Chocolate Cream Pie is the ultimate creamy, dreamy, decadent dessert. With an Oreo cookie crust, a velvety smooth chocolate custard filling, and billows of whipped cream, this Chocolate Cream Pie will leave you swooning!
The Best Chocolate Cream Pie
Chocolate Cream Pie is my favorite dessert ever and this recipe is truly the best I’ve ever had. The chocolate custard filling is perfection. It’s velvety smooth, so creamy, and somehow light, yet rich at the same time.
But not overly rich. It’s not a heavy, cloyingly rich ganache. It’s not overly sweetened or too heavy.
The filling is a pastry cream – a crème patisserie thickened with a little cornstarch, egg yolks, and a good dose of chocolate.
Chocolate Cream Pie with an Oreo cookie crust
An Oreo cookie crust is the perfect base for this Chocolate Cream Pie. The crumbly, crunchy texture is a wonderful contrast to the smooth, creamy filling.
And the Oreos add the perfect salty, sweet, chocolate flavor.
No-Bake Chocolate Cream Pie
The custard in this pie is made on the stovetop, and the finished pie isn’t baked.
I prefer to bake the unfilled crust for 10 minutes to help set the crust for easier, neater slicing and a crunchier crust, but you could skip the baking and just freeze the crust for about 15 minutes to firm it up before putting in the filling.
Be prepared though, for the crust to not slice as cleanly and serve as neatly as if it is baked.
How to make Chocolate Cream Pie
This Chocolate Cream Pie consists of an Oreo cookie crust, a smooth and velvety chocolate custard, and a whipped cream topping.
How to make an Oreo cookie crust
Grind the Oreo cookies – with their cream fillings – in a food processor until they are finely ground. If you don’t have a food processor, put the cookies in a plastic bag and mash them with a rolling pin. Mixed the cookie crumbs with melted butter then press into the bottom and up the sides of a 9-inch pie dish. This is my favorite pie dish – which also comes recommended by Cook’s Illustrated.
I use my hands to press the crumbs into the sides of the pie dish, and the bottom of a measuring cup to compact the crumbs into a tight, smooth crust.
Another trick I use is to press the crumbs into the bottom of the pie dish, then carefully push towards the edges and up the sides of the dish. This way, the crumbs are already somewhat compacted before pressing them into the sides.
The crust is chilled in the refrigerator for 20 minutes, baked for 10 minutes in the oven, then left to cool.
If you choose not to bake the crust, stick it in the freezer while making the chocolate custard to let it firm up.
How to make the filling for Chocolate Cream Pie
The filling for Chocolate Cream Pie is a crème patisserie – or pastry cream – that has a good dose of chocolate mixed in.
Start the chocolate pastry cream by bringing half-and-half (or equal parts milk and heavy cream) to a simmer.
In a stand mixer fitted with a paddle attachment, or in a medium bowl by hand, whisk the egg yolks until they are lightened up, about 30 seconds.
Add the cornstarch and sugar, and continue whisking until the mixture is glossy and slightly thickened, and the sugar has begun to dissolve, about 1 minute.
Slowly drizzle ½ cup of the hot half-and-half over the egg yolks while whisking continuously. Then whisk the egg yolk mixture back into the rest of the hot half-and-half. It should thicken in about 30 seconds. Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.
Take off the heat, and whisk in butter until fully incorporated and smooth. Whisk in the semisweet and unsweetened chocolates until fully incorporated and smooth, using a rubber spatula to scrape the bottom and sides of the pan. Whisk in the vanilla, then immediately pour through a strainer, then into the cooled crust.
Cover with plastic wrap, gently pressing the plastic onto the filling, and chill until the filling is firm, about 4 hours.
How to make the whipped cream topping and optional stabilized whipped cream topping
I always make stabilized whipped cream. It’s just an easy extra step, but the cream stays fresh for days. Regular whipped cream will start weeping in a matter of hours, and will look quite wet and deflated the next day.
If making the optional stabilized whipped cream, stir 1 teaspoon of powdered, plain gelatin into 1 tablespoon of water. Let it rest for 5 minutes so the water is fully absorbed. Heat the gelatin mixture in the microwave for 5-7 seconds so that it melts and smooths. Let it cool slightly and stir in 1 teaspoon of whipping cream.
With a cold bowl and cold beaters, whip the cream and sugar until it thickens and forms soft peaks (when you lift the beaters out of the bowl the whipped cream folds over).
If making the optional stabilized whipped cream, with the mixer on low, slowly pour the cooled gelatin mixture in as your mixing the whipped cream.
