Chocolate cream pie is a timeless dessert that hits all the right notes. The rich, velvety filling made from quality chocolate encased in a crisp and buttery crust is pure indulgence. With layers of smooth chocolate custard, topped with freshly whipped cream, this dessert is nothing short of a celebration on a plate. This pie boasts a luxurious texture and a deep chocolate flavor that sets it apart from plain chocolate puddings or average dessert offerings.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Cream Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Cream Pie

I first made chocolate cream pie during a family gathering, and it quickly became a favorite among everyone present. The way the chocolate flavor intensifies with each bite is something special. Plus, it’s seriously easy to whip up, making it a perfect choice for those impromptu celebrations or if you simply crave a homemade sweet treat. Trust me, serving this chocolate cream pie will have friends and family buzzing about it long after it’s gone!

Why You’ll Love This Recipe

Simple & Quick: Perfect for beginners! It only takes about 25 minutes to prepare, plus some chilling time.
Irresistible Flavor: The blend of dark and milk chocolate creates a rich taste that’s both bold and comforting.
Eye-Catching Appeal: The glossy filling topped with fluffy whipped cream is sure to impress your guests.
Flexible Serving: Ideal for any occasion, from casual gatherings to special celebrations and everything in between.
Diet-Friendly Options: Can easily be adapted to fit gluten-free or dairy-free diets with a few simple substitutions.

Ingredients You’ll Need

25 Oreo biscuits (whole with filling intact): These provide a deliciously chocolatey and convenient crust. If you’re not a fan of Oreos, you can substitute with chocolate graham crackers.
4 tbsp unsalted butter, melted: This binds the crust together and adds richness. Always use unsalted for better flavor control.
1/4 cup cornflour/cornstarch: Essential for thickening the chocolate custard, creating a smooth texture without lumps.
2/3 cup caster sugar (superfine sugar): Helps sweeten the filling without having to cook it down. You can substitute with granulated sugar if needed.
Pinch of salt: Enhances the sweetness and balances the flavors perfectly.
2 cups milk: Whole or reduced-fat milk works great here, adding creaminess to the custard. Avoid non-fat milk, as it won’t thicken as well.
1 cup cream: This can be whipping cream or thickened cream and contributes to a luscious filling. You can substitute with more milk for a lighter version.
4 egg yolks from large eggs: A crucial ingredient for rich, custardy filling. Save those egg whites for a meringue or an omelet!
2 tbsp unsalted butter, cut into 1cm cubes: Adding butter at the end helps to give a shiny finish to the filling.
1 tsp vanilla extract: Enhances the chocolate flavor, bringing a hint of warmth.
150g dark 70% cocoa chocolate: This is the heart of our pie; the deep flavor elevates the overall taste. Bittersweet chocolate can be used if 70% isn’t available.
75g milk chocolate: It adds a sweet contrast to the dark chocolate, making the filling rich yet balanced.
1 1/2 cups thickened/heavy cream for whipping: Lightens and adds airiness when topped on the pie.
2 tbsp white sugar: Sweetens the whipped cream, balancing out the rich filling below.
1/2 tsp vanilla extract: Just a touch to flavor the whipped cream as well.
Chocolate for grating (optional decoration): This gives a beautiful finish and adds a nice crunch.

How to Make Chocolate Cream Pie

Preheat: Start by preheating your oven to 350°F (180°C), or 320°F (160°C) for fan-forced ovens. This sets the stage for the crust to bake beautifully.

Prepare the crust: Break the Oreo biscuits into rough chunks by hand and place them into a food processor. Blitz until you have a fine crumb—this should only take about 10 seconds. While blending, add the melted butter and mix until the mixture resembles wet sand. If you don’t have a food processor, you can easily place the Oreos in a ziplock bag and crush them with a rolling pin.

Press the crust: Transfer the crumb mixture to a 9-inch pie dish. Spread it evenly across the base and up the sides, pressing firmly with your hands or a spatula. This ensures a sturdy crust that won’t crumble when slicing.

Bake the crust: Bake the crust in the preheated oven for about 10 minutes. You’ll notice the crust puffs slightly. Once done, pull it out and press down gently with a spatula to make it even crustier. Allow it to cool on the counter.

Whisk the dry ingredients: In a large saucepan, combine the cornflour, sugar, and a pinch of salt. Whisk everything together to blend.

Combine wet ingredients: Pour in the milk, cream, and egg yolks into the saucepan with the dry ingredients. Whisk until the mixture is smooth. You want to ensure no lumps are present at this stage.

Heat the mixture: Set the pan over medium-high heat. As the mixture begins to warm, whisk occasionally—not constantly. When you see steam rising, turn the heat down to medium-low. At this point, start whisking continuously. Look for slow bubbles forming to signal thickening.

