Chocolate Cream Pie

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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.

Chocolate Cream Pie

My father is one of those people for whom dessert is not really dessert unless it’s chocolate. Growing up, he used to keep a stash of Hershey’s kisses in the back corner of the freezer, where my sister and I couldn’t reach them. Every night after dinner, he would line exactly six of them up on the arm of the sofa and relish them one by one while he watched TV. We all have our funny food quirks, right?

This chocolate cream pie is my dad’s favorite dessert, and every year before Father’s Day, he starts dropping not-so-subtle hints that I should make it. With a chocolate cookie crust, silky chocolate pudding center, and pillowy whipped cream topping, it’s a chocolate lover’s dream.

Be sure to plan ahead because the filling needs at least eight hours to set up before serving.

What You’ll Need To Make Chocolate Cream Pie

how to make chocolate cream pie

How To Make Chocolate Cream Pie

Begin by making the crust. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment.

how to make chocolate cream pie

Pulse until the cookies are finely crushed.

how to make chocolate cream pie

Pour the crumbs into a pie pan.

how to make chocolate cream pie

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; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

how to make chocolate cream pie

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

how to make chocolate cream pie

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.

how to make chocolate cream pie

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.)

how to make chocolate cream pie

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

how to make chocolate cream pie

Whisk until smooth.

how to make chocolate cream pie

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.

how to make chocolate cream pie

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.

how to make chocolate cream pie

Spoon the whipped cream over the filling.

how to make chocolate cream pie

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

More Pies You Might Like

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

  • 28 Nabisco Chocolate Wafers (or 1-1/2 cups finely crushed crumbs)*
  • 1/3 cup sugar
  • 4 tablespoons unsalted butter, softened

For the Filling

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 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. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. 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; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.

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.
  2. *Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos.

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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Reviews & Comments

  • This chocolate pie recipe was a hit for Father’s Day. I’ve now added it to our most favorite recipe binder. I wasn’t able to locate the chocolate wafers and used chocolate graham cracker crumbs instead. It was very good with those – not sure if cookies would have made much difference. I wouldn’t change the recipe at all.

    • — Susan on July 2, 2020
    • Reply
    • If you cannot find the chocolate wafers, use Oreo cookies minus the filling like I did. Turned out perfect.

      • — Lyn on September 13, 2020
      • Reply
  • Hi, This was hands down the best chocolate cream pie my family has ever had. I made it with an Oreo cookie crust, because that’s what I had in the pantry. Both hubby and father in law want their own for Father’s Day!

    • — Pamela on June 18, 2020
    • Reply
  • Most delicious thing ever! Your directions were spot on. I used Oreos for crust without sugar.

    • — Diana on June 6, 2020
    • Reply
  • This was delicious!!!

    • — Jeannette on May 8, 2020
    • Reply
  • Great pie! It felt like we were eating something fancy from a restaurant. 🙂 I was not able to find the chocolate wafers and did not want to take the filling out of a bunch of Oreos so we improvised; I bought a box of Chocolate Teddy Grahams, also from Nabisco – worked like a charm!

    • — Ingrid on April 25, 2020
    • Reply
  • Hello,
    Thank you for your wonderful website. We have enjoyed cooking with your help. I even ordered the cookbook but use this site almost daily. I do not have the unsweetened chocolate. I have plenty of bittersweet. Can you suggest a remedy?

    • — Monica on April 8, 2020
    • Reply
    • Hi Monica, So glad you like the website (and thanks for your support with the cookbook)! ❤️ It should be fine with all bittersweet chocolate. While not completely necessary, you could reduce the sugar in the whipped topping by 1 tablespoon. Hope you enjoy!

      • — Jenn on April 10, 2020
      • Reply
  • I am a very experienced cook, but had never made a chocolate cream pie before. This dessert was requested for a work related birthday celebration. I will have to say that everyone absolutely raved over it! The instructions were so precise, and I followed everything exactly except for the pie crust. The Nabisco chocolate wafers were unavailable so I used a new product: Nabisco Oreo cookie crumbs. I couldn’t find deep dish disposable pie pans so actually tripled the recipe. I put in 2 9×13-inch pans. This is a definite repeater and I put in my permanent recipe file. OUTSTANDING!!!

    • — Mary Lise Patterson on March 14, 2020
    • Reply
  • Amazing! If you like chocolate, you will love this.

    • — Denise on February 18, 2020
    • Reply
  • Excited to try this recipe but all I have on hand is milk chocolate. My question is do you think I can just leave out the sugar and use the milk chocolate?

    • — Kim on December 9, 2019
    • Reply
    • I wouldn’t recommend it, Kim — sorry!

