Chocolate Cream Pie With Oreo Crust

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Calling all chocolate lovers! This classic diner pie with its silky chocolate pudding filling in a homemade Oreo crust is exactly what every chocolate lover, like me, dreams of. This rich and decadent, homemade chocolate cream pie with Oreo crust is the perfect dessert for Thanksgiving!  Perfect make ahead dessert for the holidays!

slice of chocolate cream pie with oreo crust being served


 

Every Thanksgiving my mother requests a chocolate cream pie. She’s not a fan of blueberry pie, or pecan pie, or pumpkin pie. She wants a chocolate pie. And who am I to argue with my mother?! It’s her favorite dessert so I knew I had to deliver.

And like any true chocoholic she asked for an Oreo cookie crust too. Because why not go all in on the chocolate? So I created this pie recipe for my mom. You’re welcome mom. Love you. 

Now I’ve tried many different chocolate pie recipes, like my no bake chocolate pudding pie (can’t go wrong there!)

But this chocolate cream pie recipe is a holiday family favorite. It’s the perfect combination of rich, creamy chocolate filling and flaky crust. And the fresh whipped cream is the icing on the cake (or pie shell, in this case).

 The smooth chocolate filling is so rich and creamy. You will make the creamy chocolate pudding on the stovetop with cocoa powder and dark chocolate. The pudding layer will get spread into a crunchy Oreo crust. And right before serving whip up some whipped cream to spread on top.  

Since then, I’ve made this chocolate cream pie many times. It’s my go-to dessert for any occasion. This chocolate cream pie is perfect birthday parties, potlucks, and of course Thanksgiving dinner.

One of the things I love most about this recipe is that it’s so versatile. You can customize it to your liking. For example, you can add different flavors to the filling, such as vanilla extract, coffee extract, or peppermint extract. You can also top the pie with different things, such as chocolate shavings, nuts, or fruit.

The hardest part about this pie is maybe trying not to eat the whole pie in one sitting. 

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See Also:

chocolate cream pie on a plate with a bite missing

The Perfect Chocolate Pie

  • Oreo Pie Crust– If you love Oreo cookies, then you will love this pie recipe that has an oreo cookie crust.
  • So Much Chocolate– This chocolate pie recipe has a homemade chocolate pie filling and a chocolate crust.
  • Easy to Make– This is a delicious pie that is so easy to make. If you want to save time (and dishes), you can use a pre-made pie crust.
whole chocolate cream pie sliced in pie plate

Ingredients Needed for Chocolate Cream Pie

For the full recipe, scroll down to the bottom for the recipe card.

For the Oreo cookie crust: 

  • 24 chocolate sandwich cookies – I used Oreo cookies but chocolate wafers also work. There’s no need to remove the filling. 
  • 5 tablespoons (71 g) unsalted butter – Can also use salted butter.

For the chocolate pie filling:

  • 6 large egg yolks, beaten- Separate the egg yolks from the whites carefully. Any egg white that gets into the yolks will prevent them from thickening the filling properly. If you need some tips on separating eggs, read my post- How to Separate Eggs
  • ½ cup (100 g) granulated white sugar
  • 4 tablespoons cornstarch
  • ½ teaspoon fine sea salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 ½ cups (600 mL) whole milk- Use whole milk for the richest and creamiest filling.
  • 2 tablespoons (28 g) unsalted butter
  • 2 teaspoons vanilla extract
  • 6 ounces bittersweet or semi sweet chocolate, chocolate – Use bittersweet or semi-sweet chocolate for the best flavor. Bittersweet chocolate has a higher cocoa content and a more intense chocolate flavor, while semi-sweet chocolate is slightly sweeter.
chocolate cream pie ingredients

For the whipped cream:

  • 1 1/2 cups (360 mL) heavy cream
  • 3 tablespoons confectioners sugar- Also called Powdered Sugar. You can make your own powdered sugar if you run out!
  • 1 teaspoon vanilla extract

How to Make Chocolate Cream Pie

Prep the Oven:

Position the oven rack in the center and preheat the oven to 350°F (180°C).

Create the Cookie Crumbs

Place 24 chocolate sandwich cookies in a food processor and pulse until they become fine cookie crumbs.

oreo cookie crumbs in food processor

Mix with Melted Butter

Add the melted unsalted butter to the oreo cookie crumbs and pulse to combine.

melted butter added oreo cookie crumbs in food processor

Firmly press this mixture into a 9” pie dish, ensuring it covers the bottom and sides thoroughly. Using the bottom of a measuring cup and your hands for extra pressure helps. Don’t press down too much or your crust will come out too hard.

