There’s something undeniably comforting about a slice of Chocolate Cream Pie. With its luscious, velvety chocolate filling nestled within a buttery Oreo crust, this dessert is an indulgence that feels both decadent and nostalgic. The blend of smooth chocolate and a light, airy whipped cream topping makes every bite melt in your mouth, evoking happy memories of past family gatherings and celebrations. Every time I make this pie, I’m transported back to afternoons spent in the kitchen, crafting something special that everyone could share.

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

This Chocolate Cream Pie isn’t just a treat; it’s a celebration in itself. Easy to put together and surprisingly quick for such a rich dessert, it comes together in a little less than two hours of active time, plus some chilling. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, this pie is sure to impress and satisfy your sweet tooth. I wholeheartedly invite you to try making it; you won’t regret indulging in this delightful dessert.

Why You’ll Love This Recipe

Simple & Quick: Takes just 25 minutes of prep and about 55 minutes of cook time.
Irresistible Flavor: Rich and deep chocolate flavor, complemented by a buttery crust and fluffy whipped cream.
Eye-Catching Appeal: A stunning dessert to display at your next gathering, sure to catch your guests’ eyes.
Flexible Serving: Perfect as a sweet finale to dinner or an afternoon snack alongside coffee or tea.
Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping out the oreos with gluten-free alternatives.

Ingredients You’ll Need

25 Oreo biscuits (whole with filling intact): This forms the base for our pie crust, providing a sweet, chocolate flavor. You can replace them with chocolate wafer cookies if necessary.
60g / 4 tbsp unsalted butter, melted: Adds richness to the crust and helps it hold together. Avoid margarine for best results.
1/4 cup cornflour / cornstarch: Thickens the chocolate filling, giving it that luxurious, creamy texture we love.
2/3 cup caster sugar (superfine sugar): Sweetens the filling without crystal texture. Granulated sugar can also be used, but it may take longer to dissolve.
Pinch of salt: Enhances the sweetness and balances the flavors—don’t skip this step!
2 cups milk: Whole or reduced fat works best. Skim milk won’t provide the richness we desire in a custard.
1 cup cream (pouring or thickened/heavy): Adds creaminess to the filling. You can substitute with more milk, but the texture will change slightly.
4 egg yolks from large eggs: Gives the custard its smooth silkiness. Save those egg whites for another recipe like meringues!
2 tbsp / 30g unsalted butter, cut into cubes: This is stirred into the filling and brings an additional layer of richness.
1 tsp vanilla extract: Adds a warm, fragrant note that enhances the chocolate flavor.
150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped: The star of our pie! The dark chocolate creates a rich flavor profile. You can switch it up with semi-sweet chocolate if desired.
75g/ 3 oz milk chocolate, finely chopped: Adds sweetness and creaminess, complementing the dark chocolate.
1 1/2 cups thickened/heavy cream for whipping: For that dreamy, fluffy topping—there’s nothing like freshly whipped cream!
2 tbsp white sugar: Sweetens the whipped cream.
1/2 tsp vanilla extract: Adds flavor to the whipped cream topping.
Chocolate for grating (optional decoration): For a stunning finish; feel free to skip if desired.

How to Make Chocolate Cream Pie

Preheat oven: Preheat your oven to 180°C/350°F (160° fan-forced). It’s essential to get that crust just right, and starting with a hot oven helps.

Cut baking paper: Cut a round piece of baking parchment the size of your pie dish. This will keep the custard smooth and prevent an unpleasant skin from forming.

Blitz crumbs: Break the Oreo biscuits into rough pieces and place them in a food processor. Blitz them until they resemble fine crumbs, about 10 seconds. If you don’t have a food processor, you can take a ziplock bag and bash the cookies with a rolling pin.

Press crust: Pour the cookie crumbs into a 23cm / 9″ pie dish. Spread them evenly and press them firmly into the base and up the walls with your hands or a spatula until it’s well compacted.

