If you love a rich, silky chocolate dessert that feels indulgent but is surprisingly easy, my homemade chocolate cream pie is for you. I make a decadent chocolate pudding filling from scratch, layered into an Oreo cookie crust and finished with whipped topping and chocolate shavings. This chocolate cream pie is perfect for holidays, potlucks, or just treating yourself, and it only takes 10 ingredients!
Top Reader Review
- “This recipe turned out beautifully! Very rich, a small slice is plenty enough. Delish!!” –Cloudy
Chocolate Cream Pie with Oreo Crust
Growing up, chocolate desserts were always my first pick, and this chocolate cream pie quickly became a favorite. My version combines a rich custard made with egg yolks, cornstarch, whole milk, and semisweet chocolate, poured into a crisp homemade Oreo crust. The whipped topping adds lightness, while chocolate shavings give the finishing touch.
I love this homemade chocolate cream pie because it’s flexible: make it fully from scratch for the ultimate flavor, or use convenience ingredients if you’re short on time. Either way, it delivers a chocolatey punch that’s perfect for any occasion.
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Temper the Eggs for Perfect Custard
Tempering the egg yolks carefully is the key to a silky, lump-free chocolate custard. I do this by whisking a small amount of warm milk mixture into the eggs before returning them to the saucepan. This gradually raises the egg temperature, preventing scrambled bits and keeping the custard smooth.
Homemade Chocolate Cream Pie Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- Pie Pan
- Hand Mixer
Ingredients
For the Chocolate Pie
- 24 Oreo cookies
- 10 tablespoons unsalted butter divided (1¼ sticks)
- 5 large egg yolks *
- 3 tablespoons cornstarch
- 2½ cups whole milk
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 ounces semisweet chocolate chopped**
- ¼ teaspoon kosher salt
For the Whipped Cream Topping (optional)
- 1½ cups heavy cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350℉. Place the Oreo cookies in a food processor and blend until they become crumbs.24 Oreo cookies
- Transfer the crumbs to a bowl. Melt 5 tablespoons of butter, and stir it into the crumbs. Press the mixture into a 9-inch pie pan.10 tablespoons unsalted butter
- Bake for 10 minutes. Let the crust cool completely.
- In a bowl or measuring glass, whisk together the egg yolks and cornstarch.5 large egg yolks, 3 tablespoons cornstarch
- In a saucepan over medium heat, whisk together the milk and sugar. Bring the mixture to a simmer. Once it’s simmering, transfer about ½ cup of the hot mixture to the egg yolk mixture and whisk it together in the measuring glass.2½ cups whole milk, ½ cup granulated sugar
- Slowly pour the egg mixture into the saucepan while whisking constantly. Let the mixture continue to simmer while whisking until thickened like pudding.
- Add in the chocolate, vanilla extract, remaining 5 tablespoons of butter, and salt. Continue whisking until the chocolate has fully melted.1 teaspoon pure vanilla extract, 8 ounces semisweet chocolate, ¼ teaspoon kosher salt, 10 tablespoons unsalted butter
- Pour the chocolate filling into the pie crust and smooth it out with a spoon or spatula.
- Chill the pie in the refrigerator for 4-5 hours, or until the filling has set.
- While the pie is chilling, prepare the whipped cream topping by mixing the heavy cream, sugar, and vanilla together with an electric mixer.1½ cups heavy cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract
- Once the sugar is fully incorporated, beat the mixture to stiff peaks. Spread the whipped cream over the chilled pie.
Notes
- I like to use the back of a measuring cup to press my Oreo crust into an even layer.
- Don’t skip tempering the eggs, or you’ll end up with bits of scrambled egg in your pudding.
- Whisk the pudding constantly to prevent overcooking the eggs. Overcooked eggs will also lead to scrambled egg pieces in your pudding.
- Strain the pudding to remove any lumps or cooked egg pieces before adding it to the pie crust.
- The finer you chop your chocolate, the quicker it will melt into the custard.
- Do not top the pie with whipped cream until it has been thoroughly chilled; otherwise, the whipped cream will melt into the pie, ruining the texture.
How to Make Chocolate Cream Pie with Oreo Crust Step-by-Step
Prep: Gather up all of the ingredients you need to get started. Separate the yolks from the eggs and chop the chocolate. Preheat your oven to 350℉.
Crumble the Oreos: Place 24 whole Oreo cookies in a food processor, and blend until they become fine crumbs. Alternatively, you can place the cookies in a Ziplock bag and crush them with a rolling pin, but the crumbs may not turn out as fine.
Make the Crust: Transfer the crumbs to a large bowl. Melt 5 tablespoons of unsalted butter, and stir it into the crumbs until evenly distributed. The crumbs should stick together when pressed. If they don’t, you may need to add a bit more butter.
Bake the Crust: Press the Oreo cookie mixture into a 9-inch pie pan. I find it easiest to do this with the back of a measuring cup for an even layer. Bake the crust in the preheated oven for 10 minutes, then let the crust cool completely before filling.
Whisk Egg Yolks: In a small heatproof bowl or glass measuring cup, whisk together 5 large egg yolks and 3 tablespoons of cornstarch. The cornstarch will help your chocolate pudding thicken up and set. Set aside.
Temper the Yolks: In a saucepan set over medium heat, whisk together 2½ cups of whole milk and ½ cup of granulated sugar. Bring the mixture to a simmer. If using a thermometer, aim for about 110°F. Once it’s simmering, transfer about ½ cup of the hot mixture to the egg yolk mixture, and whisk it together in the measuring glass.
Thicken the Filling: Slowly pour the egg-and-milk mixture back into the saucepan while whisking constantly. Let the mixture continue to simmer while whisking, until thickened like pudding. I have found that my custard is usually thick enough when it reaches 165-175°F. I don’t recommend letting it get hotter than 180°F, or it may burn.
Add Chocolate: To the saucepan, add 1 teaspoon of vanilla extract, 8 ounces of chopped semisweet chocolate, ¼ teaspoon of salt, and 5 tablespoons of unsalted butter. Chopping the chocolate helps it to melt more quickly. The finer you chop it, the quicker it will melt.
Melt the Chocolate: Continue whisking the mixture until the chocolate is fully melted, and everything is combined.
Fill and Chill: Pour the chocolate pudding filling into the cooled Oreo pie crust, and smooth it out with a spoon or spatula. I like to press mine through a fine-mesh sieve to remove any possible cooked egg pieces and create a smooth result. Chill your chocolate cream pie in the refrigerator for 4-5 hours, or until the filling has set. I recommend pressing a piece of plastic wrap onto the top of the pie to prevent it from forming a skin as it cools.
Make the Whipped Topping: While the pie is chilling, prepare the whipped cream topping by mixing together 1½ cups of heavy cream, ¼ cup of powdered sugar, and ½ teaspoon of vanilla extract with an electric mixer. Once the sugar is fully incorporated, beat the mixture to stiff peaks.
Top the Pie: Spread the whipped cream over the chilled chocolate pie just before serving. If making ahead, I recommend waiting to make the whipped topping until just before serving or making stabilized whipped cream instead.
Garnish and Serve: Finish your chocolate cream pie with chocolate shavings or chocolate chips if desired.
How to Store
Store leftover chocolate cream pie loosely covered with plastic wrap in the refrigerator for up to 2 days. I recommend serving it cold or at room temperature. I do not recommend freezing this pie, because the texture changes too much once thawed.
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