This chocolate cream pie is rich and decadent and silky smooth. It is our family favorite when we need a good chocolate fix. The filling is made from scratch with both bittersweet and semi-sweet chocolate. Layered over a thick Oreo cookie crust and topped with fresh whipped cream, you’re going to love this indulgent chocolate cream pie recipe!
Everyone loves a classic chocolate cream pie, but you can also make this delicious dessert in party-size portions – find the instructions for making this pie in mini mason jars here.
Making the Oreo Cookie Crust
Let’s get started making the Oreo cookie crust for the pie. It is easiest to crush the cookies into a fine crumb by placing them in the food processor and pulsing until they are a fine and even size. Once the cookies are in fine crumbs, pour in the melted butter evenly while processing and then press the crust mixture into a pie plate.
If you do not have a food processor, the Oreos can be ground up in the blender, but you will have to work in smaller batches and stir frequently. You can also place the cookies in a large Ziploc bag and use a rolling pin to crush them. This will take some extra work and may not result in the finest or most even crumb.
Making the Chocolate Cream Pie Filling
While the crust is baking, begin mixing up the pie filling. In a medium saucepan, whisk together the sugar, salt, and cornstarch. In a separate bowl, mix egg yolks and milk. Pour milk mixture into sugar mixture, whisking until smooth.
Heat over medium on the stovetop until mixture comes to a boil. You will want to whisk constantly to keep the mixture from sticking to the bottom of the pan. Once the mixture boils, turn the heat down to a simmer and continue stirring until the mixture thickens. This usually takes another 2-3 minutes.
Remove the thickened filling mixture from the heat. Add in the remaining ingredients and stir until chocolate melts and the pie filling is smooth and consistent. Yum!
Now it’s time to pour that delicious chocolate filling into your baked cookie crust. Pour it in, and smooth it evenly in the pan. MMMMM. Go ahead and lick the spoon.
Now you will need to chill the pie for several hours for the filling to set up. Cover with a sheet of plastic wrap, pressing it down over the filling to prevent a film from forming on the top of the pie filling. Place in the refrigerator for at least 3-4 hours.
Preparing the Whipped Cream Topping
Just before serving, you can prepare the whipped cream topping. Whisk two cups of heavy whipping cream until it starts to form soft peaks. Add in 2 tablespoons of powdered sugar and whisk a bit more. Using the whisk attachment on a standing mixer is the easiest way to whip up your whipped cream, but you can do it by hand and burn off a couple extra calories before you dig in to this pie!
Mound the whipped cream on top of the pie and spread lightly out to the sides. Use a peeler to create chocolate curls for the top of the pie. Chocolate sprinkles or crushed Oreos would be perfect decorative toppings as well.
Dig in! This chocolate cream pie will not disappoint. It is so rich and delicious, the perfect combination of cookie crust, silky chocolate filling, and light creamy whipped topping.
Other Chocolate Desserts for Your Chocolate Craving
Ingredients
Oreo Cookie Crust
- 10.5 oz. Oreo cookies about 2 sleeves or rows of cookies
- 1/2 C. butter melted
Filling
- 3/4 C. granulated sugar
- 1/4 C. cornstarch
- 1/4 tsp. salt
- 4 egg yolks
- 3 cups whole milk
- 5 oz. semi-sweet chocolate chips
- 2 oz. Baker's unsweetened chocolate squares
- 2 Tbsp butter
- 2 Tsp vanilla extract
Topping
- 2 cups heavy whipping cream
- 2 Tbs. powdered sugar
- chocolate sprinkles or chocolate curls optional
Instructions
- This recipe yields one 9-inch pie. It can easily be doubled to make two pies.
- Place Oreo cookies into a food processor and pulse until ground.
- Add 1/2 C. melted butter and continue blending until butter is thoroughly mixed in.
- Press cookie crumbles into a 9-inch pie plate and spread evenly across the bottom and up the sides.
- Bake crust in a 350 degree oven for 10-15 minutes until slightly bubbly and beginning to crisp (right about when you can smell it cooking).
- For the filling:
- Stir together sugar, salt, and cornstarch in a medium size heavy pan.
- Whisk egg yolks into milk.
- Add milk mixture to sugar mixture and heat over medium – medium/high heat.
- Whisk CONSTANTLY until mixture cooks and comes to a low boil (about 10-12 minutes)
- Turn heat down and continue whisking and cooking until mixture thickens. (about 2 minutes more).
- Remove from heat.
- Add in butter, vanilla, chocolate chips, and unsweetened chocolate (chopped into pieces).
- Stir until melted and smooth.
- Transfer filling into the pie plate over the baked crust.
- Cover with plastic wrap pressed onto the filling.Cool in the refrigerator for 4-6 hours or until cool.
- Just before serving, whip heavy whipping cream (add powdered sugar during last 30 seconds of whipping).
- Transfer whipping cream into piping bag fitted with coupler and large decorating tip 1M.
- Top large pie with swirls or a border of whipped cream. You can also simple mound the whipped cream on top of the pie and spread over the top.
- Add chocolate sprinkles or use a peeler to make chocolate curls from a chocolate bar if desired and serve!
I used kitchen scissors to slice off 3-4 larger stalks for my pie and new leaves continue to come up from the center of the plant.
Add your sugar. About a cup. And your flour – 1/2-1 cup. After making this pie many times, I have found that every now and then, even though I’m using the same recipe, my pie filling doesn’t set. I think it probably has to do with the water content in either the strawberries or rhubarb. I have begun adding cornstarch to the recipe also so that I never end up with a runny pie. Mix a couple tablespoons of cornstarch into a small amount of orange juice or water until it is dissolved. Pour this mixture in with the rest of the pie ingredients.
