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!
Jump to Section
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
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
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 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.
Recipe
Chocolate Cream Pie
Ingredients
For the Oreo cookie crust:
- 20 Oreo cookies (190g)
- 3 tablespoons unsalted butter, (melted and cooled) 43g
For the chocolate filling:
- 2 ½ cups half-and-half ((OR 1 ¼ cups milk and 1 ¼ cups heavy cream)) 568g
- pinch of table salt
- ⅓ - ½ cup granulated sugar ((SEE NOTE 1)) 66g-99g
- 2 tablespoons cornstarch 14g
- 6 large egg yolks at room temperature
- 6 tablespoons unsalted butter (cold, cut into 6 pieces) 85g
- 6 ounces semisweet chocolate or bittersweet chocolate (finely chopped (SEE NOTE 2)) 170g
- 1 ounce unsweetened chocolate (finely chopped) 28g
- 1 teaspoon vanilla
For the whipped cream topping:
- 1 ½ cups heavy cream, (cold) 341g
- 2 tablespoons granulated sugar 25g
- 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 ⅓ 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.
Nutrition
Enjoy, friends!
Follow me on INSTAGRAM and PINTEREST for all the latest content and recipes!
Subscribe to FOODTASIA’S NEWSLETTER to receive fresh recipes straight to your inbox.
You might also like:
Tracy
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?
Kelly
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!
sherry
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...
Kelly
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!
Kelly @ Kelly Lynns Sweets and Treats
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!
Kelly
I'm so craving another pie! I keep waiting for an excuse to make one! Thanks so much, Kelly!
John / Kitchen Riffs
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!
Kelly
I'm always craving this chocolate cream pie, John! Thanks so much!
Abbe@This is How I Cook
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!
Kelly
It's so irresistible! Thanks so much, Abbe!
Balvinder
Man this looks delicious! I could so eat this entire thing myself!
Kelly
It's so good! Thanks so much, Balvinder!
sippitysup
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”.
Kelly
That's so true, Greg! Thanks so much!
Alida@mylittleitaliankitchen.com
Your website is just incredible! I love your photos and recipes. This pie makes my mouth water, simply wonderful!
Kelly
Awww, thanks so much, Alida!
Haylie / Our Balanced Bowl
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!
Kelly
Thanks so much, Haylie! I wish you were here too!!
Laura
Anything beautifully chocolate like this pie has my vote! Awesome! That filling looks so smooth and rich darkchocolatey, I jut want to dive in!
Kelly
It's wonderful! Thanks so much, Laura!
annie@ciaochowbambina
I am swooninggg! Chocolate Cream Pie is the ultimate creamy, dreamy, decadent dessert...and you have done it justice, my friend!! Oh my!!
Kelly
Annie, it's my absolute favorite dessert! Thanks so much!
Adina
Chocolate heaven! The pie looks stunning.
Kelly
Thanks so much, Adina!
Susan
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.
Kelly
It is a heavenly pie, Susan! I will stick the video in the recipe card to make it easier to find. Thanks so much!
marcie
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!
Kelly
This pie, with it's flavor and texture, is definitely the way to my heart! Thanks so much, Marcie!
mjskitchen
Chocolate cream pie is one of the most decadent desserts IMO. Yours is so perfectly creamy. Can I order one? 🙂
Kelly
It's so dreamy and delicious! Thanks so much, MJ!