Chocolate Cream Pie Recipe (Easy)
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60 reviews
Excellent
Chocolate Cream Pie Recipe (Easy)
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The Chocolate Cream Pie features a rich filling made with eggs, cocoa powder, milk, and high-quality semi-sweet chocolate, set in a buttery 9-inch Oreo or graham cracker crust. The pie is topped with homemade whipped cream and chocolate curls or shavings to add texture and visual appeal. Baking the crust and making the pudding filling from scratch results in a smooth, velvety pie that balances bittersweet chocolate flavors with creamy toppings. It offers a decadent dessert suitable for chocolate lovers seeking a homemade indulgence.
Description
The Chocolate Cream Pie Recipe combines an Oreo or graham cracker crust with a creamy chocolate filling made from eggs, cocoa powder, milk, and semi-sweet chocolate. Once the crust is baked and cooled, a rich pudding-style chocolate filling is prepared with cornstarch to achieve a thick, smooth texture. The pie is topped with whipped cream sweetened with powdered sugar and accented with chocolate curls made from melting chocolate chips and shortening or by shaving a chocolate bar. Baking the crust before filling ensures a crisp base, and chilling makes the pie set firmly. This dessert showcases layered chocolate flavors with a balance between sweetness and cocoa bitterness, finished with airy whipped cream and decorative chocolate pieces for added mouthfeel and elegance.
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Ingredients
For the Oreo crust (see notes for graham cracker crust)
- 25 Oreo cookies
- 1/8 teaspoon kosher salt
- 1/4 cup butter melted (half stick)
For the chocolate pudding
- 1 large egg
- 4 large egg yolk
- 1/2 cup + 2 tablespoons granulated sugar
- 1 cup milk whole
- 3 tablespoons cocoa powder
- 3 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 2 cups milk whole
- 6 tablspoons heavy cream
- 8 ounces semi-sweet chocolate I love using two Ghirardelli 4 oz chocolate bars, high quality
- 3 tablespoons butter chopped
- 1 and 1/2 teaspoons vanilla
For the chocolate curls
- 1/2 cup chocolate chips semi-sweet
- 1 teaspoon shortening butter, coconut oil, or vegetable oil can be substituted
For the whipped cream
- 1 and 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1/8 teaspoon kosher salt
- 1 teaspoon vanilla
Instructions
- CRUST DECISION TIME: do you want Oreo, Graham, or regular pastry pie crust? If you want a pastry crust, see my How to Make Flaky Pie Crust post, then follow the instructions for How to Blind Bake a Pie Crust. Graham cracker crust instructions are in the recipe notes!
- Oreo crust: Add 25 Oreos and 1/8 teaspoon salt to a food processor. Pulse until the cookies have turned to fine crumbs. Add 1/4 cup melted butter and pulse again. (Or, crush Oreos with a rolling pin in a ziplock. Then melt butter in a bowl and add the Oreo crumbs to it, stirring well.)
- Scrape the mixture into the bottom and up the sides of a 9 inch pie pan. I like to use a drinking glass or a measuring cup to press the mixture into the corners. Make sure the crust around the edge goes up all the way to the top of the pie pan. Press the back of a spoon around the corners of the crust, you want a rounded edge, not a square edge.
- Bake the crust at 350 for 10 minutes. Let cool while you make the filling. (You can also skip baking entirely and just chill the crust in the fridge/freezer for 30 minutes. I much prefer a baked crust, it is crispier and more flavorful.)
- Make the chocolate pudding: Add 1 large egg and 4 large egg yolks to a 3-quart saucepan that is not on the stove. We're just using it like a bowl for now. Add 1/2 cup + 2 tablespoons granulated sugar.
- Use a hand mixer to beat the eggs and sugar together for 1 minute, until the mixture is fluffy and has turned a light yellow color.
- Add 1 cup whole milk and beat again with the hand mixer until bubbly.
- Add the dry ingredients: 3 tablespoons cocoa powder, 3 tablespoons cornstarch, and 1/2 teaspoon kosher salt. Carefully beat with the hand mixer on low speed, trying to minimize the cloud of cocoa powder. Beat until the mixture is frothy and all the cocoa is incorporated.
- Meanwhile, add 2 cups whole milk and 6 tablespoons cream to a glass measuring cup (or bowl with a spout.) Heat in the microwave for about 2 minutes. The mixture should be very hot and bubbling on the top.
