Have you ever been excited to try a new recipe, but after you’ve made it the end product is a total fail? That’s the worst feeling! Unfortunately, it happened to my cousin who found and tried to make a chocolate cream pie recipe. Let’s just say the end result wasn’t at all what she was expecting. So, she tasked me with creating an easy recipe for her to follow that would yield yummy results. That’s how this homemade chocolate cream pie recipe was born. Made with an Oreo pie crust, this decadent chocolate cream pie is rich, easy to make, and silky. It’s truly a chocolate lover’s dream come true.
What Ingredients Do I Need to Make Homemade Chocolate Cream Pie?
Don’t let the number of ingredients fool you. This is an easy chocolate cream pie recipe. It isn’t complicated to make at all. Plus, some of the same ingredients are used for both the filling and the whipped topping.
For the Crust:
- Oreo cookies, crushed into crumbs*
- Unsalted butter
- Sugar
*Don’t want to make your own crust? Pre-made Pillsbury pie crust will also work!
For the Chocolate Pudding Filling:
- Sugar
- Heavy whipping cream
- Egg yolks
- Cornstarch
- Salted butter
- Semi-sweet chocolate (I like Ghirardelli’s)
- Bittersweet chocolate (I like Ghirardelli’s)
- Vanilla extract
For the Whipped Topping:
You can check out my homemade whipped topping recipe to make this dessert even better. Easy to whip up, this topping is the perfect addition to my silky chocolate cream pie. To make it. You’ll need:
- Heavy whipping cream
- Powdered sugar or granulated sugar
- Vanilla extract
- Dark chocolate
What Equipment Do I Need for Homemade Chocolate Cream Pie?
Grab a pie dish, a saucepan, and a couple of other utensils and you can make this homemade chocolate cream pie with ease. As always, if you need suggestions for any of these products, just click the links below.
- Medium saucepan
- Pie dish
- Whisk
- Rubber spatula
What Chocolate Do I Use for a Chocolate Cream Pie Recipe?
This recipe is all in the chocolate. What I mean by that is, that you’re going to want to use high-quality chocolate to ensure that you get the most decadent chocolate cream pie. I personally like using Ghiradelli, but there are other high-quality options that will work just as well!
I like to get the chocolate in bar form and cut it into chunks, but you can also use chocolate chips or morsels. Whichever you choose, be sure to get bittersweet chocolate and semi-sweet chocolate for this recipe as it calls for both!
Why Did my Chocolate Seize?
Have you ever made a recipe with chocolate and had the chocolate tighten up? This is called seizing. It happens when you’ve cooked chocolate for too long or not stirred it enough. If this happens unfortunately you’ll have to throw the chocolate mixture away and start over. So, please pay attention as you’re cooking to prevent seizing.
Why is my Chocolate Runny?
So just as we don’t want to cook chocolate too long, we must also cook it long enough. If your chocolate is runny, you may need to cook it for longer to let it thicken up.
Will the Pie Filling Thicken as it Cools?
You may be looking at your pie filling wondering if it should be even a little runny. No worries! The pie filling will naturally thicken as it cools.
How Do you Make Homemade Whipped Cream?
Homemade Cool Whip takes this homemade chocolate cream pie with an Oreo crust to another level. Want to try your hand at homemade whipped cream? Check out the post which details how to make it! If you aren’t feeling up to making your own, store-bought is fine too.
How Do you Make Chocolate Cream Pie?
To make everything flow more smoothly, I recommend prepping all ingredients for the crust, filling, and whipped topping before beginning.
For the Crust:
Homemade Pie Crust:
- Preheat the oven to 375 degrees.
- Crush Oreo cookies in a food processor or blender until you have fine crumbs. If you don’t have a food processor or a blender, throw the cookies in a plastic bag, zip it up, and use a rolling pin to smash them into a fine crumb.
- In a medium bowl, mix the crumbs with the melted butter and sugar until combined. The mixture will look like course crumbs. If too dry, add another tablespoon of butter.
- Press the mixture firmly into the bottom and up on the sides of a pie dish.
- Bake for 10 minutes. Be sure not to over-bake.
Pre-made Pie Crust:
- Lay one pie crust on a lightly floured surface. Overlap the second pie crust slightly with the first pie crust.
- Using a rolling pin, marry the two pieces together until they are smooth and one piece. This will give you more pie dough to work within your pie dish.
- Put the pie dough into the pie pan and press firmly along the bottom and sides of the dish. Cut off any excess dough and crimp the edges with your fingers or a fork. NOTE: it is okay to leave a little overhang on the pie dough. Pie dough tends to shrink down when baked, so if cut level with the pan, the pie dough will shrink into the pan and not leave much room for filling.
- Using a fork, poke holes in the bottom and sides of the pie crust. This is to prevent bubbling.
- Bake according to the package directions.
For the Filling:
- Combine the sugar and cornstarch in a medium saucepan. Whisk gently until combined.
- In a large bowl or large glass measuring cup, whisk together the heavy cream and egg yolks. Slowly add the milk mixture to the saucepan, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently until the mixture starts to bubble and thicken. It should take about 6-8 minutes.
