- Place egg yolks in a mixing bowl and set aside.
- In a saucepan, whisk together sugar, cornstarch, cocoa powder and salt. Whisk in the milk, then place the saucepan over medium heat and cook until simmering, stirring occasionally.
- Take ¼ cup of the hot mixture and whisk it into the bowl with the egg yolks (this will temper them so they don’t scramble). Pour the egg yolk mixture into the saucepan of simmering milk and continuously whisk until thickened, about 30 seconds. You’ll see a few larger bubbles burst at the surface. Make sure to scrape the sides and bottom of the pan.
- Remove pan from heat and add chopped chocolate, butter and vanilla. Use a rubber spatula to stir until melted.
- Pour mixture into prepared pie crust and use an off-set spatula to smooth the top. Cover with plastic wrap and press down so the wrap is touching the filling. Chill for 8 hours or overnight.
Whipped Cream Topping
- In a chilled metal mixing bowl, add the heavy cream. Use an electric mixer and beat on high speed until the beaters leave a trail in the cream, about 1 to 1 ½ minutes (you can also do this by hand, but it will take longer). Add the confectioners’ sugar and vanilla, then mix on high speed again until soft peaks form, about 30 more seconds.
- Spread whipped topping over the chilled pie and garnish with chocolate curls/shavings or dusting of cocoa powder.