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!
FREQUENTLY ASKED QUESTIONS:
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.
Absolutely, if you do not want to make it homemade, you can absolutely use Cool Whip whipped topping.
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.
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.
I like to use a semi-sweet chocolate baking bar for this recipe. It produces the perfect chocolate flavor without being too sweet.
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!
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.
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
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.
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.
To make the filling, in a heavy large saucepan, whisk together the sugar, cornstarch, and cocoa.
In a separate large mixing bowl, whisk together the half and half and the egg yolks.
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.
Remove the saucepan from the heat. Add the butter, chocolate, and vanilla.
Stir until smooth.
Pour this mixture into the chilled crust. Place plastic wrap onto the pie and place in the refrigerator for at least 6 hours.
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.
Spread the whipped cream evenly on top of the chilled pie.
Top with crushed Oreo cookies or chocolate shavings, if desired.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Chocolate Cream Pie
Ingredients
Crust:
- 30 Oreo cookies
- 6 Tablespoons salted butter
Filling:
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon cocoa powder
- 2 ½ cups half and half
- 6 large egg yolks
- 4 Tablespoons salted butter, sliced into chunks
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup very cold heavy cream
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
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.
- 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.
- To make the filling, in a heavy large saucepan, whisk together ½ cup granulated sugar, 2 Tablespoons cornstarch and 1 Tablespoon cocoa powder.
- In a separate large mixing bowl, whisk together 2 ½ cups half and half and 6 large egg yolks.
- 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.
- 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.
- Pour this mixture into the chilled crust. Place plastic wrap onto the pie and place in the refrigerator for at least 6 hours.
- 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.
- Spread the whipped cream evenly on top of the chilled pie.
- Top with crushed Oreo cookies or chocolate shavings, if desired then serve. Keep pie refrigerated.
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.
Nutrition
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.