Thicken the custard: When you spot those lazy bubbles (around the 6-minute mark), whisk vigorously for 45 seconds then quickly remove from the heat. This creates a smooth custard.

Add the chocolate and butter: Stir in the cubed butter, chopped dark chocolate, milk chocolate, and vanilla extract. Keep whisking until all the chocolate has melted and the filling is smooth and glossy.

Pour and cool: Pour the hot filling into your cooled crust, smoothing the top with a spatula. Place a round piece of baking paper directly on top of the custard to prevent a skin from forming.

Chill: Allow the pie to cool on the counter for 2 hours, then transfer it to the fridge for at least 12 hours. This is essential for the custard to completely set, giving you that perfect slice.

Whip the cream: When you’re ready to serve, in a bowl, beat the 1 1/2 cups of thickened cream with 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract on high for 2-3 minutes until it forms soft peaks.

Top the pie: Gently remove the baking paper from the pie. Pile the whipped cream on top, spreading it out beautifully. For a final touch, grate some chocolate over the surface for an elegant presentation.

Serve: Keep the pie in the tin. Slice and enjoy this delightful chocolate cream pie with friends and family!

Storing & Reheating

To store your chocolate cream pie, keep it covered in the refrigerator, where it will stay fresh for up to 3 days. Alternatively, you can freeze slices wrapped tightly in plastic wrap for up to 3 months. When ready to enjoy, thaw overnight in the fridge. The texture may slightly change, so consider refreshing the whipped cream topping for an extra fluffy finish!

Chef’s Helpful Tips

Avoid overcooking the custard; keep an eye on it as you whisk to prevent curdling.
For best results, use room temperature egg yolks; they incorporate more easily.
If your filling has lumps, strain it through a fine-mesh sieve before pouring it into the crust.
Make-ahead timing works well; you can prepare the crust and filling the day before serving.
Always whip your cream just until softly whipped for the best texture—too stiff can overpower the pie.

Chocolate cream pie is one of those classic desserts that never goes out of style. The combination of rich chocolate with a light, airy whipped cream topping is something that can be appreciated by everyone. Don’t be afraid to make it your own; experiment with different types of chocolate or toppings. Enjoy this delightful treat and watch it become a favorite in your home too!

Recipe FAQs

Can I make the chocolate cream pie ahead of time?

Absolutely! In fact, making it a day ahead is often recommended. The pie needs at least 12 hours to chill and set. You can prepare the crust and filling, then store it in the fridge overnight. Just add the whipped cream topping before serving.

What chocolate should I use for the filling?

For the filling, I recommend using a combination of dark chocolate (70% cocoa) and milk chocolate. This blend creates a rich but balanced flavor. If you prefer a sweeter pie, you can increase the milk chocolate and decrease the dark chocolate.

How do I prevent my pie crust from becoming soggy?

Pre-baking the crust for 10 minutes helps prevent a soggy bottom. Be sure to press it down firmly and allow it to cool completely before adding the filling. You can also brush the crust with a little melted chocolate before pouring in the custard for extra protection.

Can this recipe be adapted for a gluten-free diet?

Yes! Simply substitute the Oreo cookies with gluten-free chocolate biscuits or chocolate graham crackers, and ensure all other ingredients are certified gluten-free. This way, you can ensure everyone can enjoy their slice of pie!

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Chocolate Cream Pie

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Author: Anna
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

Treat yourself to a slice of Chocolate Cream Pie, featuring a luscious filling of dark and milk chocolate encased in a buttery Oreo crust. This easy-to-make dessert is sure to impress with its heavenly flavors and simple preparation, making it an ideal choice for gatherings or a delightful after-dinner treat.

Ingredients

Scale

25 oreo biscuits, whole with filling in tact (244g / 8.5 oz)
60g / 4 tbsp unsalted butter, melted
1/4 cup cornflour / cornstarch
2/3 cup caster sugar (superfine sugar)
Pinch of salt
2 cups milk (whole or reduced fat, not zero fat)
1 cup cream (pouring or thickened/heavy), or sub with milk
4 egg yolks from large eggs
2 tbsp / 30g unsalted butter, cut into 1cm / 0.5" cubes
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
75g/ 3 oz milk chocolate, finely chopped
1 1/2 cups thickened / heavy cream, for whipping
2 tbsp white sugar
1/2 tsp vanilla extract
chocolate, for grating (optional decoration)

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Instructions

Preheat the oven to 180°C/350°F (160° fan-forced).
Cut a round piece of baking parchment paper to fit the size of the pie dish to prevent skin forming on the custard.

Notes

For a lighter version, you can substitute some of the cream with milk.
Make sure to finely chop the chocolates to ensure they melt evenly in the mixture.
You can garnish the pie with chocolate shavings for a decorative touch.