Chocolate Cream Pie

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Chocolate Cream Pie

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With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream.

Chocolate Cream Pie

My dad was a serious chocoholic, and this chocolate cream pie was his all-time favorite dessert. My son, Zach, took after my dad in the dessert department, and he has requested this pie every year for his birthday since he was a little boy. Needless to say, the pie is a family favorite and shows up in a lot of our family photos! With its chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it is truly a chocolate lover’s dream. Be sure to plan ahead because the filling needs at least eight hours to set up before serving.

“This was far and away the best chocolate pie that I’ve ever tasted (much less made).”

John M.

What You’ll Need To Make Chocolate Cream Pie

Pie ingredients including egg, heavy cream, and vanilla.

Note: The crust was originally made with Nabisco chocolate wafers, but as of 2023, those cookies are no longer available. Oreo thins make a great substitute (and there’s no need to remove the filling).

Step-by-Step Instructions

In a medium bowl, mix together the cookie crumbs, sugar, and butter until evenly combined. Pour the crumbs into a pie pan.

Chocolate crumbs in a pie pan.

Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; using the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp. Let cool while you make the filling.

Pie pan with a chocolate crust.

Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.

Sugar mixture in a saucepan.

In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.

Milk mixture pouring into a sauce pan.

Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook — whisking constantly, especially around the edges — for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.)

Whisk in a sauce pan with sugar, eggs, and milk mixture.

Turn off the heat, then immediately add the chopped chocolate, butter and vanilla extract.

Chocolate melting into a saucepan.

Whisk until smooth.

Whisk in a sauce pan of chocolate mixture.

Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.

Chocolate filling in a chocolate crust.

Up to three hours before serving, place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add the sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far.

Stand mixer of whipped cream.

Spoon the whipped cream over the filling.

Chocolate pie topped with a large pile of whipped cream.

Spread the whipped cream, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.

Chocolate Cream Pie
Photo by Our Salty Kitchen

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Chocolate Cream Pie

With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream.

Servings: 8-10

Ingredients

For the Crust

  • 1½ cups cookie crumbs from Oreo baking crumbs, Dewey’s Brownie Crisp Cookies, Oreo Thins (no need to remove the cream), or Nabisco Chocolate Wafers
  • ⅓ cup sugar
  • 4 tablespoons unsalted butter, softened

For the Filling

  • ⅔ cup sugar
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • 4 large egg yolks
  • 3 cups whole milk
  • 5 ounces bittersweet chocolate, best quality such as Ghirardelli
  • 2 ounces unsweetened chocolate, best quality such as Ghirardelli
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup chilled heavy whipping cream
  • 1 tablespoon sugar
  • 1 ounce bittersweet chocolate, grated or shaved

Instructions

For the Crust

  1. Preheat the oven to 375 degrees.
  2. In a medium bowl, mix together the cookie crumbs, sugar, and butter until evenly combined. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of ¼-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp. Let cool while you make the filling.

For the Filling

  1. Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.
  2. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined.
  3. Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.

For the Topping

  1. (Up to 3 hours before serving) Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 663
  • Fat: 43 g
  • Saturated fat: 24 g
  • Carbohydrates: 67 g
  • Sugar: 49 g
  • Fiber: 3 g
  • Protein: 9 g
  • Sodium: 367 mg
  • Cholesterol: 172 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • This pie is scrumptious! My family would rather I make this for Thanksgiving rather than pumpkin pie. Since the Nabisco wafers are no longer available, I found Oreo chocolate baking crumbs on Amazon. They come from Canada, so they take a little longer to be delivered. I love all your recipes—they always turn out great!

    • — Marie Frank on March 6, 2024
    • Reply
  • Best chocolate cream pie I ever had! I used chocolate animal cookies for the crust. Came out beautifully!!
    Thanks again Jen for another wonderful recipe!

    • — Virginia Lehner on March 2, 2024
    • Reply
  • This was very, very good if you like chocolate pudding and whipped cream (it’s like a cross between a mousse and a pot de creme). I personally loved all of the textural contrasts with both the crust and the shaved chocolate. Ten out of ten.

    • — Erika on February 13, 2024
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  • I made your Chocolate Pie recipe and it was delicious.  However, the consistency of the pie was different than what I was expecting. 

