Chocolate Cream Pie
This post may contain affiliate links. Read my full disclosure policy.
With a cookie crust, silky pudding center and pillowy whipped cream topping, this chocolate cream pie is a chocolate lover’s dream.
My son, Zach, is a serious chocoholic and has requested this chocolate cream pie for his birthday every year since he was a little boy. Naturally, the dessert has become a much-loved tradition and shows up in many of our family photos! With its Oreo cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, the pie is truly a chocolate lover’s dream. Be sure to plan ahead because the filling needs at least eight hours to set before serving.
“This was far and away the best chocolate pie that I’ve ever tasted (much less made).”
What You’ll Need To Make Chocolate Cream Pie
![ingredients for chocolate cream pie](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-1-1200x800.jpg)
- Oreo Cookies: Provide a rich, chocolatey base for the pie.
- Butter: Binds the cookie crumbs together for the crust and also adds richness and a smooth texture to the filling.
- Sugar: Sweetens the filling and is also added to the whipped cream topping.
- Cornstarch: Thickens the filling and gives it a creamy consistency.
- Egg Yolks: Add richness and help thicken the filling.
- Whole Milk: Creates a smooth, creamy texture for the filling.
- Bittersweet Chocolate: Adds deep, complex chocolate flavor to the filling and a decorative garnish to the top of the pie. Make sure to use best quality such as Ghirardelli.
- Unsweetened Chocolate: Intensifies the chocolate taste. Make sure to use best quality such as Ghirardelli.
- Vanilla Extract: Enhances the flavor of the filling.
- Heavy Whipping Cream: Whips into a light, fluffy topping. Make sure the whipping cream is very cold.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the Crust
Preheat the oven to 350°F. In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened.
![Oreos and butter finely chopped and combined in bowl of food processor](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-2-1200x800.jpg)
Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about 1/4-inch thick, then press the remaining mixture onto the bottom to form the base. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
![oreo and butter crust pressed in to deep-dish 9-inch pie pan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-3-1200x800.jpg)
Step 2: Make the Filling
Combine the sugar, cornstarch, and salt in a heavy medium saucepan. Whisk gently until combined.
![whisking sugar, cornstarch, and salt in a heavy medium saucepan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-4-1200x800.jpg)
In a bowl or large measuring cup, whisk together the egg yolks and milk.
![whisking egg yolks and milk in large measuring cup](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-5-1200x800.jpg)
Add the milk mixture to the saucepan in a slow and steady stream.
![pouring milk mixture into the sauce pan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-6-1200x800.jpg)
Whisk until the mixture is smooth.
![whisking mixture in saucepan over medium-high heat](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-7-1200x800.jpg)
Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6 to 8 minutes.
![whisking bubbling mixture in medium sauce pan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-8-1200x800.jpg)
Immediately turn the heat down to a simmer and cook — whisking constantly, especially around the edges — for one minute more, until thick. (The constant stirring and low heat prevent 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.)
![thickened mixture with whisk in heavy sauce pan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-9-1200x800.jpg)
Off the heat, immediately add the chopped chocolate, butter, and vanilla extract.
![chopped chocolate, butter, and vanilla extract added to saucepan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-10-1200x800.jpg)
Whisk until the chocolate is completely melted and the mixture is evenly combined.
![whisking melted chocolate/butter mixture into milk/egg/sugar mixture in saucepan](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-11-1200x800.jpg)
Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over the surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.
![smoothed out chocolate filling in pie crust](https://www.onceuponachef.com/images/2024/06/chocolate-cream-pie-with-filling88-1200x800.jpg)
Step 3: Make the Topping
Using an electric mixer, whip the heavy cream 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.
![whipping cream in mixer](https://www.onceuponachef.com/images/2019/06/making-whipped-cream-1.jpg)
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.
![chocolate cream pie](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-14-1200x800.jpg)
Frequently Asked Questions
Yes, the crust was originally made with Nabisco chocolate wafers, but as of 2023, those cookies are no longer available. I’ve tweaked the crust a bit to use Oreos, which also work beautifully.
Sure! The pie can be assembled, without the whipped topping, up to 1 day ahead of time. Store in the refrigerator covered with plastic wrap. Wait until 3 hours prior to serving the pie to make the whipped cream.
If it’s grainy, that means it’s over-whipped and you’ll need to start over. When making whipped cream, the key is to avoid over-whipping it—whipped cream can go from perfectly silky and voluminous to grainy and curdled in an instant. You’re aiming for soft to medium peaks when the whisk is lifted out of the bowl. To avoid over-whipping, keep a close eye on it the whole time.
Video Tutorial
![](https://www.onceuponachef.com/images/2024/06/Chocolate-Cream-Pie-21-1200x800.jpg)
You May Also Like
Chocolate Cream Pie
With a cookie crust, silky pudding center and pillowy whipped cream topping, this chocolate cream pie is a chocolate lover’s dream.
Ingredients
For the Crust
- 24 Oreo cookies
- 5 tablespoons unsalted butter, melted
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
- 2 ounces unsweetened chocolate, best quality
- 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
- Preheat the oven to 350°F and set an oven rack in the middle position.
- In the bowl of a food processor fitted with a steel blade, blend the Oreos and butter until the mixture is finely chopped and evenly moistened. Firmly press the crumbs into a deep-dish 9-inch pie pan, starting by lining the sides to create a crust about ¼-inch thick, then press the remaining mixture onto the bottom to form the base. Use the bottom of a measuring cup or glass not only to flatten and even out the surface of the base but also to press against the sides, ensuring they are compact and uniform. To refine the top edge of your crust, position the side of your thumb or the edge of a measuring cup inside the crust's side wall, and with the index finger of your other hand, gently press down on the top edge. Gradually rotate the pie pan, maintaining this motion, to ensure a consistently neat and smooth edge around the entire perimeter. Bake the crust for 5 to 6 minutes, or until slightly crisp, then allow it to cool completely before filling.
