Chocolate Cream Pie is not just a dessert; it’s a decadent experience wrapped in a rich, velvety filling cloaked by a crunchy chocolate crust. The contrast between the silky smooth chocolate custard and the divine whipped cream on top makes each bite a delightful journey of flavors. With layers of dark and milk chocolate, this pie embodies a comforting sweetness that invites you to indulge fully, making it the perfect end to any meal or a show-stopping centerpiece for gatherings.

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 encounter with this luscious Chocolate Cream Pie was at a family celebration. As soon as I tasted it, I was hooked. It was the kind of dessert that lingered on the palate, making you wish for just one more slice—until, of course, you realize you’ve emptied the entire pie. This recipe not only captures that memory but ensures that everyone can recreate this masterpiece in their kitchen too! It’s easy, budget-friendly, and absolutely a crowd-pleaser. I can’t wait for you to give it a whirl!

Why You’ll Love This Recipe

Simple & Quick: Prep this pie in about 25 minutes, and with a chilling time, you can have it ready the very next day.
Irresistible Flavor: The combination of rich dark chocolate and creamy milk chocolate creates a satisfying bite that dances on the taste buds.
Eye-Catching Appeal: With its glossy chocolate top and fluffy whipped cream, this pie is as pleasing to the eyes as it is to the belly.
Flexible Serving: Perfect for any occasion—whether it’s a holiday feast or a casual weeknight treat, this pie knows no bounds.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping out Oreos for a gluten-free alternative.

Ingredients You’ll Need

25 whole Oreo biscuits (244g / 8.5 oz): The base of our crust, offering an irresistible chocolatey crunch. Preferably use regular Oreos, but any chocolate sandwich cookie will work in a pinch!
4 tbsp unsalted butter (60g), melted: This binds the cookie crumbs together to create a sturdy crust.
1/4 cup cornflour / cornstarch: This thickens our chocolate filling, ensuring it’s perfectly set.
2/3 cup caster sugar: Also known as superfine sugar; it dissolves easily and balances the chocolate’s richness.
Pinch of salt: Enhances the sweetness and brings out the chocolate flavors.
2 cups milk (whole or reduced fat): Whole milk yields a creamier filling, but lower-fat options can be used.
1 cup cream (pouring or thickened/heavy): This adds richness and body to the filling for that trademark creaminess.
4 egg yolks from large eggs: They help emulsify the filling, giving it a smooth texture. Save the whites for meringues or another recipe!
2 tbsp unsalted butter (30g), cut into 1cm cubes: This enriches the chocolate custard for a velvety finish.
1 tsp vanilla extract: A touch of vanilla complements the chocolate beautifully.
5 oz dark chocolate (70% cocoa or bittersweet), finely chopped: This brings depth and an intense chocolate flavor.
3 oz milk chocolate, finely chopped: Balances the richness of the dark chocolate, creating a layered taste.
1 1/2 cups heavy cream for whipping: This will be whipped into a heavenly topping.
2 tbsp white sugar: Sweetens the whipped cream just enough!
1/2 tsp vanilla extract: Enhances the whipped cream’s flavor.
Chocolate for grating: For the final touch, adding a bit of drama to the presentation.

How to Make Chocolate Cream Pie

Preheat the oven: Set your oven to 350°F (180°C) to get it warmed up while you prepare the crust. This helps the crust bake evenly.

Cut round paper: Grab a piece of parchment paper and cut it in a circle the size of your pie dish. This will prevent a skin from forming on the custard during the cooling process—a little trick to keep the texture just right.

Blitz: Break the Oreo biscuits into pieces—no need for perfection here! Toss them into a food processor and blitz until they resemble coarse crumbs, about 10 seconds. Add the melted butter and pulse again until mixed. If you don’t have a processor, place the cookies in a ziplock bag and bash them with a rolling pin.

Press: Transfer the cookie crumb mixture into a 9-inch pie dish. Spread it out evenly and press it firmly into the base and up the sides with your hands or the back of a spatula. You want it compact for a sturdy crust.

