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–+ servings
Slice of chocolate cream pie on a stack of white dessert plates.
4.72 from 25 votes
Created by: Stefanie

Chocolate Cream Pie


Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
10
Made from scratch chocolate cream pie with a rich semi-sweet and bittersweet chocolate filling and delicious Oreo cookie crust.
10

Ingredients

Oreo Cookie Crust

  • 35-40 Oreo cookies about 2 sleeves or rows of cookies
  • 6 T. butter melted

Filling

  • ¾ C. granulated sugar
  • ¼ C. cornstarch
  • ¼ tsp. salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 oz. semi-sweet chocolate chips
  • 2 oz. Baker's unsweetened chocolate squares
  • 2 tablespoon butter
  • 2 teaspoon 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 ½ 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!

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Notes

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.
Whisk together the sugar and cornstarch first and then whisk well to combine them with the milk/eggs before you even turn the heat on. This will help the cornstarch dissolve evenly throughout the mixture so that it heats evenly and you minimize the chance of clumps forming in the custard filling.
A whisk is the easiest tool to move through the custard filling while heating, but it can be more difficult to keep the bottom of the saucepan scraped. You may want to use a rubber spatula every few minutes to be sure you've cleared the bottom of the saucepan and your milk is not scalding.

Nutrition

Calories: 687kcal | Carbohydrates: 60g | Protein: 8g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 183mg | Sodium: 346mg | Potassium: 332mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1296IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 5mg

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