Chocolate Cream Pie Recipe

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and is topped with sweetened whipped cream and chocolate curls. It’s every chocolate lover’s dream!

Homemade pies are kinda my favorite thing ever! My mom and grandma taught me how to make homemade pie crust when I was really young, and every Thanksgiving since I can remember I was assigned to make Lemon Chiffon Pie and at least one other favorite pie recipe. I LOVED it, and they loved the extra help.

It’s perfect for any time of year (even summer time, if you’re looking for an (almost) no bake chocolate pie recipe!).

It’s perfect in the way it holds together. Unlike so many pudding pies you may have attempted in the past, this Chocolate Cream Pie will hold together perfectly. You don’t have to worry about the pudding layer running all over the pan when you remove the first pie slice.

And, it’s PERFECT in flavor. It’s smooth and creamy with the most over-the-top rich chocolate flavor. Then you add the Oreo crust and you’ve got a real winner! It’s a total bonus that this pie is super easy to make!

Chocolate Cream Pie

This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls

Prep: 360min

Total: 380min

Serving Size: 1 serving

Nutrition Facts: calories 479 kcal, Carbohydrate 39 g, Protein 6 g, Fat 33 g, Saturated Fat 18 g, Cholesterol 158 mg, Sodium 237 mg, Fiber 2 g, Sugar 27 g, servingSize 1 serving

Ingredients:

• 24 Oreo cookies
• 5 Tablespoons butter
• 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 good quality semi-sweet chocolate (, chopped (I like Ghirardelli’s))
• 1 1/2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar (, or granulated sugar)
• 1 1/2 teaspoons vanilla extract

Instruction:

1. 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.
2. 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.
3. Spread whipped cream over pie and top with chocolate curls or shavings.

Chocolate Cream Pie

A true diner classic, Chocolate Cream Pie is a head-turning treat, and just the thing for lovers of both chocolate and pie. The crust is prebaked, then filled with a cooked, cooled chocolate filling. Topped with lightly sweetened whipped cream, it’s the perfect combination of crispy crust, dense chocolate-y filling, and ethereal cream garnish. This is a tall pie with a generous amount of filling. You can customize the chocolate flavor to your taste, by using bittersweet, semisweet, milk chocolate, or any combination of these that you like.

Prep: 1h30min

Total: 4h25min

Yield: 12

Serving Size: 1 slice (146g)

Nutrition Facts: servingSize 1 slice (146g), calories 470 calories, Carbohydrate 42g, Cholesterol 120mg, Fiber 1g, Protein 6g, Sodium 160mg, Sugar 27g, Fat 31g, Saturated Fat 18g, Trans Fat 0.5g

Ingredients:

• 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon salt
• 1/4 cup (46g) vegetable shortening
• 4 tablespoons (57g) unsalted butter cold
• 1/8 to 1/4 cup (28g to 57g) ice water
• 2 tablespoons (28g) unsalted butter
• 1 1/3 cups (227g) semisweet chocolate chopped
• 1 teaspoon King Arthur Pure Vanilla Extract
• 2/3 cup (131g) granulated sugar
• 3 tablespoons (21g) cornstarch
• 2 tablespoons (11g) unsweetened cocoa Dutch-process or natural
• 1 teaspoon espresso powder optional; for richer chocolate flavor
• 1/8 teaspoon salt
• 3 large egg yolks
• 1 cup (227g) heavy cream divided
• 2 cups (454g) milk
• 1 cup (227g) heavy cream
• 1/4 cup (28g) confectioners’ sugar
• 1/2 teaspoon King Arthur Pure Vanilla Extract

Instruction:

To make the crust: In a medium bowl, whisk together the flour and salt. Work in the shortening until it’s in lumps the size of small peas., Dice the butter into 1/2″ pieces, and work it into the mixture until you have flakes of butter the size of your fingernail. Add the water 2 tablespoons at a time, mixing with a fork as you sprinkle the water into the dough., When the dough is moist enough to hold together when you squeeze it, with no floury patches or bits of dry pastry in the bottom of the bowl, transfer it to a lightly floured work surface. Fold it over on itself three or four times to bring it together completely, then pat it into a disk 3/4″ thick, rolling the disk to smooth its edges., Wrap the pastry in plastic and refrigerate it for 30 minutes before rolling., To prebake the crust: Preheat the oven to 400°F. Lightly grease a 9″ pie pan that’s at least 1 1/2″ to 2″ deep., Roll the pastry into a 13″ circle. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute or crimp them. Put the lined pie pan in the refrigerator to chill for 10 minutes., Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it’s golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely., To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl; set aside., In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Add 1/2 cup (113g) of the heavy cream, whisking until the mixture is smooth and lump-free. Whisk in the egg yolks., Place the saucepan over medium heat, and gradually whisk in the remaining 1/2 cup (113g) cream and milk. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute. The temperature of the mixture will be around 200°F after 1 minute., Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth., Pass the filling through a strainer into a bowl to remove any lumps. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a clean spatula to help the process along., Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. A shallow metal bowl with more surface area will chill the filling most quickly., To make the topping: Place the heavy cream in a chilled mixing bowl. Whip until the whisk or beaters begin to leave tracks in the bowl., Add the sugar and vanilla and whip until the cream holds a medium peak., To assemble: Spoon the cooled filling into the cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula. Spoon or pipe the whipped cream on top. Note: If you’re not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving., Chill the pie until ready to serve. For best slicing, refrigerate the pie overnight before serving.

Chocolate Cream Pie

With a cookie crust, silky chocolate pudding center and pillowy whipped cream topping, this pie is a chocolate lover’s dream.

Yield: 8-10

Nutrition Facts: servingSize , calories 663, Fat 43 g, Carbohydrate 67 g, Protein 9 g, Saturated Fat 24 g, unSaturated Fat , Sugar 49 g, Fiber 3 g , Sodium 367 mg, Cholesterol 172 mg

Ingredients:

• 28 Nabisco Chocolate Wafers (or 1½ cups finely crushed crumbs)*
• ⅓ cup sugar
• 4 tablespoons unsalted butter, softened
• ⅔ cup sugar
• ¼ cup cornstarch
• ½ teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces bittersweet chocolate, best quality such as Ghirardelli
• 2 ounces unsweetened chocolate, best quality such as Ghirardelli
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 1 ounce bittersweet chocolate, grated or shaved

Instruction:

1. Preheat the oven to 375 degrees.
2. Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of ¼-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp. Let cool while you make the filling.
3. Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.
4. In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook — whisking constantly, especially around the edges — for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined.
5. Pour the filling into the crust and smooth the top. Press a piece of saran wrap directly over surface of the filling to prevent a film from forming; chill in the refrigerator for at least 8 hours or overnight.
6. (Up to 3 hours before serving) Place the heavy cream in chilled mixing bowl. Using an electric mixer, whip on medium-low speed until the whisk or beaters begin to leave tracks in the cream. Add sugar and whip until the cream holds medium, silky peaks. Go slowly towards the end; if it gets grainy or curdled, you’ve gone too far. Spread the whipped cream over the filling, leaving some of the chocolate filling showing around the edges. Sprinkle with the grated chocolate and refrigerate until ready to serve.
7. *Nabisco cookies available in the cookie aisle at most major supermarkets. Sometimes they can be hard to spot. At my local Giant, they’re on the top shelf near the Oreos. If you can’t find them, crushed Oreo thins make a good substitute (no need to remove the cream).

BEST Chocolate Cream Pie Recipe

FAQ

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