      • — Jenn on December 10, 2019
      • Reply
  • AMAZING! I’d never made pudding from scratch before, but the instructions were very clear and it wasn’t difficult at all. The end result is spectacular.

    • — Amy J. on December 4, 2019
    • Reply
    • Hi Jenn,
      What can be used instead of eggs ? Is condensed milk also an option for it ?

      • — Neha on December 7, 2019
      • Reply
      • Hi Neha, unfortunately, there’s no real substitute for the eggs in this. You could either buy a pudding mix at the store or use this egg-free pudding. Hope that helps!

        • — Jenn on December 7, 2019
        • Reply
  • Every single person who ate this for Thanksgiving dessert loved it. So, so good. I have leftover ingredients and my husband is asking me to make it again asap.

    • — Kim on December 3, 2019
    • Reply
  • I have been making this pie once a year, every year, the day after Thanksgiving to celebrate the life of my father-in-law, who would have loved it. It’s seriously the greatest pie ever and something we all look forward to. It’s our once a year pie tradition! The only thing I change is that I don’t add the sugar to the crust because to me it’s a little too sweet that way. Otherwise it is absolute perfection. Thank you for the recipe!

    • — Neile on December 1, 2019
    • Reply
  • This pie is absolutely AMAZING!! I made it for my husbands birthday and it came out PERFECT!! It didn’t take me long to make and was absolutely delicious. I highly recommend 🙂

    • — Ashley Ritchie on November 11, 2019
    • Reply
    • Thanks Jenn for another amazing recipe. I’m a pie Baker but have avoided making chocolate cream pies because I didn’t want a runny flop! I just knew this pie would be perfect! Your step by step recipe was so easy to follow and the combination of the two chocolates is spot on! The texture is so delicate and creamy. No problem finding the chocolate wafers. I took this to a friend’s house for dinner and everyone raved about it saying it was the best chocolate pie ever! They couldn’t believe it when I said it was a first try!

      • — Kathy on February 2, 2020
      • Reply
  • Love this pie. It is so easy to make, tastes delicious, and every one loves it. If there is a gathering, there is never any left over.

    • — Ian on November 1, 2019
    • Reply
  • What an amazing pie! It was as if I’d purchased this from my local French pattiserie. Amazing texture and flavour.
    Hit!!!

    • — Leanne on September 20, 2019
    • Reply
  • Excited to try this pie! I’m wondering if I can use a pie shell instead of Oreos? Thanks!

    • — Megan on August 25, 2019
    • Reply
    • Sure, Megan – just make sure it’s deep dish.

      • — Jenn on August 25, 2019
      • Reply
  • Delicious! Takes a little while for the cornstarch to activate and the pudding to thicken. Keep stirring and be patient! Couldn’t find Nabisco chocolate cookies, so pulled apart Oreos and discarded the filling. Will absolutely make again.

    • — Jill Blaszkowsky on August 6, 2019
    • Reply
  • I usually don’t substitute but I was out of milk and cornstarch. I used 1/3 cup of flour and half and half for milk. I also used a double boiler to be safe. It was so creamy and decadent. Texture was perfect. Will make again and again.

    • — ML on July 29, 2019
    • Reply
  • Jenn….the chocolate pie was amazingly good. I made it exactly as the recipe stated and wouldn’t change a thing. 5 stars

    • — Leslie on July 24, 2019
    • Reply
  • Dear Jenn, I am already making this and discovered I have Ghiradelli semisweet chocolate and unsweetened instead of bittersweet. Would you be able to advise how I would adjust the sugar? Thank you!

    • — Janet on July 22, 2019
    • Reply
    • Hi Janet, Semisweet is perfectly fine to use; you might just reduce the sugar in the whipped cream topping by a tablespoon or two.

      • — Jenn on July 22, 2019
      • Reply
      • Thank you Jenn! I had already subbed in more unsweetened chocolate by the time I saw your response. I also did not have whole milk so added some heavy whipping cream to skim milk and reduced the butter by half as I thought the cream would make it too rich. It was just fabulous. We had this as a creamy dessert for a meal with your tuna poke from the cookbook, carne asada and Caesar salad. All delicious! Thank you again.

        • — Janet on July 24, 2019
        • Reply
        • So glad it turned out well, Janet – thanks for the follow-up! 🙂

          • — Jenn on July 24, 2019
          • Reply
        • This got very delicious! I made into individual tarts. Can I freeze some for another chocolate emergency?

          • — Dianne M Hess on September 16, 2019
          • Reply
          • So glad you enjoyed it, Dianne! Unfortunately, this pie doesn’t freeze very well – sorry!

            • — Jenn on September 17, 2019
  • 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

    • — Laurent-Paul Durell on July 20, 2019
    • Reply
  • 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!

    • — Michelle on July 14, 2019
    • Reply
  • 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.

