Rich, decadent chocolate custard topped with sweetened whipped cream and chocolate shavings inside a crushed Oreo cookie crust make this Chocolate Cream Pie a creamy, cool dessert that is guaranteed to please!
If you love chocolate desserts, you might also like my Arkansas possum pie (sounds bizarre but it's wonderful layers of chocolate and cream cheese in a pecan shortbread crust!), Triple Chocolate Cheesecake, or our favorite Chocolate Cake with Chocolate Frosting!
Table of Contents
I made three different desserts for Easter dinner this year, but this chocolate cream pie recipe was the first to go. Everybody wanted a slice of this simple to make, deeply chocolatey pie!
When it comes to pies, my husband is a big fan of cream pies like banana cream (his favorite). So it's no surprise that he was leading the charge for this chocolate cream pie, which is essentially a chocolate pudding inside an Oreo crust.
But that description doesn't do justice to the beauty of this pie and might make it seem like you ought to just use a pudding mix for the filling and a pre-made crust, when really it's so much better made from scratch!
Why This Recipe Works
- The chocolate flavor comes through with much, much deeper, richer tones thanks to the combination of bittersweet AND semi-sweet chocolate
- The balance of sweetness in a homemade chocolate custard is much better than just a packet of pudding
- This is a great no-bake chocolate cream pie recipe if you don't bother to bake the crust for 8-10 minutes in the oven. I like my crust a little crunchy, but that step is totally optional.
What You'll Need
- Egg yolks: The recipe calls for eight egg yolks, which is what makes the filling so rich and wonderful! So balance things out by making an egg white omelette the next day. Or don't balance it out and use those egg whites to make macarons or divinity!
- Chocolate: You can use either semi-sweet or bittersweet chocolate in this recipe. Semi-sweet chocolate has 60% cacao and is slightly sweeter while bittersweet chocolate is 70% cacao and has a deeper chocolate flavor that is less sweet.
- Oreo cookies
- Butter
- Vanilla extract
- Heavy whipping cream
- Milk - We prefer whole milk for this recipe.
- Sugar
- Cornstarch
- Salt
How to Make an Oreo Pie Crust
- First, really pulverize those Oreos. You want fine crumbs and the best way to get them is by using a food processor (affiliate link) or blender. But a plastic bag and good old rolling pin will do the trick as well. Leave the cream filling because it actually helps bind the crust together.
- Mix in some melted butter. I just drizzle it in while the food processor is running so it gets evenly distributed.
- Press into the sides and bottom of a pie pan using a flat-bottomed measuring cup or a drinking glass.
- I like to bake my Oreo crusts for 8-10 minutes in a 350 degree F oven just to firm it up a bit and make it a teensy-bit crunchy, but you could just chill it, then fill it and have an easy no-bake chocolate cream pie if you like.
How to Make Chocolate Cream Pie
Combine the milk and heavy cream in a saucepan with half of the sugar and bring just to a simmer.
While the milk is heating, whisk the remaining sugar together with the egg yolks and cornstarch in a large bowl.
Temper the egg yolks by whisking some of the hot liquid into the egg mixture.
Pour the tempered egg yolks into the pan with the rest of the hot milk and cream and whisk, reducing the heat to medium and cooking just until the custard thickens, which should only take a minute or two.
Remove the filling from the heat and stir in the chopped chocolate, butter, and vanilla until the chocolate and butter has melted and the filling is smooth.
Pour the chocolate pie filling into the prepared Oreo pie crust. Press a piece of plastic wrap directly on top of the surface of the chocolate cream pie filling to prevent it from forming a skin while cooling.
Chill for 4 hours in the fridge, then remove the plastic wrap covering. Top the finished pie with freshly whipped cream and chocolate shavings!