Bake the Crust:

Bake the cookie crust for 8-10 minutes, then set it aside to cool.

oreo cookie crust pressed into pie plate

Prepare the Chocolate Pudding Filling:

Whisk Egg Yolks, Sugar, Cornstarch, and Salt

In a large mixing bowl, whisk together the beaten egg yolks, granulated white sugar, cornstarch, and fine sea salt until the mixture turns a pale yellow and increases in volume. You can use a whisk or an electric mixer (like your hand mixer or stand mixer).

sugar, egg yolks, and cornstarch in a bowl whisked together

Heat Milk and Cocoa

In a large saucepan, whisk together the whole milk and unsweetened cocoa powder until the mixture is smooth. Heat it over medium-high heat until it comes to a boil.

milk, and cocoa powder whisked together in saucepan.

Temper the Egg Yolk Mixture

Pour half of the heated milk mixture over the egg yolk mixture, whisking constantly. To keep the bowl stable, you can place a kitchen towel underneath it.

Heat the Milk/Egg Mixture

Pour the tempered egg yolk mixture back into the saucepan with the remaining heated milk/cocoa mixture. Cook over low heat, continuously whisking until the mixture thickens and begins to bubble rapidly.

egg yolk mixture tempered in saucepan

Strain the Mixture

Set a mesh strainer over a large mixing bowl and pour the hot chocolate pastry cream mixture through the fine-mesh sieve. This will help ensure you get a smooth chocolate filling.

chocolate cream pie filling strained through a fine mesh sieve strainer

Add Butter, Vanilla, and Chocolate. 

Whisk in the unsalted butter, vanilla extract, and chopped bittersweet or semi-sweet chocolate until they melt and blend thoroughly.

butter and dhocolate added to chocolate cream pie filling

Assemble and Chill:

Allow the chocolate pastry cream mixture to cool slightly, then spread it into the prepared pie plate with an offset spatula. Cover the pudding filling with plastic wrap to prevent a skin from forming. Chill in the refrigerator for about 6 hours or overnight to allow the filling to set.

chocolate cream pie filling spread into oreo cookie crust

Make the Whipped Cream:

When ready to serve, prepare the whipped cream. Use an electric mixer with a whisk attachment to beat the heavy whipping cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, typically around 5 minutes. Spread or pipe the whipped cream onto the chilled chocolate cream pie, slice, and serve.

whipped cream made and spread on top of chocolate cream pie

Recipe Tips

  • Baking Chocolate. Do not substitute chocolate chips as they contain stabilizers and will not melt properly 
  • Egg Mixture. Keep heat on low when whisking egg and milk mixture and whisk constantly so it doesn’t burn. 
  • No Lumps. Straining the mixture helps to remove any possible lumps and makes for a smooth filling.
  • Be careful press down too much on the Oreo cookie crumbs. If you press down too much the Oreo cookie crust will become too hard.

Recipe Variations

  • Add Espresso. For a richer chocolate flavor, add a tablespoon of espresso powder to the filling.
  • Top with marshmallows. Top the chocolate cream pie with a layer of toasted marshmallows before serving.
  • Top with chocolate curls. For a fun twist try topping the pie with chocolate curls! You can use a vegetable peeler and shave dark chocolate or semisweet chocolate over the top of the pie.
  • Make a graham cracker crust. Instead of an oreo crust, make a graham cracker crust instead. 
  • Make butter crust. You can make a butter pie crust. You will want to par bake the crust first before filling.
  • Use a pre-made oreo crust. Save some time and buy an oreo cookie crust at the grocery store to fill with the chocolate cream filling.
  • Top with cool whip. You can skip making the whipped cream and top with whipped topping instead for a few time saving minutes.
  • Add peanut butter. Try adding 1/4 cup peanut butter to the chocolate filling. Or make a peanut butter whipped cream by folding in 1/4 cup smooth peanut butter.
slice of chocolate cream pie on a plate

Recipe FAQs

Why is my chocolate cream pie filling not setting?

Make sure you are using the correct amount of cornstarch, cooking the filling over low heat until it thickens, and letting the chocolate cream pie cool completely before slicing and serving.

Can I make this pie ahead of time?

Yes, you can make this chocolate cream pie ahead of time. Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 2 days before serving. Let the chocolate cream pie come to room temperature for about 30 minutes before slicing and serving.

Can I freeze this pie?

I recommend freezing without whipped crema. Assemble the pie, cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw the chocolate cream pie overnight in the refrigerator before serving. Let the pie come to room temperature for about 30 minutes before slicing and serving. The texture however may not be quite the same or as smooth as before freezing however.

Can I make this pie with a gluten-free crust?

Yes, you can make this chocolate cream pie with a gluten-free homemade pie crust too. Simply use gluten-free Oreos.

cake server holding a slice of chocolate cream pie with oreo cookie crust

More Recipes to Try

If you are craving more pies this time of year be sure to try my raspberry pie recipe! The filling is made with just 3 ingredients.

Or try my easy no bake Millionaire pie or cinnamon pie with a buttery flaky pie crust!