    • — PC on July 14, 2019
    • Reply
    • Sorry you had a problem with this! Is there any chance you may have made a measuring error?

      • — Jenn on July 15, 2019
      • Reply
      • 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.

        • — Cindy on October 5, 2019
        • Reply
        • Hi Cindy, You can do this without a food processor. You can just melt the butter and mix everything by hand. Hope that helps!

          • — Jenn on October 6, 2019
          • Reply
        • 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.

          • — Lynne on September 13, 2020
          • Reply
          • 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.

            • — Moni52 on November 14, 2020
  • 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?

    • — Nancy on July 4, 2019
    • Reply
    • I do think either would work well, Nancy. Glad you enjoyed it!

      • — Jenn on July 4, 2019
      • Reply
  • 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!

    • — ricarda on June 21, 2019
    • Reply
  • 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!

    • — Doreen Sanders on June 21, 2019
    • Reply
    • Awww…. thanks Doreen – so glad you like the recipes – hope you enjoy the pie just as much! xoxo

      • — Jenn on June 21, 2019
      • Reply
  • 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.

    • — Linda H on May 30, 2019
    • Reply
  • 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!

  • Hi Jenn, Thank you for another great recipe. We have enjoyed this pie several times and I have also served the pudding and whipped cream without the crust and in their own little dishes. All have gotten rave reviews! I have been wishing to double the pudding recipe and wondered if you think it would be okay to double it all in one bowl. It would be easier than making it twice! Thanks again.

    • Hi Katie, Glad you enjoy this! You can definitely double the pudding recipe. Not sure if you’re intending this (or just serving the pudding in bowls), but this wouldn’t all fit in one pie plate.

      • Thanks for this information, Jen. And yes, I will be putting this into bowls, so it should work out perfectly!

  • I accidentally discovered Once Upon a Chef a little over a month ago, and have made so many of the dishes. My daughter, however, is the master baker and she’s made this pie twice. It is decadent with a capital D and worth every last calorie.

    We’re having it tonight to honor Pi Day. I cannot wait!

    • — Catherine Nichols
    • Reply
    • Glad you accidentally discovered the blog and are enjoying the recipes — Happy Pi Day! 🙂

  • High compliments UNANIMOUSLY! Couldn’t find thin wafers, worked beautifully w/chocolate graham crackers.
    Thank you again Jenn for another superb recipe!

  • I am going to make this pie however I only have 2% milk. Will this work just same?

    • The filling won’t be quite as creamy, but it should work. Hope you enjoy!

  • Hi! Would an 11 inch tart pan work for this recipe? Would any adjustments need to be made?
    Thank you!

    • Hi KJ, a 9 or 10-inch pan is best for this, but I think it should work. It will just need to be spread a little wider so you won’t achieve quite as much height. Hope you enjoy!

  • Hi! Super yummy recipe just like all your others! I have a tree nut allergy, and it’s surprisingly difficult to find chocolate bars that don’t have the “may contain tree nuts” label on them. I ended up using Ghirardelli bittersweet chocolate chips and unsweetened coccoa and butter as substitutes (3tbs coccoa/1tbs butter per oz of unsweetened chocolate bar)

    The pie was super yummy, but the texture wasn’t “silky”. Any ideas to what may have went wrong? Was it the cocoa powder? Thanks!!

    • Hi Liz, so glad you like the recipes! I think you’re right and that the substitute you made for the chocolate had an impact on the texture and made it less silky. 🙁

  • I guess I’d consider myself an intermediate baker. If I have the time, I love to try different dessert recipes. For a while I’ve wanted to make a chocolate cream pie because it just sounded so delicious. I followed this recipe to a T and I think it was the most delicious dessert I’ve ever made.
    I made it for Christmas (today), two days prior. I tasted the pudding right after I made it and worried that maybe the flavor was too rich, not sweet enough. Today I found that the flavor mellowed and wasn’t too sweet or bitter or even rich. It was a smooth, perfectly balanced chocolate pudding. The whipped cream and the cookie crust perfectly complimented it.
    It was outstanding and I imagine the pudding alone, without the crust, would be absolutely lovely. Everyone who had room for dessert tried it and was blown away.
    Thank you so much for the recipe!

  • Good morning Jen; decided To make this this morning for a dinner party I’m going to this evening. It appears I only have semi sweet and Unsweetened chocolate. How can I make that work or do we need to run out to the store real quick for bittersweet? Thanks

    • Semi-sweet is fine, Jenny – no need to run out. 🙂

  • The recipe sounds great and I am planning to make it. Would it be OK to prepare and freeze the crust and filling, then add the whipped cream just before serving?

    • Unfortunately, this pie doesn’t freeze very well – sorry!

