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Chocolate Cream Pie

With a crunchy Oreo crust and a smooth chocolate filling, this Chocolate Cream Pie recipe is a classic dessert that is always a crowd-pleaser!

A CLASSIC CHOCOLATE PIE RECIPE

This Chocolate Cream Pie is such a classic dessert and one of my personal favorites. This recipe is really hard to mess up. Also, it is a dessert that everyone seems to love! It is super easy to make with easily available ingredients. This is one of those desserts that you will want to bring to any and all occasions. Topped with whipped cream and chocolate shavings, you get the perfect bite every single time!

Pinterest image of finished Chocolate Cream Pie with slices removed.

FREQUENTLY ASKED QUESTIONS:

What if I do not have a food processor?

No worries, you can crush the Oreos in a plastic bag with a rolling pin or you can place them in a blender as well.

Can I use Cool Whip instead of homemade whipped cream?

Absolutely, if you do not want to make it homemade, you can absolutely use Cool Whip whipped topping.

What is the difference between Chocolate Cream Pie and French Silk Pie?

While these have some similarities and ingredients, French Silk Pie traditionally has eggs beaten into the filling for a long time and the texture is more light and fluffy while Chocolate Cream Pie is more of a pudding texture.

Do I have to use half and half?

Half and Half is just equal parts milk and heavy cream. So, if you want to substitute the half and half, you can combine 2 cups milk with 1/2 cup heavy whipping cream.

What kind of chocolate is best for chocolate cream pie?

I like to use a semi-sweet chocolate baking bar for this recipe. It produces the perfect chocolate flavor without being too sweet.

How long does this need to chill?

This pie needs to chill in the refrigerator for at least 6 hours to properly set up which makes it a great make ahead dessert!

How do I store leftovers?

This can be stored covered in the refrigerator with plastic wrap where it will keep for up to 4 days. This pie can also be frozen. I recommend freezing without the whipped cream on top though. Cover with plastic wrap and then foil and it will keep in the freezer for up to 3 months. To defrost, remove to the refrigerator overnight, make the whipped cream, and then enjoy.

Pinterest image of finished Chocolate Cream Pie with slices removed.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • Oreo cookies
  • salted butter
  • granulated sugar
  • cornstarch
  • cocoa powder
  • half and half
  • egg yolks
  • semi-sweet chocolate, chopped
  • vanilla
  • heavy cream
  • powdered sugar
  • crushed Oreo cookies or chocolate shavings for garnish, optional
Ingredients needed: oreo cookies, salted butter, granulated sugar, cornstarch, cocoa powder, half and half, egg yolks, salted butter, semi-sweet chocolate, vanilla, heavy cream, powdered sugar and cornstarch.

HOW TO MAKE A CHOCOLATE CREAM PIE:

Place the Oreo cookies into a food processor and pulse until crumbly. Melt the butter and add it to the cookies. Pulse until this is combined.

Oreos and butter mixed together in food processor.

Press this crust into a 9-inch pie plate, covering the bottom and going a little up the sides.  You can use the bottom of a glass to press the crumbs down. Place the crust in the refrigerator while you are making the filling.

Oreo crust being pressed into pie plate with cup.

To make the filling, in a heavy large saucepan, whisk together the sugar, cornstarch, and cocoa.

Sugar, cornstarch and cocoa powder whisked together in large pan.

In a separate large mixing bowl, whisk together the half and half and the egg yolks.

Half and half and egg yolks mixed together in bowl.

Gradually add this milk mixture to the saucepan, whisking constantly. When this mixture is smooth, turn the heat on to medium high. Whisk constantly as this begins to bubble. Turn the heat down to medium and simmer this mixture for another minute. Make sure you are constantly scraping the bottom and sides. Don’t turn your back on this.

Egg and half and half mixture slowly being added to cocoa and sugar mixture in pan.

Remove the saucepan from the heat. Add the butter, chocolate, and vanilla.

Butter, chocolate, and vanilla added to the egg and half and half mixture in pan.

Stir until smooth.

Filling stirred together in pan.

Pour this mixture into the chilled crust. Place plastic wrap onto the pie and place in the refrigerator for at least 6 hours.

