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Chocolate-Cream-Pie-Recipe

Chocolate Cream Pie

This Chocolate Cream Pie features a delicious Oreo crust filled with rich chocolate pudding and topped with whipped cream. Ideal for gatherings or a sweet treat at home, its simple preparation makes it a favorite for any dessert lover.

  • Total Time: 0 hours
  • Yield: 8 servings 1x

Ingredients

Scale
  • 24 (277 grams) oreo cookies, (regular-stuffed, keep filling intact)
  • 5 tablespoons (71 grams) unsalted butter, (melted)
  • 2/3 cup (133 grams) granulated sugar
  • 1/3 cup (28 grams) dutch-process cocoa powder*
  • 1/4 cup (35 grams) cornstarch
  • 1/4 teaspoon fine sea salt
  • 3 cups (720 grams) whole milk
  • 4 ounces (113 grams) semisweet chocolate, (finely chopped)
  • 4 ounces (113 grams) bittersweet chocolate (finely chopped)
  • 3 tablespoons (42 grams) unsalted butter, (cubed)
  • 2 teaspoons vanilla extract
  • 1 cup (240 grams) chilled heavy cream
  • 2 tablespoons (15 grams) powdered sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • cocoa powder or chocolate curls**, (for garnish)

Instructions

  1. Preheat the oven to 350°F and spray a 9-inch pie dish with cooking spray.
  2. Pulse the Oreo cookies in a food processor until finely ground, then add melted butter and mix until moistened. Press this mixture into the pie dish.
  3. Bake for 11 to 12 minutes until fragrant and set, then cool completely on a wire rack.
  4. In a saucepan, combine granulated sugar, cocoa, cornstarch, and salt. Gradually whisk in about ½ cup of milk until combined and then add the remaining milk.
  5. Cook over medium-high heat, whisking constantly, until the mixture boils, about 7 to 9 minutes, then whisk for an additional 45 seconds until thickened.
  6. Remove from heat and stir in chopped chocolates, butter, and vanilla until smooth. Pour into the cooled crust without smoothing.
  7. Let cool on a wire rack until warm, about 90 minutes, then refrigerate uncovered for at least 6 hours, preferably overnight.
  8. Prepare the whipped cream by beating the cream in a medium bowl until it thickens. Add sugar and vanilla, then whip to stiff peaks.
  9. Spread whipped cream over the chilled pie and garnish with cocoa or chocolate curls.

Notes

The pie can be made up to 2 days in advance, storing uncovered in the refrigerator for the best flavor.
For longer storage, cover with plastic wrap if keeping in the fridge for more than a day.
Avoid smoothing the filling with a spatula to maintain the pie’s appearance.

  • Author: Jesseca
  • Prep Time: N/A
  • Cook Time: 503 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 418
  • Sugar: 25 g
  • Sodium: 199 mg
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 65 mg

Find it online: https://www.donecook.com/chocolate-cream-pie/