    I had thought the pie consistency would be similar to a chocolate pudding, so with a bit of wiggle and creamy texture.  However, the texture of my pie was more similar to a Pot de Creme.  It was delicious, but denser than a pudding.

    Is this the intended consistency for this pie or did I make a mistake?  I followed the ingredients list exactly, with the exception of the vanilla extract as I didn’t think it was needed.  From a cooking perspective, I started out with medium heat on an electric stove, and after 10 minutes of no progress, I increased to Med-Hi and my total cook time was 20 minutes.  Once it started to bubble, I counted down 60 seconds and removed it at that point.
    Thank you.

    • — Jay on January 26, 2024
    • Reply
    • Hi Jay, it doesn’t sound like you did anything wrong. The filling is supposed to be firmer than a pudding consistency as it needs to be firm enough to slice. Hope that clarifies!

      • — Jenn on January 30, 2024
      • Reply
  • My granddaughter and I made this pie for Christmas and her description was “amazing”. It was the first dessert to be eaten and with no leftovers.
    Can you tell me how many ounces of cookies you use for this crust? I used the Dewey’s brownie crisp cookies for the crust and it was too crumbly so I am thinking the crumbs may not have been fine enough or I didn’t press the crust in firmly enough.

    • — Jackie on December 28, 2023
    • Reply
    • Hi Jackie, I believe it should be about 5.5 ounces. And glad everyone enjoyed the pie!

      • — Jenn on December 28, 2023
      • Reply
  • Can you make the filling two days in advance?

    • — Tricia on December 19, 2023
    • Reply
    • Sure, but I wouldn’t push it any longer than that.

      • — Jenn on December 19, 2023
      • Reply
  • Can you use regular Oreos (not thins), and are you supposed to remove the filling?

    • — Laura on November 21, 2023
    • Reply
    • Yes and yes – enjoy!

      • — Jenn on November 22, 2023
      • Reply
  • Hello! Does this filling taste like milk chocolate or is it more of a dark chocolate result?

    • — Nicole on November 20, 2023
    • Reply
    • Hi Nicole, I’d say the flavor is kind of in the middle, but leans a bit more toward dark chocolate. Hope that clarifies!

      • — Jenn on November 21, 2023
      • Reply
  • Hi Jenn. Would it be okay to use semi sweet chocolate instead of bittersweet? If so, would you suggest any modifications? Thanks!

    • — Esty on November 14, 2023
    • Reply
    • Hi Esty, Semisweet is perfectly fine to use; you might just reduce the sugar in the whipped cream topping by a tablespoon or two.

      • — Jenn on November 15, 2023
      • Reply
  • Hi Jenn,
    I’m planning to make this for Thanksgiving it looks delicious. Can you tell me how many cookies are needed for the crust or is it the whole package? You gave a few brand options so I wasn’t sure.
    Thanks,
    Chris

    • — Chris on November 10, 2023
    • Reply
    • Hi Chris, I wish I could give you a more definitive answer, but I’m not sure how many you’d need of each brand.

      • — Jenn on November 10, 2023
      • Reply
  • Hi Jenn,
    If I were to use a traditional pie crust, would it still be appropriate to use bittersweet and unsweetened chocolate bars?

    • — Lisa Burrell on November 7, 2023
    • Reply
    • Yep – hope you enjoy!

      • — Jenn on November 7, 2023
      • Reply
  • Hi Jen, this pie looks fantastic. I would like to make it. I live in Germany, and I would appreciate it if you could explain to me: is bittersweet chocolate 55% cocoa? And is unsweetened chocolate 70% or more cocoa? Thanks a lot for your great recipes.

    • — Ana María on August 3, 2023
    • Reply
    • Hi Ana, bittersweet chocolate typically has 70% cacao and unsweetened chocolate is 100% cacao.

      • — Jenn on August 3, 2023
      • Reply
  • The* chocolate cream pie recipe I show off when bringing a dessert. I have been cornered by an old woman for this recipe, it is absolutely delicious. Thank you!

    • — Ashlley A on July 9, 2023
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  • For anyone making this: sometimes the pudding mixture doesn’t bubble or appear to simmer much but it is thickening and you need to be ready to turn the heat down. Make sure you don’t walk away from the saucepan, especially after the 4 minute mark or so. Also don’t cook the pudding too high or your cornstarch may lose its ability to thicken, or your eggs might curdle. Don’t let the pudding part stop you from making it though! It’s worth it!!

