Chocolate Cream Pie is a timeless favorite that brings an indulgent finish to any meal. This delicious dessert features a rich and velvety chocolate filling enveloped in a crumbly Oreo crust, all topped with a cloud of whipped cream. Each bite offers a delightful contrast of textures—the crunch of the crust, the smooth creaminess of the chocolate, and the lightness of the whipped topping. Whether it’s for a special occasion or a simple family gathering, this pie has a way of making every moment feel like a celebration.

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

I still remember the first time I made my own Chocolate Cream Pie; I was nervous but excited. Watching the chocolate filling transform into a glossy custard was incredibly rewarding. And even now, every time I whip up this dessert, it feels just as special. This pie’s luxurious taste and inviting appearance make it a fantastic alternative to store-bought options, and it’s surprisingly easy to make at home. So let’s roll up our sleeves and get started on something truly incredible.

Why You’ll Love This Recipe

Simple & Quick: With only about 25 minutes of prep time and a little bit of patience, you can create an impressive dessert.
Irresistible Flavor: The combination of dark and milk chocolates offers a rich, decadent taste that’s hard to resist.
Eye-Catching Appeal: This pie will be the star of your dessert table with its glossy chocolate filling and fluffy whipped cream.
Flexible Serving: Perfect for any occasion—birthdays, holidays, or just a cozy night in.
Diet-Friendly Options: Easily make it gluten-free by substituting Oreo cookies with a gluten-free version.

Ingredients You’ll Need

25 whole Oreo biscuits (8.5 oz): This is the base for our pie crust, lending its rich chocolate flavor and crumbly texture.
60g / 4 tbsp unsalted butter, melted: This helps bind the Oreo crumbs together and adds richness to the crust.
1/4 cup cornflour/cornstarch: This thickens the chocolate filling, making it smooth and creamy. You can also use arrowroot powder as a substitute.
2/3 cup caster sugar (superfine sugar): This sweetens the filling without graininess, helping to achieve that silky texture.
Pinch of salt: A little salt enhances the sweetness and balances the flavors.
2 cups milk (whole or reduced fat): Choose whole milk for a creamier filling, although reduced fat works too.
1 cup cream (pouring or thickened/heavy): This contributes to the richness of the filling; if you prefer, you can use all milk instead.
4 egg yolks from large eggs: These give the filling its custardy quality; be sure to use fresh eggs for best results.
2 tbsp / 30g unsalted butter, cut into 1 cm cubes: Added at the end, this gives the filling a glossy finish.
1 tsp vanilla extract: This adds a warm flavor complexity to your chocolate filling.
150g / 5 oz dark chocolate (70% cocoa or bittersweet): The star of our filling, providing a rich depth of flavor.
75g / 3 oz milk chocolate: This balances the dark chocolate’s intensity with a touch of sweetness.
1 1/2 cups thickened/heavy cream for whipping: This is for the topping, creating a light and airy contrast to the dense filling.
2 tbsp white sugar: Sweetens the whipped cream—adding just enough sweetness to complement the chocolate.
1/2 tsp vanilla extract: Enhances the flavor of the whipped cream.
Chocolate for grating (optional decoration): A beautiful touch that adds a bit of elegance to your pie.

How to Make Chocolate Cream Pie

Preheat: Start by preheating your oven to 350°F (180°C) or 160°F for fan-forced. This will ensure your pie crust bakes evenly.

Cut paper: While the oven is heating, cut a round piece of parchment paper to fit your pie dish. This prevents a skin from forming on the custard while it cools.

Blitz: Grab those Oreos and break them into pieces. Place them in a food processor and blitz until they resemble fine crumbs—about 10 seconds should do the trick. You can also place the Oreos in a zip-lock bag and bash them with a rolling pin if you don’t have a food processor.

Press: Transfer the Oreo crumbs into a 9-inch pie dish. Using your hands or a spatula, press the crumbs firmly into the base and up the sides to form a crust.

Bake: Place the crust in the oven for 10 minutes until it puffs slightly. Afterward, gently press it down with a rubber spatula to ensure it’s nice and compact. Let it cool fully on the counter.

