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, 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!