Chocolate Cream Pie
This classic (homemade!) chocolate cream pie recipe features an Oreo cookie crust, a rich chocolate pastry cream filling, and is topped with fresh whipped cream.
One summer a number of years ago, I decided that I needed to make more pies. And not just any old pies – I really wanted to focus on some of the old-fashioned pies that had never graced my kitchen. I’ve made fancy creations like banoffee pie, salted caramel apple cheesecake pie, and s’mores pie, as well as classics like pumpkin pie, blueberry pie, and banana cream pie, but at the time I wanted to go back to classic and simple… to cookie crumb crusts and whipped cream toppings.
Finally, chocolate cream pie entered my life!
And not just any chocolate cream pie, but by my estimation, the BEST chocolate cream pie you’ll find anywhere.
So…
How do you make chocolate cream pie?
There are a few different options when it comes to a chocolate cream pie in terms of crust, filling and topping, but there are two main camps – a homemade chocolate pie made with chocolate pastry cream, and a chocolate cream pie made with pudding.
I saw a lot of different types of recipes for chocolate cream pie while researching – some that had a traditional pastry crust, some with an Oreo crumb crust… some with a classic pastry cream filling, some with chocolate pudding filling, some that used gelatin as a stabilizer… some with a whipped cream topping and others with a meringue.
In the end, I decided more chocolate is always better and went with the Oreo cookie crust over a pastry crust. Homemade pastry cream makes me weak in the knees, so it was no contest when it came to the filling. Finally, I’ll choose whipped cream over meringue any day of the week so that decision was easy as well.
The result is a wonderfully creamy, smooth-as-silk pie loaded with chocolate in every bite. Don’t be surprised if you end up standing over the counter, eating it from the pie plate with a fork. (ahem) Don’t say I didn’t warn you!
One year ago: No-Bake Mint Chocolate Chip Pie
Four years ago: Grasshopper Pie
Five years ago: Guinness Chocolate Cake with Baileys Irish Cream Cheese Frosting
Chocolate Cream Pie
Ingredients
For the Crust
- 16 (16 ) Oreo cookies with filling, crushed into crumbs, (181 grams)
- 2 tablespoons (2 tablespoons) unsalted butter, melted and cooled
For the Chocolate Cream Filling
- 2½ cups (591.47 ml) half-and-half
- Pinch salt
- ⅓ cup (66.67 g) granulated sugar, divided
- 2 tablespoons cornstarch
- 6 egg yolks, at room temperature
- 6 tablespoons unsalted butter, cold and cut into 6 pieces
- 6 ounces (170.1 g) semisweet or bittersweet chocolate, finely chopped
- 1 ounce (28.35 g) unsweetened chocolate, finely chopped
- 1 teaspoon vanilla extract
For the Whipped Cream Topping
- 1½ cups (357 ml) heavy cream
- 1½ tablespoons (1.5 tablespoons ) granulated sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cool on a wire rack while the filling is prepared.
- Make the Chocolate Cream Filling: Bring the half-and-half, salt and 3 tablespoons of the sugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. Stir together the remaining sugar and cornstarch in a small bowl. Whisk the yolks thoroughly in a medium bowl for about 30 seconds, until slightly thickened. Add the cornstarch mixture and whisk until the mixture is glossy and the sugar has begun to dissolve, about 1 minute. When the half-and-half reaches a full simmer, drizzle about ½ cup hot half-and-half over the yolks, whisking constantly to temper; then whisk the egg yolk mixture into the simmering half-and-half. Return to a simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.
- Off the heat, whisk in the butter, one piece at a time, until incorporated; add the chopped chocolate and whisk until melted, scraping the bottom of the pan with a rubber spatula to fully incorporate. Stir in the vanilla, then immediately pour the filling through a fine-mesh sieve set over a bowl. Using a spatula, scrape the strained filling into the baked and cooled crust and spread into an even layer. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, about 3 hours.
- Make the Whipped Cream Topping: When ready to serve, beat the cream, sugar, and vanilla on low speed until small bubbles form, about 30 seconds. Increase the speed to medium and beat until the beaters leave a trail, about 30 seconds more. Increase speed to high and beat until the whipped cream is smooth and thick, forming soft peaks, about 20 more seconds. Spread or pipe the whipped cream over the chilled filling and serve. Leftovers should be stored, covered, in the refrigerator for up to 2 days.
