Chocolate Cream Pie is an indulgent dessert that brings the comforting richness of chocolate to your table in a smooth, creamy filling tucked into a crunchy Oreo crust. This decadent treat is perfect for any occasion—be it a family gathering, a dinner party, or just a sweet remedy for a long day. Unlike store-bought versions that can sometimes feel overly sweet or lacking in flavor, this homemade Chocolate Cream Pie strikes the perfect balance of richness and sweetness, all while being surprisingly easy to make.

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

When I first discovered the joys of making a Chocolate Cream Pie from scratch, I was pleasantly surprised. The satisfaction of crafting a pie that rivals those from fancy bakeries at home is unmatched. With a crunchy Oreo crust and a luxurious filling, every slice feels like a special treat that you can savor at your own pace. Plus, the best part? You get to whip up some fresh whipped cream to top it all off. If you’re ready for a little chocolate luxury in your life, let’s get started!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep time, you can have this homemade delight well on its way to impressing your friends and family.
Irresistible Flavor: Picture a silky chocolate filling with a crunchy, buttery crust—it’s a chocolate lover’s dream come true.
Eye-Catching Appeal: This pie not only tastes amazing but also looks stunning, especially when topped with whipped cream and grated chocolate.
Flexible Serving: Perfect for gatherings, celebrations, or a cozy night in—this pie fits any occasion.
Diet-Friendly Options: With just a few tweaks, you can make vegan or gluten-free versions to cater to various dietary needs.

Ingredients You’ll Need

25 Oreo biscuits: These provide the perfect base for the crust with their crunchy texture and rich flavor. Ensure you keep the filling intact for a more delectable crust.
60g unsalted butter (4 tablespoons, melted): This will help bind the Oreo crumbs into a sturdy crust. If you’re in a pinch, margarine works too.
1/4 cup cornflour (cornstarch): This thickens the filling for a smooth and luxurious texture. Arrowroot can be a suitable substitute.
2/3 cup caster sugar (superfine sugar): A must for sweetening the filling; its fine granules dissolve easily. Regular granulated sugar can be used if caster sugar isn’t available.
Pinch of salt: A small touch enhances the overall flavor.
2 cups milk: Use whole or reduced-fat milk for creaminess. Avoid skim milk for the best results.
1 cup cream (pouring or thickened/heavy): Adds richness to the filling. If you prefer, use extra milk but the flavor will be less rich.
4 large egg yolks: These create a custardy texture in the filling. If you are left with egg whites, they can be saved for meringues.
2 tablespoons unsalted butter (30g, cut into 1cm cubes): This added butter enhances the filling’s texture.
1 teaspoon vanilla extract: For a lovely depth of flavor.
150g dark chocolate (70% cocoa or bittersweet, finely chopped): This is the star ingredient of your filling, providing that rich chocolate flavor.
75g milk chocolate (finely chopped): A little sweetness to balance the dark chocolate and enhance the flavor profile.
1 1/2 cups thickened cream (for whipping): This luxurious cream is whipped to top off the pie beautifully.
2 tablespoons white sugar: Sweetens the whipped cream topping.
1/2 teaspoon vanilla extract: To flavor the whipped cream.
Chocolate for grating (optional decoration): For an elegant touch.

How to Make Chocolate Cream Pie

Preheat the Oven: Begin by preheating your oven to 180°C (350°F). This step is crucial for ensuring your pie crust cooks evenly.

Cut the Paper: To avoid a skin forming on the custard, cut a round piece of parchment paper the same size as your pie dish. This small trick keeps the filling smooth and glossy.

Break and Blitz: Take your Oreos and break them into large chunks by hand before tossing them into a food processor. Blitz the cookies for about 10 seconds until they resemble fine crumbs. If you don’t have a food processor, you can place the Oreos in a ziplock bag and crush them with a rolling pin.

Press the Crust: In a 9-inch pie dish, pour the Oreo crumbs and melted butter mixture in. Spread the crumbs evenly, pressing them firmly into the base and up the sides of the dish. This creates a sturdy crust.

Bake the Crust: Place your crust in the preheated oven and bake for 10 minutes. Once slightly puffy, remove it from the oven. Gently press down using a rubber spatula to create an even crust. Allow it to cool completely on the counter.

