This Chocolate Cream Pie has an Oreo cookie crust that’s filled with a rich chocolate custard filling then topped with fluffy whipped cream! The perfect dessert for holidays, picnics, and parties!
Slice into another chocolatey pie such as my rich Mississippi Mud Pie or velvety French Silk Pie! Both are topped with fluffy whipped cream and chocolate curls just like this Chocolate Cream Pie is!
If you’re stuck wondering what to make for dessert, look no further than this indulgent Chocolate Cream Pie! The luscious chocolate custard filling is nestled onto an Oreo cookie crust and then finished off with a 4 ingredient homemade whipped cream!
Make it for the family to enjoy together after dinner, bring it to a holiday party, or simply cool down with a chilled slice on a warm Spring or Summer day! You’ll easily find a hundred reasons to make this simple pie recipe once you get your first taste!
Especially when you find out how easy it is to make such a heavenly dessert! Simply prep the pie in 20 minutes using easy ingredients, cook the pie filling, and then let your fridge do the rest!
Ingredient Notes
Making this Chocolate Cream Pie Recipe happens in three easy parts! First, the Oreo cookie crust that’s then followed up with the chocolate pie filling and finished off with the homemade whipped cream.
To make the crust only Oreo cookies and melted salted butter are needed. I always grab a family-size package of Oreos, plenty to make the crust with a few leftovers to snack on!
While the crust chills in the fridge the chocolate filling is made. To make this you’ll need granulated sugar, cornstarch, cocoa powder, half and half, egg yolks, salted butter, semisweet chocolate, and vanilla extract.
The Chocolate Pie is then finished off with that fluffy, sweet homemade whipped cream! This is made by combining heavy cream, powdered sugar, vanilla extract, and cornstarch.
I then like to add some crushed Oreos or chocolate shavings as the finishing touch!
How To Make No Bake Chocolate Pie
- Pulse the Oreo cookies in a food processor until crumbly. Then add the melted butter with the cookie crumbs and pulse until combined.
- Press the crust into the pan, being sure to thoroughly cover the bottom as well as up the sides a little bit. Afterward, transfer the crust to the fridge while you prepare the Chocolate Pie Filling.
- Whisk the cocoa, sugar, and cornstarch together in a heavy large saucepan.
- Combine the half and half with egg yolks in a separate bowl. Then gradually add that mixture to the saucepan, whisking constantly until smooth.
- Heat the mixture on medium high heat until it begins to bubble. Next, reduce the heat and simmer.
- Remove the saucepan from the heat and stir in the butter, chocolate, and vanilla until smooth.
- Pour the Chocolate Pie Filling into the chilled crust. Tightly wrap the pie with plastic wrap and then place it in the fridge.
- Prepare the whipped cream by beating the cold heavy cream with powdered sugar and vanilla until peaks form. Then add in the cornstarch and beat again until the peaks become stiff.
- Top the chilled Chocolate Pie with the whipped cream!
Frequently Asked questions
How Do I Store This Oreo Pudding Pie?
Tightly cover the pie and place it in the refrigerator to enjoy for up to 4 days.
Does The Crust Need To Be Baked?
The crust actually holds together without being baked. However, if you prefer to bake it you can, just be sure it cools completely before adding the filling.
Can I Use A Can Of Whipped Cream Instead Of Making Homemade Whipped Cream?
Of course! Feel free to use a can or even a container of frozen whipped topping such as cool whip.
Is There Another Way To Make The Crust If I Don’t Have A Food Processor?
Yes, first place the cookies in a Ziploc bag. Then just crush them up with a rolling pin or something else that’s heavy. Once the cookies have turned to crumbs then you can add the melted butter.
What Else Can I Make This Pie In Besides A Springform Pan?
This recipe can also be easily made in a 9-inch pie dish.
Why Does The Homemade Whipped Cream Have Cornstarch In It?
The cornstarch helps to stabilize it, making it last longer. If you’re planning to eat the pie right away you can just leave the cornstarch out!
Can I Use Milk In The Filling Instead Of Half and Half?
Yes, you can. You could also use 2 cups of whole milk and 1/2 cup of heavy cream. Or you could use 2 1/4 cups of whole milk and 1/4 cup of light cream.
If you don’t have any cream, you can use 3 tablespoons of melted butter. Then just add enough milk to get to 2 1/2 cups.
Can I Freeze This Chocolate Custard Pie?
This pie actually does freeze really well! I do however suggest freezing it without the whipped cream. Once frozen it can be stored for up to 3 months.
When you’re ready to enjoy the pie just place it in the fridge overnight to allow it to thaw. Then top with whipped cream before serving!
What’s The Difference Between This Chocolate Custard Pie And A Chocolate Pudding Pie?
