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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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
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- 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.
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I just made this and it set well I made one following the recipe exactly and a second one for adults with rum. Both were superb thanks for posting.
OMG! This was a huge hit at Thanksgiving this year. I made it with my 8 year old daughter – that in itself made it a hit for me.
I worked with large chunks of chocolate that just melted right in. My girl loved watching the cream swirl from vanilla to chocolate.
My one question is that the filling was more like a pudding – it didn’t hold up as well as in your photos. Thought I did everything right there. But it’s definitely a pie I’ll make again!
Hi David, So glad you enjoyed the pie! The center is definitely pudding-like but it should set up just enough to be sliced. Did you let it sit for the full 6 hours before cutting it?
I put the crust in @ 375 for 10 minutes and it still seems really crumbly. I’m not sure that it was cooked long enough. How will I know it is actually done? I’ve never made a crust like this before.
Hi Jen, It should look dry and set. That said, it’s a crumbly crust by nature and will still crumble a bit if you touch it — kind of like a graham cracker crust. Once you put the filling in and refrigerate, it should bind with the crust and hold it together.
Loved the simplicity of the recipe and it was done in under 20 minutes. However, I will say if you prefer a darker chocolate tasting pie(as I do), reduce the sugar by half. I regret adding 2/3rd cup sugar cause it did get sweet per my preference.
I used your recipe the other night for one of our Thanksgiving Desserts! Aside from my burning of the crust (my error in not paying attention to the clock) – the dessert was a hit! My hubby loves chocolate cream pie, and he said that was the best one he’s ever had.
I say, that it was easy to make – just keep whisking – I had no problems whatsoever with the filling working out properly. I subbed 3oz callebaut milk chocolate and 3oz bittersweet because it’s what I had on hand. Either way – everyone loved it and I wanted to come back here and let you know that!
So glad it turned out, Ayla. Thanks for letting me know!
Best tasting choc pie I have ever had. Made it for Easter dinner and everybody couldn’t get enough!
I couldn’t get my filling to thicken. I cooked it longer than required. I used all the ingredients listed in the recipe. I am afraid to try it again. Any suggestions?
Hi Patty, Happy to help you troubleshoot. Did your filling thicken at all?
I replaced the 2/3 cup of sugar with 2/3 cup of liquid fruit concentrate (Wax Orchards Fruit Sweet). I reduced the milk an equivalent amount. I also replaced the sugar in the topping with Fruit Sweet. Works fine. The kids have a hard time waiting for this pie to set up!
making it now for my hubby who is very non materialistic. Will probably be his best Christmas present- I do not ever add as much sugar as these recipes call for. The sugar is sometimes overwhelming- why add sugar to cookie crumbs? My goal is to make great desserts wo too much sugar. The recipe looks like it will be a hit. TY
I made this pie for my wife on her birthday. She has had many chocolate cream pies in her life and said this one was the best she ever had. Absolutely a great recipe! I did use Jumbo yolks instead of large though… 🙂
So glad your wife loved the pie, Randy. This is one of my family’s favorite recipes. My son requests it every year on his birthday 🙂