For the Filling
- Combine the sugar, cornstarch, and salt in a heavy medium saucepan. Whisk gently until combined.
- In a bowl or large measuring cup, whisk together the egg yolks and milk. 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 to 8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one minute more, until thick. (The constant stirring and low heat prevent 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 the chocolate is completely melted and the mixture is evenly combined.
- Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over the surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.
For the Topping
- Up to 3 hours before serving, place the heavy cream in a 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. 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.
- Make-Ahead Instructions: The pie can be assembled, without the whipped topping, up to 1 day ahead of time. Store in the refrigerator covered with plastic wrap.
Nutrition Information
Powered by
- Per serving (10 servings)
- Calories: 541
- Fat: 34 g
- Saturated fat: 19 g
- Carbohydrates: 55 g
- Sugar: 40 g
- Fiber: 3 g
- Protein: 7 g
- Sodium: 274 mg
- Cholesterol: 129 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.
I have made this pie for two different sets of neighbors, extended family and my own family with two small children. Everyone has raved about it with the best comment “This tastes like something you would buy from a bakery only better!” It’s rich but not too sweet, creamy and every chocolate lovers dream. Even those without a big sweet tooth will still love this pie. Thanks for the amazing recipe and turning me into a pastry chef!
Incredible, even without dairy milk! We have a severe allergy to milk and substituted oat milk and used a coconut whipped topping. We are thrilled with the dessert. Thank you Jenn!
Are you removing the Oreo filling, or using the cookies as is?
No need to remove the filling – leave the cookies as is. Enjoy!
I’ve made this in the past and it’s excellent, but I thought the recipe called for Nabisco Famous chocolate wafer cookies which are no longer available. I see the recipe now calls for Oreo cookies. Could I use chocolate graham crackers instead of Oreos? If so, would I need to increase the amount of butter in the crust?
Hi Mary, you’re right about the chocolate wafers. Unfortunately, I don’t think chocolate grahams would work as the Oreos contribute sugar to the crust.
I have made this many times and sometimes use chocolate graham crackers for this and it works well.
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!
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!
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.
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.
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!
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.
Hi Jackie, I believe it should be about 5.5 ounces. And glad everyone enjoyed the pie!
Can you make the filling two days in advance?
Sure, but I wouldn’t push it any longer than that.
Can you use regular Oreos (not thins), and are you supposed to remove the filling?
Yes and yes – enjoy!
Are you supposed to remove the filling? I read that you did not have to do this. What am I not understanding? Thanks–Kim
Hi Kimberly – sorry for the confusion – I recently updated the crust recipe (so that comment is referring to the old version).. With the new recipe you don’t need to remove the filling. Hope that clarifies and that you enjoy!
Hello! Does this filling taste like milk chocolate or is it more of a dark chocolate result?
Hi Nicole, I’d say the flavor is kind of in the middle, but leans a bit more toward dark chocolate. Hope that clarifies!
Hi Jenn. Would it be okay to use semi sweet chocolate instead of bittersweet? If so, would you suggest any modifications? Thanks!
Hi Esty, Semisweet is perfectly fine to use; you might just reduce the sugar in the whipped cream topping by a tablespoon or two.
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
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.
Hi Jenn,
If I were to use a traditional pie crust, would it still be appropriate to use bittersweet and unsweetened chocolate bars?
Yep – hope you enjoy!
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.
Hi Ana, bittersweet chocolate typically has 70% cacao and unsweetened chocolate is 100% cacao.
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!
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!!
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.
Hi Suzan, I think Oreo thins are the best substitute, but if that’s not an option chocolate graham crackers will work well.
oh no !!! i have used those wafers for years !
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!
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!
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.
Hi Nancy, Yes I think that would be caused by over compacting the crust. Glad you enjoyed!
Question: Did anyone use Oreo thins for the crust?
If so, how many? Can’t find chocolate wafers anymore
Thanks, Rose
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!
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
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?
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!
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?
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.
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
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?
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
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!
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?
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.
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!
Hi Cheryl, it should keep nicely for about 4 days. Happy holidays!
good to hear! otherwise, I might need a midnight snack!
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?
Hi Tai, the peppermint flavor would work well here and I think either of the options you suggested would be nice!
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!
Hi Patrick, I wouldn’t recommend it – sorry!
I ate more of this pie than anything else for Thanksgiving! You are my “go-to” chef.
Does this recipe cook the eggs enough for food safety, or should I use pasteurized eggs?
Yep!
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?
Hi Joseph, I’d just follow the directions very carefully and you should be good — very impressive that you’re making it at 14! 🙂
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!
Hi Maureen, Yes, you can use it but I think you’d only need to make 1.5 times the recipe. Hope you enjoy!
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!
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!
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!
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.
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
💗
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!
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
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!
Hi Jenn,
Took your suggestion about not packing the crust too much and it came out perfect!!!
Thanks so much, Rose
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.
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.
💗
Love all your recipes, Jen
This pie was incredible!!!
Used 4 instead of 5 ounces bittersweet, delicious
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!
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.
How much sugar is needed? The the quantity box Is marked with an X “cup”
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!
Can I freeze the pie without the topping?
Hi Celeste, I wouldn’t recommend it — sorry!
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!
Hi Bailey, So glad you like it! The pie keeps nicely, so 2 days ahead will be fine.
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
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.
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
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!