Chocolate Cream Pie

There’s nothing quite like a Chocolate Cream Pie — silky, rich, and irresistibly decadent. This classic dessert combines a crisp, chocolatey Oreo crust with a luscious, velvety chocolate custard filling and a cloud of whipped cream on top. It’s the kind of pie that makes everyone pause after the first bite, savoring pure comfort in dessert form. Whether you’re preparing it for a family celebration or a cozy weekend treat, this recipe guarantees a smooth, creamy finish every single time.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Unbelievably smooth and creamy: The filling has the perfect custard-like texture that melts in your mouth.
• Easy, no-fuss crust: Made from crushed Oreos and butter — no pastry skills required!
• Perfect for any occasion: Ideal for holidays, dinner parties, or when you simply crave chocolate comfort.
• Deep, balanced chocolate flavor: A mix of dark and milk chocolate creates the perfect blend of richness and sweetness.
• Make-ahead friendly: Chill overnight for a dessert that’s ready to serve the next day — no stress, no rush.

Ingredients Needed

For the Crust

• 25 whole Oreo cookies (with filling intact – about 244g / 8.5 oz)
• 60g (4 tbsp) unsalted butter, melted

For the Chocolate Filling

• ¼ cup cornstarch (cornflour)
• ⅔ cup caster sugar (superfine sugar)
• Pinch of salt
• 2 cups whole or reduced-fat milk (avoid fat-free)
• 1 cup heavy cream (or substitute with milk)
• 4 large egg yolks, room temperature
• 2 tbsp (30g) unsalted butter, cut into small cubes
• 1 tsp vanilla extract
• 150g (5 oz) dark chocolate (70% cocoa or bittersweet), finely chopped
• 75g (3 oz) milk chocolate, finely chopped

For the Whipped Cream Topping

• 1½ cups heavy cream, cold
• 2 tbsp white sugar
• ½ tsp vanilla extract

Optional Garnish

• Chocolate shavings or curls, for decoration

How to Make Chocolate Cream Pie

Step 1: Preheat and Prep

Preheat your oven to 180°C / 350°F (160°C fan-forced).
Cut a piece of parchment paper to fit your pie dish — this will later prevent a skin from forming on the custard.

Step 2: Make the Oreo Crust

1. Crush the cookies: Break the Oreos into pieces and blitz in a food processor until they form fine crumbs (about 10 seconds).
   No food processor? Place them in a ziplock bag and crush with a rolling pin.
2. Combine: Pour in the melted butter and pulse again until the mixture resembles damp sand.
3. Press into pan: Pour into a 23cm (9-inch) pie dish, pressing the crumbs firmly across the base and up the sides.
4. Bake: Bake for 10 minutes, then remove. The crust may puff slightly — press it down gently with a spatula while still warm for a crisper texture.
5. Cool: Set aside to cool completely before adding the filling.

Step 3: Prepare the Chocolate Filling

1. Mix dry ingredients: In a large saucepan, whisk together cornstarch, sugar, and salt.
2. Add liquids: Gradually whisk in milk, cream, and egg yolks until smooth.
3. Cook and thicken: Place over medium-high heat, whisking occasionally. As it starts steaming (around 3–5 minutes), reduce to medium-low and whisk constantly. The mixture will thicken — you’ll know it’s ready when it coats the back of a spoon.
   Tip: If lumps form, simply whisk vigorously or pass the custard through a fine sieve.
4. Stabilize the custard: Once thick, continue whisking for 45 seconds to ensure the cornstarch is fully cooked.
5. Add chocolate & butter: Remove from heat. Add butter, chopped chocolates, and vanilla. Stir until everything is melted and silky smooth.

Step 4: Assemble the Pie

1. Fill the crust: Pour the hot custard into the cooled crust, filling it right to the top.
2. Prevent a skin: Gently place your prepared parchment round directly on the surface of the custard.
3. Cool & chill: Let the pie cool at room temperature for 2 hours, then refrigerate for at least 12 hours (overnight is best) until completely set.

Step 5: Whip the Cream & Serve

1. Make the topping: In a chilled bowl, beat cream, sugar, and vanilla on high speed for 2–3 minutes until soft peaks form.
2. Assemble: Remove the parchment paper from the pie, spread or pipe the whipped cream on top, and finish with grated chocolate.
3. Serve: Slice directly from the pie dish and enjoy the creamy, chocolatey perfection!

Serving and Storage Tips

• Serve chilled: Chocolate Cream Pie tastes best cold with a cup of coffee or a scoop of vanilla ice cream.
• Make-ahead: You can prepare the pie 1–2 days in advance — just add the whipped cream before serving.
• Storage: Keep covered in the refrigerator for up to 4 days.
• Freezing: Not recommended, as the custard may lose its smooth texture once thawed.

Helpful Notes

• Chocolate choice matters: Using both dark and milk chocolate creates the ideal flavor balance — not too bitter, not too sweet.
• Avoid overcooking the custard: If it thickens too quickly, lower the heat; gentle cooking ensures a silky texture.
• Cornstarch tip: Always whisk it into cold liquids to avoid clumping.
• Leftover egg whites? Use them for meringue cookies, macarons, or omelets!

Conclusion

This Chocolate Cream Pie is everything a dessert should be — indulgent, creamy, and completely irresistible. The Oreo crust adds crunch, the chocolate filling is rich yet balanced, and the whipped cream topping makes it feel luxuriously light. It’s a timeless treat that never fails to impress.

If you try this recipe, leave a comment and a star rating below!
Share your creation on Pinterest or Facebook, and tell us — did you add your own twist to it?

Frequently Asked Questions (FAQ)

Can I use a different type of crust?

Absolutely. A traditional pastry crust or graham cracker base also works well if you prefer something less chocolatey.

Can I make this recipe gluten-free?

Yes! Use gluten-free chocolate cookies for the crust — the filling is naturally gluten-free.

Why didn’t my custard thicken?

The mixture might not have been cooked long enough. Keep whisking over medium-low heat until it visibly thickens and coats the back of a spoon.

Can I use only dark chocolate?

Yes, but the flavor will be more intense and slightly less sweet. Adjust sugar to taste if needed.

How long should the pie chill before serving?

At least 12 hours is ideal to ensure the custard sets completely and slices cleanly.