This chocolate cream pie is made from scratch, and has a silky chocolate filling inside of an Oreo-cookie pie shell; a sweetened whipped cream and chocolate shavings top it off to create a perfectly chocolate-y dessert pie recipe.
What is chocolate cream pie
A chocolate cream pie is a sweet dessert made with three main components: a pie crust, a chocolate pudding filling, and a whipped cream topping. This recipe steps away from the more typical pie crust variation by using a crushed Oreo cookie crust instead.
Aside from the whipped cream, this recipe is split into two major parts:
The primary ingredients for the chocolate pudding filling are:
- Bittersweet Chocolate – for the flavour, of course! Use the best quality available to you.
- Egg yolks – to help it hold and add some richness
- Cornstarch – to thicken it
The primary ingredients in the Oreo crust are:
- Crushed Oreos – to form the base (these don’t need to be actual Oreo brand cookies. Anything similar should work.
- Melted Butter – to combine and hold the cookie base together.
Why is my chocolate cream pie runny?
Pudding-based chocolate pies tend to be a bit runnier than other pie fillings. Your pie shouldn’t be runny to the point of collapsing as I’ve added little cornstarch to the filling for hold, but like most chocolate cream pies, this pie will have a silkier filling meaning it won’t be completely firm.
How to fix?
If you prefer a firmer filling, you would need a fair bit more cornstarch – maybe an extra tablespoon. Do realise, this will take away from the creamy silkiness of the chocolate pudding filling.
How to crush Oreo cookies
This is a fun one! Put them in a sealed Ziplock bag, and use your rolling pin to lightly bash. Or simply pulse them using a blender.
Getting the perfect chocolate pudding
Three points to be aware of here, bestie:
- Use whole milk. I know, I know…the temptation to want to health-ify it a little by using skimmed milk is real. Don’t give in. Full-fat, honest-to-goodness whole milk please.
- While cooking the chocolate pudding, make sure not to stop stirring – you don’t need to be stirring like a madman at a crazy enough pace to replace your cardio routine, but do try to be consistent. This (along with the low heat…you are doing this over a low heat, aren’t you?) prevents the eggs from scrambling in the pan. Make sure to scrape the bottom and the edges of the pan too. This is where the pudding can stick and eventually burn!
Change the crust
The biggest and easiest change you can make to this recipe is by swapping out the chocolate cookie crust. Instead of using crushed Oreos, you can opt for a traditional pie crust (like I used in my Pecan Pie recipe) or something like a graham cracker crust, like you would see on many cheesecakes.
If you want to skip making the chocolate filling, you can experiment using instant chocolate pudding – that said, instant puddings can vary from brand to brand. So while with some pudding mixes, you’ll be able to thicken it up simply by mixing it with cream (instead of milk), for others, there may be more tweaking involved.
This chocolate cream pie with Oreo crust can be kept refrigerated in for up to three days. I wouldn’t recommend freezing it.
More chocolate dessert recipes
- 5-minute Chocolate Mug Cake
- Chocolate Cake with Whipped Cocoa Buttercream Frosting
- Chocolate-Covered Raspberry Cheesecake
- Lemon Curd Cake with White Chocolate Swiss Buttercream
Rejoice! There’s no special equipment required for this recipe. However, a blender will make crushing those cookies much easier. Unless you need to take your frustrations out on something, in which case…do your thing, tiger.
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And that’s it for today! What did you think of this Chocolate Cream Pie recipe? Do you like the Oreo crust? Or would you have preferred something more traditional? Let me know in the comments below.Print