    • — Sparkle on June 11, 2023
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  • I’ve made this pie multiple times and it’s delicious. My kids love it when they see me working on it. I’ve only been able to use the chocolate cookies once because they are so hard to find!

    Now, I just leaned that Nabisco has discontinued making them. What would you suggest now to replace them? We do not like Oreos so that’s not an option. I have made it with chocolate graham crackers too.

    • — Suzan on May 26, 2023
    • Reply
    • Hi Suzan, I think Oreo thins are the best substitute, but if that’s not an option chocolate graham crackers will work well.

      • — Jenn on May 27, 2023
      • Reply
    • oh no !!! i have used those wafers for years !

      • — Jan on May 27, 2023
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  • Hi,
    Going to make this pie I don’t care for that crust. Why can’t I make a regular
    pie crust?? Which am going to do.
    Your recipes are wonderful. Thank you!

    • — Joann on April 4, 2023
    • Reply
    • Hi Joann, It would be fine for you to use a homemade pie crust. I have one here if you’d like to use it. Before filling the crust, I’d bake it according to the directions in that recipe. Please LMK how it turns out!

      • — Jenn on April 4, 2023
      • Reply
  • Hi, I used a fluted tart pan for this and the only change I made for the crust recipe was use 1/2 of the sugar as I find cookies sweet enough. The crust texture and taste was great except at the bottom edge of the tart. That section got super hard where I couldn’t cut with fork and tasted almost sticky. Do you know why that would have happened? Maybe I compacted it too much to try to get straight edge? Everything else was perfect.

    • — Nancy A on March 26, 2023
    • Reply
    • Hi Nancy, Yes I think that would be caused by over compacting the crust. Glad you enjoyed!

      • — Jenn on March 27, 2023
      • Reply
  • Question: Did anyone use Oreo thins for the crust?

    If so, how many? Can’t find chocolate wafers anymore

    Thanks, Rose

    • — Rose Kidd on March 3, 2023
    • Reply
    • Hi Rose, A number of readers have commented that they’ve used Oreo thins for the recipe. You’ll need 14 cookies and you’ll need to scrape the filling out (leaving you with 28 cookies after the top and bottom are separated). Hope that helps and that you enjoy!

      • — Jenn on March 5, 2023
      • Reply
      • Jen, thanks so much for your prompt responses.

        Took your chocolate cream pie to an anniversary party today, and it was a Huge Hit!!!

        This time I used the 5 oz of bittersweet instead of 4 and it made a difference.
        It even set up better. Lesson learned, always follow your exact recipe.

        Thanks again, Rose

        • — Rose Kidd on March 11, 2023
        • Reply
      • Hi Jenn. I am confused. In the narrative you say there is no need to remove the filling. Here you say that the filling should be removed. Which is correct?

        • — Phil Cottell on June 13, 2024
        • Reply
        • Hi Phil, Sorry about the confusion! I tested the recipe again when the Nabisco chocolate wafers stopped being sold and determined that it’s okay to include the filling if using Oreo thins. Hope that clarifies and you enjoy the pie if you make it!

          • — Jenn on June 13, 2024
          • Reply
  • Hello, quick question-

    Press a piece of saran wrap directly over surface of the filling to prevent a film from forming

    Over a pie crust that just came out of the oven? It was a hot (literally hot) mess…

    What am I missing?

    • — Jamie on February 3, 2023
    • Reply
    • Hi Jamie, I’m so sorry you had a problem with this! The saran wrap should just cover the filling in the center as opposed to sealing the pie with saran. I hope that clarifies and that you have better luck if you try this one again.

      • — Jenn on February 7, 2023
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  • Hi Jen! I have made maybe 100 of your recipes and all are fantastic! My husband and I only use your site. However I have made this chocolate cream pie for the second time now and both times the pie is runny. I followed your recipe to a “T”. I cooked it for maybe 10 minutes instead of 6-8 you recommended so that I’d be sure it’s cooked. Do you put saran wrap on right away and refrigerate? What could I be doing wrong? None of your recipes have ever failed me.
    Please help!
    Thank you!
    Denise Smith

    • — Denise Smith on January 4, 2023
    • Reply
    • I’m so flattered that you use my site for all your recipes! 💗 And I’m sorry you’ve had a problem with this (twice!). Are you using whole milk for the filling?

