This homemade Chocolate Cream Pie is made with a silky smooth chocolate pudding tucked into a crisp Oreo crust and topped with freshly whipped cream. It’s super decadent with a rich chocolate flavor and is insanely simple to make.
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Chocolate Cream Pie with Oreo Crust
Alright chocolate-lovers, this Chocolate Cream Pie is for you. Ultra rich and creamy, this bad boy is the ultimate crowd-pleaser and a super simple pie to bring to Thanksgiving dinner, Christmas parties or to eat at home with the family.
The filling is made by cooking milk, sugar, cocoa powder, egg yolks and cornstarch, then whisking in butter and vanilla extract until the mixture is completely smooth. It’s then chilled, transferred to a simple Oreo Pie Crust and topped with freshly whipped cream and extra cookies.
If you want to make this a completely no-bake pie, no problem! Just skip the 10 minute bake on the pie crust and toss it into the freezer instead. You can also use this chocolate pie filling to fill any number of our easy pie crusts, including this Graham Cracker Pie Crust, Nilla Wafer Pie Crust or Gingersnap Pie Crust.
If you're a cream pie fan, be sure to try our banana cream pie, Butterscotch Coconut Cream Pie, Coconut Cream Pie, and Peaches and Cream Pie. They're heavenly and all made from scratch too.
Ingredients in Chocolate Cream Pie
Oreo Pie Crust
- Oreo Cookies: you'll need about 24 plain Oreos for this recipe.
- Salted Butter: melt your butter in the microwave or in a small saucepan over the stovetop. You want it melted but not too hot.
Chocolate Cream Pie Filling
- Cocoa Powder: if possible, try and use a high quality cocoa powder, such as Ghirardelli or Guittard.
- Sugar: this recipe calls for regular white granulated sugar.
- Cornstarch: this helps to thicken the cream filling and must be cooked in order for it to activate.
- Salt: sea salt works great.
- Milk: we recommend using whole milk or 2% milk.
- Egg Yolks: only the egg yolks are needed to thicken the custard. You can reserve the egg whites for another use, or toss them.
- Butter: we use unsalted butter for this recipe.
- Vanilla Extract: pure vanilla extract tastes best.
Chocolate Pie Toppings
This pie tastes amazing topped with freshly whipped cream and extra Oreos. Or, try topping with any one of the following ideas:
- Chocolate shavings, or chopped chocolate
- Sprinkles
- Toasted, chopped nuts
- Easy Hot Fudge
- Cocoa powder
How to Make Chocolate Cream Pie
- Make the Oreo Pie Crust. You can find detailed instruction in our post on how to make either a baked or no-bake Oreo Pie Crust.
- Blend ingredients. In a blender, combine the cocoa powder, sugar, cornstarch, salt, milk, and egg yolks and blend until smooth.
- Cook the chocolate pudding. Add the chocolate mixture to a large pot over medium-high heat. Whisk constantly while the milk mixture comes to a boil. Boil for 1 minute, or until the filling is thick and bubbly. Remove the pan from heat and add the butter and vanilla extract, stirring until the butter has melted.
- Let cool, then transfer to the prepared pie crust. Transfer the chocolate pie filling to a clean mixing bowl and lay a sheet of plastic wrap directly over the top. Let it come down to room temperature before transferring it to the prepared pie crust and letting chill in the fridge for 4-24 hours before serving.
- Serve. To serve, top with whipped cream and additional Oreos, if desired. Enjoy!
Frequently Asked Questions
Absolutely! You can use any of our other pie crust recipes with this chocolate pudding filling. Both no-bake and baked pie crusts would work great.
While similar, the filling for French Silk Pie is typically made with melted bittersweet chocolate and the eggs and sugar are cooked and whipped to form a mousse with whipped cream. This Chocolate Cream Pie has more of a chocolate pudding filling, thickened by cooking cocoa powder, milk, sugar and butter with cornstarch and egg yolks.
We recommend allowing the pie to chill for a minimum of 4 hours before slicing and serving, if possible.
Storing and Freezing
- Refrigerator: You can store any leftover Chocolate Cream Pie for up to 3 days in the fridge, making sure to cover it loosely with plastic wrap.
- Freezer: The best way to freeze this pie is after you have added the filling to the pie crust and before topping with whipped cream. Be sure and wrap well with plastic wrap, then freeze for up to 2 months. To thaw, transfer to the refrigerator overnight and then top with whipped cream just before serving.
Chocolate Cream Pie Recipe
Ingredients
Oreo Pie Crust Recipe
- 1 ½ cups Crushed Oreo Cookies Or about 24 cookies
- 5 Tablespoons Butter
Chocolate Cream Pie Filling
- ¼ cup Cocoa Powder
- ¾ cup Sugar
- 4 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 cups Milk
- 3 large Egg Yolks
- 3 Tablespoons Butter
- 1 teaspoon Vanilla Extract
Homemade Whipped Cream
- 1 ½ Cups Heavy Whipping Cream cold
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Oreo Pie Crust
- Preheat oven to 350°.
- Using a food processor, pulse the Oreo Cookies until they form fine crumbs. Add the melted butter and combine, using a spatula to scrape down the sides and mix as needed.
- Scoop the mixture into a 9" pie plate, then use the flat bottom of a measuring cup to press it in evenly into the bottom and up the sides of the pie plate.
- Bake in a preheated oven for 10 minutes.
- Remove from the oven and cool completely before using. For best results, let the pie plate cool to room tempreture and then place in the freezer for 30 minutes before adding the filling.
Chocolate Cream Pie Filling
- In a blender, combine the cocoa powder, sugar, cornstarch, salt, milk, and egg yolks and blend until smooth.
- Add the chocolate mixture to a large pot over medium-high heat. Whisk constantly while the milk mixture comes to a boil. Boil for 1 minute, or until the filling is thick and bubbly. Remove the pan from heat and add the butter and vanilla extract, stirring until the butter has melted.
- Transfer the chocolate pie filling to a clean mixing bowl and lay a sheet of plastic wrap directly over the top. Let it come down to room temperature before transferring it to the prepared pie crust and letting chill in the fridge for 4-24 hours before serving.
- To serve, top with whipped cream and additional Oreos, if desired. Enjoy!
Homemade Whipped Cream
- In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
- Use immediately, or cover with plastic wrap and chill for up to 24 hours.
Nutrition
Here are more of our favorite chocolate recipes:
- No-Bake Chocolate Cheesecake
- Chocolate Cream Puff Recipe
- Chocolate-Covered Wafer Cookies
- Chocolate Bundt Cake
- Best Chocolate Rice Krispies Treats
- Double Chocolate Chip Muffins
- Chocolate Cream Puffs
- Easy Chocolate Pudding
More of the best pie recipes:
- Homemade Blackberry Pie
- Homemade Razzleberry Pie
- Fresh Peach Pie
- Best Pumpkin Pie
- Easy Key Lime Pie
- Homemade Whipped Cream
- More Pie Recipes
- More Dessert Recipes
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This Chocolate Cream Pie is rich and creamy, super simple and the ultimate chocolate-lovers dessert. It's got a silky smooth chocolate pudding tucked into an Oreo crust and topped with fresh whipped cream.
Natalie
What a delicious pie. I love the texture and flavors. My son will love it, I'm sure. I'm going to make him this pie tonight. Thanks!
Brandy
This is one of my most favorite desserts. Everything about it is perfect. This will be a hit over the holidays this year!