The rich and velvety goodness of Chocolate Cream Pie is one of those desserts that evokes the kind of joy you feel during childhood—a reminder of simpler times. This pie boasts a luscious chocolate filling nestled in a crust made from crunchy Oreo biscuits, all topped with a dollop of freshly whipped cream. Each bite melts in your mouth, leaving a heavenly aftertaste that tempts you to go back for a second slice. It’s not just a dessert; it’s a memory-maker.

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 still remember the first time I made this Chocolate Cream Pie for a family gathering; the smiles around the table and the chorus of “Wow!” as everyone dug in was unforgettable. It’s perfect for any occasion, whether it’s a casual family dinner or a festive celebration. With easy steps and accessible ingredients, you can whip up this crowd-pleaser without breaking a sweat. Trust me; your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Ready in around 80 minutes, but most of that is hands-off chilling time.
Irresistible Flavor: A dreamy chocolate filling with a rich, decadent taste that’s hard to resist.
Eye-Catching Appeal: Impress your guests with a beautiful pie that looks as good as it tastes.
Flexible Serving: Perfect as a dessert or an afternoon treat with coffee.
Diet-Friendly Options: Easily modified with sugar-free options and gluten-free Oreo cookies.

Ingredients You’ll Need

25 Oreo biscuits (whole with filling intact, 8.5 oz): These serve as the foundation of the pie crust, creating a sweet and chocolatey base. If you prefer, you can use a different chocolate sandwich cookie.
60g unsalted butter (4 tbsp, melted): This binds the Oreo crumbs together for a sturdy crust. Make sure it’s melted for smooth mixing.
1/4 cup cornflour/cornstarch: This thickening agent helps achieve the perfect custard-like filling.
2/3 cup caster sugar (superfine sugar): Sweetens the filling without adding grittiness. If you can’t find caster sugar, granulated sugar works fine if blended slightly.
Pinch of salt: Balances the sweetness and enhances the chocolate flavor.
2 cups milk (whole or reduced fat, not zero fat): Provides creaminess and richness to the filling.
1 cup cream (pouring or thickened/heavy): A vital ingredient in creating that luscious texture. For a lighter option, substitute with a mix of milk and evaporated milk.
4 egg yolks (from large eggs): Contributes to the custard’s richness. Save the whites for another recipe, like meringue!
2 tbsp unsalted butter (cut into cubes): Ensures the filling is velvety by adding fat.
1 tsp vanilla extract: Adds depth and warmth to the chocolate flavor.
150g dark 70% cocoa chocolate (5 oz): A must for deep flavor. Bittersweet chocolate works well here too.
75g milk chocolate (3 oz): To enhance sweetness and provide a rich flavor profile.
1 1/2 cups thickened/heavy cream (for whipping): This forms the fluffy topping—always a favorite!
2 tbsp white sugar: Helps sweeten the whipped cream.
1/2 tsp vanilla extract: For extra flavor in the whipped cream topping.
Chocolate for grating (optional decoration): A beautiful finishing touch that adds texture and elegance.

How to Make Chocolate Cream Pie

Preheat your oven: Set it to 180°C/350°F (160° fan-forced). This ensures that the crust gets that lovely golden color.

Cut round paper: Prepare by cutting a round piece of baking paper, the size of your 9-inch pie dish. This is a handy trick to prevent a skin from forming on the custard.

Blitz: Break the Oreo biscuits into chunks and place them in a food processor. Pulse them for about 10 seconds until they transform into fine crumbs. If you don’t have a food processor, simply place them in a ziplock bag and bash with a rolling pin.

Press: Pour the Oreo crumbs into your pie dish and evenly spread them out. Using your hands or a spatula, press the mixture firmly into the base and up the walls of the dish.

Bake: Place the crust in the oven for 10 minutes. It will puff slightly, so take it out and gently press down on it with a rubber spatula for even crispiness. Let it cool on the counter before filling.