FAQ's
French Silk Pie and Chocolate Satin Pie are essentially the same thing by a different name. Both are typically made with a traditional pastry crust and a filling of chocolate mousse consisting of eggs, cream, chocolate, sugar, and butter. They don't use a thickener like cornstarch but instead are lightened either by a long period of beating or by folding in whipped cream. Chocolate cream pie, on the other hand, is more of a pudding pie made with a cooked custard or pudding filing that is thickened with cornstarch or sometimes flour.
This pie should be kept refrigerated until ready to serve. It can sit out at room temperature for up to 2 hours, but otherwise should be returned to the fridge. It's best eaten within 4-5 days.
Yes, you can freeze this pie for up to 2 months as long as you haven't already topped it with whipped cream and chocolate curls. Instead, wrap the pie tightly in plastic wrap and freeze. Thaw in the fridge overnight and on the counter for 1 hour before topping with whipped cream and chocolate curls to serve.
The best way I've found for making these large gorgeous curls is to melt chocolate (semisweet, dark, milk - doesn't matter), then spread it in a thin layer on the clean bottom of a baking sheet that has been turned upside down. Stick it in the freezer for 2-3 minutes, then use a thin metal spatula or bench scraper to scrape up the chocolate. If it's too hard, it will break into shards. If it's too soft, it won't curl up. So it takes some trial and error to get it just the right temperature, but you can always stick it back in the freezer for a few seconds if you need to.
Recipe Tips
- You could pipe the whipped cream onto the pie instead of just spreading it. Not that I ever bother. But you COULD do it. Do I condone using cans of Reddi-Whip or thawed whipped topping in place of real homemade whipped cream? No. But will I judge you? Yes. No, not really. But yes, okay, maybe a little. I will just cover my eyes and pretend I don't see.
- Use a large bar of chocolate and a vegetable peeler to make chocolate shavings instead of curls. Or just sprinkle some mini chocolate chips over the pie.
- Use a large, sharp knife to cut the piece into slices for serving and wipe the knife between each slice for cleaner servings. But no matter what you do, that first slice isn't going to come out pretty. Just embrace that less than perfect slice and enjoy it!
More Pie Recipes
- Easy Coconut Cream Pie From Scratch
- Easy Blueberry Custard Pie
- Old-Fashioned Banana Cream Pie
- Easy Homemade Pumpkin Pie
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Cream Pie
Ingredients
Crust
- 24 Oreos crushed into fine crumbs in a food processor
- ¼ cup butter melted
Filling
- 2 cups whole milk
- 1 ½ cups heavy cream
- 8 Tablespoons salted butter, cut into chunks
- ½ cup sugar divided
- ¼ teaspoon salt
- ¼ cup cornstarch
- 9 egg yolks
- 8 ounces semi-sweet chocolate chopped
- 2 ounces bittersweet chocolate chopped
- 1 ½ teaspoons vanilla
Topping
- 1 ½ cups heavy cream chilled
- 3 Tablespoons sugar
- ½ teaspoon vanilla extract
- Grated dark chocolate for garnishing
Instructions
Crust
- Heat oven to 350 degrees F.
- Pulse the Oreo cookies in a food processor until coarsely ground, about 15 pulses, then continue to process another 15 seconds until they turn into fine, even crumbs. Drizzle the melted butter over the Oreo crumbs and pulse to combine.
- Transfer the cookie crumb mixture to a pie plate and press into an even layer on the bottom and up the sides, using the bottom of a measuring cup or drinking glass. Bake for 10 minutes, then cool completely before filling.
Filling
- In a medium saucepan over medium-high heat, bring the milk, cream, ¼ cup of the sugar, and salt to a simmer, stirring occasionally.
- While the milk mixture heats, whisk together the remaining sugar, cornstarch, and egg yolks until smooth and creamy.
- When the milk mixture is hot, slowly pour 1 cup of the hot liquid into the egg mixture, whisking to temper the egg yolks. Then slowly whisk the tempered yolks back into the saucepan of simmering milk and cream. Reduce the heat to medium and continue to cook, whisking constantly, until the mixture thickens and large bubbles start to burst on top, about 30 seconds.