- With the beater on low speed, add the hot milk to the egg mixture, pouring slowly. If a skin has formed on top of the milk, you don't need to scrape it in. (usually it ends up sticking to the dish you're pouring from). Continue beating until frothy. (keep the mixer handy)
- Move the saucepan to a burner on your stove and turn the heat to medium. Use a whisk to continue stirring the mixture over the heat. I love flat whisks best of all because you can get in the corners of the saucepan.
- Cook the mixture over medium heat for about 8-10 minutes. You need to stick around and stir at least every 30 seconds for the first few minutes, and then toward the end, stir constantly with the whisk. The pudding is done right when it starts to bubble, and when the whisk leaves marks when dragged across the surface. Remove from heat immediately and keep whisking when you can.
- Meanwhile, break up the two 4-ounce semi sweet chocolate bars into pieces, and chop 3 tablespoons of butter. When the pudding is off-heat, add the semi sweet chocolate, chopped butter, and 1 and 1/2 teaspoons vanilla. Whisk until smooth.
- Bust out that hand mixer one more time, no need to wash the beaters. Beat the finished pudding for about 1 minute. Don't skip this step! It gives the pudding a light, airy texture that totally makes this pie!
- Pour the beaten pudding into the cooled pie crust. You might think it won't all fit, but keep scraping, you will be surprised. Add the final drops to the center of the pie. If you think one more drop of pudding will absolutely overflow the pie, then scrape the remainder into a small bowl for yourself and devour immediately. You won't be sorry.
- Press plastic wrap directly on top of the pudding right away, or you risk a film or skin forming on the top. Refrigerate the pie for at least 4 hours, or overnight is best.
- Make chocolate curls.* Add 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening to a small bowl. Microwave in 30 second intervals until almost melted, then stir until smooth. Use an offset spatula to spread the chocolate in a very thin layer on a large baking sheet. Freeze for 5 minutes until the chocolate is hardened, then let rest at room temperature for 1-2 minutes. Scrape the chocolate into curls using an upside down metal spatula, or any flat metal kitchen tool. When the chocolate is the right temperature, it will curl. If it is just coming off in shards, it's too cold. Wait a minute for it to warm up. If the chocolate you scrape is limp, it's too soft. You can always put it back in the freezer if you need to. Gather the chocolate curls and store in the freezer until you are ready to serve your pie.
- Make the whipped cream. Chill your bowl and whisk attachment (or beaters) in the fridge for a few minutes if you have time.
- Add 1 and 1/2 cups heavy whipping cream to the chilled bowl and beat on high speed. Add 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt.
- Beat for 1-3 minutes, depending on how powerful your mixer is. Keep an eye on it and don't walk away. Over beaten whipped cream is so sad (I accidentally do this all the time). You want to stop beating when your whipped cream is still very smooth. You should be able to hold a beater horizontally and the whipped cream stays up. Don't beat it so much that you can see air bubbles. It should not look textured. Spread the whipped cream over the chilled pudding, spreading not quite to the edges so that the chocolate pudding is still visible.
- Decorate the whipped cream with chocolate curls and serve immediately!
- This pie freezes very well before adding the whipped cream. Store well-sealed in the freezer for up to 2 months. Let thaw completely in the fridge, then top with whipped cream and chocolate curls and serve!
Notes
- Chocolate curls can be simplified by shaving a solid chocolate bar with a vegetable peeler for decoration.
- The graham cracker crust can be baked or chilled to set, but baking yields a crisper, more flavorful base.
- Use 25 Oreos crushed finely and mixed with melted butter for a sturdy Oreo crust.
- Whipped cream topping should be lightly sweetened and salted to contrast the rich chocolate pudding.
Nutrition Information
Show Details
Calories
682kcal
(34%)
Carbohydrates
65g
(22%)
Protein
9g
(18%)
Fat
44g
(68%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.4g
(20%)
Cholesterol
165mg
(55%)
Potassium
436mg
(9%)
Fiber
4g
(16%)
Sugar
47g
(94%)
Vitamin A
1040IU
(21%)
Vitamin C
0.2mg
(0%)
Calcium
156mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 65g | 22% |
| Protein | 9g | 18% |
| Fat | 44g | 68% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 165mg | 55% |
| Potassium | 436mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 47g | 94% |
| Vitamin A | 1040IU | 21% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 156mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
60 reviews
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