Chocolate Cream Pie is a delicious and decadent dessert you’ll want to dive right into. Homemade chocolate pudding sits atop an oreo cookie crust and is generously topped with homemade whipped cream. This is a chocolate lovers dream!
Chocolate Cream Pie
This chocolate cream pie recipe is a dessert for the ages. Great for summer, winter, spring, and fall, you’ll want to whip this up all year. It’s technically no bake although you do make your own chocolate pudding from scratch. It’s easier than it sounds and oh so worth the little effort it requires! Topped with a super easy homemade whipped cream as well, this pie is truly top notch. It’s so creamy and rich everyone will think it came straight from a bakery.
My chocolate cream filling is watery, what happened?
The melted chocolate and egg yolk combo makes a custard-like filling. If you don’t whisk continuously it doesn’t combine correctly. It can also lead to overheating and cooking too much which then starts to break down the ingredients that hold that custard together. Once that breaks down the mixture will become watery and won’t set correctly when chilled.
How To Make Chocolate Cream Pie
Let’s start with the crust:
- Crush. Place the chocolate oreo cookies (with the cream filling) in a large bag and crush into fine crumbs. You could also use the pulse setting on a food processor to achieve this if you have one at the ready.
- Form the crust. Add in the melted butter and stir to combine. Press the mixture into a 9-inch pie pan. Refrigerate until ready to fill.
Now for the filling:
- Combine. Add the chopped chocolate bar, 1 cup of the milk, sugar, vanilla, and salt to a medium saucepan. Whisk continuously until the chocolate is fully melted. The mixture will be thick but it should still be fully melted. Remove the pan from heat and whisk again for another minute.
- Whisk. In a medium mixing bowl add the egg yolks, the rest of the milk, and cornstarch. Whisk together to combine. Add 2 TBSP of melted chocolate at a time to the eggs until all the chocolate is combined with the eggs. This will help the eggs not scramble when added back to heat.
- Pour. Pour the egg and chocolate mixture back into the saucepan and heat over medium low heat. Whisk continuously to avoid burning. You may need to scrape the sides of the pan occasionally to melt all of the filling. Keep whisking away until the mixture reaches a thinner consistency, kind of like pudding. It should be able to coat the back of a spoon.
- Remove and whisk some more. Take the saucepan off the stove and whisk for another 5 minutes as the filling cools down. Pour the chocolate filling into the pie crust and let the entire thing sit at room temperature for 1 hour.
- Cover and chill. Wrap the Chocolate Creme Pie tightly in plastic wrap and chill in the fridge for at least 4 hours to set. I recommend leaving it overnight.
For the whipped cream and serving:
- Whip it good. Before serving, grab a medium sized mixing bowl and a hand or stand mixer. Whip together the heavy cream and powdered sugar until stiff peaks form.
- Top and serve. Spread the whipped cream over top of the chilled and set chocolate pie. Garnish with chocolate shavings and enjoy!
Storing Chocolate Cream Pie
Cover any leftover chocolate pie you may have tightly with plastic wrap or store in an airtight container and keep in the fridge for up to a whole week! Perfect for prepping for holiday parties ahead.
Ingredients Notes for Chocolate Cream Pie
- Oreos – You could use chocolate graham crackers for the crust if you need to substitute. Slightly different taste but still delicious.
- Milk – Whole milk works best. It creates a thicker texture and helps the pie set.
- Garnishes – You can add chocolate shavings from an extra chocolate bar, sprinkle with chocolate chips or chocolate sprinkles, crush candy canes for a wintry addition or use sprinkles that color coordinate with the event or holiday where the pie is being served!
Chocolate Cream Pie
FOR THE CRUST:
- 30 Oreo cookies DO NOT REMOVE THE CREAM FILLING
- 1/2 cup of butter melted
FOR THE FILLING:
- 1 8-oz semi-sweet chocolate bar, chopped into small pieces
- 1 1/2 cup of milk divided
- 1/2 cup of sugar
- 1 teaspoon of vanilla
- 1/4 teaspoon of salt
- 4 egg yolks
- 1/2 cup of cornstarch
FOR THE WHIPPED TOPPING:
- 1 cup of heavy cream
- 1 cup of powdered sugar
- Crush the cookies in a large bag or in a food processor into a fine crumb.
- Stir or blend in the melted butter then press it into a 9-inch pie pan and refrigerate until the filling is ready.
- Add the chocolate, 1 cup of the milk, sugar, vanilla, and salt together in a medium saucepan and whisk continuously until the chocolate is fully melted. (It will be a little thick, but it should be fully melted.)
- Remove the pan from the heat and whisk for 1 minute.
- Next, whisk eggs, rest of the milk, and cornstarch together in a medium bowl then gradually whisk in 2 tablespoons of the melted chocolate at a time into the eggs until it is fully combined. (This will temper the eggs so that they don’t scramble when you put the pan back on the heat.)
- Pour all the filling back into the saucepan and place it back over medium-low heat while you whisk continuously to prevent burning.
- Use a rubber spatula occasionally to scrape down the chocolate from the sides and to get into the corners so that they don’t burn.
- Continue whisking until the mixture reaches a thinner pudding texture and coats the back of a spoon.
- Remove the pan from the heat and continue whisking gently for 5 more minutes then pour it over the pie crust and LET THE PIE SIT AT ROOM TEMPERATURE FOR 1 HOUR TO COOL BEFORE MOVING TO THE REFRIGERATOR.
- Cover tightly with plastic wrap then refrigerate for at least 4 hours or up to 8 hours.
- Right before serving, whip the heavy cream and powdered sugar together in a medium bowl until stiff peaks form.
- Spread it all over the pie before serving with shaved chocolate for garnish if desired.