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Chocolate Cream Pie

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  • Author: Riz | Chocolates & Chai
  • Total Time: 8 hours 10 minutes
  • Yield: 1 delicious chocolate cream pie 1x
  • Diet: Vegetarian


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.


Units Scale


  • 24 Oreo cookies (or any similar cookie), crushed
  • 5 tablespoons unsalted butter, melted


  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 large egg yolks
  • 3 cups milk
  • 7 ounces bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract


  • 1 cup whipping cream, chilled
  • 1 tablespoon sugar
  • 1 ounce bittersweet chocolate, grated or shaved (can be swapped with unsweetened chocolate, if you prefer)



  1. Preheat the oven to 365 degrees.
  2. Stir the crushed Oreo crumbs together with the melted butter. Press the mixture firmly and evenly into a 9-inch pie pan. Bake for 10 minutes, and set aside to cool.


  1. In a heavy-bottomed saucepan, combine the sugar, cornstarch and salt. Whisk gently until completely combined.
  2. Whisk the milk and egg yolks together in a small bowl. Slowly pour the milk/egg mixture into the saucepan, and whisk until the mixture becomes smooth. Cook the smooth mixture over medium-high heat, continue to whisk frequently, until the mixture starts bubbling and has thickened slightly, around 6-8 minutes. Immediately reduce heat to low, and allow the mixture to simmer – whisk constantly until the mixture is thick, around 1-2 minutes. Remove from heat.
  3. Immediately stir in the chopped chocolate, butter, and vanilla extract until combined.
  4. Carefully pour the chocolate filling into the prepared chocolate crust, and smooth the top (a palette knife is ideal for this, but really a spatula will do just fine). Cover with a piece of clingfilm directly over the surface, and chill in the refrigerator for at least 8 hours, ideally overnight.


  1. In a large mixing bowl, mix the whipping cream using an electric mixer on a medium-low speed until the whisk begins to leave tracks in the cream, around 1-2 minutes.
  2. Add sugar and continue mixing until the whipped cream forms silky peaks with a medium stiffness. (Be careful not to overdo it! You’ll lose the silkiness if you do.)
  3. Spread the whipped cream over the filling (don’t cover the chocolate filling completely though. Chocolate is pretty <3). Sprinkle with grated chocolate. Refrigerate for at least 3 hours. Serve with a smile!


  • I say Oreos but I just mean any chocolate biscuit of a similar fashion.
  • Use the best quality chocolate available to you.
  • Use whole milk for this. I know the temptation to want to health-ify it a little by using skimmed milk, but no. Full-fat, honest-to-goodness whole milk please, bestie!
  • When cooking the chocolate filling mixture, make sure not to stop whisking – you don’t need to be whisking at a crazy enough pace to replace your cardio routine, but do try to be consistent. This (along with the low heat) prevents the eggs from scrambling in the pan. Make sure to scrape the bottom and the edges of the pan where the mixture can stick and more easily burn.
  • Prep Time: 8 hours
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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