There’s something irresistibly charming about a Chocolate Cream Pie. With its silky, rich filling and a crust made from crunchy Oreos, this pie brings back memories of family gatherings and late-night dessert cravings. The way it effortlessly blends the deep flavors of dark chocolate with a smooth, creamy texture makes it a hit at any occasion. Whether you’re slinging slices at a birthday party or enjoying a slice after a long day, indulging in this heavenly delight feels like a warm hug in dessert form.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Cream Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Cream Pie

I remember the first time I made this Chocolate Cream Pie. I had invited friends over, wanting to impress them with my baking skills. The moment that pie came out of the fridge, perfectly set and topped with fluffy whipped cream, I knew I had struck gold. It was gone in minutes, and the happy sighs told me everything I needed to know. If you’re looking for a dessert that’s easy to whip up yet feels special, I wholeheartedly invite you to try this Chocolate Cream Pie. It just might become a staple in your dessert repertoire!

Why You’ll Love This Recipe

Simple & Quick: Prep takes just 25 minutes, with a little over an hour of cook time, making it a perfect weekend treat.
Irresistible Flavor: The combination of dark and milk chocolate creates a layered taste experience that’s simply divine.
Eye-Catching Appeal: Its smooth filling and fluffy whipped topping make it a show-stopper at parties.
Flexible Serving: Ideal for any occasion, from casual weeknight desserts to festive celebrations.
Diet-Friendly Options: You can easily adapt this recipe to be gluten-free by using gluten-free cookies for the crust.

Ingredients You’ll Need

25 Oreo biscuits: These give the crust its deliciously chocolaty flavor. You can substitute with gluten-free cookies if needed.
60g / 4 tbsp unsalted butter: This will bind the crust together. Ensure it’s melted for easy mixing.
1/4 cup cornflour / cornstarch: This thickens the custard filling, creating that perfect creamy texture.
2/3 cup caster sugar (superfine sugar): Adds just the right sweetness without being overwhelming.
Pinch of salt: Balances out sweetness and enhances flavors.
2 cups milk: Whole or reduced fat works best to add richness; avoid skim or fat-free milk for texture.
1 cup cream: Use heavy or thickened cream for the filling; substitutes include more milk if needed.
4 egg yolks from large eggs: They provide richness and help thicken the custard. Save the whites for other recipes!
2 tbsp / 30g unsalted butter (cut into cubes): Adds creaminess to the filling once melted.
1 tsp vanilla extract: For that warm, inviting flavor that pairs beautifully with chocolate.
150g/ 5 oz dark 70% cocoa chocolate: The star of the filling; feel free to adjust the cocoa content to your taste.
75g/ 3 oz milk chocolate: Balances the richness of the dark chocolate with a touch of sweetness.
1 1/2 cups thickened / heavy cream (for whipping): This is for your topping; whipping cream creates an airy, light texture.
2 tbsp white sugar: To sweeten the whipped cream just enough.
1/2 tsp vanilla extract (for whipping cream): Enhances the flavor of the whipped cream topping.
Chocolate for grating (optional decoration): Adds a lovely finishing touch to your pie.

How to Make Chocolate Cream Pie

Preheat your oven: Set your oven to 180°C/350°F (160° fan-forced) so it’s ready to bake the crust.

Prepare the crust: Cut a round piece of baking or parchment paper the size of your pie dish. This step prevents a skin from forming on the custard.

Blitz the cookies: Break up the Oreo biscuits by hand and place them into a food processor. Blitz until they become fine crumbs, about 10 seconds. Next, add the melted butter and blitz again until well combined. The mixture should resemble wet sand.

Press the crust: Pour the crumb mixture into a 23cm / 9″ pie dish, spreading it evenly. Use your hands or a spatula to press firmly into the base and up the sides.

Bake the crust: Place the pie crust in the oven for about 10 minutes. When done, it should be slightly puffed; gently press it down with a rubber spatula to make it even crustier. Allow it to cool on the counter.

Mix the filling: In a large saucepan, whisk together the cornflour, caster sugar, and salt until combined. Then, add the milk, cream, and egg yolks, whisking until smooth.

Heat to thicken: Turn your stove to medium-high heat. As the mixture heats, whisk occasionally. When you notice steam around the 3 to 5 minute mark, reduce the heat to medium-low. Whisk constantly as the mixture thickens.

Whisk for 45 seconds: When you see slow, lazy bubbles starting to form, whisk vigorously for 45 seconds, then remove it from the heat.

