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Chocolate Cream Pie

Chocolate Cream Pie

Chocolate Cream Pie is a dreamy, decadent dessert with layers of rich chocolate custard nestled in a crisp Oreo crust, topped with clouds of whipped cream and chocolate shavings. With its silky texture and balanced chocolate flavor, this pie is a guaranteed showstopper for any occasion — indulgent, elegant, and unbelievably smooth in every bite.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 12 hours 30 minutes
Servings: 10 slices
Course: Chocolate, Dessert, Pie
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Crust
  • 25 whole Oreo cookies with filling intact (about 244g / 8.5 oz)
  • 60 g unsalted butter melted
For the Chocolate Filling
  • 1/4 cup cornstarch (cornflour)
  • 2/3 cup caster sugar (superfine sugar)
  • 1 pinch 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 unsalted butter cut into cubes (30g)
  • 1 tsp vanilla extract
  • 150 g dark chocolate 70% cocoa or bittersweet, finely chopped (5 oz)
  • 75 g milk chocolate finely chopped (3 oz)
For the Whipped Cream Topping
  • 1.5 cups heavy cream cold
  • 2 tbsp white sugar
  • 1/2 tsp vanilla extract
Optional Garnish
  • Chocolate shavings or curls for decoration

Method
 

  1. Step 1 – Preheat and Prep
    Preheat the oven to 180°C / 350°F (160°C fan-forced). Cut a piece of parchment paper to fit your pie dish to prevent a skin forming on the custard later.
  2. Step 2 – Make the Oreo Crust
    Crush Oreos in a food processor (or ziplock bag with rolling pin) until fine crumbs form. Add melted butter and mix until it resembles damp sand. Press evenly into a 23cm (9-inch) pie dish, covering the base and sides. Bake for 10 minutes, then press down gently if puffed. Cool completely.
  3. Step 3 – Prepare the Chocolate Filling
    Whisk cornstarch, sugar, and salt in a large saucepan. Gradually whisk in milk, cream, and egg yolks until smooth. Cook over medium-high heat, whisking until steaming (3–5 minutes), then reduce to medium-low and whisk constantly until thickened and glossy. Remove from heat; stir in butter, chopped chocolates, and vanilla until melted and smooth. If needed, strain to remove lumps.
  4. Step 4 – Assemble the Pie
    Pour hot chocolate filling into the cooled crust, smoothing the top. Place the parchment directly on the custard surface to prevent a skin. Cool for 2 hours at room temperature, then refrigerate for at least 12 hours (overnight preferred) until fully set.
  5. Step 5 – Whip the Cream & Serve
    Whip cold cream, sugar, and vanilla together for 2–3 minutes until soft peaks form. Remove parchment from pie, spread or pipe whipped cream over top, and garnish with chocolate shavings. Slice and serve chilled.

Notes

Serving: Best served cold with coffee or ice cream.
Make-Ahead: Prepare up to 2 days in advance; add whipped cream before serving.
Storage: Keep covered in the fridge up to 4 days.
Freezing: Not recommended — custard may lose texture.
Tip: Use both dark and milk chocolate for the best flavor balance and always whisk cornstarch into cold liquid to avoid clumping.