Bake crust: Place the crust in the oven and bake for 10 minutes. Once it’s slightly puffed, remove it and press down with a rubber spatula to ensure a nice crunchy base. Allow it to cool on the counter before filling.

Whisk dry ingredients: In a large saucepan, combine the cornflour, caster sugar, and a pinch of salt. Whisk these dry ingredients together until thoroughly combined.

Add wet ingredients: Add the milk, cream, and egg yolks to the dry ingredients. Whisk everything together until mixed.

Heat mixture: Turn the stovetop to medium-high heat. Gently heat the mixture, whisking occasionally. As it warms, you’ll see steam beginning to rise around the 3-5 minute mark. When you see this, reduce the heat to medium-low and whisk continuously. This will prevent lumps from forming.

Thicken custard: Keep whisking until you see slow, lazy bubbles forming on the surface, around 6 minutes in. Pause to observe them, and when you see them, whisk continuously for 45 seconds. This ensures a smooth consistency.

Add chocolates and butter: Off the heat, fold in the butter, chopped dark chocolate, milk chocolate, and the vanilla extract. Whisk until the chocolate is melted and the filling is beautifully smooth.

Pour filling: Carefully pour the hot filling into your pie crust, filling it all the way to the top, and smooth the surface out. Place the round baking paper gently on top to minimize skin formation while it cools.

Cool and chill: Let the pie cool on the counter for about 2 hours. Then, refrigerate for at least 12 hours to allow the custard to fully set. Patience is key!

Whip cream: When you’re ready to serve, beat the whipped cream ingredients—1 1/2 cups thickened cream, 2 tbsp sugar, and 1/2 tsp vanilla—in a bowl on high speed for 2 to 3 minutes until it reaches soft peaks.

Top pie: Carefully remove the paper from the pie’s surface. Generously pile on the whipped cream, and if you’re feeling fancy, grate some chocolate over the top for a beautiful touch.

Serve: Keep the pie in the pie dish. Slice and serve each piece with a smile!

Storing & Reheating

Store leftover pie in the fridge, covered with plastic wrap or in an airtight container for up to 5 days. If you want to save it for longer, freeze individual slices in a freezer-safe container for up to 3 months. To reheat, let it sit at room temperature for about 30 minutes before serving. Note that the texture may change slightly upon freezing, but a bit of fresh whipped cream on top can refresh its charm!

Chef’s Helpful Tips

Avoid lumpy custard by ensuring the egg yolks are at room temperature before mixing them in; this helps them incorporate smoothly.
Always whisk continuously towards the end of the heating process to ensure an even texture without the risk of burning.
If your filling seems too thick or if you notice lumps, vigorously whisking while it’s still warm can help restore its creamy consistency.
Consider making the pie crust a day in advance and allowing it to cool completely, which saves time when you’re ready to fill it.
For an extra flavor kick, try infusing orange zest into your whipped cream or mixing a splash of espresso powder into the chocolate filling.

When it comes to making a Chocolate Cream Pie, you will discover that it’s not only about indulging in something delicious but also making memories in the kitchen. It invites creativity, whether through garnishes or flavor variations, and there’s always room for personal touches. So dust off that pie dish and gather your loved ones to share a slice of this rich, creamy delight; you’ll find it to be the perfect balance of sweetness and richness.

Recipe FAQs

Can I make this pie ahead of time?

Absolutely! Chocolate Cream Pie can be made a day in advance, which allows the flavors to meld beautifully. Just keep it refrigerated until you’re ready to serve.

What can I substitute for the Oreo crust?

If you’re looking for alternatives, graham cracker crumbs or chocolate wafer cookies work brilliantly as substitutes for the Oreo crust.

How do I know when the custard is the right consistency?

The custard is ready when you see slow, lazy bubbles break the surface after whisking continuously for 45 seconds. It should be thick enough to coat the back of a spoon.

Can I use a different type of chocolate?

Yes! You can experiment with different chocolates like semi-sweet or white chocolate, but be mindful that it will alter the flavor profile and sweetness of the pie accordingly.