Add chocolate and butter: Stir in the 2 tablespoons of butter and the finely chopped dark and milk chocolates along with the vanilla extract. Whisk until everything is melted and well combined.

Pour the filling: Carefully pour the hot chocolate filling into your cooled crust, filling it right up to the top and smoothing the surface. Gently place the round baking paper over the filling to prevent skin from forming.

Chill the pie: Allow the pie to cool on the counter for about 2 hours before placing it in the refrigerator for at least 12 hours to let the custard fully set.

Make the whipped cream: In a mixing bowl, beat the 1 1/2 cups of heavy cream, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract on high. Whip for 2 to 3 minutes until softly whipped.

Top the pie: Once the pie has set, carefully peel back the baking paper. Pile on the whipped cream and grate some chocolate over the top for decoration.

Serve and enjoy: Keep the pie in its dish, cut into slices, and serve as needed. Enjoy every soft, chocolatey bite!

Storing & Reheating

To keep your Chocolate Cream Pie fresh, store it in the refrigerator covered with plastic wrap or in an airtight container. It will stay fresh for up to 4 days. If you want to freeze it, wrap the pie tightly and place it in the freezer, where it will last for up to 3 months. When ready to enjoy, simply thaw it in the refrigerator overnight. The texture remains delightful, but if you notice the crust softening slightly, try serving it with an additional dollop of whipped cream for freshness.

Chef’s Helpful Tips

Avoid lumpy filling: Make sure to whisk gently but consistently when heating your custard to prevent lumps from forming.
Chill bowls: For the best whipped cream, chill both the mixing bowl and beaters in the freezer before whipping.
Customize your chocolate: Feel free to mix the types of chocolate you use in the filling. A mix of semi-sweet and dark can be delightful.
Make-ahead option: This pie is perfect for preparing a day in advance, allowing flavors to meld beautifully.
Use leftover egg whites: You can whip the leftover egg whites into meringue and spread on top for a twist.

There’s nothing like a slice of Chocolate Cream Pie to end your day on a sweet note. It’s rich but so satisfying, combining familiar flavors in a way that feels rewarding. Whatever the occasion, this pie promises smiles and happy taste buds. Don’t hesitate to get creative, maybe adding some espresso powder or flaked sea salt on top for an extra hint of flavor. Enjoy each bite of this creamy concoction and share it with those you love. Happy baking!

Recipe FAQs

Can I make this pie gluten-free?

Absolutely! Just swap the regular Oreos for gluten-free chocolate sandwich cookies. This keeps the crust both delicious and suitable for those with gluten sensitivities.

How do I know when the filling is thick enough?

As you whisk the mixture over medium-low heat, look for it to bubble slowly and thicken. You’ll notice a gradual change in texture; it should coat the back of a spoon and leave a clear line when you swipe your finger across it.

Can I use a store-bought crust instead?

Definitely! A pre-made pie crust saves time if you’re in a hurry. Just ensure it’s a chocolate crust to complement the flavors of your pie.

How long will the pie last in the fridge?

Your Chocolate Cream Pie can be kept in the refrigerator for about 4 days. It may not last that long if you have fellow chocolate lovers at home!

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Chocolate Cream Pie

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Author: Peter
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

This Chocolate Cream Pie features a delectable Oreo crust filled with smooth chocolate custard and topped with rich whipped cream. Perfect for gatherings and special occasions, it’s an easy-to-make dessert that will impress every chocolate lover.

Ingredients

Scale

25 oreo biscuits , whole with filling in tact (244g / 8.5 oz)
60g / 4 tbsp unsalted butter , melted
1/4 cup cornflour / cornstarch
2/3 cup caster sugar (superfine sugar)
Pinch of salt
2 cups milk (whole or reduced fat, not zero fat)
1 cup cream (pouring or thickened/heavy), or sub with milk
4 egg yolks from large eggs
2 tbsp / 30g unsalted butter , cut into 1cm / 0.5" cubes
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
75g/ 3 oz milk chocolate , finely chopped
1 1/2 cups thickened / heavy cream , for whipping
2 tbsp white sugar
1/2 tsp vanilla extract
chocolate , for grating (optional decoration)

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Instructions

Preheat your oven to 180°C/350°F (160° fan-forced).
Cut a round piece of baking or parchment paper to fit your pie dish, which will help prevent skin from forming on the custard.

Notes

You can use leftover egg whites in other recipes like meringues or omelets.
For a lighter version, substitute part of the cream with milk, but the flavor will differ.
Feel free to experiment with different types of chocolate for varying flavors.