Continue mixing the whipped cream on medium high until you have stiff peaks (when you lift the beaters out of the bowl, the whipped cream stands straight up and doesn’t fold over), but don’t over beat it or it will not have a smooth texture.
How to top the Chocolate Cream Pie
Top the chilled Chocolate Cream Pie with the whipped cream. Then using a vegetable peeler, run the peeler down the thin edge of a chocolate bar to make chocolate shavings. I do this right over the pie. If you touch the shavings or if your room is warm, they will melt easily.
Top the pie with the whipped cream shortly before serving. This is especially important if not using stabilized whipped cream.
Chocolate Cream Pie
- Total Time: 30 minutes
- Yield: 8 1x
Description
Chocolate Cream Pie is the ultimate creamy, dreamy, decadent dessert. With an Oreo cookie crust, a velvety smooth chocolate custard filling, and billows of whipped cream, this Chocolate Cream Pie will leave you swooning!
Ingredients
For the Oreo cookie crust:
- 20 Oreo cookies ((190g))
- 3 tablespoons (43g) unsalted butter, (melted and cooled)
For the chocolate filling:
- 2 ½ cups (568g) half-and-half ((OR 1 ¼ cups milk and 1 ¼ cups heavy cream))
- pinch of table salt
- ⅓ to ½ cup (66g-99g) granulated sugar ((SEE NOTE 1))
- 2 tablespoons (14g) cornstarch
- 6 large egg yolks at room temperature
- 6 tablespoons (85g) unsalted butter (cold, cut into 6 pieces)
- 6 ounces (170g) semisweet chocolate or bittersweet chocolate (finely chopped (SEE NOTE 2))
- 1 ounce (28g) unsweetened chocolate (finely chopped)
- 1 teaspoon vanilla
For the whipped cream topping:
- 1 ½ cups (341g) heavy cream, (cold)
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon vanilla
For the optional Stabilized Whipped Cream (SEE NOTE 3):
- 1 teaspoon plain, unflavored gelatin
- 1 tablespoon water
- 1 teaspoon whipping cream
For the chocolate shavings:
- Bar of bittersweet or semisweet chocolate.
Instructions
For the Oreo cookie crust:
- Finely grind the Oreo cookies in a food processor, then mix with melted butter. You can do this right in the processor.
- Press the buttered crumbs into the bottom and up the sides of a 9-inch pie dish, pressing with the bottom of a measuring cup to compact the crumbs into a tight, smooth crust.
- Chill the crust in the refrigerator for 20 minutes to firm the crumbs, then bake for about 10 minutes until the crumbs are fragrant and set. Remove the crust from oven and let cool on a rack while preparing filling. (SEE NOTE 4)
For the filling:
- Bring half-and-half (or equal parts milk and heavy cream) to a simmer over medium-high heat, stirring occasionally with wooden spoon to prevent scorching on the bottom of the pan.
- In a stand mixer fitted with a paddle attachment, or in a medium bowl by hand, whisk the egg yolks until they are lightened up, about 30 seconds.
- Add the cornstarch, sugar, and salt, and continue whisking until the mixture is glossy and slightly thickened, and the sugar has begun to dissolve, about 1 minute.
- Slowly drizzle ½ cup of the hot half-and-half over the egg yolks while whisking continuously. Then whisk the egg yolk mixture back into the rest of the hot half-and-half. It should thicken in about 30 seconds. Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.
- Take off the heat, and whisk in butter until fully incorporated and smooth. Whisk in the semisweet and unsweetened chocolates, until fully incorporated and smooth, using a rubber spatula to scrape the bottom and sides of the pan. Whisk in the vanilla, then immediately pour through a strainer to remove and small bits of egg, then into the cooled crust.
- Cover with plastic wrap, gently pressing the plastic onto the filling, and chill until the filling is firm, about 4 hours.
For the whipped cream topping (and optional stabilized whipped cream topping):
- If making the optional stabilized whipped cream, stir 1 teaspoon of powdered, plain gelatin into 1 tablespoon of water. Let it rest for 5 minutes so the water is fully absorbed. Heat the gelatin mixture in the microwave for 5-7 seconds so that it melts and smooths. Let it cool slightly and stir in 1 teaspoon of whipping cream.
- With a cold bowl and cold beaters, whip the cream and sugar until it thickens and forms soft peaks (when you lift the beaters out of the bowl the whipped cream folds over).
- If making the optional stabilized whipped cream, with the mixer on low, slowly pour the cooled gelatin mixture in as your mixing the whipped cream.