Filling being poured into crust.

When ready to serve, make the whipped cream. Place the cold heavy cream into a cold standing mixer bowl. Add the powdered sugar and vanilla. Beat this until peaks form. Add the cornstarch and continue beating until the peaks are stiff.  

Finished whipped cream on beater.

Spread the whipped cream evenly on top of the chilled pie. 

Whipped cream being added to top of pie filling.

Top with crushed Oreo cookies or chocolate shavings, if desired. 

Finished Chocolate Cream Pie topped with chocolate shavings.

Enjoy!

Close up of bite taken out of slice of Chocolate Cream Pie.

WANT MORE DELICIOUS RECIPES?

Square image of Chocolate Cream Pie with slices removed showing the filling.

Chocolate Cream Pie

With a crunchy Oreo crust and a smooth chocolate filling, this Chocolate Cream Pie recipe is a classic dessert that is always a crowd-pleaser!
5 from 3 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time:: 6 hours
Total Time: 6 hours 40 minutes
Servings: 12

Ingredients

Crust:

  • 30 Oreo cookies
  • 6 Tablespoons salted butter

Filling:

Whipped Cream:

Optional Garnish: crushed Oreo cookies or chocolate shavings

    Instructions

    • Place 30 Oreo cookies into a food processor and pulse until crumbly. Meltc6 Tablespoons salted butter and add it to the cookies. Pulse until combined.
      Oreos and butter mixed together in food processor.
    • Press Oreo mixture into a 9-inch pie plate, covering the bottom and going a little up the sides. You can use the bottom of a glass to press the crumbs down. Place the crust in the refrigerator while you are making the filling.
      Oreo crust being pressed into pie plate with cup.
    • To make the filling, in a heavy large saucepan, whisk together ½ cup granulated sugar, 2 Tablespoons cornstarch and 1 Tablespoon cocoa powder.
      Sugar, cornstarch and cocoa powder whisked together in large pan.
    • In a separate large mixing bowl, whisk together 2 ½ cups half and half and 6 large egg yolks.
      Half and half and egg yolks mixed together in bowl.
    • Gradually add this egg mixture to the saucepan, whisking constantly. When this mixture is smooth, turn the heat on to medium high. Whisk constantly as this begins to bubble.
      Egg and half and half mixture slowly being added to cocoa and sugar mixture in pan.
    • Turn the heat down to medium and simmer for another minute. Make sure you are constantly scraping the bottom and sides. Don't turn your back on this.
    • Remove the saucepan from the heat. Add 4 Tablespoons salted butter, sliced into chunks, 8 ounces semi-sweet chocolate, chopped and 1 teaspoon vanilla extract. Stir until thick and smooth and melted.
      Butter, chocolate, and vanilla added to the egg and half and half mixture in pan.
    • Pour this mixture into the chilled crust. Place plastic wrap onto the pie and place in the refrigerator for at least 6 hours.
      Filling being poured into crust.
    • Once the pie has cooled, make the whipped cream. Place 1 cup very cold heavy cream into a cold standing mixer bowl. Add 3 Tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat this until peaks form.
    • Add 1 Tablespoon cornstarch and continue beating until the peaks are stiff.
      Finished whipped cream on beater.
    • Spread the whipped cream evenly on top of the chilled pie.
      Whipped cream being added to top of pie filling.
    • Top with crushed Oreo cookies or chocolate shavings, if desired then serve. Keep pie refrigerated.
      Finished Chocolate Cream Pie topped with chocolate shavings.

    Notes

    • This can be frozen, see above on how to do that.
    • Top this with crushed Oreos or chocolate shavings if desired.
    • You can use Cool Whip instead of making your own whipped cream.
    • This needs to chill for at least 6 hours to set up properly.
    • The half and half can be substituted, see above for other options.
    Course: Dessert
    Cuisine: American

    Nutrition

    Calories: 545kcal | Carbohydrates: 47g | Protein: 6g | Fat: 38g | Sodium: 234mg | Fiber: 3g | Sugar: 32g

    Nutritional Disclaimer

    “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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