  • Happy Thanksgiving!
    I hope you can answer this really quick! Ha! I’m getting ready to make your Chocolate CreamPie. I bought the chocolates that you recommended but I did not realize that I needed 5oz bitter sweet chocolate, I only have 1-4oz bar. What can I use for 1 more oz? I have enough unsweetened left over or I do have semi sweet chips( for cookies).. I live out of town so it would be a drive to get to a store. Help!
    Thank you I advance,
    Susie
    I love all of your recipes!

    • Hi Susie – It’s fine to use an additional ounce of unsweetened – won’t make a difference. 🙂

    • Thanks Jen for another great recipe…I followed your recipe with a few exceptions: I couldn’t find the chocolate wafers so I used Archway Dessert Thins, Fudge Brownies, oh my, so good. 4oz sweeten chocolate ( I only bought 1 bar instead of 2 and I made it before I got your response 😏)…. I made this for my family’s Thanksgiving dinner and it was a hit! A small slice goes a long way, very rich and creamy!
      Thank you,
      Susie

  • Hi! I cannot find the Nabisco chocolate wafers anywhere. Could I use the Nabisco Oreo thin crisps instead? There is no filling on the crisps, just an outer wafer.
    Thanks!

    • I’ve been hearing that a lot this week – not sure what is going on with Nabisco! But yes you can definitely use the Oreo thin crisps. 🙂

  • This is delicious!! I used a plain crust and more whipped cream that the recipe calls for. Will definitely be making this again!

  • I made your chocolate cream pie for my/my husband’s birthday this past August. (We share the same birthday, August 15). While it was more time consuming than I am used to, it was worth every minute spent making it. He said it was by far the best chocolate cream pie he had ever eaten. But I think he grew up eating the Jell-O instant pie/pudding for filling, so take that into consideration! I grew up eating my grandmother’s homemade cream pies and yours was as good, sorry Granny, if not better. Next time, I’m going to make your filling recipe using her homemade pie crust instead of the cookie crust. Best of both worlds.

    • — Vicki Skonieczny
    • Reply
  • Outstanding! Everyone who tries it comments on the deep, dark, delicious chocolate flavor, loves that it is not “too sweet” and somehow, seems incredibly light. My husband has renamed it “Heaven on a Plate”! I make this all the time for guests and it never disappoints, simply delights–on every level. Thank you, Jenn!

  • could I make a graham cracker crust? If so, do you think the baking instructions are the same? Looking more for a S’mores pie, and your chocolate got rave reviews, so I’m hoping to use the filling.
    Thanks in advance!

    • Hi Hanna, Do you have my cookbook? There’s a wonderful Indoor Smore’s bar recipe in there that would make a fabulous pie. But to answer your questions on this one — yes and yes.

  • Best chocolate cream pie ever! Not cloyingly sweet at all, so you can really taste the chocolate. I made it for our Father’s Day bbq and the whole family is still talking about it and asking for a second one. It’s a great dessert to make for kids and grown-ups both.

    I had to sub the crust for an Oreo cookie crust due to an allergy, and it worked just fine (I left out the sugar in the crust though – Oreos don’t need any extra sugar!). Never made a pudding from scratch before, but it was very simple. Thanks!

  • Hi Jenn,
    I made this recipe at the request of my son for his birthday, we all agreed that the chocolate wafer crust was much too rich and had a strange taste (like bitter, burnt dark chocolate). It seemed to ruin the good flavor of the creamy chocolate pie. We opted to eat the pie without the crust. I will try using an Oreo crust next time.

  • Instead of the cookie crust, can you use a regular pastry crust successfully??

    • Cathy, I haven’t tried it so I can’t say for sure, but I think it would work. If you try it, I’d love to hear how it turns out!

    • That’s what I do! Just love it.

  • I stumbled onto your webpage trying to find the perfect chocolate cream pie recipe. I’m so glad I did. I was tired of looking at recipes that in the comments everyone was changing to make it “perfect”. The pies ( I made two) set up beautifully. I followed your recipe to the “T”. Very clear instructions and easy to follow. The pie had a great flavor and just the right blend of chocolate. All the layers complemented each other. I loved the crust with the Nabisco wafers and definitely used the good quality chocolate. Tasted great and looked great as well. Will be making this again and trying out more of your recipes. This chocolate cream pie will be my go to desert to take to gatherings.

  • I have made this pie twice for my husband and every time he eats it, his eyes roll back in his head 🙂 He used to the make it for the kids his version with the graham cracker store bought pie crust and the box chocolate pudding. I followed the recipe exactly as is. This is one amazing recipe! I love all of your recipes and asked my husband for the cookbook as a birthday present! Thank you for sharing your amazing talent with us!

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