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A close-up of a slice of chocolate cream pie on a plate. The pie features a crisp Oreo cookie crust, a silky smooth chocolate custard filling, a thick layer of fluffy whipped cream, and a generous topping of dark chocolate curls for an elegant finish.
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Chocolate Cream Pie

This Chocolate Cream Pie features a silky, deeply chocolate filling layered inside a crisp Oreo crust and topped with soft whipped cream. It’s a classic, comforting pie that’s elegant enough for entertaining and easy enough for everyday baking.
Course Dessert
Cuisine American
Keyword chocolate cream pie
Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 45 minutes
Servings 8 servings
Calories 450kcal
Author Camila Hurst

Ingredients

Oreo Crust

Chocolate Cream Pie Filling

  • 2 cups whole milk 480ml
  • ⅓ cup granulated sugar 67g
  • ⅓ cup brown sugar 73g
  • ¼ cup cornstarch 28g
  • 2 tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • 4 large egg yolks
  • 4 oz semisweet (or milk) chocolate, chopped 113g
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Whipped Cream

  • 1½ cups heavy cream cold, 360ml
  • 3 tbsp powdered sugar
  • ½ tsp vanilla

Instructions

Oreo Crust

  • Bake the crust according to the instructions on the recipe. Set it aside to cool down.
  • I used a 8” deep pie pan, you can use a 9”. (Depending on the size of the pan, there might be a bit of leftover crust.)

Chocolate Cream Pie Filling

  • Add the milk to a saucepan with a thick bottom. Bring to almost a boil. Once you see the first bubbles emerge, turn it off. Set aside.
  • In a large bowl, whisk the granulated sugar, brown sugar, cornstarch, two tablespoons of cocoa powder, and the salt together.
  • Add the egg yolks and whisk, or use a mixer to combine. The mixture will be very dry and tough in the beginning, so you can get started with a spatula. As you keep mixing, it will become thinner. You are just looking to form a smooth mixture that slowly flows off the whisk or the beaters. It should take about 2 to 3 minutes with the mixer and 4 minutes by hand.
  • Now we're going to temper the egg/flour mixture by slowly adding hot milk to avoid scrambling. Add about ¼ cup of the hot milk to the bowl, whisking constantly to incorporate. Add another ¼ cup of hot milk, continue whisking.
  • Gradually add the rest of the milk to the bowl and whisk until combined.
  • Pour the mixture back into the saucepan through a fine mesh sieve to catch any bits of egg that might have cooked.
  • Place the pan back over medium-heat. Stir with a spatula non-stop while the mixture cooks. It’s very important to stir the whole time, scraping the sides and bottom of the pan. Keep the temperature medium or medium-low.
  • After a few minutes, the mixture will start thickening and curdling. Keep stirring, trust the process. Cook for about 8 minutes, or as long as it takes to form a thick pudding-like mixture.
  • Once the mixture is very thick, remove from the heat. Add the chopped chocolate and the butter. Stir until completely incorporated.
  • Add the vanilla and stir.
  • Pour on the bottom of the cooled crust, smooth with a spatula. Cover with plastic wrap directly on the surface. Place it in the fridge for at least 6 hours, preferably overnight.

Whipped Cream

  • When ready to serve, whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.

Decorate

  • Spread or pipe the whipped cream over the chilled pie. Decorate with chocolate curls or chocolate chips!

Notes

To make the curls: I used this method to make the chocolate curls.

Nutrition

Serving: 1slice | Calories: 450kcal