There’s nothing quite like a slice of Chocolate Cream Pie to satisfy that sweet tooth. Rich and velvety, this dessert combines decadent chocolate flavors with a creamy filling, all tucked inside a luscious Oreo crust. Each bite delivers a delightful contrast between the crispy crust and the smooth, luscious chocolate custard, making it a true indulgence for any chocolate lover. When you take a forkful, you can savor the way the chocolate melts on your tongue and the slight crunch of the crust beneath. Whether you’re celebrating a special occasion or simply treating yourself after a long day, this pie is bound to elevate your mood.

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 love affair with Chocolate Cream Pie began in my childhood, with memories of summertime barbecues and holiday feasts when this dessert was always an anticipated treat. Today, I can whip up this pie in less than two hours, and it beckons everyone to the kitchen with its irresistible aroma. Plus, with its simple ingredients and straightforward process, you won’t need to be a professional baker to impress your friends and family. So, gather your tools and get ready to create a dessert that’s not only easy on the wallet but also a definite crowd-pleaser!

Why You’ll Love This Recipe

Simple & Quick: Prepped and cooked in less than two hours, with just 25 minutes of hands-on time!
Irresistible Flavor: Experience the rich, lush chocolate taste that’s both comforting and indulgent.
Eye-Catching Appeal: Impress friends with a stunning pie that’s as beautiful as it is delicious.
Flexible Serving: Perfect for parties, family gatherings, or just a cozy night in.
Diet-Friendly Options: Swap out cream for milk for a lighter version, if desired.

Ingredients You’ll Need

25 Oreo biscuits: These create a fantastic crust, offering rich chocolate flavor and a delightful crunch. If you’re feeling adventurous, try using other chocolate cookies.
60g / 4 tbsp unsalted butter: Melted butter binds the crust, giving it a rich taste. Be sure to use unsalted to control the saltiness in your pie.
1/4 cup cornflour / cornstarch: This thickens the chocolate custard, giving it that creamy texture we all love. Make sure to use a fine sift if stored long-term.
2/3 cup caster sugar (superfine sugar): This sweetens your filling evenly. If you don’t have caster sugar, you can pulse regular sugar in a blender until fine.
Pinch of salt: Balances the sweetness and enhances chocolate flavors beautifully.
2 cups milk: Whole or reduced-fat will work well, but avoid fat-free varieties as they can alter the final texture.
1 cup cream: Thickened or heavy cream adds a rich mouthfeel to the custard; you can substitute with a non-dairy alternative for a lighter version.
4 egg yolks from large eggs: For the custard to set and become creamy. Ensure they are at room temperature for the best results.
2 tbsp / 30g unsalted butter, cut into 1cm cubes: Helps enhance flavor and richness in the custard.
1 tsp vanilla extract: This elevates the overall taste with its fragrant notes. Always opt for pure vanilla for the best flavor.
150g / 5 oz dark 70% cocoa chocolate or bittersweet chocolate: The key ingredient for flavor and richness. Feel free to mix it with semi-sweet for a unique taste.
75g / 3 oz milk chocolate: For a sweet finish, use finely chopped milk chocolate for sweetness that complements the bitter notes of dark chocolate.
1 1/2 cups thickened / heavy cream for whipping: This luxuriously creamy topping is a must. You can sweeten it a bit, but keep it lightly whipped for a soft texture.
2 tbsp white sugar: Sweetens the whipped cream nicely, without overpowering the chocolate filling.
1/2 tsp vanilla extract: Adds a lovely vanilla aroma to the whipped cream, enhancing the overall pie experience.
Chocolate for grating: Optional, but it makes for a beautiful garnish to impress your guests!

How to Make Chocolate Cream Pie

Preheat the Oven: Start by preheating your oven to 350°F (180°C) or 160°F for a fan-forced oven. This ensures the crust bakes evenly.

Prepare the Crust: Tear the 25 Oreo biscuits into rough pieces and blend them in a food processor until crumbly—approximately 10 seconds should do it. Add the melted 60g unsalted butter and blitz again until the mixture resembles wet sand. If you don’t have a food processor, place the Oreos in a ziplock bag and crush them with a rolling pin.

Form the Crust: Transfer your crumb mixture into a 9-inch pie dish. Spread it evenly across the base and up the sides, using your hands or a spatula to press it firmly. It’s essential for the crust to hold together deliciously!

Bake the Crust: Place it in the preheated oven for about 10 minutes. The crust will puff slightly, so once it’s out, press down gently with a rubber spatula to maintain its shape. Let it cool on the counter as you prepare the filling.