- Remove the pan from the heat and immediately whisk in the cubed butter and chocolate until completely melted and smooth. Stir in the vanilla, then pour into the prepared pie crust. Cover with plastic wrap, pressing into the surface of the filling so a skin doesn't form, and refrigerate for 4 hours until the filling is set and chilled.
Topping
- Using an electric mixer or stand mixer, whip the cream, sugar, and vanilla together until soft peaks form, anywhere from 1 to 3 minutes. Spread over the top of the chilled and set pie, then sprinkle with chocolate shavings and serve.
Notes
- 3 ½ cups of half-and-half can be used in place of the whole milk and cream.
- Update 11/2021: I recently changed the recipe slightly to only require 8 instead of 9 egg yolks and leaving out the 2 ounces of bittersweet chocolate, just to simplify things a bit. I think the difference is negligible, but received immediate and decisive feedback from more than one loyal reader that they loved the original recipe as written, so I have changed it back. THE PEOPLE HAVE SPOKEN! I have the best readers. But if you want to use one less egg yolk and not bother with a partial bar of bittersweet chocolate, I think you can totally get away with it.
Nutrition
This post was originally published in April, 2018. The photos and content were updated in November, 2021.
This looks delicious and now thanks to reading your recipe I'm craving chocolate pie...
Thanks, Val! 🙂
I dont know what this comment is about but I bought all the ingredients to make chocolate pie and then had to use a different recipe because you dont say if we use the unsweetened semi sweet baking chocolate or sweetened. Wish I knew that so I could try this recipe.
Cathy, semi-sweet baking chocolate is sweetened. The bars at the store come in varying degrees of sweetness - unsweetened, semi-sweet, bittersweet, etc., so I was trying to be as clear as I could by specifically calling for semi-sweet chocolate in the recipe, rather than unsweetened (which is not the same as semi-sweet). Sorry this was confusing! I hope your pie worked out!
Lovely recipe.I have a small party coming up and i will try this dessert for my guest. Already excited to try this one.Thanks for sharing. saved to my list.
This looks decadently delicious! I think chocolate cream pie is my all time favorite pie! I can't wait to try your delicious recipe!!
Oh my Gosh!!! This pie just made me seriously drooling. It looks so creamy and perfect. My hubby will be thrilled when I make him this.
Amy, this pie looks so divine!! We're in the South too and I've heard of the other pies you described. Funny, because one Christmas someone asked me to make the Chocolate Silk Pie and I'd never heard of it (Being a Northern raised girl)! Your pie looks beyond delicious and such a great dessert for the hot summer!! YOUR pics are so detailed and perfect!
Hey did you update the recipe? I remember there being a specific amount of the two chocolates vs the 10 Oz of either kind. My family will freak out if it doesn’t taste the same! 😂 this has become a required favorite over the last couple years. Thanks for your help!
Hi Delci! Yes! You are absolutely right that my original version had 8 ounces of semisweet and 2 ounces of bittersweet chocolate as well as 9 egg yolks instead of eight. I just recently (like last week) changed it in an effort to simplify things a bit (and after recipe testing with new photos) and didn't think it tasted different, but you aren't the only one who reached out about noticing the change! I'm so glad it's such a beloved recipe that has become a family tradition for so many! I changed it back in the recipe card and will leave it as the original recipe with just a note explaining the possible simplification instead. I usually don't change recipes anyway, but if I do from now on I'll be sure to include a note thanks to your feedback!
Holy Moly! I want to eat this pie all by myself! Really craving chocolate lately so this is a must try!
This is my son's new favorite pie. Yes, it's more labor intensive than opening a box of jello pudding, but it's completely worth it. I agree that the combination of semi sweet and bitter sweet chocolate really make this chocolate cream filling delicious. I also loved the education about the difference between chocolate satin and French silk pies. Personally, I have to agree with my son that the chocolate cream pie reigns supreme. This recipe is amazing!
I think this is my boyfriend's all-time favorite dessert - and I've never gotten around to making it for him. I love that you used oreos for the crust. I want to try that next time - great recipe!
