The Ultimate Chocolate Cream Pie Recipe
This post may contain affiliate links. Please read my full disclosure policy.
Indulge in a slice of pure heaven with this homemade Chocolate Cream Pie. Featuring a buttery Oreo cookie crust, a luxuriously rich and creamy chocolate pudding filling, and a generous topping of freshly whipped cream, this dessert is guaranteed to impress. It’s surprisingly easy to make, making it perfect for both special occasions and everyday enjoyment. Bring it to your next gathering or savor it at home; this pie will disappear in no time!
How to Make Chocolate Cream Pie: Step-by-Step Guide
Prepare the Oreo Cookie Pie Crust
First, create the foundation of this delectable dessert: the Oreo cookie crust. Grind 24 Oreo cookies in a food processor until they are finely crushed into crumbs. Add ¼ cup (57g) of melted butter and pulse until the mixture is well combined. Press this crumbly mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust at 350°F (175°C) for 10 minutes, or until it starts to set. Remove from the oven and set aside to cool completely.
Make the Rich Chocolate Pudding Filling
Now, it’s time to create the star of the show: the chocolate pudding. In a medium saucepan, combine ½ cup (100g) of granulated sugar, ¼ cup (24g) of sifted unsweetened cocoa powder, ¼ cup (32g) of cornstarch, and ¼ teaspoon of salt. Add 4 large egg yolks to the mixture. Slowly stream in 3 cups (720mL) of whole milk, gradually adding it a little at a time while whisking continuously to prevent any lumps from forming. Cook the mixture over medium-low heat, stirring constantly, until it thickens into a smooth pudding consistency. Remove from heat and stir in 6 ounces (170g) of chopped dark chocolate and 3 tablespoons (42g) of unsalted butter, cut into small cubes, until completely melted and smooth. Stir in 1 teaspoon of vanilla extract.
Pour the warm chocolate pudding into the cooled Oreo cookie crust. To prevent a skin from forming on the surface, place a piece of plastic wrap directly over the top of the pudding, pressing it gently to adhere to the surface.
Chill for the Perfect Set
Proper chilling is crucial for the pie to set perfectly. Allow the pie to chill in the refrigerator for at least 4 hours, but preferably overnight, before adding the whipped cream. This ensures that the filling cools down completely and sets up properly, allowing for clean and easy slicing. Additionally, chilling gives the crust a chance to firm up, providing a delightful textural contrast to the creamy filling.
Whip Up the Light and Airy Cream Topping
No chocolate cream pie is complete without a cloud of whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, combine 1½ cups (360mL) of heavy cream, ⅓ cup (45g) of powdered sugar, and 1 teaspoon of vanilla extract. Start on low speed and gradually increase the speed to high as the cream thickens. Beat until medium-stiff peaks form, meaning the whipped cream holds its shape but the tips still curl slightly. Be careful not to overwhip, as this can cause the cream to become grainy.
Assemble and Garnish Your Masterpiece
Once the pie has chilled completely, remove the plastic wrap and top it with the freshly whipped cream. Spread the whipped cream out evenly with a rubber spatula or a small metal offset spatula, creating a smooth and visually appealing layer. For an extra touch of elegance, sprinkle chocolate curls or shavings all over the top of the whipped cream. This adds a burst of intense chocolate flavor and elevates the presentation of the pie. Slice, serve, and prepare to be amazed by the symphony of flavors and textures in every bite!
Frequently Asked Questions about Chocolate Cream Pie
How should the pie be stored?
Once the whipped cream is added, the pie should be covered with plastic wrap or stored in an airtight container in the refrigerator. It is best enjoyed within the first day, as the crust may start to soften over time. However, it will still be delicious for 2-3 days.
How far in advance can the pie be made?
To make ahead of time, the crust can be baked a few days in advance and stored at room temperature, covered with plastic wrap. The chocolate pastry cream filling can be prepared and added to the pie crust up to one day in advance. The whipped cream topping is best added only a few hours before serving to maintain its freshness and texture.
What is the best kind of chocolate to use for the filling?
For the richest and most decadent flavor, I recommend using high-quality dark chocolate bars in the pudding. Chop the chocolate roughly to ensure it melts evenly. My personal favorite is Ghirardelli 60% dark chocolate bars. Dark chocolate callets (small, disc-shaped chocolates) will also work well. Avoid using chocolate chips, as they often contain stabilizers that prevent them from melting as smoothly.
How do I make the chocolate curls for the topping?