- Continue mixing the whipped cream on medium high until you have stiff peaks (when you lift the beaters out of the bowl, the whipped cream stands straight up and doesn’t fold over), but don’t over beat it or it will not have a smooth texture.
-
Top the chilled Chocolate Cream Pie with the whipped cream. Then using a vegetable peeler, run the peeler down the thin edge of a chocolate bar to make chocolate shavings. I do this right over the pie. If you touch the shavings or if your room is warm, they will melt easily.
- Top the pie with the whipped cream shortly before serving. This is especially important if not using stabilized whipped cream.
Notes
NOTE 1: I use 1/3 cup sugar when using semisweet chocolate, and ½ cup sugar when using bittersweet chocolate.
NOTE 2: You can use semisweet or bittersweet chocolate for this pie. I use bittersweet because it’s easier to find a good quality bittersweet chocolate bar.
NOTE 3: I always make stabilized whipped cream. It’s just an easy extra step, but the cream stays fresh for days. Regular whipped cream will start weeping in a matter of hours, and will look quite wet and deflated the next day.
NOTE 4: You could get away with not baking the crust, however, it would be more crumbly and break more easily when slicing. If you choose not to bake the crust, stick it in the freezer while making the chocolate custard to let the crumbs firm up.
Recipe is adapted from Baking Illustrated.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Keywords: chocolate cream pie, dessert, recipe
Enjoy, friends!
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My mouth is watering! What a magnificent pie. And thank you for your detailed instructions for achieving chocolate cream pie perfection!
★★★★★
It’s my absolutely favorite pie! Thanks so much, Marissa!
Is it bad to say I am drooling over this dessert!? So silky and rich and divine! This is one I know the whole family is going to adore 🙂
★★★★★
I’m with you, Alexandra! It was hard writing the post looking at that pie with none left in the fridge. It’s definitely a family favorite! Thanks so much!
I am speechless, Kelly. This is the very BEST chocolate cream pie I have ever seen! That silky chocolate filling is killing me!!!
It was so amazing, Angie! I’m already craving another one! Thanks so much!
Simple yet delicious
★★★★★
Thanks so much, Cookie Monster!
Exactly what we like: chocolate loaded but just like walking in the clouds…. could it be better ? I don’t think so, dear 🙂 Pinning 🙂
★★★★★
You said it my friend! Just like walking in the clouds! Thanks so much, Davorka!
Ok, you’re killing it with this pie, Kelly! Seriously. That’s one of the best looking pies I’ve ever seen. I’m sitting here drinking my morning coffee wondering whether pie goes with coffee. I’ve decided the answer is yes…always yes. 🙂 Excellent recipe and very helpful tips here, my friend! Pinning!
★★★★★
Yes, pie definitely goes with coffee and I will admit, I’ve eaten it for breakfast. If it’s in the fridge, I can resist! Thanks so much, David!
Kelly, I must say I’m drooling as well. A good chocolate cream pie will tempt me every time and I fear I might run away with your pie should it be closer. It looks sooooo good.
★★★★★
Haha! Yes, Ron, this pie is definitely the one to run away with! Either that, or eat it all at night when everyone is sleeping! Thanks so much!
I’m definitely swooning over this one Kelly! The pie looks so smooth, rich and creamy! I really just want to reach through the screen and take a piece!
★★★★★
I’m going to have to make another one soon, Leanne! It’s so hard thinking about it without being able to eat it! Thanks so much!
I really should not read your blog before breakfast!! Of course, now all I want is this creamy and dreamy chocolate pie! I love the tips for stabilizing whipped cream – definitely handy with the holidays coming up!
★★★★★
I keep dreaming about this pie, too! I’m already craving another one. Stabilized whipped cream is definitely the way to go. It’s such an easy step and the cream holds up so much better. Thanks so much, Nancy!
Dear Kelly, what a treat – smooth, creamy, decadent with lots of chocolate, an oreo cookie crust (they have become very popular cookies in these parts) and whipped cream and more chocolate – perfect!
Such an impeccable presentation as well – picture perfect slices!
I always worry about slicing an Oreo crusted pie, but this one holds together pretty well. Thanks so much, Andrea!
Oooh I’m in love! Look at those thick, luscious layers!! It looks so decadent. I need to make this sometime soon!! So delicious!
★★★★★
It’s so dreamy! It’s definitely my fave! Thanks so much, Katherine!
Oh my goodness! This is the ultimate chocolate dessert and yes, I am swooning!
★★★★★
It’s so irresistible! Thanks so much, Kathy!
