Oreo Chocolate Pudding Pie Recipe

5 from 4 votes

This Oreo chocolate 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 so simple to make.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: 9-inch pie

Calories: 581kcal

Author: The Carefree Kitchen

Ingredients

Oreo Pie Crust

1½ cups crushed Oreo cookies
5 tablespoons butter

Chocolate Cream Pie Filling

1/4 cup cocoa powder
3/4 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
3 large egg yolks
3 tablespoons butter
1 teaspoon vanilla extract

Topping

3 cups whipped cream

US Customary - Metric

Instructions

Oreo Pie Crust

Preheat oven to 350° F.
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, or until just set, then remove from the oven and cool completely.

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 at least 4 hours, or up to 24 hours, before serving.
To serve, top with whipped cream and additional Oreos. Enjoy!

Notes

Storing instructions: cover pie loosely with plastic wrap and store in the fridge for up to 3 days. Pie without the whipped cream can be wrapped with plastic wrap and stored in the freezer for up to 2 months. To thaw, transfer to the refrigerator overnight and then top with whipped cream just before serving.

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