      • — Jenn on January 5, 2023
      • Reply
      • Hi Jen!
        Yes I used whole milk. I have no idea why this recipe doesn’t “set “ for me. I let it come to a boil and it seemed to thicken. Do you put saran wrap on after it’s done or should you wait till it cools? I have no idea why this has happened twice? Any other help?

        Denise

        • — Denise on January 5, 2023
        • Reply
        • Yes, you do put the saran wrap on when the mixture is still hot. You mentioned increasing the cooking time to 8 to 10 minutes. Did you do that the first time around? If so, that’s likely the problem as cornstarch will start to break down if cooked too long. If you try this again, as soon as the mixture begins to bubble, immediately turn the heat down to a simmer and cook for 1 more minute. Hope that helps and that the third time’s a charm!

          • — Jenn on January 7, 2023
          • Reply
  • Delicious dessert! Made crust and filling 2 days ahead. Followed recipe steps and added crushed candy canes on top for Christmas.

    Next time I’ll crush the wafers in a ziplock bag and mix with melted butter and sugar to avoid food processor (heavy and stored above refrigerator).

    Rather than having extra of both bittersweet and unsweetened chocolate, could one type of Ghirardelli chocolate be used and adjust sugar?

    • — Ann Egan on December 26, 2022
    • Reply
    • So glad you enjoyed it! You can use all bittersweet chocolate. While not completely necessary, you could reduce the sugar in the whipped topping by 1 tablespoon.

      • — Jenn on December 26, 2022
      • Reply
  • how long will this pie keep in the frig? I won’t cover with whipping cream till Christmas Eve. I made the pie yesterday so will be on its 3rd day on Saturday.

    bad wintery roads are delaying our guests and i was serving it tonight.

    thank you!!! the pie turned out really well!

    • — Cheryl on December 22, 2022
    • Reply
    • Hi Cheryl, it should keep nicely for about 4 days. Happy holidays!

      • — Jenn on December 22, 2022
      • Reply
      • good to hear! otherwise, I might need a midnight snack!

        • — Cheryl on December 23, 2022
        • Reply
  • I’d love to try this for my Christmas dessert. Can you think of a way to make it more festive? Maybe crushed candy canes on top or someone suggested peppermint wafers from trader Joe’s. Do you think the flavor would go well with mint?

    • — Tai on December 22, 2022
    • Reply
    • Hi Tai, the peppermint flavor would work well here and I think either of the options you suggested would be nice!

      • — Jenn on December 22, 2022
      • Reply
  • Hi Jen,
    I don’t have a pie pan – is it possible to use a springform pan instead and make it like the pumpkin streusel torte (which btw was amazing – made it twice already!)? Thank you!

    • — Patrick on December 21, 2022
    • Reply
    • Hi Patrick, I wouldn’t recommend it – sorry!

      • — Jenn on December 23, 2022
      • Reply
  • I ate more of this pie than anything else for Thanksgiving! You are my “go-to” chef.

    • — Ginny on November 27, 2022
    • Reply
  • Does this recipe cook the eggs enough for food safety, or should I use pasteurized eggs?

    • — Maya on November 23, 2022
    • Reply
    • Yep!

      • — Jenn on November 23, 2022
      • Reply
  • Hi! I am 14 and making this for thanksgiving! What is the easiest way to make it? I have never made a pie! I am wondering what the easiest way to make it is?

    • — Joseph on November 21, 2022
    • Reply
    • Hi Joseph, I’d just follow the directions very carefully and you should be good — very impressive that you’re making it at 14! 🙂

      • — Jenn on November 22, 2022
      • Reply
  • Can I use an 11”, ceramic tart pan (solid, not like a springform pan) for this recipe? If so, should I double the recipe or perhaps just 1.5 the amounts? Many thanks!

    • — Maureen on November 10, 2022
    • Reply
    • Hi Maureen, Yes, you can use it but I think you’d only need to make 1.5 times the recipe. Hope you enjoy!

