Chocolate Cream Pie
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With an Oreo crust and creamy chocolate filling, this chocolate cream pie recipe is tried and true—a longtime family favorite.
There aren’t many recipes in my family that are more of a tradition than this chocolate cream pie. My son, Zach—who’s now 22—has asked for it on his birthday every year since he was little, and at this point, we don’t even bother with cake—this pie is the main event. You can spot it in more family photos than I can count! With its Oreo cookie crust, silky chocolate pudding filling, and cloud of whipped cream on top, it’s the kind of dessert everyone looks forward to. Just be sure to plan ahead; the filling needs at least 8 hours in the fridge 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
- Oreo cookies – Crushed to form the crust, they provide a rich, chocolatey base.
- Butter – Binds the crust and adds richness to both the crust and the filling.
- Sugar – Sweetens the filling and the whipped cream topping.
- Cornstarch – Thickens the filling and gives it a silky, pudding-like texture.
- Egg yolks & Whole Milk – The creamy, rich base of the chocolate filling.
- Bittersweet & unsweetened chocolate – For deep, complex chocolate flavor. Use good-quality chocolate (like Ghirardelli) for best results.
- Vanilla extract – Rounds out and enhances the chocolate flavor.
- Heavy whipping cream – Whips into a light, fluffy topping. Be sure it’s very cold for best volume.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step1: Make the crust. In a food processor, pulse the Oreos and melted butter until the mixture is finely ground and evenly moistened. Press the crumbs into a deep 9-inch pie pan—start with the sides so you get a nice, even edge (about ¼ inch thick), then press the rest into the bottom. Bake at 350°F for 5 to 6 minutes, just until the crust is slightly crisp. Let it cool completely before adding the filling.
Step 2: Make the chocolate filling. In a medium saucepan, whisk together the sugar, cornstarch, and salt. In a separate bowl or large measuring cup, whisk the egg yolks and milk, then slowly pour it into the saucepan while whisking. Cook over medium-high heat, whisking often (and scraping the bottom and sides), until it starts to bubble and thicken, 6 to 8 minutes. Reduce the heat to a simmer and cook 1 minute more. Off the heat, whisk in the chopped chocolate, butter, and vanilla until smooth.
Step 3: Fill and chill. Pour the filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 8 hours or overnight.
Step 4: Finish the pie. Using an electric mixer, whip the cream on medium-low until it starts to thicken and the beaters leave tracks. Add the sugar and continue whipping until soft, silky peaks form. Spread the whipped cream over the chilled filling, leaving a bit of the chocolate showing around the edges. Sprinkle with grated chocolate and refrigerate until ready to serve. You can make the pie (without the whipped cream) up to a day ahead. Just wait until a few hours before serving to whip and top. Store covered in the fridge.
Video Tutorial
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Chocolate Cream Pie
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 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
- Preheat the oven to 350°F (175°C) 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-in (23-cm) pie pan, starting by lining the sides to create a crust about ¼-in (6-mm) 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.
Notes
Nutrition Information
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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Hi Jenn,
Perfect day to bake a pie here in Northern California. This chocolate cream pie is sooo good.
I added a ¼ tsp. of coffee granules to the chocolate mixture and 1 Tsp. of Irish Bailey cream.
No baking except for the crust, so perfect on a warm day.
Another marvelous treat, thanks to you.
Laurent-Paul
It’s too hot to bake but I needed a dessert. This pie fit the bill. It’s in the fridge cooling and setting but I left a little filling in the pot. The pudding is absolutely delicious! It’s going to be even better with the chocolate cookie crust and a little whipped cream. Thank you Jenn!
I followed the recipe exactly, but the pie never set. I took it to an event and even after freezing it to try to salvage it, I had to serve it in soup bowls. I also found it to be overwhelmingly sweet due to the amount of sugar.
Sorry you had a problem with this! Is there any chance you may have made a measuring error?
Surely people made pies like this before the invention of the food processor. I so wish recipes would include directions for those who don’t have one.
Hi Cindy, You can do this without a food processor. You can just melt the butter and mix everything by hand. Hope that helps!
I also do not own a food processor so I ground up my chocolate wafers/ Oreo wafers in my blender and it turned out perfectly.
I tried using my blender for this task and would not recommend it. The cookies were different sizes and the butter would not mix well. The job was done perfectly moments after I pulled out my food processor instead.
Jenn, love all your recipes, you make me look like a gourmet cook! Made this pie and it was delicious. Do you think it would work in a tart pan with removable bottom or cheesecake pan so it looks more attractive when served?
I do think either would work well, Nancy. Glad you enjoyed it!
i followed your recipe, changing only 2 things. I added crushed pretzel sticks to the crust ingredients to add a slightly salty addition to the graham crackers, and i used 2 more ounces of unsweetened chocolate, and 2 less sweetened(because it’s what i had on hand).
this recipe is incredible. absolutely silky texture, deep chocolate flavor. i will always use your method in the future for making chocolate cream pie.
thanks so much for developing it.
i would give it more stars if i could!
I just have to post, I have not yet tried this pie, I am making it tonight for a family event tomorrow. The reason I have to post is because I have such confidence in your recipes and instructions, that I am happy to make this for an important family event, without trying it at home first. I know this pie will be excellent, and I know I will have no problem preparing it, because your instructions are easy to follow, and you think of all the little details that we have questions about right in the middle of the baking process! Just recently purchased your book, although we have been a fan for several years now. Your Grilled Chicken with Lemon, Garlic and Herbs are a staple in our house! Thank you!
Awww…. thanks Doreen – so glad you like the recipes – hope you enjoy the pie just as much! xoxo
I usually love your recipes but this one really isn’t a keeper for our family. The filling was much stiffer than I was expecting and way too chocolaty if that is possible. I’m not sure if I made an error in measuring the milk or something else but I much prefer the fluffier chocolate pudding that is sweeter for chocolate cream pie.
Do you have any tips for knowing when the crust is ready? It was hard to tell because the cookies are so dark. I ended up baking a little longer, my oven runs a bit low, and took it out when it started to smell really good. It still looked a bit crumbly, but I didn’t want to risk burning it. Will find out how it turned out later after dinner today. Happy Easter! 🐣🐰🙂
Hi Amanda, You’re right that it’s a little hard to tell because of the dark color but I think your best bet is to go by smell. Don’t worry if the crust is a little crumbly — that’s just the nature of this type of crust. Hope everyone enjoyed!
Can this pie be made in a tart pan? What size would you think?
Would I need to 1.5x the recipe?
Sorry, i just saw you answered this question!
I added a little bit of coffee beans to give my chocolate cream pie a little kick !
I loved the recipe all together!