Whisk dry, then wet: In a large saucepan, combine the cornflour, caster sugar, and a pinch of salt, whisking them together. Slowly add the milk, cream, and egg yolks, continuing to whisk until everything is blended.

Heat to thicken: Turn the heat to medium-high and stir occasionally. As the mixture heats (around 3-5 minutes), switch to constant whisking when you see steam—this will eliminate lumps!

Whisk for 45 seconds: Keep whisking until you see slow, lazy bubbles forming (about 6 minutes). Then give it a final vigorous whisk for 45 seconds before removing it from the heat.

Add chocolate and butter: Into the hot mixture, stir in the butter, both types of chocolate, and the vanilla extract. Keep whisking until the chocolate completely melts, leaving you with a smooth filling.

Pour the filling: Carefully pour the hot chocolate filling into the cooled pie crust, smoothing the top with a spatula. To prevent a skin, gently lay the round baking paper directly on the surface.

Cool and refrigerate: Allow the pie to cool at room temperature for 2 hours before transferring it to the refrigerator. Chill for a minimum of 12 hours, letting the custard set completely.

Prepare the whipped cream: In a mixing bowl, whip together the 1 1/2 cups heavy cream, 2 tbsp sugar, and 1/2 tsp vanilla extract on high for 2 to 3 minutes, until soft peaks form.

Finish the pie: Carefully peel back the baking paper and pile on your whipped cream. If you wish, grate some extra chocolate on top for a decorative touch.

Serve: Keep the pie in the dish. Slice it into pieces, serve, and enjoy the joy on everyone’s faces!

Storing & Reheating

To store Chocolate Cream Pie at room temperature, aim to consume it within 4-6 hours for the best texture. If you need to keep it longer, refrigerate the pie in an airtight container for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap in an airtight container for up to 3 months. When ready to enjoy, let it sit at room temperature for about 20 minutes; while flavors remain intact, the texture may slightly change due to freezing.

Chef’s Helpful Tips

Always use cold ingredients for the whipped cream to ensure it achieves proper texture.
Avoid over-whisking the custard; this can lead to graininess. Monitor it closely while it thickens.
If your filling has lumps, try pressing it through a fine mesh sieve—a quick fix for a silky texture.
Consider making the pie crust a day ahead to save on time when preparing the filling.
For those who love extra chocolate flavor, try adding chocolate shavings or curls atop the whipped cream.

The magic of Chocolate Cream Pie is undeniable, and it swivels around rich flavors and creamy textures that satisfy cravings like no other. You’ve got the tools to whip this delightful dessert up whenever the mood strikes, and I encourage you to get creative with it as well. Experiment with different toppings or mix-ins to make it your own. Now, gather your friends and family, and let the sweetness of Chocolate Cream Pie bring everyone together—just like it did for me. Enjoy every velvety bite!

Recipe FAQs

Can I make this Chocolate Cream Pie in advance?

Absolutely! This pie is perfect for making ahead. You can prepare it a day before serving, allowing it time to chill and set in the refrigerator overnight.

What if my filling turns out lumpy?

If you notice lumps in your filling while heating, don’t panic! Simply whisk vigorously, and if that doesn’t work, strain through a fine mesh sieve to achieve that silky smooth texture.

Can I use different chocolate in this recipe?

For sure! If you prefer a different flavor profile, feel free to use milk chocolate, dark chocolate, or even white chocolate. Just keep in mind that each type will change the sweetness and richness of the pie.

How should I store leftover pie?

To keep your Chocolate Cream Pie fresh, cover it with plastic wrap and store it in the fridge for up to 5 days. For longer storage, slice the pie into individual servings, wrap them well, and freeze for up to 3 months. Enjoy thawed or at room temperature!

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Chocolate Cream Pie

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Author: Peter
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

This delicious Chocolate Cream Pie is a delightful blend of rich chocolate and an Oreo crust, perfect for dessert lovers. Simple to prepare, it features creamy layers and is ideal for family gatherings or special occasions.

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 the size of the pie dish to prevent skin formation on the custard.