      • — Jenn on November 11, 2022
      • Reply
  • OPPS!! Oh my! My mistake! 🙁 I see now that your photo of the Ghirardelli Chocolate Bar says “Unsweetened, 100% Cacao” … not Bittersweet! That clears things up, thank goodness.
    I apologize for not checking that tiny print more carefully. Now, at last, I can begin working on your recipe … really looking forward to yummy results!! Thank you, Jen!

    • — Toni on October 28, 2022
    • Reply
  • Hi Jen! I’m about to make your Chocolate Cream Pie as a gift for a chocolate-loving friend who is recovering from surgery. I know that I can count on a delicious result since all your recipes are real winners! But I need HELP!! I have encountered a problem! After rounding up all the ingredients, I am puzzled — the photo on your website shows a Ghirardelli Premium Baking Bar, Bittersweet, with 100% Cacao. I’m quite dismayed to see that I have the exact same Ghirardelli Premium Bar, Bittersweet, but it is labelled as 60% Cacao — how is such a difference possible under the same Bittersweet title? Surely that will make a big difference! Have they changed their product? Should I go back to the store to find something that says 100% Cacao? I want to make the pie but I am now delayed & have stopped before beginning. I would truly appreciate your help. Thank you!

    • — Toni on October 28, 2022
    • Reply
    • Hi Toni, The recipe calls for two different types of chocolate – bittersweet and unsweetened. Underneath the unsweetened 100% cacao bar you see in the photo is the bittersweet bar with 60%. Hope that helps!

      • — Jenn on October 28, 2022
      • Reply
  • Unfortunately this was a bit disappointing. Turned out way to solid and heavy on the chocolate flavor(overpowering). Not creamy at all. Followed directions exactly. Had high expectations.

    • — Laura on October 5, 2022
    • Reply
    • OMG.
      Jen, I just cannot decide which is better, your Peanut Chocolate Tart, Coconut Cream Pie & now this!
      This is such a decadent tart, very light not heavy at all (unless you’re having 2 slices!)
      Jen, thank you for your wonderful recipes that put all of us ‘cooks’ in a good light as ‘chefs’!
      Your recipes are amazing. Jacqui

      • — Jacqui on October 24, 2022
      • Reply
      • 💗

        • — Jenn on October 24, 2022
        • Reply
  • I think this is probably the best dessert recipe out of all your dessert recipes and your dessert recipes are outstanding! The chocolate cream is so decadent, rich, creamy and smooth. The whipped cream is a delicate treat on top and that cookie crust is insane! My family enjoyed every bite and it was finished on the same day. Thanks so much for these recipes!

    • — Renee on September 27, 2022
    • Reply
  • Hi Jen,
    Making the chocolate pie for friend’s birthday.
    Question: Can the choc. wafer crust be made more like graham cracker crust texture so it is easier to cut through?
    Thanks so much, Rose

    • — Rose Kidd on September 26, 2022
    • Reply
    • Hi Rose, you could press the crust down a bit less firmly if you’d like. Also, if you’d like to use a graham cracker crust, that’s fine too. Hope that helps!

      • — Jenn on September 28, 2022
      • Reply
      • Hi Jenn,
        Took your suggestion about not packing the crust too much and it came out perfect!!!
        Thanks so much, Rose

        • — Rose Kidd on October 1, 2022
        • Reply
  • This was far and away the best chocolate pie that I’ve ever tasted (much less made). As Ghirardelli bittersweet chocolate bars come in a 4 oz. size, I ‘borrowed’ 1 oz. left over from the unsweetened chocolate bar used in the recipe. Every single recipe I’ve made from your site and your books has been superlative, and this one was no exception. Thanks for making us all look so good in the kitchen, Jenn.

    • — John M. on September 17, 2022
    • Reply
  • Jen! We won 2nd place at the Northwest Montana Fair Great American Pie Baking Contest with this chocolate pie recipe. First place went to a young girl who added huckleberry sauce to top her pie- so it was an interpretation situation. I’m sure if the contest had been strictly classic chocolate pie that we would have come in 1st. This is my 12th year entering pies to this contest and this is the best I have ever placed. When I collected my prize (a $200 gift certificate at local restaurant), the fair director asked my secret and I said “food blogger, Jen Segal.” He just stared at me. I don’t think he was expecting an answer like that. Lol! Thank you for being my secret weapon for years and making me look like a rockstar with each and every perfected recipe I try. Making your recipes is so fun and rewarding. You are truly a master.