Honestly, this is hands down, the prettiest, most decadent and delicious looking chocolate pie I have ever laid eyes on. I will be trying it for sure. (So happy gluten-free Oreo-like cookies exist so my son can partake!) I think I’ll be day dreaming about your photos all day. 🙂 ~Valentina
★★★★★
It’s a wonderful pie! So velvety smooth and chocolatey without being too rich. Thanks so much, Valentina!
This looks like an incredibly smooth, rich and DELICIOUS pie, Kelly!! It’s perfect! With chocolate and that whipped cream topping, there is no going wrong there. Would love to have a piece tonight to celebrate the weekend 🙂 Have a good one!
★★★★★
It’s absolutely dreamy, Dawn! My fave! Thanks so much!
Three recipes for chocolate cream pie are sitting in my inbox right now. Do you think this is a hint from the universe? I must say, yours looks amazing, Kelly!
I guess that’s a sign, David! And definitely a dessert that deserves all the love. Thanks so much!
Just wondering if the crust would turn out using the packaged Oreo chocolate crumbs instead of the crushed Oreo cookies?
Oreo crumbs are both the cookie and the filling so it should work just fine.
Chocolate cream pie is one of the most decadent desserts IMO. Yours is so perfectly creamy. Can I order one? 🙂
It’s so dreamy and delicious! Thanks so much, MJ!
Chocolate is the way to my heart, and this pie is just stunning Kelly! You did such a beautiful job and I’d love a creamy slice!
★★★★★
This pie, with it’s flavor and texture, is definitely the way to my heart! Thanks so much, Marcie!
My hubby would be in heaven if I would make this for him! When we were first married this was his favorite dessert 🙂 This recipe sounds much more sophisticated that that old, pudding recipe! I wish I could find your videos, Kelly! I know you’ve labeled several recently with the word video but I can never find them.
It is a heavenly pie, Susan! I will stick the video in the recipe card to make it easier to find. Thanks so much!
Chocolate heaven! The pie looks stunning.
Thanks so much, Adina!
I am swooninggg! Chocolate Cream Pie is the ultimate creamy, dreamy, decadent dessert…and you have done it justice, my friend!! Oh my!!
★★★★★
Annie, it’s my absolute favorite dessert! Thanks so much!
Anything beautifully chocolate like this pie has my vote! Awesome! That filling looks so smooth and rich darkchocolatey, I jut want to dive in!
★★★★★
It’s wonderful! Thanks so much, Laura!
Kelly….oH MY WORD. Yum!! From that delicious chocolate custard filling to the Oreo cookie crust…wow! I’m drooling basically…and your photos are literally gorgeous!!! Makes me wish I was there to have a HUGE slice!
★★★★★
Thanks so much, Haylie! I wish you were here too!!
Your website is just incredible! I love your photos and recipes. This pie makes my mouth water, simply wonderful!
Awww, thanks so much, Alida!
The older I get the more I realize that the most satisfying desserts are the sugary treats we craved as kids: cookies, sundaes, and anything with chocolate “pudding”.
That’s so true, Greg! Thanks so much!
Man this looks delicious! I could so eat this entire thing myself!
It’s so good! Thanks so much, Balvinder!
Those photos are just killing me. I wish that slice would just jump out of the screen. Definitely going to try this first chance I get!
★★★★★
It’s so irresistible! Thanks so much, Abbe!
I haven’t had chocolate cream pie in ages! Now you have me TOTALLY craving some. Totally. 🙂 This looks excellent — good recipe, terrific photos. Thanks!
I’m always craving this chocolate cream pie, John! Thanks so much!
I seriously just want to cram that whole slice of pie in my mouth!! Looks so rich and decadent! Perfect for a chocoholic like me!
I’m so craving another pie! I keep waiting for an excuse to make one! Thanks so much, Kelly!
this looks so so delicious. it looks wonderful. and i would love a piece right now. it looks so smooth and creamy and full of chocolate. perhaps we have different cream here as i can’t say it weeps or goes droopy:-) different cows maybe…
Oh that’s really interesting, Sherry. I’ve had the same problem with the brands in the US as well as in Dubai. If I put whipped cream in the fridge overnight, it gets deflated and water weeps out. That happens much faster if it’s in a warm environment. Thanks so much!
Looks amazing and I’m excited to make it. Kelly, is it best to make this pie the same day you serve it, or does it keep in the refrigerator if made the day before?
The pie will need to chill for at least 4 hours until chilled and firm, so you can either make it earlier in the day or the day before. Top with whipped cream before serving. If using stabilized whipped cream, the cream will stay fresher longer. Otherwise with regular whipped cream, it starts getting weepy and deflating overnight. Thanks so much, Tracy! Hope you love it!