Chocolate Cream Pie

When you first lay your eyes on a Chocolate Cream Pie, you can’t help but feel a rush of excitement. Its luscious dark chocolate filling, nestled in a crunchy Oreo crust, beckons for a slice. This dessert is not just a treat; it’s a celebration of chocolate’s rich, creamy allure. Each bite offers a velvety texture that hugs your palate, making it perfect for any occasion. Whether it’s a summer picnic or a cozy family gathering, Chocolate Cream Pie is bound to be the star of the dessert table.

I can still remember the first time I made this indulgent pie. With a few simple ingredients and just a little time, I created a dessert that has become a cherished staple in my home. Friends and family rave about how incredible it tastes! The combination of semisweet and bittersweet chocolate creates a deep, sophisticated flavor that store-bought desserts just can’t match. I genuinely believe you’ll fall in love with this recipe just as I did, and I can’t wait for you to try it!

How to Make Chocolate Cream Pie

1. Prepare the Oven and Pie Dish: Preheat your oven to 350°F. Generously spray a 9-inch pie dish with cooking spray and set aside.
2. Make the Oreo Crust: In a food processor, pulse the Oreo cookies until finely ground. Add the melted butter and pulse until well combined. Press this mixture firmly into the bottom and up the sides of the prepared pie dish.
3. Bake the Crust: Bake for 11 to 12 minutes, or until fragrant and set. Once done, allow it to cool completely on a wire rack.
4. Prepare the Filling: In a medium saucepan, combine the granulated sugar, cocoa powder, cornstarch, and salt. Gradually whisk in about ½ cup of the milk, ensuring everything is well blended. There’s no need to fret over clumps at this stage.
5. Whisk in Remaining Milk: Once combined, whisk in the rest of the milk. Cook over medium-high heat, whisking constantly until the mixture begins to boil, about 7 to 9 minutes.
6. Thicken the Filling: Continue whisking for about 45 seconds more once boiling. The mixture should thicken significantly, resembling pudding to ensure it sets properly.
7. Melt the Chocolates: Remove the saucepan from the heat, then stir in both types of chopped chocolate, butter, and vanilla extract until smooth and creamy.
8. Fill the Crust: Carefully pour the hot filling into the cooled crust, allowing it to settle in the center without smoothing it over with a spatula to avoid unsightly lines.
9. Cool the Pie: Let the pie cool on a wire rack until it’s just warm, around 90 minutes. Afterward, refrigerate it uncovered for at least 6 hours, preferably overnight.
10. Prepare the Whipped Cream: In a medium bowl, beat the chilled heavy cream with an electric mixer on medium speed until it begins to thicken, about 1 minute. Add in the powdered sugar and vanilla and whip until stiff peaks form.
11. Top the Pie: Once the pie is fully chilled, spread the whipped cream over the top.
12. Garnish: Finish with a sprinkle of cocoa powder or a sprinkle of chocolate curls.
13. Slice and Serve: Use a sharp knife to slice, serving it with a pie server to catch all that lovely filling.

Once you’ve taken the time to make this chocolate delight, the finished pie can be stored in the refrigerator for up to 1 day. While it remains safe beyond that duration, the whipped topping might begin to weep, and the Oreo crust will soften slightly.

Storing & Reheating

Keep your Chocolate Cream Pie refrigerated in an airtight container for up to a day for optimal freshness. If you plan on storing it longer, cover it with plastic wrap to prevent fridge odors from affecting its flavor. You might even consider making the pie a few days in advance, as the flavors meld beautifully. If you need to freeze it, wrap it tightly and it can last up to 3 months, though the texture may slightly change upon thawing. Simply let it thaw in the refrigerator overnight when you’re ready to enjoy it again.

Chocolate Cream Pie is a delightful way to indulge your sweet tooth without too much fuss. With its creamy filling and crunchy crust, it beckons for gatherings, celebrations, or simply a satisfying evening treat. I encourage you to try your hand at this delicious recipe. You might just discover a new favorite dessert to share with your loved ones!

Recipe FAQs

Can I make this pie in advance?

Yes! The Chocolate Cream Pie can be made ahead of time. To ensure the best flavor and texture, make the pie a day before you plan to serve it and refrigerate it overnight. This also allows the filling to fully set.

What can I use instead of Oreos for the crust?

Feel free to get creative! You could use any chocolate sandwich cookies or even graham crackers for a different flavor. Just make sure they are finely crushed for the best texture.

How can I ensure my filling thickens properly?

It’s essential to keep whisking the mixture as it cooks over medium-high heat until it boils. If it doesn’t seem to thicken adequately, you might not have let it reach a full boil, so be patient and continue whisking.

Can I use a different type of milk for the filling?

Absolutely! You can use almond milk or coconut milk as a substitute for whole milk if you’re looking for a dairy-free option. Keep in mind that this may slightly alter the flavor and texture of the pie.

More PIES Recipes

• Grinch Oreos
• Burger King Copycat Hershey Pie
• Easy Chocolate Raspberry Mousse Domes
• Valentine’s Day Decadent Gingerbread Latte Mousse Domes
• Chocolate Dipped Oreos with Sprinkles

📖 Recipe Card

Chocolate Cream Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Peter
• Prep Time: Not specified
• Cook Time: 503 minutes
• Total Time: 0 hours
• Yield: 8 servings 1x
• Category: Pies
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Chocolate Cream Pie features a rich Oreo crust filled with a smooth chocolate filling and topped with whipped cream. It’s easy to prepare and ideal for gatherings or a delightful dessert at home!

---

Ingredients

Scale 1x2x3x

• 24 Oreo cookies, (regular-stuffed, keep filling intact)
• 5 tablespoons unsalted butter, (melted)
• 2/3 cup granulated sugar
• 1/3 cup dutch-process cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon fine sea salt
• 3 cups whole milk
• 4 ounces semisweet chocolate, (finely chopped)
• 4 ounces bittersweet chocolate, (finely chopped)
• 3 tablespoons unsalted butter, (cubed)
• 2 teaspoons vanilla extract
• 1 cup chilled heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• cocoa powder or chocolate curls, (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.
2. In a food processor, grind the Oreo cookies until finely ground.
3. Combine the melted butter with the cookie crumbs and press into the bottom and sides of the pie dish.
4. Bake for 11 to 12 minutes or until fragrant and set. Let cool on a wire rack.
5. In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt.
6. Gradually mix in about ½ cup of milk until smooth, then whisk in the remaining milk.
7. Cook over medium-high heat, whisking constantly, until it boils (about 7 to 9 minutes). Continue whisking for 45 seconds once boiling.
8. Remove from heat and stir in chopped chocolates, cubed butter, and vanilla until smooth. Pour into the cooled crust without smoothing the surface.
9. Allow to cool on a wire rack until warm (about 90 minutes), then refrigerate uncovered for at least 6 hours, preferably overnight.
10. To make the topping, whip the cream until thickened, then add sugar and vanilla. Whip until stiff peaks form.
11. Spread the whipped cream over the chilled pie and garnish with cocoa or chocolate curls.

---

Notes

The untopped pie can be prepared up to 2 days in advance. Cover with plastic wrap if storing longer than overnight.
Ensure the pie is completely chilled for best texture before serving.
Use a sharp knife for slicing and a pie server for serving.

---

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 20g
• Sodium: 280mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg

More PIES Recipes

Classic Lemon Meringue Pie

Easy Creamy Peach Pie with Graham Cracker Crust

Old-Fashioned Lemon Sponge Pie

Burger King Copycat Hershey Pie

Grinch Oreos