Easy Chocolate Cream Pie
This Chocolate Cream Pie combines a crispy Oreo crust, silky chocolate filling, and fluffy whipped topping for a dessert that’s both indulgent and easy to make at home. Perfect for holidays, birthdays, or any chocolate craving, it delivers bakery-quality results with simple ingredients. Chill, slice, and enjoy a rich, creamy chocolate treat that everyone will love!
Ingredients
For the Crust
- 24 Oreo cookies (277 g, regular-stuffed, filling intact)
- 5 tbsp unsalted butter
For the Filling
- ⅔ cup granulated sugar
- ⅓ cup Dutch-process cocoa powder
- ¼ cup cornstarch
- ¼ tsp fine sea salt
- 3 cups whole milk
- 4 oz semisweet chocolate
- 4 oz bittersweet chocolate
- 3 tbsp unsalted butter
- 2 tsp vanilla extract
For the Topping
- 1 cup chilled heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste or extract
- Cocoa powder or chocolate curls, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish. Pulse the Oreo cookies into fine crumbs, mix with melted butter, and press evenly into the dish. Bake for 11–12 minutes until fragrant and set, then let it cool completely.
- Combine sugar, cocoa, cornstarch, and salt in a saucepan. Gradually whisk in milk and cook over medium-high heat, stirring constantly until the mixture thickens like pudding. Remove from heat, then stir in chopped chocolate, butter, and vanilla until silky smooth.
- Carefully pour the hot filling into the cooled crust, letting it settle naturally for a glossy surface. Avoid spreading with a spatula to keep it smooth. Cool on a wire rack for about 90 minutes before chilling in the fridge.
- Refrigerate the pie uncovered for at least six hours or overnight. This ensures the chocolate filling sets completely and holds its shape when sliced.
- Whip the chilled heavy cream with powdered sugar and vanilla until stiff peaks form. Spread gently over the fully chilled pie and finish with cocoa powder or chocolate curls for a beautiful, bakery-style look.
- Use a sharp knife to slice clean pieces and serve. Each bite has a crispy crust, silky filling, and fluffy topping the perfect indulgent chocolate treat!
Notes
This pie can be made a day ahead for the best results. Always chill the filling completely before adding whipped cream to keep it firm. Use high-quality chocolate for a rich, silky flavor, and don’t overwhip the cream to maintain a light, airy topping. If you want to make it gluten-free, swap the Oreo crust with a gluten-free cookie base just as delicious!