Chocolate Cream Pie
Chocolate Cream Pie is one of those desserts that never fails to impress. With its rich, velvety filling and a delightful Oreo crust, it’s a classic that combines childhood nostalgia with elegant dessert pleasures. I remember the first time I tried a slice—the moment the creamy chocolate melted in my mouth, I was hooked. This pie is not only delicious but also has that luxurious feel that makes it perfect for special occasions or simply satisfying a chocolate craving after a long day.
Table of Contents
What I love most about this Chocolate Cream Pie is how simple it is to make. You can whip it up in about 25 minutes of prep time, with just a baking time of 55 minutes, making it relatively quick for such a decadent dessert. It’s rich, it’s creamy, and let’s be honest—it’ll blow any store-bought pie out of the water. Now, grab your whisk, and let’s get started on this scrumptious journey!
Why You’ll Love This Recipe
- Simple & Quick: Whip this pie up in just 25 minutes of prep time!
- Irresistible Flavor: The combo of dark and milk chocolate creates a luscious, smooth taste that’s simply divine.
- Eye-Catching Appeal: The glossy chocolate filling topped with fluffy whipped cream is a showstopper.
- Flexible Serving: Whether it’s a dinner party, holiday gathering, or a cozy night in, this pie is perfect for any occasion.
- Diet-Friendly Options: Easily swap in dairy-free ingredients if you’re looking for lactose-free alternatives.
Ingredients You’ll Need
- 25 whole Oreo biscuits (8.5 oz): These will form the crust, bringing a rich chocolaty flavor and texture that pairs perfectly with the creamy filling.
- 4 tbsp unsalted butter, melted: Used to bind the Oreo crumbs into a crust.
- ¼ cup cornflour (cornstarch): Thickens the chocolate filling, ensuring it sets well.
- 2/3 cup caster sugar (superfine sugar): Sweetens the pie, giving it a delightful balance against the rich chocolate.
- Pinch of salt: Enhances the flavors, making the chocolate taste even richer.
- 2 cups milk (whole or reduced fat): Provides creaminess in the filling; avoid zero-fat milk for the best texture.
- 1 cup cream (pouring or thickened/heavy): Adds richness; you can substitute with milk if needed.
- 4 large egg yolks: They help to thicken the filling and give richness; save the whites for meringue or other recipes.
- 2 tbsp unsalted butter, cut into cubes: Enhances the creaminess of the filling as it melts in.
- 1 tsp vanilla extract: Offers warm, aromatic notes that elevate the chocolate flavor.
- 5 oz dark 70% cocoa chocolate or bittersweet chocolate: Provides depth of flavor; use a high-quality chocolate for the best result.
- 3 oz milk chocolate: Adds sweetness and creaminess; feel free to adjust based on your preference.
- 1 ½ cups thickened/heavy cream for whipping: For a light and fluffy topping.
- 2 tbsp white sugar: Sweetens the whipped cream; adjust to taste.
- ½ tsp vanilla extract: To flavor the whipped cream, making it even yummier.
- Chocolate for grating: Optional for decoration, this adds a touch of elegance and extra chocolate goodness.
How to Make Chocolate Cream Pie
Preheat Oven: Begin by preheating your oven to 350°F (180°C, or 160° for fan-forced).
Prepare Baking Paper: Cut a round piece of baking or parchment paper, matching the size of your pie dish. This will help prevent a skin from forming on the custard as it cools.
Blitz Oreos: Grab 25 Oreo biscuits and break them up roughly by hand before tossing them into a food processor. Blitz them until they resemble fine crumbs, about 10 seconds. Add 4 tablespoons of melted unsalted butter and mix until everything looks like wet sand. No food processor? No problem! A ziplock bag and rolling pin will work, too.
Press Crust: Pour the Oreo mixture into a 9-inch pie dish. Spread the crumbs evenly and press them firmly into the base and up the sides. A spatula or your hands will do the trick beautifully.
Bake Crust: Bake in the oven for 10 minutes. When done, it should be slightly puffed. Use a rubber spatula to gently press down the crust to make it even crunchier as it cools on the counter.
Whisk Ingredients: In a large saucepan, combine ¼ cup cornflour, 2/3 cup caster sugar, and a pinch of salt. Whisk them together to combine. Now pour in 2 cups of milk and 1 cup of cream, followed by the 4 large egg yolks. Whisk again until smooth.
Heat Mixture: Place the saucepan over medium-high heat. As the mixture heats up, whisk occasionally. Once you notice steam (about 3 to 5 minutes), lower the heat to medium-low and whisk constantly. You’ll start to see it thicken—keep whisking as it starts to bubble lazily (around 6 minutes).
Whisk Constantly: When you see those slow bubbles, whisk constantly for another 45 seconds before removing the saucepan from the heat.