    • — Mel Francis on September 13, 2022
    • Reply
    • 💗

      • — Jenn on September 13, 2022
      • Reply
  • Love all your recipes, Jen
    This pie was incredible!!!

    Used 4 instead of 5 ounces bittersweet, delicious

    • — Rose Kidd on September 6, 2022
    • Reply
  • Hi Jenn –
    I’ve made both the chocolate cream pie and the key lime pie and they’re both absolutely amazing!
    I noticed that the whipped topping for the key lime pie calls for confectioner’s sugar and the one for the chocolate pie calls for regular sugar. Just curious – if there’s a reason behind it? Again, they’re both absolutely delicious; just wondering. Thanks a bunch!

    • — Karen Lynch on August 31, 2022
    • Reply
    • Hi Karen, So glad you like both pies! No, there’s no scientific reason for the different kinds of sugar — either one will work in either recipe.

      • — Jenn on August 31, 2022
      • Reply
  • How much sugar is needed? The the quantity box Is marked with an X “cup”

    • — Theresa Murphy on July 28, 2022
    • Reply
    • Hi Theresa, I’m sorry — I will have my developer fix it! You’ll need 1/3 cup of sugar for the crust and 2/3 cup of sugar for the filling. Hope you enjoy!

      • — Jenn on July 28, 2022
      • Reply
  • Can I freeze the pie without the topping?

    • — Celeste on July 24, 2022
    • Reply
    • Hi Celeste, I wouldn’t recommend it — sorry!

      • — Jenn on July 25, 2022
      • Reply
    • Hello, I’ve made this recipe MANY times – always with gf Oreos for the crust (minus the additional sugar) and it turns out amazing. My question is, how far ahead of time do you think you can make this? I’d like to make it today (Friday) to be eaten Sunday. Thanks!

      • — Bailey on June 16, 2023
      • Reply
      • Hi Bailey, So glad you like it! The pie keeps nicely, so 2 days ahead will be fine.

        • — Jenn on June 16, 2023
        • Reply
  • I made this for a pie tutorial night and it was a hit. It tastes so much better than other chocolate cream pies……in Idaho you can find the chocolate wafers at Fred Meyers and Albertsons.

  • Hi Jenn I forgot to ask is there a reason you make the crust with softened not melted butter?
    Thanks

    • Hi Chris, you can go either way here; either softened or melted butter will work.

  • My glass Pyrex pie dish is 9.5 inches. Do you think I need to increase the crust amount? I feel the filling will be enough but not sure.

    • Hi Chris, I think you should be fine with the recipe as-is. Enjoy!

  • Hi Jenn!
    I just made this and I couldn’t get it to thicken at all on the stove top-it was really runny when I put it in the fridge just now. Wondering if I whisked too much? I didn’t forget the corn starch but I did use a slightly thinner whole milk from our local creamery.

    • Hi Cathy, I don’t think whisking would cause the problem. Did it bubble up? You do need whole milk for it to thicken properly, but I’m surprised that it didn’t thicken at all, even with the lighter milk. Did you make any adjustments to the recipe?

      • Hi Jenn

        I have made this delicious pie a couple years ago with the wafers. Unfortunately, this time my store only had the oreo thins. Is there any adjustments to the crust ingredients when using the oreo’s and also, do i remove the oreo filling?
        Thank you

        • — Nicole on November 22, 2022
        • Reply
        • Hi Nicole, No worries – it will be delicious with Oreo thins. It’s not necessary to remove the filling; I would just reduce the sugar to 1/4 cup.

          • — Jenn on November 22, 2022
          • Reply
  • Perfect and so easy!

  • Well Jenna: I tried this at my grand daughter request. So I figure give it a whirl after the two great successes ( NY Cheesecake & strawberry short cake) how can I go wrong. Everybody grand daughter included thought it was great. Thanks My next challenge is the chocolate mousse

    • — Hendrik Berkhof
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  • I made this for Christmas Eve dessert 2021. It was just heaven. It was so incredibly smooth and rich.
    I used Scharffen Berger unsweetened chocolate and Godiva bittersweet chocolate chips. Served with more whipped cream than the recipe suggests and delicious fresh raspberries. Swoon worthy!

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