Bake: Place the crust in the oven and bake it for about 10 minutes. It’ll puff slightly, so once it’s out, gently press it down using a rubber spatula to ensure it’s even, and then let it cool.

Whisk dry, then wet: In a large saucepan, combine the cornstarch, caster sugar, and salt, whisking to mix thoroughly. Then, add the milk, cream, and egg yolks, whisking until well combined.

Heat to thicken: Put the saucepan over medium-high heat. Keep an eye on it as it heats up—no need to whisk constantly. Once you see steam after about 3-5 minutes, reduce the heat to medium-low and start whisking carefully. This helps the filling thicken evenly.

45-second whisk: Once you see slow, lazy bubbles forming (around 6 minutes), whisk constantly for 45 seconds, then take it off the heat. This is crucial; it helps lock in a fluffy texture without becoming too thick.

Chocolate and butter: Add in the cubes of butter, finely chopped dark chocolate, milk chocolate, and vanilla extract. Whisk until everything is melted and mixed into a smooth custard.

Pour hot filling into pie crust: Gently pour this rich chocolate mixture right into your well-baked crust, smoothing the top with a spatula if needed. Lay the round piece of parchment directly on the surface to keep a skin from forming on your custard.

Cool: Let the pie cool on the counter for about 2 hours. After that, slide it into the fridge and chill for at least 12 hours. This step is vital—it allows the custard to set beautifully.

Whipped cream: When you’re ready to serve, beat the heavy cream, white sugar, and vanilla extract in a bowl on high for about 2-3 minutes until it’s softly whipped and holds some lovely peaks.

Topping: Carefully peel off the parchment paper from the pie and pile on the whipped cream. If you’re feeling fancy, grate some chocolate over the top for that extra special touch!

Serving: The pie can stay in the pie dish for serving. Simply slice it up and dig in!

Storing & Reheating

Store any leftovers covered in the refrigerator for up to 4 days. If you plan to enjoy it later, you can also freeze the pie for up to 3 months—just be sure to wrap it tightly in plastic wrap, then foil, to prevent freezer burn. When ready to serve, thaw it in the fridge overnight, and enjoy the creamy texture that may become slightly firmer when cooled again.

Chef’s Helpful Tips

When making the crust, press firmly but gently to avoid breaking the crust.
Egg yolks should be at room temperature for better emulsification, so let them sit out for about 30 minutes.
Pay close attention to the thickening process; it can go from perfect to overly thick quickly, so whisk regularly once it starts to heat.
If the filling has lumps, simply whisk vigorously or pass it through a fine mesh sieve to smooth it out.
Make ahead by preparing the crust a day in advance and just assemble with the filling and whipped cream the next day for easy serving.

Chocolate Cream Pie is truly a joy to whip up! With its satisfying layers and rich flavors, it’s not just a treat; it’s an experience you’ll want to savor. Between the smooth chocolate custard and fluffy whipped cream, this pie has all the elements to satisfy any sweet tooth. Don’t hesitate to try this recipe, and feel free to make it your own! Have fun and let your creativity flow!

Recipe FAQs

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

Absolutely! While Oreos create a classic flavor, feel free to use any chocolate sandwich cookies or even graham crackers for a different twist. If you’re going gluten-free, there are gluten-free chocolate cookie options available that work wonderfully.

What if I have leftover egg whites?

Don’t let those egg whites go to waste! They can be used to make meringue cookies, pavlova, or even added to an omelet for a protein boost. Just make sure to store them properly in the fridge for up to a week.

How do I know when the filling is thick enough?

The filling should resemble a thick pudding when it’s done. You’ll start to notice it thickening after whisking at the right temperature, and slow bubbles will appear, which is your cue to whisk for the last 45 seconds. Trust your instincts!

Can I make this pie vegan?

Yes, you can make a vegan version by using vegan chocolate, almond milk or coconut milk, and a dairy-free butter substitute. Replace the eggs with a cornstarch slurry or a commercial egg replacer to keep the filling perfect and creamy.