Whisk dry, then wet: In a large saucepan, combine 1/4 cup cornflour, 2/3 cup caster sugar, and a pinch of salt. Whisk to blend these dry ingredients, then add 2 cups of milk, 1 cup cream, and 4 egg yolks. Whisk until the mixture is smooth.

Heat to thicken: Turn the heat to medium-high and warm the mixture, whisking occasionally. When you see steam rising after about 3 to 5 minutes, reduce the heat to medium-low and whisk continuously. This step is crucial; thickening the custard takes patience!

Whisk: Once you see slow, lazy bubbles emerging after about 6 minutes, whisk constantly for an additional 45 seconds, then immediately remove from the heat.

Chocolate & butter: Add the 2 tbsp of unsalted butter, both types of chopped chocolate (150g dark chocolate and 75g milk chocolate), and 1 tsp vanilla extract to the hot custard. Whisk until everything is beautifully melted and the filling is silky smooth.

Pour: Carefully pour the luscious filling into your cooled pie crust, filling it right to the top. Use a spatula to smooth the surface, then gently place the round parchment paper over it to prevent a skin from forming.

Cool & set: Allow the pie to cool on the counter for 2 hours, then refrigerate it for at least 12 hours so the custard fully sets.

Whipped cream: To make the topping, beat together 1 1/2 cups thickened cream, 2 tbsp sugar, and 1/2 tsp vanilla extract until soft peaks form—this should take about 2 to 3 minutes on high speed.

Topping: Once the pie has set and you’ve removed the parchment paper, dollop your whipped cream generously on top. For an extra touch, grate some chocolate across the surface.

Serving: Keep the pie in the tin when serving. Simply cut into slices and enjoy every decadent bite!

Storing & Reheating

Chocolate Cream Pie can be kept at room temperature for a few hours, but it’s best stored in the refrigerator, where it will stay fresh for up to 3 days. Use an airtight container or cover the pie with plastic wrap. If you want to store it longer, you can freeze it for up to 3 months—just make sure it’s well wrapped to prevent freezer burn. To enjoy it later, let the pie thaw overnight in the refrigerator. Keep in mind the whipped cream may lose some of its volume when thawed, but a quick re-whip will revive it nicely.

Chef’s Helpful Tips

Be careful not to overwhisk your custard, as it can lead to a grainy texture.
Use room temperature eggs for a smoother custard; they incorporate more easily into the mixture.
If your pie crust cracks while baking, don’t fret! Just press it back together while it’s warm.
For a super smooth filling, strain the custard through a fine sieve before pouring it into the crust.
You can easily make this pie ahead of time. Just prepare it a day or two before you need it, allowing plenty of time for it to set.
Experiment with different toppings, such as crushed cookies or fresh berries, for a personal touch.

It’s impossible not to fall in love with this velvety, indulgent creation. The rich chocolate, perfectly balanced between sweet and slightly bitter, pairs beautifully with the lightness of the whipped cream. You can easily impress your family or guests with this delightful pie, making it perfect for any occasion. As you try your hand at this Chocolate Cream Pie, feel free to add your unique twist—be it an additional layer of flavor or even a fun topping. Enjoy creating this sweet treasure that is guaranteed to bring smiles to everyone around the table!

Recipe FAQs

Can I make this pie a day in advance?

Absolutely! Making Chocolate Cream Pie a day ahead is actually a fantastic idea. Giving it ample time to set in the refrigerator enhances its flavor and texture, making it even more delicious.

What if my custard is lumpy?

If your custard has lumps, simply strain it through a fine sieve to smooth out the mixture before pouring it into the crust. This way, you’ll achieve a silky texture without losing any chocolate goodness.

Can I substitute the dark chocolate?

Yes! If you prefer a sweeter pie, you can use more milk chocolate or semi-sweet chocolate instead of dark chocolate. Just keep in mind that it may alter the flavor profile slightly.

How do I prevent the whipped cream from deflating?

To keep your whipped cream from deflating, ensure you whip it until soft peaks form, and store the pie in the refrigerator until serving. For extra stability, you can add a bit of powdered sugar or even gelatin to the cream before whipping.