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slice of chocolate cream pie on a plate

Chocolate Cream Pie

I am a chocolate lover through and through. And this classic diner pie with its silky chocolate pudding filling in a chocolate cookie crust is exactly what every chocolate lover like me dreams of.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 10 minutes
Chilling time: 6 hours
Total Time: 6 hours 55 minutes
Servings: 8 servings
Calories: 701kcal

Ingredients

For the cookie crust:

  • 24 Oreo cookies (no need to remove the filling)
  • 5 tablespoons (71 g) unsalted butter melted

For the chocolate filling:

  • 6 large egg yolks beaten
  • ½ cup (100 g) granulated white sugar
  • 4 tablespoons cornstarch
  • ½ teaspoon fine sea salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 ½ cups (600 mL) whole milk
  • 2 tablespoons (28 g) unsalted butter
  • 2 teaspoons vanilla extract
  • 6 ounces bittersweet or semi sweet chocolate chocolate

For the whipped cream:

  • 1 1/2 cups (360 mL) heavy cream
  • 3 tablespoons confectioners sugar
  • 1 teaspoon vanilla extract

Instructions

  • Prep oven. Position a rack in the center of the oven. Preheat oven to 350oF (180oC).
  • Make the crust. Add cookies to a food processor and pulse until very fine crumbs. Add melted butter and pulse to combine. Press mixture firmly into the pie plate and up the sides. Spend a few minutes making sure it’s tightly packed into the pie plate, this will help when removing slices later. I like to use the bottom of a dry measuring cup to start then finishing using my hands to really press it in.
  • Bake crust. Bake the crust for 8-10 minutes then set aside to cool slightly.
  • Combine egg yolks, sugar, cornstarch, and salt. In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until yellow and increased in volume. You can use a whisk or a mixer.
  • Heat milk and cocoa. In a large saucepan, whisk together the milk and cocoa powder until smooth. Heat over medium high heat until boiling.
  • Temper the egg yolks. Pour half of the milk mixture over the egg yolk mixture, whisking constantly. To stabilize the bowl, I like to place a kitchen towel underneath.
  • Heat milk/egg mixture. Pour the tempered egg yolk mixture in the bowl back into the saucepan with the remaining heated milk/cocoa mixture. Cook over low heat, whisking continuously until the mixture thickens and starts rapidly bubbling.
  • Strain the mixture. Set a mesh strainer over a large mixing bowl and pour the hot chocolate pastry cream mixture through a fine-mesh sieve.
  • Add butter, vanilla, and chocolate. Whisk in the butter, vanilla extract, and chopped chocolate until melted and combined.
  • Assemble and chill. Cool slightly, then pour mixture into the prepared pie crust. Cover the top of the pudding filling with plastic wrap, this helps so the filling does not form a skin. Chill in the refrigerator, to allow the filling to set up, about 6 hours, or overnight, before serving.
  • Make whipped cream. When ready to serve, make the whipped cream. Using an electric mixer fitted with a whisk attachment, beat the heavy cream, confectioners’ sugar, and vanilla on medium-high speed until stiff peaks form, about 5 minutes. Spread or pipe onto the chilled pie. Slice and serve.

Notes

  • Make ahead/Storage: Assemble the pie, cover it tightly with plastic wrap, and refrigerate for up to 2 days before serving. Let the chocolate cream pie come to room temperature for about 30 minutes before slicing and serving.  Cover any leftovers with plastic wrap and store in the fridge for up to 4 days. 
  • Freezing: I recommend freezing without whipped cream. Assemble the pie, cover it tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw the chocolate cream pie overnight in the refrigerator before serving. Let the pie come to room temperature for about 30 minutes before slicing and serving. The texture may not be as smooth as before freezing however. 
  • Pie crust: You can also make this with a traditional pie crust, instead of the cookie crust. Make the custard and chill in a separate bowl. Then make your pie crust, and pre-bake it fully before adding the chilled filling. Doing this separately prevents the crust from getting soggy on the bottom. Or make a graham cracker crust instead and bake the same as oreo cookie crust.
  • Do not substitute chocolate chips as they contain stabilizers and will not melt properly
  • Keep heat on low when whisking egg and milk mixture and whisk constantly so it doesn’t burn.
  • Straining the mixture helps to remove any possible lumps and makes for a smooth filling.

Nutrition

Calories: 701kcal | Carbohydrates: 62g | Protein: 9g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 233mg | Sodium: 337mg | Potassium: 401mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1292IU | Vitamin C: 0.3mg | Calcium: 166mg | Iron: 6mg
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4 Comments

  1. 5 stars
    This will be my new go to for pie and just pudding! Everyone loved this.

    1. That’s wonderful to hear! I’m so happy it’s a hit with everyone. Thanks for letting me know! 😊🥧

  2. Anne DiBona says:

    5 stars
    I made the chocolate cream pie for my Thanksgiving guests! It was so delicious! I can never go back to my old recipe! I did make an error though and used whole eggs instead of just the yolks….but lucky me it came out fine!

    1. Thank you for sharing! I’m so happy to hear the pie was a hit with your guests! Using whole eggs by mistake and still having it turn out great – sounds like a win to me!

5 from 4 votes (2 ratings without comment)

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