Chocolate Cream Pie

Rich and creamy Chocolate Cream Pie made with a homemade Oreo cookie crust, smooth chocolate pudding filling, and fluffy whipped cream topping. This classic dessert is perfect for holidays, family gatherings, or special occasions. Easy to prepare ahead, this pie recipe combines a crunchy base, decadent chocolate layers, and a light finish for a dessert that always impresses.

Ingredients

Oreo Pie Crust

• 24 Oreo cookies
• 5 tablespoons butter, melted

Chocolate Pudding Filling

• 1/3 cup granulated sugar
• 2 1/2 cups whole milk
• 6 large egg yolks
• 2 tablespoons cornstarch
• 6 tablespoons salted butter, cut into pieces
• 8 ounces good-quality semi-sweet chocolate, chopped (such as Ghirardelli)
• 1 1/2 teaspoons vanilla extract

Whipped Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar (or granulated sugar)
• 1 1/2 teaspoons vanilla extract

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Instructions

Step 1: Make the Oreo Crust

1. Preheat oven to 350°F (175°C).
2. Pulse Oreo cookies (with filling) in a food processor until fine crumbs form.
3. Stir in the melted butter until evenly combined.
4. Press mixture firmly into the bottom and sides of a 9-inch pie dish.
5. Bake for 10–12 minutes, then set aside to cool completely. This step can be done 1–2 days ahead.

Step 2: Prepare the Chocolate Filling

1. In a medium saucepan, whisk together sugar and milk. Cook over medium heat, whisking often, until the mixture is just beginning to simmer.
2. In a separate bowl, whisk egg yolks with cornstarch until smooth.
3. To temper the eggs, slowly add a few spoonfuls of the hot milk mixture into the yolks, whisking constantly. Repeat with a few more spoonfuls.
4. Gradually whisk the tempered yolk mixture back into the saucepan. Cook, whisking constantly, until the mixture thickens and gently boils (large bubbles breaking the surface).
5. Remove from heat and whisk in butter, chopped chocolate, and vanilla until smooth and glossy.
6. Pour filling into the cooled Oreo crust, smoothing into an even layer. Place plastic wrap directly on the surface and refrigerate for 4–6 hours or overnight until fully set.

Step 3: Whipped Topping

1. In a mixing bowl, beat heavy cream with an electric mixer on high speed for 1–2 minutes.
2. Add powdered sugar and vanilla, then continue beating until soft peaks form (about 2–3 minutes).
3. Spread whipped cream evenly over the chilled pie. Garnish with chocolate curls or shavings, if desired.

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Tips

• Chill the pie overnight for the best flavor and texture.
• Use high-quality chocolate for a richer filling.
• Press the Oreo crust firmly to prevent crumbling when slicing.
• For cleaner slices, dip your knife in hot water before cutting.

Variations and Substitutions

• Crust: Use graham crackers or digestive biscuits instead of Oreos.
• Chocolate: Substitute dark or milk chocolate based on preference.
• Dairy-Free: Replace milk and cream with plant-based alternatives.
• Toppings: Add fresh berries, caramel drizzle, or crushed cookies on top.

FAQs

Can I make this pie in advance?
Yes! The pie can be prepared 1–2 days ahead. Just keep it refrigerated and add the whipped topping right before serving.

Does the crust need baking?
Yes, a quick bake ensures it holds together well and adds flavor.

Can I use store-bought crust?
Absolutely, but homemade Oreo crust adds the best flavor and texture.

How long does it keep?
Stored covered in the refrigerator, the pie lasts 3–4 days.

Serving Suggestions

• Serve with hot coffee or espresso for a rich pairing.
• Add a scoop of vanilla ice cream for extra indulgence.
• Perfect for holidays, birthdays, or special dinner parties.

Why You’ll Love This Recipe

This Chocolate Cream Pie combines a crunchy Oreo crust, silky smooth chocolate filling, and fluffy whipped cream topping in every bite. It’s decadent yet easy to make, crowd-pleasing, and perfect for any occasion where chocolate lovers gather.