- Remove the pan from heat and immediately add the chopped chocolate, butter, and vanilla extract. Then stir until everything is evenly combined.
- Pour the filling into the crust and smooth the top. Press a piece of plastic wrap directly over the surface of the filling to prevent a film from forming. Chill in the refrigerator for at least 8 hours or overnight.
For the Whipped Topping:
- A few hours before you’re ready to serve, start the cool whip.
- Place the heavy cream in a mixing bowl. Using an electric mixer or stand mixer with the whisk attachment, whip on medium-low speed until the whisk or beaters begin to leave “tracks” in the cream.
- Add sugar and vanilla and whip until medium to stiff peaks form. (I like taller whipped cream.)
- Spread the fluffy topping on top of the pie.
- Sprinkle with the grated chocolate shavings and refrigerate for 2-3 hours – until ready to serve.
How Long Does Chocolate Cream Pie Last?
A homemade chocolate cream pie will last for 3-4 days covered in the fridge. You’ll be lucky if this perfect dessert lasts that long though. Chocolate lovers especially will want to keep going back for more!
Can I Freeze Chocolate Cream Pie?
Yep! Pour the filling into the pie crust, and let it cool completely WITHOUT the whipped topping. Cover it in plastic wrap, place it in a ziplock bag, and put it in the freezer for up to 1 month.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make this chocolate cream pie with homemade whip cream. To pin this recipe and save it for later, you can use the button on the recipe card, the button above or below this post, or any photos above.
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Coffee and Brownies,
Ashley Rae
Chocolate Cream Pie with Homemade Whipped Cream
Made with an Oreo pie crust, this decadent chocolate cream pie is rich, easy to make, and silky. It's truly a chocolate lover's dream come true.
Ingredients
- 1 1/2 Cups of Oreo cookies (24 cookies)
- 6 TBS Unsalted butter, melted
- 1/3 Cup Sugar
- OR 1 pre-made pillsbury pie crust. You will need two crusts.
- 1/3 cup granulated sugar
- 2 1/2 cups heavy cream
- 6 large egg yolks
- 2 Tablespoons cornstarch
- 4 Tablespoons salted butter
- 3 ounces good quality semi-sweet chocolate (I like Ghirardelli's)
- 5 ounces good quality bittersweet chocolate (I like Ghirardelli's)
- 1 1/2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar or granulated sugar
- 2 teaspoons vanilla extract
- 1-2 oz of dark chocolate shaved or grated
Instructions
For the Crust:
For the homemade pie crust:
1. Preheat the oven to 375 degrees.
2. Crush Oreo cookies in a food processor or blender until you have fine crumbs. If you don’t have a food processor or a blender, throw the cookies in a plastic bag, zip it up, and use a rolling pin to smash them into a fine crumb.
3. In a medium bowl, mix the crumbs with the melted butter and sugar until combined. The mixture will look like course crumbs. If too dry, add another tablespoon of butter.
4. Press the mixture firmly into the bottom and up on the sides of a pie dish.
5. Bake for 10 minutes. Be sure not to over-bake.
For the pre-made pie crust:
1. Lay one pie crust on a lightly floured surface. Overlap the second pie crust slightly with the first pie crust.
2. Using a rolling pin, marry the two pieces together until they are smooth and one piece. This will give you more pie dough to work within your pie dish.
3. Put the pie dough into the pie pan and press firmly along the bottom and sides of the dish. Cut off any excess dough and crimp the edges with your fingers or a fork. NOTE: it is okay to leave a little overhang on the pie dough. Pie dough tends to shrink down when baked, so if cut level with the pan, the pie dough will shrink into the pan and not leave much room for filling.
4. Using a fork, poke holes in the bottom and sides of the pie crust. This is to prevent bubbling.
5. Bake according to the package directions.
For the Filling:
1. Combine the sugar and cornstarch in a medium saucepan. Whisk gently until combined.
2. In a large bowl or large glass measuring cup, whisk together the heavy cream and egg yolks. Slowly add the milk mixture to the saucepan, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently until the mixture starts to bubble and thicken. It should take about 6-8 minutes.
3. Remove the pan from heat and immediately add the chopped chocolate, butter, and vanilla extract. Then stir until everything is evenly combined.
4. Pour the filling into the crust and smooth the top. Press a piece of plastic wrap directly over the surface of the filling to prevent a film from forming. Chill in the refrigerator for at least 8 hours or overnight.
For the Whipped Topping:
1. A few hours before you’re ready to serve, start the cool whip.
2. Place the heavy cream in a mixing bowl. Using an electric mixer or stand mixer with the whisk attachment, whip on medium-low speed until the whisk or beaters begin to leave “tracks” in the cream.
3. Add sugar and vanilla and whip until medium to stiff peaks form. (I like taller whipped cream.)
4. Spread the fluffy topping on top of the pie.
5. Sprinkle with the grated chocolate shavings and refrigerate for 2-3 hours - until ready to serve.
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