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–+ servings
A slice of chocolate cream pie on a plate.

Homemade Chocolate Cream Pie Recipe

Course: Dessert, pie
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8 slices
Calories: 767kcal
Author: Becky Hardin
This indulgent homemade chocolate cream pie with Oreo cookie crust, chocolate pudding filling, whipped topping, and chocolate shavings is easy to make from scratch with just 10 ingredients!
Print Recipe
US Customary - Metric

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
    Oreo cookie crumbs in a food processor.
  • 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
    Combining Oreo crumbs to make a crust.
  • Bake for 10 minutes. Let the crust cool completely. 
    Oreo pie crust pressed into a pie dish.
  • In a bowl or measuring glass, whisk together the egg yolks and cornstarch. 
    5 large egg yolks, 3 tablespoons cornstarch
    Whisking egg in a glass.
  • 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
    Adding milk to a large glass measuring cup.
  • Slowly pour the egg mixture into the saucepan while whisking constantly. Let the mixture continue to simmer while whisking until thickened like pudding.
    Pouring cream into a pot.
  • 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
    Butter, cream, and chunks of chocolate being whisked together in a saucepan.
  • Pour the chocolate filling into the pie crust and smooth it out with a spoon or spatula.
    Pie filled with chocolate pudding.
  • 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
    Whipped cream mixture in a glass mixing bowl.
  • Once the sugar is fully incorporated, beat the mixture to stiff peaks. Spread the whipped cream over the chilled pie. 
    Spreading whipped topping onto a pie.

Video

Notes

*Use egg yolks only for the filling. You can save the egg whites for other recipes, like marshmallow fluff!
**Use good quality chocolate for the best results; the higher the quality, the better the taste!
Tips:
  • 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.
Make-Ahead: You can make the pie crust up to 3 days ahead and store it in the refrigerator.
Storage: Store chocolate cream pie loosely covered with plastic wrap in the refrigerator for up to 2 days. 

Nutrition

Serving: 1slice | Calories: 767kcal | Carbohydrates: 65g | Protein: 9g | Fat: 54g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 264mg | Potassium: 420mg | Fiber: 3g | Sugar: 46g | Vitamin A: 1394IU | Vitamin C: 0.3mg | Calcium: 167mg | Iron: 7mg