Chocolate Pudding Pie is made with an instant pudding mix. Whereas this chocolate pie recipe has a custard base made of eggs, sugar, half and half, and cocoa.
Can I Use A Pre-Made Oreo Cookie Crust Instead Of Making My Own?
Of course! That’s certainly a great option if you’re crunched for time or just want an easier path to this pie recipe!
This Homemade Chocolate Pie may be a holiday classic but it’s also one that should be enjoyed year-round! Slice into another delicious pie any day of the year by checking out more of my favorite pie recipes!
- Butterscotch Pie – Rich, silky pie made with pantry staple ingredients in only 15 minutes!
- Brownie Pie – Homemade brownie mix is baked in a graham cracker crust and then covered in sweet toppings!
- Chocolate Toll House Pie – Nostalgic flavor comes to life with just 15 minutes of prep using easy ingredients!
- Peanut Butter Pie – An easy no bake recipe that’s filled with scrumptious peanut butter flavor!
- The Best Homemade Apple Pie – Overflowing with an incredible homemade spiced apple filling!
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Chocolate Cream Pie
Equipment
- Food processor
- Springform pan
- Whisk
- Large, heavy saucepan
- Large mixing bowl
- Standing mixer or Electric mixer
Ingredients
Crust:
- 30 Oreo cookies
- 6 Tablespoons salted butter
Filling:
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon cocoa powder
- 2½ cups half and half
- 6 large egg yolks
- 4 Tablespoons salted butter in pieces
- 8 ounces semisweet chocolate chopped
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup heavy cream very cold
- 3 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon cornstarch
- Optional Garnish: crushed oreos or chocolate shavings
Instructions
- Place the Oreo cookies into your food processor and pulse until crumbly. Melt the butter and add it to the cookies. Pulse until this is thoroughly combined.
- Press this crust into a springform pan, covering the bottom and going a little up the sides. You may use the bottom of a glass to press the crumbs down. Place the crust in the fridge while you are making the filling.
- To make the filling: In a heavy large saucepan, whisk together the sugar, cornstarch, and cocoa.
- In a separate large mixing bowl, whisk together the half and half and the egg yolks. Gradually add this mixture to the saucepan, whisking constantly. When this mixture is smooth, turn the heat on to medium high. Whisk constantly as this begins to bubble. Turn the heat down to medium and simmer this mixture for another minute. Make sure you are constantly scraping the bottom and sides.
- Remove the saucepan from the heat. Add the butter, chocolate, and vanilla. Stir until smooth.
- Pour this mixture into the chilled crust. Place plastic wrap onto the pie and place in the fridge for at least 6 hours.
- While the pie is cooling you could make the whipped cream. Place the cold heavy cream into a cold standing mixer bowl. Add the powdered sugar and vanilla. Beat this until peaks form. Add the cornstarch and continue beating until the peaks are stiff.
- Add the whipped cream to the top of the chilled pie.
Notes
- How Do I Store This Oreo Pudding Pie? Tightly cover the pie and place it in the refrigerator to enjoy for up to 4 days.
- Does The Crust Need To Be Baked? The crust actually holds together without being baked. However, if you prefer to bake it you can, just be sure it cools completely before adding the filling.
- Can I Use A Can Of Whipped Cream Instead Of Making Homemade Whipped Cream? Of course! Feel free to use a can or even a container of frozen whipped topping such as cool whip.
- Is There Another Way To Make The Crust If I Don’t Have A Food Processor? Yes, first place the cookies in a Ziploc bag. Then just crush them up with a rolling pin or something else that’s heavy. Once the cookies have turned to crumbs then you can add the melted butter.
- What Else Can I Make This Pie In Besides A Springform Pan? This recipe can also be easily made in a 9-inch pie dish.
- Why Does The Homemade Whipped Cream Have Cornstarch In It? The cornstarch helps to stabilize it, making it last longer. If you’re planning to eat the pie right away you can just leave the cornstarch out!
- Can I Use Milk In The Filling Instead Of Half and Half? Yes, you can. You could also use 2 cups of whole milk and 1/2 cup of heavy cream. Or you could use 2 1/4 cups of whole milk and 1/4 cup of light cream. If you don’t have any cream, you can use 3 tablespoons of melted butter. Then just add enough milk to get to 2 1/2 cups.
- Can I Freeze This Chocolate Custard Pie? This pie actually does freeze really well! I do however suggest freezing it without the whipped cream. Once frozen it can be stored for up to 3 months. When you’re ready to enjoy the pie just place it in the fridge overnight to allow it to thaw. Then top with whipped cream before serving!
- Can I Use A Pre-Made Oreo Cookie Crust Instead Of Making My Own? Of course! That’s certainly a great option if you’re crunched for time or just want an easier path to this pie recipe!
Nutrition
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