Creating beautiful chocolate curls is easier than you might think! My simple method involves creating a small, thick bar of chocolate and then using a vegetable peeler to shave off the curls. Combine 4 ounces of dark chocolate and about a teaspoon of coconut oil (this helps with the texture). Melt the chocolate and coconut oil in the microwave, stirring every 30 seconds, until the chocolate is fully melted and smooth. Pour the melted chocolate into a shallow rectangle or square container (I recommend a long, narrow container so your chocolate bar ends up being about ½” thick). Freeze until set, about 10 minutes.
Once the chocolate is frozen solid, use a vegetable peeler and carefully peel the chocolate down one of the long sides. If the chocolate bar starts melting in your hand, simply pop it back into the freezer for a few minutes. Top your pie with a generous mound of your beautiful chocolate curls! Leftover curls can be stored in the fridge in an airtight container for later use.
My Favorite Baking Tools
Having the right tools can make all the difference in your baking success. Here are some of my essential favorites:
See more in my Amazon Storefront.
Baking Tip: Weigh Your Ingredients for Best Results!
For consistent and accurate baking, I highly recommend using a kitchen scale to weigh your ingredients rather than relying on measuring cups. Weighing ensures that you have the precise amounts needed, leading to more predictable and successful outcomes with your recipes. Plus, it saves you dishes! I provide gram measurements in all of my recipes. This is the scale I love to use.
Essential Tips for the Best Chocolate Cream Pie
- Cook low and slow: Prevent burning and curdling by using low heat and gradual heating while whisking constantly.
- Strain the pastry cream: Strain immediately after melting butter and chocolate for a smooth, lump-free pudding.
- Chill overnight: Allow at least 4 hours, ideally overnight, for the pie to chill and set properly.
- Add whipped cream right before serving: Keep the cream fresh by adding it as close to serving time as possible.
More Pie Recipes You’ll Love
- Chocolate Peanut Butter Pie
- Mint Chocolate Cream Pie
- Double Layer Pumpkin Pie
- Chocolate Peppermint Pie
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Chocolate Cream Pie Recipe
This luscious Chocolate Cream Pie is made with a buttery Oreo cookie crust, creamy, rich chocolate pudding, and topped with fresh whipped cream.
Author: Rachel
Prep Time: 25 mins
Cook Time: 20 mins
Chill Time: 4 hrs
Total Time: 4 hrs 45 mins
Yield: 10 servings
Ingredients
For the Oreo Crust
- 24 Oreo cookies
- ¼ cup (57g) unsalted butter, melted
For the Chocolate Pastry Cream
- ½ cup (100g) granulated sugar
- ¼ cup (24g) unsweetened cocoa powder, sifted
- ¼ cup (32g) cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 3 cups (720mL) whole milk
- 6 ounces (170g) dark chocolate*, chopped
- 3 Tablespoons (42g) unsalted butter, cut into small cubes
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1½ cups (360mL) heavy cream
- ⅓ cup (45g) powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- Chocolate curls or shavings
Instructions
- Oreo Cookie Crust: Add the Oreo cookies to a food processor and pulse to fine crumbs. Add in the melted butter and pulse until fully combined. Press the mixture into the bottom and sides of a 9” pie pan. Bake at 350°F for 10 minutes, until it just starts to puff. Set aside to cool.
- Chocolate Pastry Cream: In a medium saucepan, whisk together the sugar, sifted cocoa powder, cornstarch, and salt. Add the egg yolks. Slowly stream the milk into the dry ingredients, while continually whisking until fully combined and smooth.
- Cook the mixture on the stove over low heat while whisking continuously until the mixture thickens and starts to bubble, about 10 minutes. Allow the custard to boil for about 30 seconds.
- Remove from heat and stir in the chocolate and butter until both are completely melted and incorporated. Stir in the vanilla.
- Strain the chocolate pastry cream through a fine mesh sieve and pour into the pie crust. Smooth out the top evenly with a spatula. Press a piece of plastic wrap directly on the top of the pastry cream and refrigerate until completely cool, at least 4 hours but preferably overnight.
- Whipped Cream: Once the pie has chilled, make the whipped cream. In the bowl of a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar, and vanilla extract. Whip until medium-stiff peaks form – the peak should be stable when you lift the whisk out of the bowl.
- Top the chilled pie with the whipped cream, then finish with chocolate curls or shavings if desired, and enjoy!
Notes
- *Chocolate: I recommend using a chocolate bar or callets that are around 60% cacao
- Storing: Store leftover pie in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days.
- Chocolate Curls: See the FAQ section in the blog post above on how to make chocolate curls.
HI THERE!
I’m Rachel
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!
MORE ABOUT RACHEL →
Craving More?
Get the newest recipes delivered straight to your inbox!