If you have a serious sweet tooth and a love for smooth, rich desserts, this Chocolate Cream Pie Recipe is an absolute dream come true. Combining a crumbly Oreo crust with a luscious, velvety chocolate custard topped with fluffy whipped cream, it’s a perfect harmony of textures and deep chocolate flavor that will charm everyone at your table. Whether you’re making this for a special occasion or simply want to treat yourself, this recipe is straightforward enough to follow yet impressive in every bite.
Ingredients You’ll Need
Each ingredient in this Chocolate Cream Pie Recipe plays a key role in building layers of flavor and texture, from the crunchy butterscotch Oreo crust to the silky custard filling. Simple and accessible, these ingredients come together to create a dessert that tastes like it took hours to master.
- Oreo biscuits (25 whole with filling, 244g/8.5 oz): The base of your crust, bringing sweetness and a crunchy texture.
- Unsalted butter (60g/4 tbsp, melted): Binds the crust crumbs together and adds richness.
- Cornflour/cornstarch (1/4 cup): Essential for thickening the custard perfectly.
- Caster sugar (2/3 cup): Adds sweetness without graininess, keeping the custard silky smooth.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- Milk (2 cups, whole or reduced fat): The creamy base that gives the filling its smooth texture.
- Cream (1 cup, pouring or thickened; can substitute with milk): Adds extra richness and depth.
- Egg yolks (4): Provide the custard’s signature creaminess and richness.
- Unsalted butter (2 tbsp/30g, cubed): Melted into the custard for a glossy finish and smooth mouthfeel.
- Vanilla extract (1 tsp + 1/2 tsp for whipping cream): Lifts the chocolate flavor with sweet aromatic notes.
- Dark 70% cocoa chocolate (150g/5 oz, finely chopped): Gives an intense chocolate punch to the filling.
- Milk chocolate (75g/3 oz, finely chopped): Adds a creamy, sweet balance to the dark chocolate.
- Thickened/heavy cream (1 1/2 cups, for whipping): Whipped to top the pie for lightness and decadence.
- White sugar (2 tbsp, for whipping cream): Sweetens the whipped cream perfectly.
- Chocolate (for grating, optional decoration): Adds elegant finishing touches with a hint of chocolate flair.
How to Make Chocolate Cream Pie Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 180°C/350°F (160°C fan-forced). Crush the Oreo biscuits whole with their filling intact until you have fine crumbs. Mixing them with melted butter, press this mixture firmly into your pie dish to form an even base. Bake for about 10 minutes to set the crust, then allow it to cool. This Oreo crust adds that irresistible combination of crunch and chocolatey goodness that is the foundation of the pie.
Step 2: Mix the Custard Base
In a medium saucepan, combine the cornflour, caster sugar, and a pinch of salt. Gradually whisk in the milk and cream until smooth. Heat the mixture gently over medium heat, stirring constantly until it starts to thicken – this will take about 8-10 minutes. The custard is key for that melt-in-your-mouth chocolate cream pie experience, so keep whisking to avoid lumps!
Step 3: Temper and Add Egg Yolks
Beat the egg yolks in a separate bowl. Slowly pour about a cup of the hot milk mixture into the yolks while whisking vigorously – this tempers the eggs so they don’t scramble. Then pour the yolk mixture back into the saucepan and continue cooking on low heat for a few minutes until the custard thickens further. This step ensures a rich, smooth texture with no graininess.
Step 4: Add Chocolate and Butter
Remove the saucepan from heat and quickly stir in your finely chopped dark and milk chocolates until fully melted and glossy. Toss in the small cubes of butter and vanilla extract, stirring them through until perfectly combined. This luscious chocolate custard is what makes this pie truly fantastic, bursting with layered cocoa flavor and creamy indulgence.
Step 5: Assemble and Chill
Pour the warm chocolate custard into your cooled Oreo crust. Carefully lay a round piece of parchment paper, cut to fit across the top of the custard to prevent a skin from forming. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling gives the filling the time to set into that irresistible silky creaminess you crave.
Step 6: Prepare Whipped Cream Topping
Just before serving, beat the thickened cream with white sugar and vanilla extract until soft peaks form. Spread or pipe the whipped cream over the chilled chocolate filling. Top with chocolate shavings if desired for an extra touch of sophistication and texture contrast. This fluff of sweetness finishes the pie perfectly.
How to Serve Chocolate Cream Pie Recipe
Garnishes
A simple dusting of cocoa powder or freshly grated chocolate on top of the whipped cream not only looks stunning but adds a subtle bittersweet note that complements the filling beautifully. For a festive touch, sprinkle with chopped nuts or even a drizzle of caramel sauce—each addition brings a new twist to this timeless classic.
Side Dishes
This Chocolate Cream Pie Recipe shines as a standalone treat, but if you want to create a full dessert experience, consider serving with fresh berries like raspberries or strawberries. Their tartness provides a refreshing contrast to the pie’s creamy sweetness, making every bite feel balanced and exciting.