Mix in Chocolate and Butter: Add 2 tablespoons of cubed unsalted butter, the chopped 5 oz dark chocolate, and 3 oz milk chocolate along with 1 teaspoon of vanilla extract. Stir until the chocolate melts and the filling is smooth and luscious.
Fill Pie Crust: Pour the hot chocolate filling into your cooled pie crust, smoothing the top. Carefully place the round baking paper on the surface to minimize skin formation.
Cool and Refrigerate: Let the pie cool on the counter for about 2 hours before refrigerating it for at least 12 hours. This chilling time is crucial for achieving that perfect, set custard.
Make Whipped Cream: When you’re ready to serve, make the whipped cream. In a mixing bowl, combine 1 ½ cups of thickened cream, 2 tablespoons of white sugar, and ½ teaspoon of vanilla extract. Beat on high speed for 2-3 minutes until it reaches a soft, fluffy texture.
Decorate: Carefully peel back the baking paper from the pie. Pile on the whipped cream for a gorgeous finish, and if desired, grate some chocolate on top for that extra touch of elegance.
Serve Pie: Leave the pie in the tin while cutting. Serve and enjoy your divine Chocolate Cream Pie!
Storing & Reheating
Store your Chocolate Cream Pie covered in the refrigerator for up to 4 days. Make sure it’s in an airtight container to maintain freshness. If you have leftovers and need to keep it longer, you can freeze the pie for up to 3 months. To enjoy later, let it thaw in the fridge overnight. Keep in mind that the texture may change slightly after freezing, so a quick refresh with fresh whipped cream before serving can help revitalize its delightful taste.
Chef’s Helpful Tips
- Avoid lumps in the filling by whisking continuously once it begins to thicken.
- Use room temperature ingredients for a smoother filling; room temperature eggs incorporate better.
- If the pie is too soft when you cut it, give it extra fridge time for a sturdier slice.
- For a lighter flavor, you can use half the amount of dark chocolate and replace it with more milk chocolate.
- This pie can be made a day ahead, so it’s perfect for entertaining without the last-minute rush.
The Chocolate Cream Pie is a show-stopping dessert that combines rich flavors and elegant presentation, making it perfect for any gathering—or just as a special treat for yourself. It’s easy enough for novice bakers while offering enough complexity to satisfy seasoned chefs. With its delightful combination of a crunchy Oreo crust and a smooth chocolate filling, this pie is sure to win hearts around the table. So why not give it a try? Get ready to impress both yourself and your guests!
Recipe FAQs
Can I use a different type of cookie for the crust?
Yes! While Oreos lend a rich chocolatey flavor, you can substitute them with other chocolate cookies, graham crackers, or even homemade cookie crumbs for a unique twist. Just adjust the butter quantity if you’re using a different type of cookie.
Is it necessary to refrigerate the pie?
Absolutely! Refrigerating the pie helps it set properly and enhances the flavors, creating a silky-smooth custard that is simply divine. Be sure to chill it for at least 12 hours for the best texture.
How can I make this pie dairy-free?
You can substitute the milk and cream with plant-based alternatives such as almond milk or coconut cream. For the chocolate, look for dairy-free chocolate options that taste just as fabulous!
Can I make this pie ahead of time?
Yes, this pie is perfect for make-ahead occasions. You can prepare it a day or two in advance, just store it covered in the refrigerator until you’re ready to serve. The flavors only get better as it sits!
PrintMore Desserts & Appetizers Recipes
- Easy Double Chocolate Muffins
- Gingerbread Kiss Cookies
- Eggless Cheesecake (no special ingredients, extra creamy!)
- Pumpkin Puff Pastry Twists
- Green Velvet Cake
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Chocolate Cream Pie
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Chocolate Cream Pie features an Oreo crust and a rich chocolate filling that melts in your mouth. It’s easy to prepare and perfect for any occasion.
Ingredients
- 25 oreo biscuits , whole with filling in tact (244g / 8.5 oz)
- 60g / 4 tbsp unsalted butter , melted
- 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), or sub with milk
- 4 egg yolks from large eggs
- 2 tbsp / 30g unsalted butter , cut into 1cm / 0.5" cubes
- 1 tsp vanilla extract
- 150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped
- 75g/ 3 oz milk chocolate , finely chopped
- 1 1/2 cups thickened / heavy cream , for whipping
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- chocolate , for grating (optional decoration)
Instructions
- Preheat the oven to 180°C/350°F (160° fan-forced).
- Cut a round piece of baking or parchment paper to fit the pie dish to prevent skin from forming on the custard.
Notes
Make sure to use a good quality chocolate for the best flavor.
Let the pie set in the fridge for a few hours before serving for the best texture.
The leftover egg whites can be used in other recipes like meringues.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