The texture of this pie looks absolutely perfect! The thickening method you use is spot on - this looks like such a decadent treat!
The filling in this looks so lovely I could just eat it by itself but when you add the Oreo crust, oh wow!
The Chocolate filling looks so silky and decadent 😍😍😍😍 do you think it would be possible to add a splash of rum to the filling?
I've never tried it but I'm sure you could!
I wish I could have piece of it right now. Can never say no to chocolate. Looks so delicous.
Oh my! I’ve been craving chocolate pie for some time, and seeing this recipe must be a sign that I needed!
It looks sooo scrumptious, and the pictures are just gorgeous!
This recipe looks delicious! Can you make it two days in advance or will it not taste/hold up as well?
You could make everything except for the whipped cream topping in advance. Just leave a piece of plastic wrap covering the chocolate layer until ready to finish with the whipped cream and chocolate curls.
This looks fabulous! If you make in advance, do you leave in the refrigerator or leave out with the plastic wrap?
I leave cream pies in the fridge covered in plastic wrap when making them in advance.
Thank you, Amy! How much salt do you use? It looks like it doesn’t specify in the ingredients list. I can’t wait to make this for Thanksgiving!!
Whoops! Sorry about that omission. It's just 1/4 teaspoon, so not a lot. I've updated the recipe card to include that!
Question- my son wants to make this for thanksgiving. He is always disappointmend in chocolate cream pies because they taste like it is made from dark cholate. Should we use a lower amount of bitter sweet?
Yes, I would use more semi-sweet or even milk chocolate (a mix) if you know you don't want a dark chocolate flavor.
This was absolutely fabulous! My first custard...nervously followed the directions to a T and was rewarded with a silky, lucious filling.
I’ve never made a chocolate pie before, and this recipe looks absolutely delicious. However, I could not find a description of when or how to add the chocolate to the filling?
It's there in step 4, Cate - you whisk it in with the cubed butter right at the end.
Hi Amy! There's actually no mention of adding chocolate in the, um, article? itself; it just says to temper the eggs & whisk them into milk & cream in Step 4, then Step 5 says 'remove chocolate filling from the heat'. However, the "recipe card" at the bottom of your post DOES mention where to add the chocolate. I read it a few times, confused as heck, and as I scrolled to the comments to see what other people said about it, noticed that the directions in the recipe card differ from the directions in the article. 🙂 Looks great, & I hope to make this at Thanksgiving this year!
This pie was excellent! My boyfriend has been telling our friends and family about it so now I’ve been asked to make it for Christmas dinner. Can’t wait to have another slice!
Making this recipe tonight! I love all your recipes!! Question though- what size pie pan do you use for the crust? I have a couple of different sizes and am not sure which to use. Thanks!
It's just a standard-size 9-inch pie pan.
I made this recipe and it was fabulous! As a matter of fact I made two of these pies at the cafe that I work for as a baker and they sold the same day I put them out. The only change I made was the crust witch I made gluten free. Excellent recipe!!!
This sounds delicious! What size pie pan is used?
Thank you! It's a 9-inch pie pan.
How do you get the topping to thicken?
I stirred and stirred and it was nothing but a sweet liquid mess
Oh no! Make sure you are using heavy whipping cream and an electric mixer rather than stirring by hand and it should thicken up really quickly!
This chocolate cream pie is DELICIOUS!!!!
I made it and everybody loved it.
I just made the pie. I made an angel food cake yesterday and searched for a recipe that would use the most yolks That remained. Your pie came up the winner. I just put it in the fridge so I don’t know how the finished pie will taste, but the chocolate filling is DELICIOUS! I licked the whisk, the pan, and the spatula! I’m a Weight Watcher and my husband is lactose intolerant so we don’t need this in our house. I’ll be sharing with my sister and niece, my parents, and my daughters and their families. it’s so rich I know a small slice will satisfy everyone. I’ll transport the whipped topping in separate containers.