Notes
- To crush the Oreo cookies, you can use a food processor to grind them into fine crumbs, or you can put them in a resealable ziploc bag and crush them with a rolling pin.
- Half-and-half is a common dairy product in the United States; if you can't get it where you are, substitute half heavy cream and half whole milk.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hey, Thanks for sharing this awesome recipe
Do you think it’d work if I tried using toasted marshmallows instead of shaved chocolate for garnish?
Oooh absolutely, sounds delicious!
This pie is amazing! The chocolate filling has a nice rich flavor without being bitter, and it set up and sliced beautifully. Next time I will use a pastry crust because I prefer the texture contrast.
I have made this pie SO MANY times… it’s an extended family favourite… almost a legend, really… for all special occasions. Thanks for sharing.
Could I make the pie and freeze it to save time around the holidays? So much to bake, so little time!
Hi Erin, I think it would freeze just fine, I would just wait to add the whipped cream until the day you serve.
I made this for Thanksgiving for the second year in a row and received rave reviews both times. Thank you!
Hi Michelle! Do you think this pie would make it in an hour-long car ride (without whipped topping) if I kept it in a cooler bag?
Also, my filling didn’t set, but after discovering my corn starch expired three years a go (yeesh!), I think that may have been the culprit. But, I’m wondering how you define “simmer”?
Hi Samantha, Yes, I think it would be fine! Simmer is when there are just little bubbles around the outside.
Do you have to strain it? I don’t have that tool
Hi Kate, Straining it makes it silky smooth and ensures that there are no little bits of cooked egg in the filling, but you could get by without doing it.
Going to make this for Thanskgiving (:: fingers crossed::)! Can I make it the night before?
Yes, totally! Althought I might do the whipped cream layer the day of (could still do it in the morning and put it in the fridge till you’re ready to serve.
Can I just use whole milk and cook it down a little bit more?
Thanks!
I must have done something wrong, hasn’t set :( should I try heating mixture??let it simmer?? Ty Sandy
My husband said this was the best pie I’ve ever made, and that it was amazing! It was delicious, and the chocolate cream was actually easy to make. I was a bit intimidated by it, but it came out great!
I’ve made this pie several times now and always get rave reviews. It is one of the most rich and creamy chocolate pies ever. Highly recommended!
I have made this pie many, many times. It’s simply fantastic and the whole family, especially my kids, love it. My husband’s cousin and his family always request it at gatherings. Thanks for sharing it!
Delicious
Skip the crust and just have the chocolate cream!,,,
Hi! Did you use semi or bitter chocolate in this one? I am on the fence!
Hi Carolyn, I used semisweet!
Great…thank you!
What do you find is the best method for chocolate curls?
Hi Carolyn, I use the Ghiradelli baking bars and use a swivel-style vegetable peeler to “peel” curls off the side of the bar. I hope that makes sense and helps!
Yes, that makes sense….do you leave at room temperature, warm or cool? Thank you!
Hi Carolyn, I keep the pie in the refrigerator. Enjoy! :)
Made this recipe for Thanksgiving (thinking about making it again for Easter!). I bought an oreo crust instead of making one but otherwise I followed the directions exactly. It turned out perfect! Delicious, chocolaty, smooth, rich, everyone loved it. 10/10 would recommend and make it again.
I just made this. It is the BEST chocolate pie I have ever had!!! And I’ve had a lot :) Everyone asked me for the recipe!
I’ve always been intimidated by pastry cream so I never tried to make it. I’m making this pie in parts since my guests won’t be here for 2 more days. I made the pastry cream today with TOTAL SUCCESS! Your step by step instructions were perfect. I had every step measured and ready to go. No problems whatsoever and the taste is incredibly rich and fudgy.
The intimidating part is done. I am so proud to say That I can now make pastry cream. I even sent a picture of it to my sister, who is the baker in the family. The oreo crust and whipped cream will be a breeze.
Thank you for this recipe. It was well written and easy to follow. It’s a keeper!