Mix Dry Ingredients: In a large saucepan, whisk together the 1/4 cup cornflour, 2/3 cup caster sugar, and a pinch of salt until well-combined.

Whisk in Wet Ingredients: Gradually add in the 2 cups of milk, 1 cup of cream, and 4 egg yolks, whisking continuously until everything is combined smoothly.

Heat the Mixture: Set the saucepan on medium-high heat. As the mixture warms (you’ll notice steam after about 3 to 5 minutes), reduce the heat to medium-low and start whisking continuously. This helps prevent any lumps from forming.

Thicken the Custard: When you see slow, lazy bubbles appearing after about 6 minutes, whisk constantly for 45 seconds. This will ensure you achieve a silky custard texture.

Incorporate Chocolate and Butter: Remove from heat and mix in 2 tbsp unsalted butter and the finely chopped dark and milk chocolates along with 1 tsp vanilla extract. Whisk until completely melted and smooth—this is where the magic happens!

Fill the Crust: Carefully pour the hot chocolate filling into your cooled pie crust, filling it to the top. Use a spatula to smooth out the surface. To prevent a skin from forming, place a round piece of baking paper directly on the custard.

Cool and Set: Allow your pie to cool on the counter for about 2 hours before moving to the refrigerator. Let it chill for a minimum of 12 hours to ensure the custard is perfectly set.

Prepare the Whipped Cream: In a mixing bowl, whisk together 1 1/2 cups of thickened cream, 2 tbsp sugar, and 1/2 tsp vanilla extract on high for about 2 to 3 minutes, until you reach soft peaks.

Garnish: Gently peel away the baking paper from the pie’s surface and pile the whipped cream generously on top. For an extra touch, you can grate some chocolate over the whipped cream.

Serve: Keep the pie in the pie tin for easy serving. Cut into slices and enjoy every glorious bite!

Storing & Reheating

To store your Chocolate Cream Pie, keep it covered at room temperature for a few hours. If it needs to last longer, refrigerate it in an airtight container for up to 3 days. For longer storage, wrap it tightly and freeze it for a maximum of 3 months. When you’re ready to enjoy leftovers, let it thaw in the refrigerator overnight. Just keep in mind that the texture may alter slightly, but simply serve it with a dollop of fresh whipped cream to refresh its deliciousness.

Chef’s Helpful Tips

Preventing Lumps: Continuously whisk while cooking the custard to avoid lumps; if they do form, strain the mixture through a fine sieve before pouring it into the crust.
Room Temperature Eggs: Always use room temperature eggs for a smoother custard—this helps it thicken better.
Timing: Don’t rush the chilling process; allowing the pie to set fully will enhance its richness and flavor.
Flavor Boost: For added flavor, consider adding a dash of espresso powder to the filling, which enhances the chocolate without being overt.
Make-Ahead: This pie can be made a day in advance, making it perfect for entertaining.

There’s something incredibly satisfying about creating your own Chocolate Cream Pie. With its creamy custard and crispy Oreo crust, this dessert promises to please anyone lucky enough to get a slice. Experiment with the ingredients and variations; who knows, you might just find your personal touch that makes it uniquely yours. I hope you enjoy every moment of making this pie as much as the delicious bites that follow!

Recipe FAQs

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

Absolutely! While Oreos make a delightful and easy crust, you could use any chocolate cookie like chocolate grahams or even crushed shortbread cookies. Just make sure you adjust the amount of butter as needed, based on the type of cookies used.

How do I know when the custard is thick enough?

The custard is ready when slow bubbles begin to form and it coats the back of a spoon. It should feel noticeably thicker as you whisk, so don’t be afraid to trust your senses. If in doubt, remember that it will thicken more as it cools.

Can I make this pie dairy-free?

Yes! Substitute the milk and cream with non-dairy alternatives like almond, soy, or coconut cream. Ensure that your chocolate is also dairy-free to keep the entire pie vegan-friendly.

How long does the pie need to chill?

For the best texture and flavor, chill the pie for at least 12 hours. This allows the custard to fully set, creating that lovely slice you want to serve!

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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 features an irresistible crust made from Oreo biscuits, filled with rich chocolate custard and topped with fluffy whipped cream. A perfect dessert for gatherings and celebrations, it’s simple to prepare and sure to impress anyone with its decadent flavors.

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 your oven to 180°C/350°F (160° fan-forced).
Prepare a round piece of baking paper to fit the pie dish to prevent skin forming on the custard.

Notes

You can store leftover egg whites for future recipes like meringues or omelets.
Ensure the chocolate is finely chopped for a smooth filling.
Whip the cream just before serving for the best texture.