Where is the ingredients list
Right in the recipe card toward the end of the post - you must have skipped right past them to comment!
I'm making this for Thanksgiving and I want to know for the chocolate if it has to be baking chocolate or just any kind. Thanks.
No, it does not have to be baking chocolate. I recommend using the best quality chocolate you can find and afford. Just be sure to use bittersweet chocolate and semisweet chocolates, which has different levels of sugar added to them already. If you use, say, milk chocolate, which is much sweeter, it will affect the taste of the pie filling.
Thanks
This recipe looks divine! Quick question, can I sub out the whole milk for 2%? I have the whipping cream but would rather not go to the store today. 🙂
Absolutely! Whenever I'm in that situation, I'll sometimes just pour a little cream into my measuring cup (about a tablespoon) then fill it the rest of the way with 2% or even skim milk (then I use 2-3 tablespoons). Works like a charm and keeps the filling nice and rich!
I made this pie this weekend, it is fantastic! I will definitely make this again soon. But I will use either a 9.5” standard or a deep dish 9” pie pan. This time I used a standard 9” pie pan and had a whole bowl of extra filling! I might butter the pan first. This time, for the first couple of slices the crust stuck to the pan and broke up. But we ate the pieces!
This is the best chocolate pie I have ever tried. I threw mine in the freezer instead of the refrigerator and i let it thaw out about 10-15 minutes before cutting. It tastes like a fudgesicle but better! I have received soooo many compliments on this pie !
Love the cream pie recipe. Going to make it tomorrow. Thank you. Happy holiday
Happy Holidays to you as well!
I made this pie last night for Christmas Eve Dessert. It was my first time making chocolate custard for chocolate cream pie. I've made vanilla custard a few time for banana cream pie and it came out great.
My chocolate custard came out VERY thick. It's really just overly thick. I might have slightly overcooked it and/ or this recipe calls for TOO MUCH cornstarch. Usually recipes only call for a couple TBSP of cornstarch and this recipe calls for a whole (1/4 cup) of it.
I tried a few spoonfuls of leftover custard I had in a cup and it's thick like paste but we'll see how the custard tastes and texture against the Oreo crust and homeade whip cream.
The Betty Crocker chocolate pie recipe is better. This one is rich In fat but lacks chocolate flavor.
I made this for Christmas Eve Dessert. Before I tried the pie, I was unsure because some extra cooled and set custard was extremely thick. But when I tasted the actual pie, just now, like just this moment I had to say that this is the most Fabulous, amazing, delicious, Incredible and DECADENT chocolate cream pie you will ever make or eat. 5 stars. My husband says it was the most Delicious chocolate cream pie he has ever had, and he comes from a family of chocolate cream pie lovers.
I apologize for my previous post. This Pie is hands down phenomenal.
Awww, Charlotte, this comment absolutely made my day. Thank you so much for coming back and commenting about your experience.
Hi Amy, does this pie freeze well? Thanks!
Sorry I didn't get back to you sooner! Honestly, this is one I haven't tried freezing. I doubt the whipped cream topping would freeze, but I think that the chocolate filling and crust would freeze just fine. Just thaw in the fridge overnight before serving and top with fresh whipped cream!
The pie is slightly on the bitter side, so if you’re looking for a little sweeter chocolate filling, this probably isn’t going to be your favorite.
Made this for Thanksgiving because my daughter doesn't like anything. We loved it, everyone caught over it including my daughter. And it was easy to make. I am making it again for my daughter's bday on her request! So good
Hi, I would love to make this tonight but I have a question. I have everything for this pie except for the oreos. What I do have to make the crust is 3 flavors of Graham crackers... the reg honey, the cinnamon and the chocolate ones. Could I use any of those to make this? Please get back to me as soon as possible. Thanks!
Hi Tammie! Honestly, any of those three would be great and would give a slightly different twist to the pie. To stay as close as possible to the original, I would recommend using the chocolate graham crackers, probably adding an extra two tablespoons of granulated sugar to the crust since oreos are sweeter than chocolate graham crackers.
