Chocolate Cream Pie
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With a cookie crust, silky pudding center and pillowy whipped cream topping, this chocolate cream pie is a chocolate lover’s dream.
My son, Zach, is a serious chocoholic and has requested this chocolate cream pie for his birthday every year since he was a little boy. Naturally, the dessert has become a much-loved tradition and shows up in many of our family photos! With its Oreo cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, the pie is truly a chocolate lover’s dream. Be sure to plan ahead because the filling needs at least eight hours to set before serving.
“This was far and away the best chocolate pie that I’ve ever tasted (much less made).”
What You’ll Need To Make Chocolate Cream Pie
- Oreo Cookies: Provide a rich, chocolatey base for the pie.
- Butter: Binds the cookie crumbs together for the crust and also adds richness and a smooth texture to the filling.
- Sugar: Sweetens the filling and is also added to the whipped cream topping.
- Cornstarch: Thickens the filling and gives it a creamy consistency.
- Egg Yolks: Add richness and help thicken the filling.
- Whole Milk: Creates a smooth, creamy texture for the filling.
- Bittersweet Chocolate: Adds deep, complex chocolate flavor to the filling and a decorative garnish to the top of the pie. Make sure to use best quality such as Ghirardelli.
- Unsweetened Chocolate: Intensifies the chocolate taste. Make sure to use best quality such as Ghirardelli.
- Vanilla Extract: Enhances the flavor of the filling.
- Heavy Whipping Cream: Whips into a light, fluffy topping. Make sure the whipping cream is very cold.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Crust
Preheat the oven to 350°F. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened.
Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about 1/4-inch thick, then press the remaining mixture onto the bottom to form the base. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
Step 2: Make the Filling
Combine the sugar, cornstarch, and salt in a heavy medium saucepan. Whisk gently until combined.
In a bowl or large measuring cup, whisk together the egg yolks and milk.
Add the milk mixture to the saucepan in a slow and steady stream.
Whisk until the mixture is smooth.
Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6 to 8 minutes.
Immediately turn the heat down to a simmer and cook — whisking constantly, especially around the edges — for one minute more, until thick. (The constant stirring and low heat prevent the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.)
Off the heat, immediately add the chopped chocolate, butter, and vanilla extract.
Whisk until the chocolate is completely melted and the mixture is evenly combined.
Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over the surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.
Step 3: Make the Topping
Using an electric mixer, whip the heavy cream on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far.
Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
Frequently Asked Questions
Yes, the crust was originally made with Nabisco chocolate wafers, but as of 2023, those cookies are no longer available. I’ve tweaked the crust a bit to use Oreos, which also work beautifully.
Sure! The pie can be assembled, without the whipped topping, up to 1 day ahead of time. Store in the refrigerator covered with plastic wrap. Wait until 3 hours prior to serving the pie to make the whipped cream.
If it’s grainy, that means it’s over-whipped and you’ll need to start over. When making whipped cream, the key is to avoid over-whipping it—whipped cream can go from perfectly silky and voluminous to grainy and curdled in an instant. You’re aiming for soft to medium peaks when the whisk is lifted out of the bowl. To avoid over-whipping, keep a close eye on it the whole time.
Video Tutorial
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Chocolate Cream Pie
With a cookie crust, silky pudding center and pillowy whipped cream topping, this chocolate cream pie is a chocolate lover’s dream.
Ingredients
For the Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
For the Filling
- ⅔ cup sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces bittersweet chocolate, best quality
- 2 ounces unsweetened chocolate, best quality
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping
- 1 cup chilled heavy whipping cream
- 1 tablespoon sugar
- 1 ounce bittersweet chocolate, grated or shaved
Instructions
For the Crust
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
For the Filling
- Combine the sugar, cornstarch, and salt in a heavy medium saucepan. Whisk gently until combined.
- In a bowl or large measuring cup, whisk together the egg yolks and milk. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6 to 8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one minute more, until thick. (The constant stirring and low heat prevent the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter, and vanilla extract; whisk until the chocolate is completely melted and the mixture is evenly combined.
- Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over the surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.
For the Topping
- Up to 3 hours before serving, place the heavy cream in a mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
- Make-Ahead Instructions: The pie can be assembled, without the whipped topping, up to 1 day ahead of time. Store in the refrigerator covered with plastic wrap.
