4.72 from 14 votes
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!
Chocolate Cream Pie
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
4 hrs
Total Time
30 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 679 kcal
Author: Amy Nash, House of Nash Eats
Ingredients
Crust
  • 24 Oreos, crushed into fine crumbs in a food processor
  • 1/4 cup butter, melted
Filling
  • 2 cups whole milk
  • 1 1/2 cups heavy cream
  • 8 tablespoons butter, cut into chunks
  • 1/2 cup sugar, divided
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 9 egg yolks
  • 8 ounces semi-sweet chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 1/2 teaspoons vanilla
Topping
  • 1 1/2 cups heavy cream, chilled
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • Grated dark chocolate, for garnishing
Instructions
Crust
  1. Heat oven to 350 degrees F.  

  2. 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.

  3. 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
  1. In a medium saucepan over medium-high heat, bring the milk, cream, 1/4 cup of the sugar, and salt to a simmer, stirring occasionally.

  2. While the milk mixture heats, whisk together the remaining sugar, cornstarch, and egg yolks until smooth and creamy.  

  3. 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. 

  4. 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
  1. 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.

Recipe Notes

3 1/2 cups of half-and-half can be used in place of the whole milk and cream.  

Nutrition Facts
Chocolate Cream Pie
Amount Per Serving
Calories 679 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 29g 145%
Cholesterol 263mg 88%
Sodium 260mg 11%
Potassium 298mg 9%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 32g
Protein 7g 14%
Vitamin A 29.9%
Vitamin C 0.4%
Calcium 12.5%
Iron 21.9%
* Percent Daily Values are based on a 2000 calorie diet.