I made this last night and it was delicious! I added a heaping teaspoon of cocoa powder for additional chocolate flavor. I made a regular pastry crust which gave the pie that “diner” taste. I will try making the oreo crust next time. I LOVE making a pastry cream instead of the normal pudding!! Thank you!
This was without a doubt the best chocolate cream pie I’ve ever had!!! Pastry cream for the win! Thanks for the recipe!
Ok – let’s just start with the statement that this pie is delicious. Seriously delicious – as in the best ever! We were meeting our daughter’s future in-laws on Christmas Eve and I was asked to bring a couple pies. My daughter asked for one of them to be a chocolate cream pie, but I have never been a fan of the pudding style chocolate pies. I knew when I read the recipe that this was more of what I wanted. So I broke the cardinal rule and made a brand new, untested (by me) recipe for an important event. I didn’t have anything to worry about as this pie was fantastic and a big time hit. I used Michelle’s suggestion on how to make it ahead. I put the crust together and baked it a day in advance, as well as the chocolate filling. I left the filling in a bowl with saran wrap pressed against the filling. Then on Christmas Eve I spooned the filling into the crust, made the whipped cream and spread it on. It was several hours before we actually ate the pie, but nothing was soggy and the whipped cream held beautifully. My only issues were with the crust – it was difficult to get out of the pan and very crumbly. Kind of a mess. It certainly didn’t impact the taste, but it wasn’t as “pretty” when served. Not sure how I will solve this problem. When I make this again I will use bittersweet chocolate instead of semi-sweet for a little more intense flavor. This is a rich, special occasion pie, but one I look forward to making again.
Made this chocolate pie and got rave reviews. I did use a regular pie crust since I had all the other ingredients except the Oreo cookies. This was a huge success at a recent diner party and my husband made a comment to never lose this recipe, he loved it that much. It was also so velvety and dense but just the right mix! Again my favorite chocolate cream pie recipe, so much better than pudding style. Another 5 star recipe.
This makes a delicious pie! However, this is definitely a recipe that you must read several times all the way thru and do mis en place prior to starting. I actually mixed the corn starch and sugar and had the yolks beaten in a med bowl prior to putting the 1/2 and 1/2 on the stove. Once it starts to simmer things are fast and furious and you’ll have no time to be measuring things out or separating eggs, etc:….scrumptious and easy (if you plan).
I was a little intimidated by the steps in this recipe at first, so I pre-portioned everything out and had it handy. It was actually surprisingly easy to make and SO worth it. You weren’t kidding about the standing over it with a fork part! It was the only pie to be 100% eaten at Christmas this year! I definitely gave myself a little pat on the back for that. Haha
I’d like this to be served at the in-law’s house (15 minute drive) in the afternoon/early evening on Christmas Day. I fear I won’t have much time in the 24-36hrs beforehand, so what’s my best course for making it a few days ahead of time and storing / transporting it? Make the filling, cover and store in fridge until Christmas morning, then make the crust that morning, fill & add whipped cream? Or should I make the whole thing at once and store it in the fridge for like 48hrs? I don’t want it turning gross. Freezer? I’m stumped.
Hi Tyler, You could definitely assemble everything but the topping (crust and filling) up to two full days in advance and refrigerate it, with plastic wrap pressed against the filling (basically go through step #3). I would make the whipped cream fresh that morning, top the pie, and then you can keep it in the refrigerator until you need to leave. Enjoy! :)
Out of curiosity, what would happen if I used heavy cream instead of half-and-half for the chocolate filling?
Hi Tay, It will be a bit richer. If you don’t have half-and-half, you could always do half heavy cream and half whole milk.
Y U M M M M M!!! This looks absolutely delicious! Can’t wait to try it! I’m sure my Kids love them :)
My daughter requested a chocolate cream pie for Thanksgiving this year. I found this recipe online and decided to give it a try. It was a huge success! Everyone loved the pie. I had to tweak it a little due to not having half and half and the 1 oz of unsweetened chocolate. I took the tip to mix 1/2 heavy cream and 1/2 milk and I found online that for ever oz of unsweetened chocolate you mix 1 T of unsalted butter with 1 T of cocoa. I also used a flaky pastry crust instead of the crushed oreos because I didn’t have any oreos and to make a pie crust is pretty simple. Do not ruin this pie by using a frozen pie crust. Next time I’ll be prepared. This pie is excellent and so worth all the steps and time! There was a couple of slices left the next morning and it tasted even better than the day before, if that’s even possible. If you’re looking for an excellent chocolate cream pie than this is the one.
