This dreamy Chocolate Cream Pie delivers pure indulgence in every silky-smooth slice. Rich chocolate custard nestles into a buttery crust, all crowned with pillowy whipped cream that melts effortlessly on your tongue. With just 20 minutes of hands-on time and 6 hours of chilling, you’ll create a showstopping dessert that’s both elegant and comforting. At 479 calories per serving, this classic treat strikes the perfect balance between decadence and portion control.
Ingredients for Perfect Chocolate Cream Pie
- For the Oreo Crust:
- 24 Oreo cookies – keep them whole with filling
- 5 Tablespoons butter, melted for binding
- For the Silky Chocolate Pudding:
- 1/3 cup granulated sugar – for balanced sweetness
- 2 1/2 cups whole milk – ensures creamy texture
- 6 large egg yolks – creates rich custard base
- 2 Tablespoons cornstarch – perfect thickening agent
- 6 Tablespoons salted butter – adds glossy finish
- 8 ounces semi-sweet chocolate – Ghirardelli recommended for best results
- 1 1/2 teaspoons vanilla extract – enhances flavor depth
- For the Cloud-like Topping:
- 1 cup heavy whipping cream – must be very cold
- 2 Tablespoons powdered sugar – stabilizes the cream
- 1 1/2 teaspoons vanilla extract – adds aromatic touch
Step-by-Step Instructions
- Prepare the Crust: Pulse Oreos until finely ground, combine with melted butter, press into pie dish, and bake at 350°F for 10-12 minutes.
- Create the Filling: Heat milk and sugar until simmering. Carefully temper egg yolks with hot mixture, then return to pan. Cook until thickened, stirring constantly.
- Enrich the Pudding: Remove from heat, add butter, chocolate, and vanilla. Stir until smooth and velvety.
- Set the Pie: Pour into cooled crust, cover with plastic wrap, and refrigerate 4-6 hours or overnight.
- Finish with Topping: Whip cold cream until soft peaks form, add sugar and vanilla. Spread over set filling and garnish with chocolate shavings.
Cooking Techniques
The secret to perfect chocolate pudding filling lies in the tempering process – adding hot milk to egg yolks slowly keeps them from scrambling. Take your time here! When mixing the pudding, watch for those big, lazy bubbles breaking the surface – that’s your sign it’s ready. And here’s a handy tip: if you’re worried about lumps, strain the pudding through a fine-mesh sieve before pouring it into the crust.
Storage Tips
Your chocolate cream pie will stay fresh in the fridge for up to 4 days. Cover it loosely with plastic wrap or pop it in a pie keeper to keep it tasting amazing. The crust might soften slightly over time, but it’ll still be delicious! For the best texture and flavor, add the whipped cream topping just before serving. If you’re making components ahead, the baked crust can hang out at room temperature for 1-2 days, wrapped well.
Serving Suggestions
This rich chocolate cream pie shines when served chilled – take it out of the fridge about 10 minutes before slicing. Add some fun toppings like chocolate curls, a light dusting of cocoa powder, or even a few fresh raspberries for a pop of color. Want to make it extra special? Warm up your knife under hot water and dry it before each slice – you’ll get picture-perfect pieces every time!
Chocolate Cream Pie
Equipment
- food processor
- 9-inch pie dish
- Medium saucepan
- Mixing bowl
Ingredients
For the Oreo crust:
- 24 Oreo cookies
- 5 Tablespoons butter
For the chocolate pudding filling:
- 1/3 cup granulated sugar
- 2 1/2 cups whole milk
- 6 large egg yolks
- 2 Tablespoons cornstarch
- 6 Tablespoons salted butter chopped into pieces
- 8 ounces semi-sweet chocolate chopped (Ghirardelli’s recommended)
- 1 1/2 teaspoons vanilla extract
For the whipped topping:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar or granulated sugar
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F.
- Add the whole Oreo cookies to a food processor and pulse into fine crumbs.
- Pour the crumbs into a bowl and stir in melted butter.
- Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish.
- Bake for 10-12 minutes. Set aside to cool.
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Add the egg yolks and cornstarch to a bowl and whisk until smooth.
- Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks.
- Then slowly whisk the egg yolk mixture back into the saucepan.
- Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Pour filling into the cooled cookie crust and smooth into an even layer.
- Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
- Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
- Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
- Spread whipped cream over pie and top with chocolate curls or shavings.