Creative Ways to Present
For a playful vibe, serve individual mini pies or chocolate cream pie parfaits layered in clear glasses with crushed Oreos and whipped cream. Or consider sprinkling edible gold leaf for a touch of elegance at dinner parties. The presentation possibilities are endless, making this pie both a showstopper and a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
You can store your leftover Chocolate Cream Pie Recipe safely in the refrigerator, tightly wrapped or covered, for up to 3 days. Keeping it chilled ensures the custard stays firm and the crust doesn’t become soggy, so your next slice tastes just as good as the first.
Freezing
While the pie is delightful fresh, you can freeze it for up to one month if wrapped securely in plastic wrap and foil. Thaw it overnight in the fridge before serving. The texture might slightly soften but will still satisfy any chocolate craving.
Reheating
This pie is best enjoyed cold or at room temperature, so reheating isn’t recommended. If you wish, you can let it sit out for 15-20 minutes before serving to soften the custard slightly, but avoid heat to preserve the texture and flavor.
FAQs
Can I use a store-bought crust instead of Oreo crust?
Absolutely! While the Oreo crust adds a nice chocolate crunch, a pre-made or graham cracker crust works well too and saves a little time.
What kind of chocolate is best for the filling?
Using a mix of dark 70% cocoa and milk chocolate balances bitterness and sweetness, creating depth. However, feel free to adjust based on your taste preferences.
Can I make this recipe dairy-free?
Yes, substitute milk and cream with plant-based alternatives like coconut milk and non-dairy creamers, and use dairy-free chocolate. The texture will be slightly different but still delicious.
Why do I need to temper the egg yolks?
Tempering prevents the yolks from scrambling by gradually warming them, resulting in a smooth, creamy custard that is the heart of this chocolate cream pie.
How long should the pie chill before serving?
For best results, chill the pie for at least 4 hours, but overnight chilling is preferred to let the custard set completely and flavors meld beautifully.
Final Thoughts
This Chocolate Cream Pie Recipe is one of those desserts that feels like a warm hug wrapped in chocolatey goodness. Its simple ingredients come together effortlessly to create something truly special that pleases every palate. Give it a try, share it with your loved ones, and get ready for plenty of happy smiles and requests for seconds!
Print
Chocolate Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and decadent Chocolate Cream Pie features a crunchy Oreo biscuit crust filled with a luscious chocolate custard, topped with fluffy whipped cream and finished with optional chocolate shavings. Perfect for chocolate lovers, this dessert combines a buttery cookie base with a smooth, velvety filling that’s both indulgent and satisfying.
Ingredients
For the Oreo Crust
- 25 Oreo biscuits (whole with filling intact, 244g / 8.5 oz)
- 60g / 4 tbsp unsalted butter, melted
For the Chocolate Custard Filling
- 1/4 cup cornflour / cornstarch
- 2/3 cup caster sugar (superfine sugar)
- Pinch of salt
- 2 cups milk (whole or reduced fat, not zero fat)
- 1 cup cream (pouring or thickened/heavy), or substitute with milk
- 4 egg yolks
- 2 tbsp / 30g unsalted butter, cut into 1cm / 0.5″ cubes
- 1 tsp vanilla extract
- 150g / 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
- 75g / 3 oz milk chocolate, finely chopped
For the Whipped Cream Topping
- 1 1/2 cups thickened / heavy cream, for whipping
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- Chocolate, for grating (optional decoration)
Instructions
- Preheat the oven: Set your oven to 180°C/350°F (160° fan-forced) to get it ready for baking the crust.
- Prepare parchment paper: Cut a round piece of baking or parchment paper to the size of your pie dish. This will help prevent a skin from forming on the custard during baking.
- Make the Oreo crust: Crush the Oreo biscuits finely (including the filling). Mix the crushed Oreos with the melted butter until combined. Press this mixture firmly and evenly into the base and sides of your pie dish. Bake in the preheated oven for about 10 minutes to set the crust, then remove and let it cool.
- Prepare the chocolate custard filling: In a medium saucepan, whisk together cornflour, caster sugar, and a pinch of salt. Gradually whisk in the milk and cream until smooth. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat. In a separate bowl, lightly beat the egg yolks. Slowly whisk about a cup of the hot milk mixture into the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan. Return to low heat and stir constantly for 1-2 minutes until thickened but not boiling.
- Add chocolate, butter, and vanilla: Remove custard from heat and stir in the chopped dark and milk chocolates until melted and smooth. Add the cubed butter and vanilla extract, stirring until the butter is fully incorporated. Pour the custard into the prepared Oreo crust. Immediately cover the surface of the custard with the pre-cut parchment paper to prevent skin forming. Refrigerate the pie for at least 4 hours, preferably overnight, until fully set.
- Make whipped cream topping: Before serving, whip the heavy cream with the white sugar and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream on top of the chilled pie. Optionally, grate some chocolate over the top for decoration.
Notes
- Using Oreos with the filling intact gives the crust a sweeter, creamier flavor and helps bind it.
- You can substitute cream with milk in the filling for a lighter texture, but cream adds richness.
- Be sure to temper the egg yolks to avoid scrambling them when combining with the hot milk mixture.
- For best results, use good quality dark and milk chocolate for a balanced flavor.
- Covering the filling with parchment while chilling prevents an unpleasant skin from forming on the custard.
- Letting the pie chill overnight allows the custard to fully set and flavors to develop.