Nutrition Information
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- Per serving (10 servings)
- Calories: 541
- Fat: 34 g
- Saturated fat: 19 g
- Carbohydrates: 55 g
- Sugar: 40 g
- Fiber: 3 g
- Protein: 7 g
- Sodium: 274 mg
- Cholesterol: 129 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, Thank you for another great recipe. We have enjoyed this pie several times and I have also served the pudding and whipped cream without the crust and in their own little dishes. All have gotten rave reviews! I have been wishing to double the pudding recipe and wondered if you think it would be okay to double it all in one bowl. It would be easier than making it twice! Thanks again.
Hi Katie, Glad you enjoy this! You can definitely double the pudding recipe. Not sure if you’re intending this (or just serving the pudding in bowls), but this wouldn’t all fit in one pie plate.
Thanks for this information, Jen. And yes, I will be putting this into bowls, so it should work out perfectly!
Can this be frozen without the whipped topping?
Hi Celeste, Because this has a lot of milk in it, I wouldn’t recommend freezing this (even without the topping). Sorry!
I accidentally discovered Once Upon a Chef a little over a month ago, and have made so many of the dishes. My daughter, however, is the master baker and she’s made this pie twice. It is decadent with a capital D and worth every last calorie.
We’re having it tonight to honor Pi Day. I cannot wait!
Glad you accidentally discovered the blog and are enjoying the recipes — Happy Pi Day! 🙂
High compliments UNANIMOUSLY! Couldn’t find thin wafers, worked beautifully w/chocolate graham crackers.
Thank you again Jenn for another superb recipe!
I am going to make this pie however I only have 2% milk. Will this work just same?
The filling won’t be quite as creamy, but it should work. Hope you enjoy!
Hi! Would an 11 inch tart pan work for this recipe? Would any adjustments need to be made?
Thank you!
Hi KJ, a 9 or 10-inch pan is best for this, but I think it should work. It will just need to be spread a little wider so you won’t achieve quite as much height. Hope you enjoy!
Hi! Super yummy recipe just like all your others! I have a tree nut allergy, and it’s surprisingly difficult to find chocolate bars that don’t have the “may contain tree nuts” label on them. I ended up using Ghirardelli bittersweet chocolate chips and unsweetened coccoa and butter as substitutes (3tbs coccoa/1tbs butter per oz of unsweetened chocolate bar)
The pie was super yummy, but the texture wasn’t “silky”. Any ideas to what may have went wrong? Was it the cocoa powder? Thanks!!
Hi Liz, so glad you like the recipes! I think you’re right and that the substitute you made for the chocolate had an impact on the texture and made it less silky. 🙁
I guess I’d consider myself an intermediate baker. If I have the time, I love to try different dessert recipes. For a while I’ve wanted to make a chocolate cream pie because it just sounded so delicious. I followed this recipe to a T and I think it was the most delicious dessert I’ve ever made.
I made it for Christmas (today), two days prior. I tasted the pudding right after I made it and worried that maybe the flavor was too rich, not sweet enough. Today I found that the flavor mellowed and wasn’t too sweet or bitter or even rich. It was a smooth, perfectly balanced chocolate pudding. The whipped cream and the cookie crust perfectly complimented it.
It was outstanding and I imagine the pudding alone, without the crust, would be absolutely lovely. Everyone who had room for dessert tried it and was blown away.
Thank you so much for the recipe!
Good morning Jen; decided To make this this morning for a dinner party I’m going to this evening. It appears I only have semi sweet and Unsweetened chocolate. How can I make that work or do we need to run out to the store real quick for bittersweet? Thanks
Semi-sweet is fine, Jenny – no need to run out. 🙂
The recipe sounds great and I am planning to make it. Would it be OK to prepare and freeze the crust and filling, then add the whipped cream just before serving?
Unfortunately, this pie doesn’t freeze very well – sorry!
Happy Thanksgiving!
I hope you can answer this really quick! Ha! I’m getting ready to make your Chocolate CreamPie. I bought the chocolates that you recommended but I did not realize that I needed 5oz bitter sweet chocolate, I only have 1-4oz bar. What can I use for 1 more oz? I have enough unsweetened left over or I do have semi sweet chips( for cookies).. I live out of town so it would be a drive to get to a store. Help!
Thank you I advance,
Susie
I love all of your recipes!
Hi Susie – It’s fine to use an additional ounce of unsweetened – won’t make a difference. 🙂
Thanks Jen for another great recipe…I followed your recipe with a few exceptions: I couldn’t find the chocolate wafers so I used Archway Dessert Thins, Fudge Brownies, oh my, so good. 4oz sweeten chocolate ( I only bought 1 bar instead of 2 and I made it before I got your response 😏)…. I made this for my family’s Thanksgiving dinner and it was a hit! A small slice goes a long way, very rich and creamy!
Thank you,
Susie