I’m so glad you enjoyed this pie, definitely my very favorite chocolate cream pie!
Crumbly crust: why couldn’t you just double the butter, would that help it to hold better?
Hi Jan, My crust wasn’t crumbly at all, but more butter would help bind it better. You left the filling in the Oreo cookies, right?
I made this a few days ago for my family…it is delicious! Thanks for the perfect chocolate cream pie recipe…it will become a tradition around here 👍👍👍👍👍
I made this recipe, but I needed 7 of them so I increased the recipe X 7. It was very good and got a lot of compliments. Very creamy. didn’t make the whipped cream, used frozen whip cream but all was good.
I made this pie for my best friends anniversary, it’s her favorite pie and I never made one before, but I had no problem following the recipe and it was a huge success!! She told me it was the best chocolate cream pie she ever had and she has had a lot of them, she loved everything about it and can’t stop telling me how great it was!!
Lover of chocolate cream pie.
Does this recipe stay firm, I don’t want a runny cream pie!
It does! Or it did for me at least. It has such a good texture. Firm, yet creamy.
I made this tonight to yield two batches, turned out great even though I had to skip the seive step. I wrapped it and put in the fridge for the night. Hoping the crust doesn’t dry out in fridge by tomorrow evening before I can make the topping. Sigh.
This dessert is not very sweet. The pie crust was not firm. You can taste unsweetened chocolate. I eat a lot of dark chocolate. So it was fine for me.
This is the best chocolate pie I have ever tasted. Taste like a creamy candy bar. Well worth the work
OMG! I made this for my husband’s birthday and it was fantastic! Definitely a keeper. The texture was perfect and I even added a splash of Kahlua before chilling just to add an extra touch of zing. Amazing!
I have made this recipe several times, and they have all turned out awesome. I highly recommend making sure the oreos are grinded up well so the crust stays in tact better. Very rich, you do not need a big slice haha. Whipping cream is a great balance :)
This looks great! Thoughts on whether or not this could be doubled (or maybe 1 1/2 batch) and made in a 9 x 13 dish??
Hi Tina, I think you could do that without an issue!
Made this recipe twice in the last month, and it’s a huge hit! So delicious and the perfect texture.
This sounds absolutely amazing! My boyfriend is a huge chocolate lover and is always wishing I would make more chocolate desserts (I am a lemon lover myself). Looks like he’ll be getting his way soon.
I made this today, and it was absolutely excellent. The recipe was very easy to follow, and the results were delicious! Definitely a new family favourite. Thanks for the great recipe!
I made this for Pi Day yesterday, and it is terrific! The recipe worked perfectly, and the taste was so o good. I had never made a chocolate cream pie before and I was so happy to have it work so well. The only suggestion I might have would be to let the pastry cream chill for as long as possible, even overnight. The three + hours I had it in the fridge barely got it to a cool state. Not that this bothered anyone!
This looks so good!
Izzy
I have never done this before but i used egg whites instead of egg yolks. It didnt taste that bad- its currently setting in the fridge. How badly did i mess up?? Lol
Hi Danielle, I’m not sure how the pastry cream will set up; I can’t believe that it actually thickened for you with the egg whites!
I don’t like Oreo’s. Love the old fashioned cream pie.
I love the look of this pie!!! Too bad that it is snowing/sleeting here right now – my husband doesn’t want to go out to buy Oreos & cream so I can make this. Chocolate should trump the blizzard we are getting.
So yummy and very fun to make with the kids. If only they’d just stop sneaking the oreos before I can crush them!
Can I freeze the pie, and add the whipped cream just before serving?
Hi Nina, I’m not sure how well a cream pie would freeze; I think it would be best fresh.
This pie was amazing! I used a regular pie crust instead of the Oreo – it was so good. My husband and our guests were totally impressed. It had such a silky texture. Thanks so much for the recipe