Name: Chocolate Cream Pie
Yield: 12

Chocolate Cream Pie has a sweet Oreo crust, rich from-scratch chocolate pudding, and is topped with whipped cream and chocolate curls.

straightforward Chocolate Cream Pie Recipe

The two pies I make most often are this Apple Pie (my husband’s favorite) and this Coconut Cream Pie, which is my personal favorite. Lately, I’ve been perfecting a chocolate version, and this Chocolate Cream Pie delivers!

It’s deeply chocolaty, rich, and indulgent, with a creamy center and a crisp oreo crust. Now that it’s just right, I’m sure it will be a regular in my home!

Quick Tip

Heads-up: This recipe requires chilling time. It’s best made in two days! You can prepare the crust and creamy pudding filling on day one and then chill the pie overnight. The next day, the custard is set and the pie is ready to be finished. The custard/pudding filling needs a good 10+ hours to fully firm up and there really isn’t any way to rush this.

Chocolate Cookie Crust

These tips help ensure a reliable Oreo* cookie crust every single time!

Keep the cookies whole. No need to separate the cookies from the creme, since we rely on both for the crust structure and flavor. Because the cookies are so sweet, we don’t need to add any extra sugar.
Blend cookies thoroughly. We don’t want any large cookie chunks in the crust, because that will affect how nicely the slices cut. Be sure to thoroughly blend the cookies until they are fine crumbs. Add any cookie that didn’t blend completely back into the blender and blend again.
Let the melted butter cool to room temp. If the butter is hot, it will melt the cookie crumbs and cause a greasy crust.

Sugar, salt, cornstarch, egg yolks, milk, and heavy cream being added to a pot for this Chocolate Cream Pie recipe.

Chocolate Cream Pie Recipe Ingredients

Ingredient	Why It’s Used / Tip
Oreo crust	Adds sweetness and a rich chocolate base for the pie.
Sugar	Slightly reduced since the Oreo crust already adds sweetness.
Cornstarch & egg yolks	Work together to thicken the pudding. Use leftover egg yolks in meringues.
Whole milk & heavy cream	Create a rich, evenly thick pudding. Avoid low-fat milk.
Butter	Makes the pudding smooth and rich.
Semi-sweet baking bars	Melt smoother than chocolate chips for a silky pudding.
Salt & vanilla	Boost and balance the chocolate flavor.

Adding the butter and chocolate and whisking it all together.

How To Make Chocolate Cream Pie

Bake crust: Mix crushed Oreos with butter and salt, press into pan, bake, and cool.
Cook pudding: Whisk sugar, salt, cornstarch, egg yolks, milk, and cream in a pot and cook until thick. mix in chocolate, butter, and vanilla until smooth.
Fill and chill: Pour pudding into the crust, press on plastic wrap, and chill.
Add topping: Whip cream with powdered sugar and vanilla, then spread on pie.
Finish: Top with shaved chocolate and slice to serve.

Adding the filling to the pie crust; covering the pie with plastic to keep it smooth while chilling for this Chocolate Cream Pie.

How Long Does Chocolate Cream Pie Last?

Chocolate Cream Pie will keep for 2-4 days, covered in the fridge. The crust continues to soften every day that it is stored and the filling can begin to weep at 4 days. (Weeping is when liquid forms around the edges.)

Do Chocolate Cream Pies Need To Be Refrigerated?

Once the pie has cooled to room temperature, it needs to chill to fully set up. And once the pie is fully set up, it needs to stay refrigerated, except for when it is being served.