Prepare the Filling: In a large saucepan, whisk together 1/4 cup cornflour, 2/3 cup caster sugar, and a pinch of salt. Then, add in 2 cups of milk, 1 cup cream, and 4 large egg yolks, whisking until combined.

Heat and Thicken: Set the heat to medium-high and let the mixture warm up. A few minutes in, when you see steam starting to rise, reduce the heat to medium-low and whisk constantly. It’s crucial to combine well at this point to avoid lumps.

Whisk for Texture: After about six minutes, look for slow bubbles appearing. At this stage, whisk vigorously for 45 seconds to help thicken the filling, then remove it from heat.

Add Chocolate and Butter: Stir in 2 tablespoons of cubed butter, the finely chopped 150g dark chocolate, and 75g milk chocolate along with 1 teaspoon vanilla extract. Whisk until everything is melted and the filling is completely smooth.

Fill the Crust: Pour this hot chocolate filling into the cooled crust, smoothing out the top. Lay the round parchment paper over the filling gently to prevent a skin from forming.

Cool and Set: Allow the pie to cool at room temperature for 2 hours before refrigerating it for at least 12 hours. This long setting time is essential for a perfect texture.

Whip the Cream: In a mixing bowl, beat together 1 1/2 cups of heavy cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract on high speed for 2 to 3 minutes, until it reaches a soft peak consistency.

Add the Topping: Once the pie has fully set, carefully peel back the parchment paper. Pile the whipped cream generously on top and, if desired, grate chocolate over the cream for an extra touch of elegance.

Serve Deliciously: Keep the pie in the pie tin for serving. Slice into wedges, serve, and watch your friends and family smile in anticipation!

Storing & Reheating

Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. You can freeze the pie whole or in slices for up to three months. To reheat, simply thaw in the refrigerator overnight. While reheating isn’t necessary, serving chilled ensures a refreshing experience, though the texture might alter a bit. Refresh with extra whipped cream if desired!

Chef’s Helpful Tips

Ensure you don’t overcook the filling after adding the chocolate to keep it smooth.
For best results, use room temperature eggs to ease blending.
Avoid lumps in your mixture by whisking continuously during the heating phase.
If the filling seems too runny after cooking, return it to the heat briefly while whisking.
Consider making the pie a day in advance to allow plenty of time for chilling.
Feel free to experiment by adding a splash of peppermint extract for a refreshing twist!

Chocolate Cream Pie is a classic dessert that combines easy preparation with impressive results. The process is relatively straightforward, and the rewards are more than worthwhile. Enjoy the creamy goodness and feel free to put your spin on this recipe. Whether for a holiday feast or a simple weeknight treat, this pie will surely leave a delightful impression.

Recipe FAQs

Can I make Chocolate Cream Pie ahead of time?

Absolutely! You can prepare this pie a day in advance. Just be sure to refrigerate it properly after it’s set to keep it fresh and tasty for your gathering.

What is the best way to store leftover pie?

To store any leftovers, cover the pie with plastic wrap or transfer it to an airtight container, and keep it in the refrigerator. Enjoy within 4 days for optimal freshness.

Can I substitute the dark chocolate?

Yes, you can substitute dark chocolate with milk chocolate for a sweeter flavor or use a dairy-free chocolate option if needed. Just keep in mind that it may change the overall flavor profile.

Why is my filling lumpy?

Lumpy filling can occur if the mixture is not whisked continuously during heating, causing the egg yolks to cook unevenly. If this happens, you can pass the filling through a fine-mesh sieve before pouring it into the crust to smoothen it out.

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Chocolate Cream Pie

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Author: Anna
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 stands out for its decadent flavors and easy preparation. With a crunchy Oreo crust, smooth chocolate filling, and whipped cream topping, it’s a go-to dessert for gatherings and special occasions.

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 (160° fan-forced).
Cut a round piece of baking/parchment paper the size of the pie dish to prevent skin from forming on custard.

Notes

You can use leftover egg whites for meringues or scrambled eggs.
Ensure to finely chop the chocolate for a smoother filling.
Optional: decorate with grated chocolate for an attractive finish.