Thanks so much for replying so quickly. And also for the tip regarding the extra sugar. Had I not asked this question I wouldn't have put those 2 tbsp in. I'm so looking forward to making your pie. It will be my first homemade chocolate pie. I'll be back to let you know how it turned out. Thanks again!!
Hi Amy. I have another question. I'm so sorry for not even thinking to ask this. I was all set in kitchen to make the pie but when it came to the crust I got stuck again. Your recipe calls for 24 oreos but since I'm not using those I need to know how many cups of Graham crackers I need to use. I was just going to take a guess but I don't want to have a too dry or too wet of a crust. Not to mention should I miss that up I would be out all of those ingredients. I'll be waiting on your reply. Thanks again Amy...
No worries! About 1 1/2 cups of crumbs should do it! If it helps, check out my post on how to make a graham cracker crust! (Full disclosure - I should have looked at it earlier before telling you 2 tablespoons of sugar because in that post I say 1/3 cup, which is 6 tablespoons. I'm sure 2 would still work, so anywhere between those is going to be fine, just depending on how sweet you want the crust to be!)
I have been craving a chocolate pie recipe that an old friend used to make when we were teens. I always felt that it was THE BEST chocolate pie EVER, but this recipe just equaled that title. So delicious and pretty darn easy to make!
I love this recipe, I’m making it again 😋
This came out delicious! I didn’t have the 2 ounces of unsweetened chocolate, and it still tastes great! I would recommend prepping and having all your ingredients ready to go before beginning.
I made this recipe and its the best pie Ive ever made.
Aloha
Stacie
Thank you for such a wonderful comment, Stacie! I'm so glad you loved it!
I made this pie but darn, I left out the butter even thou I had it out and ready. Got the pie chilling. Will let you know if it flopped. Filing tasted good. I locked the spoon.
Hi,
I seem to remember 9 egg yolks, is this a different recipe? Could you post/send the original somehow?
Thanks!
Hi Matt! You are right, it WAS 9 egg yolks. And 2 extra ounces of bittersweet chocolate in addition to the semisweet chocolate. I recently updated the recipe in an effort to make it simpler, but yours isn't the only comment and email I have gotten about love the original version! I've changed it back and just made a note in the recipe card. I'm so glad you love the original version so much! Sorry for any confusion!
I'd never made a cream pie before, but my sister is bringing her long-term girlfriend to meet the family this Thanksgiving, and I want to make a good impression by having her favourite dessert! I took this recipe for a test run the other day and I'm very impressed with how rich and flavorful the filling is! My coworkers quickly demolished the test pie and had only good things to say, even knowing their role as beta testers.
Thank you for sharing this recipe, it's exactly what I needed to welcome my sister's partner to the family!
I noticed a few of the other comments said that they had filling left over after finishing the pie. I did too, and pouring the leftover filling into small bowls (I used glass dessert bowls) provides a fancy-looking extra dessert! Cover the filling in the bowls with plastic just like the larger pie, and when ready to serve top it with a dollop of the same whipped topping (made fresh) and chocolate shavings! The filling chilled thick enough that it was more like mousse than pudding, and I would never have guessed it was pie filling leftovers if I hadn't made it myself.
I made this tonight. This is my first attempt at making a chocolate cream pie. The directions were easy to follow. I had at lot of pudding left over. I expected it to have a stronger chocolate flavor. I did follow the recipe as written. I would have preferred a stronger chocolate flavor but my family likes it this way. The reason I never attempted to make a chocolate pie is no one likes it, saying it's too rich. This pie is not and for my family that turned out to be a good thing. I think I'm used to french silk pie which must be richer than this.
This was light, and not heavy like I expected. Over all a good pie.
How far in advance can I make this desert?
This pie should be kept refrigerated until ready to serve. It can sit out at room temperature for up to 2 hours, but otherwise should be returned to the fridge. It's best eaten within 4-5 days. Hope that helps!