Easy Chocolate Cream Pie with Oreo crust is almost impossible to resist! This Chocolate Pie Recipe features a sandwich cookie crust and a silky rich chocolate filling, and only takes 20 minutes to make. Finished with a real whipped cream topping, it’s the perfect no-bake pie for any chocolate lover!
This pie does not hold back when it comes to decadence. It’s an easy recipe that’ll have everyone coming back for one more slice. Friends and family will be all smiles when this dreamy chocolate pie is on the dessert menu.
Reasons You’ll Love This Chocolate Pie Recipe
Homemade Oreo Crust – You only need two ingredients to make the perfect shell for chocolate cream pie.
Chocolate custard filling – Thick and creamy, the center of the pie is pure chocolate heaven.
Light and fluffy topping – Made with real cream, the fluffy topping add the perfect contrast to the thick chocolate center and crunchy Oreo crust.
No bake recipe – You can make the entire dessert without touching your oven. This easy chocolate pie tastes amazing served chilled, straight from the fridge!
Freezer friendly pie – You can make the pie ahead of time and freeze it for later. Convenient, easy and always delicious.
Chocolate Cream Pie Ingredients
This is an overview of the ingredients you will need to make this easy Chocolate Cream Pie recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes and Substitutions
- Oreo Cookies – I find that the standard Oreos work best when making pie crusts. While you can used flavored Oreos, I do not recommend using the Double Stuff Oreos to make your crust.
- Butter – While this recipe calls for salted butter, if all you have on hand is unsalted, that can be used. I personally like the flavor balance that the salted helps give, but you can always add a pinch of salt in it’s place.
- Cornstarch – The cornstarch serves multiple purposes in this recipe. It helps thicken the chocolate pie filling, and it helps stabilize the whipped cream, which makes it last longer.
- Half and Half – While half and half will give the best results, if you don’t have it you can use 2 cups of whole milk and 1/2 cup of cream. If you don’t have any cream, you could use 3 tablespoons of melted butter, then add enough milk to get to a total of 2 ½ cups.
- Heavy Cream – