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Chocolate Cream Pie Recipe

★★★★★

4.5 from 81 reviews
  • Author: Mariam
  • Total Time: 13 hours 35 minutes
  • Yield: 8 servings 1x

Description

This decadent Chocolate Cream Pie features a crunchy Oreo biscuit crust filled with a rich, silky chocolate custard made from dark and milk chocolate. Topped with fluffy whipped cream and a sprinkle of grated chocolate, this pie is a perfect dessert for chocolate lovers seeking a creamy, indulgent treat.

Ingredients

Scale

Oreo Crust

  • 25 Oreo biscuits, whole with filling intact (244g / 8.5 oz)
  • 60g / 4 tbsp unsalted butter, melted

Chocolate Custard Filling

  • 1/4 cup cornflour / cornstarch
  • 2/3 cup caster sugar (superfine sugar)
  • Pinch of salt
  • 2 cups milk (whole or reduced fat, not zero fat)
  • 1 cup cream (pouring or thickened/heavy cream, or substitute with milk)
  • 4 egg yolks
  • 2 tbsp / 30g unsalted butter, cut into 1cm / 0.5″ cubes
  • 1 tsp vanilla extract
  • 150g / 5 oz dark 70% cocoa chocolate (or bittersweet), finely chopped
  • 75g / 3 oz milk chocolate, finely chopped

Whipped Cream Topping

  • 1 1/2 cups thickened / heavy cream
  • 2 tbsp white sugar
  • 1/2 tsp vanilla extract
  • Chocolate, for grating (optional decoration)

Instructions

  1. Preheat & Prepare Paper: Preheat the oven to 180°C / 350°F (160°C fan-forced). Cut a round piece of baking or parchment paper to the size of the pie dish to prevent skin from forming on the custard filling.
  2. Make Oreo Cookie Crust: Roughly break up Oreos by hand and blitz in a food processor for about 10 seconds until crumb-like. Add melted butter and blitz again until mixture resembles wet sand. If no food processor is available, crush Oreos in a ziplock bag with a rolling pin. Pour mixture into a 23cm / 9″ pie dish and press firmly into base and up the sides using hands or a spatula.
  3. Bake Crust: Bake crust for 10 minutes until slightly puffed. Remove from oven and gently press down with a rubber spatula to create an even, crispy crust. Allow to cool on the counter before filling.
  4. Combine Dry Ingredients: In a large saucepan, whisk together cornflour, caster sugar, and salt to combine evenly.
  5. Add Wet Ingredients: Pour in milk, cream, and add egg yolks to the dry mixture. Whisk to combine smoothly, ensuring no lumps remain.
  6. Cook Custard Filling: Heat saucepan over medium-high heat, whisking intermittently as the mixture warms. When steam appears (around 3–5 minutes), reduce heat to medium-low and whisk constantly. Continue whisking as mixture thickens. If lumps form, see Notes for tips on smoothing.
  7. Whisk to Finish Thickening: Once slow, gentle bubbles appear (~6 minutes), whisk vigorously for 45 seconds and immediately remove from heat.
  8. Add Chocolate & Butter: Stir in butter cubes, dark and milk chocolate, and vanilla extract. Whisk until chocolate melts completely and custard is smooth.
  9. Assemble Pie: Pour hot custard filling into the cooled Oreo crust, smoothing the surface to the rim. Gently lay the prepared parchment paper on top of the filling to prevent skin from forming.
  10. Cool & Set: Let the pie cool on the counter for 2 hours, then refrigerate for at least 12 hours (preferably overnight) to allow the filling to fully set.
  11. Prepare Whipped Cream: In a clean bowl, beat heavy cream, sugar, and vanilla extract on high speed for 2 to 3 minutes until soft peaks form.
  12. Top Pie: Carefully peel back and remove the parchment paper from the custard surface. Spread the whipped cream evenly over the pie.
  13. Decorate & Serve: Grate chocolate over the whipped cream topping if desired. Cut into slices and serve directly from the pie dish.

Notes

  • Using Oreos with filling intact adds sweetness and texture to crust.
  • You can substitute the cream in the filling with milk for a lighter custard, but cream adds richness.
  • If lumps form while cooking the custard, vigorously whisk or strain the filling through a sieve to smooth it out.
  • Leftover custard filling can be refrigerated and eaten as pudding.
  • Pressing the crust after baking ensures it stays firm and crunchy rather than soft.
  • For best results, allow the pie to chill overnight to ensure the custard sets completely.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Cream Pie, Oreo crust, chocolate custard, whipped cream topping, easy chocolate pie dessert

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Find it online: https://aromaofgrandma.com/chocolate-cream-pie-recipe/