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Homemade Chocolate Cream Pie features a buttery Oreo cookie crust, a silky chocolate pastry cream, and a cloud of fresh whipped cream. It looks elegant but is straightforward to prepare, making it ideal for gatherings or an indulgent treat at home. Follow these steps and tips for a dessert that will be gone in no time.
How to Make Chocolate Cream Pie
- Make the pie crust. Pulse Oreo cookies in a food processor until they are fine crumbs. Add melted unsalted butter and pulse until evenly combined. Firmly press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for about 10 minutes, until it just begins to set. Let cool while you prepare the filling.
- Prepare the chocolate pastry cream. In a medium saucepan whisk together granulated sugar, sifted cocoa powder, cornstarch, and a pinch of salt. Add the egg yolks and gradually stream in the milk while whisking to avoid lumps. Cook over low heat, whisking constantly, until the mixture thickens and begins to bubble — this usually takes around 10 minutes. Continue to cook for about 30 seconds after it first boils, then remove from heat.
- Finish the filling and chill. Off the heat, stir in chopped dark chocolate and cubed butter until fully melted and smooth. Stir in vanilla. Strain the pastry cream through a fine-mesh sieve to remove any lumps and pour it into the cooled Oreo crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight, until the filling is set.
- Make the whipped cream. When the pie is fully chilled, whip heavy cream with powdered sugar and vanilla extract in a chilled bowl until medium-stiff peaks form. Start at low speed and increase as the cream thickens to avoid overwhipping.
- Assemble and serve. Spread the whipped cream over the chilled chocolate filling with a spatula or pipe it decoratively. Finish with chocolate curls or shavings for a polished look, then slice and enjoy.
Recipe FAQs
How should the pie be stored?
Once topped with whipped cream, cover the pie with plastic wrap or place it in an airtight container and refrigerate. The pie is best within the first day for the crispiest crust, but it will keep 2–3 days in the fridge.
How far in advance can the pie be made?
You can bake the crust a few days ahead and keep it wrapped at room temperature. The chocolate pastry cream can be prepared and added to the crust up to one day in advance. Add the whipped cream within a few hours of serving for best texture.
What is the best kind of chocolate to use?
Use a dark chocolate bar or chocolate callets around 60% cocoa for a balanced, rich flavor. Chop the bar into small pieces so it melts smoothly; avoid chocolate chips, which often contain stabilizers that hinder melting.
How do I make chocolate curls?
To make curls, melt 4 ounces of dark chocolate with about 1 teaspoon of coconut oil. Pour the melted chocolate into a shallow rectangular container so it forms a bar about 1/2 inch thick and freeze until set, about 10 minutes. Use a vegetable peeler to shave long curls from the edge. If the chocolate warms while you’re working, return it to the freezer briefly. Store extra curls airtight in the refrigerator.
Favorite Tools
USA Pan Bakeware, cookie scoops, piping bags, and round piping tips are useful tools when preparing and decorating this pie.
Tips for the Best Cream Pie
- Cook low and slow. Keep the heat low and whisk constantly to prevent the pastry cream from burning or curdling.
- Strain the pastry cream. Passing the custard through a fine sieve ensures a silky, lump-free texture.
- Chill overnight. Allowing the pie to set overnight makes slicing cleaner and improves texture.
- Add whipped cream before serving. Fresh whipped cream holds best when added shortly before serving.
More Pies You’ll Love
- Chocolate Peanut Butter Pie
- Mint Chocolate Cream Pie
- Double Layer Pumpkin Pie
- Chocolate Peppermint Pie
If you try this recipe and enjoy it, please leave a comment. Happy baking!
Chocolate Cream Pie
Ingredients
For the Oreo Crust
- 24 Oreo cookies
- 1/4 cup (57g) unsalted butter, melted
For the Chocolate Pastry Cream
- 1/2 cup (100g) granulated sugar
- 1/4 cup (24g) unsweetened cocoa powder, sifted
- 1/4 cup (32g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 3 cups (720mL) whole milk
- 6 ounces (170g) dark chocolate, chopped
- 3 Tablespoons (42g) unsalted butter, cubed
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 1/2 cups (360mL) heavy cream
- 1/3 cup (45g) powdered sugar
- 1 teaspoon vanilla extract
For the Topping
- Chocolate curls or shavings
Instructions
- Oreo Cookie Crust: Pulse Oreo cookies to fine crumbs, mix with melted butter, press into a 9-inch pie pan, and bake at 350°F for 10 minutes. Cool.
- Chocolate Pastry Cream: Whisk sugar, sifted cocoa, cornstarch, and salt in a saucepan. Add egg yolks, then slowly whisk in milk until smooth. Cook over low heat, whisking constantly, until thick and bubbling, about 10 minutes. Boil for 30 seconds.
- Remove from heat and stir in chopped chocolate and butter until melted. Add vanilla. Strain through a fine-mesh sieve and pour into the crust. Press plastic wrap on the surface and refrigerate at least 4 hours or overnight.
- Whipped Cream: Whip heavy cream, powdered sugar, and vanilla until medium-stiff peaks form. Spread over chilled pie.
- Top with chocolate curls or shavings and serve.
Notes
- Chocolate: Use a chocolate bar or callets around 60% cacao for best results.
- Storing: Keep leftover pie refrigerated, covered, for up to 3 days.
- Chocolate Curls: See the FAQ section above for a simple method to make curls.
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