Chocolate Cream Pie
A classic chocolate cream pie with Oreo crust, chocolate pastry cream filling and fresh whipped cream.
Prep 30 minutes
Cook 20 minutes
Resting time 3 hours 30 minutes
Total 4 hours 20 minutes
Servings 8 to 10 servings
Calories 561 kcal
For the Crust
- 16 Oreo cookies with filling, crushed into crumbs (181 grams)
- 2 tablespoons unsalted butter melted and cooled
For the Chocolate Cream Filling
- 2½ cups half-and-half
- Pinch salt
- ⅓ cup granulated sugar, divided
- 2 tablespoons cornstarch
- 6 egg yolks at room temperature
- 6 tablespoons unsalted butter, cold and cut into 6 pieces
- 6 ounces semisweet or bittersweet chocolate finely chopped
- 1 ounce unsweetened chocolate finely chopped
- 1 teaspoon vanilla extract
For the Whipped Cream Topping
- 1½ cups heavy cream
- 1½ tablespoons granulated sugar
- ½ teaspoon vanilla extract
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.
- 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.
Nutritional values are based on one serving
Chocolate Cream Pie
Amount Per Serving
Calories 561 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 25g 125%
Cholesterol 213mg 71%
Sodium 164mg 7%
Potassium 278mg 8%
Total Carbohydrates 37g 12%
Dietary Fiber 2g 8%
Protein 6g 12%
Vitamin A 23.7%
Vitamin C 0.9%
* Percent Daily Values are based on a 2000 calorie diet.