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Chocolate Cream Pie Recipe

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3.8 from 59 reviews

Indulge in this rich and velvety Chocolate Cream Pie featuring a crunchy Oreo cookie crust, luscious chocolate custard filling, and a light, fluffy whipped cream topping. Perfectly balanced between creamy and chocolatey, this no-bake dessert is an impressive yet easy treat to satisfy any chocolate lover’s craving.

Ingredients

For the Crust

  • 24 Oreo cookies with filling, crushed into crumbs
  • 4 tablespoons unsalted butter, melted and cooled

For the Chocolate Cream Filling

  • 2½ cups (600 ml) half-and-half
  • Pinch salt
  • ⅓ cup (66 g) granulated sugar, divided
  • 2 tablespoons (14 g) cornstarch
  • 6 egg yolks, at room temperature
  • 6 tablespoons (85 g) unsalted butter, cold and cut into 6 pieces
  • 6 ounces semisweet or bittersweet chocolate, finely chopped
  • 1 ounce unsweetened chocolate, finely chopped
  • 1 teaspoon vanilla extract

For the Whipped Cream Topping

  • 1½ cups (360 ml) heavy cream
  • ⅓ cup (38 g) powdered sugar
  • ¾ teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Mix the crushed Oreo cookie crumbs with the melted butter until evenly combined. Press the mixture firmly and evenly into the base and up the sides of a 9-inch pie dish to form the crust. Chill in the refrigerator to set while preparing the filling.
  2. Make the Chocolate Cream Filling: In a medium saucepan, combine half-and-half, pinch of salt, and half of the granulated sugar. Heat over medium until warm but not boiling. In a separate bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth. Slowly temper the egg mixture by gradually adding the warm half-and-half while whisking continuously to prevent curdling.
  3. Cook the Custard: Pour the tempered mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble gently. Remove from heat immediately to avoid overcooking.
  4. Add Chocolates and Butter: Stir in the chopped semisweet and unsweetened chocolates along with the cold butter pieces until fully melted and smooth. Mix in the vanilla extract. Pour the rich chocolate filling into the prepared Oreo crust. Cover the surface with plastic wrap directly on top of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
  5. Prepare Whipped Cream Topping: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. Spread or pipe the whipped cream evenly over the chilled chocolate filling.
  6. Serve: Garnish optionally with chocolate shavings or extra Oreo crumbs. Slice and serve chilled for a decadent dessert experience.

Notes

  • Ensure egg yolks are at room temperature for smooth custard preparation.
  • Press the cookie crust firmly to prevent it from crumbling when serving.
  • Cover the filling with plastic wrap before chilling to avoid skin formation on top.
  • You can substitute heavy cream with whipping cream for the topping if needed.
  • For a gluten-free version, use gluten-free chocolate sandwich cookies in place of Oreos.

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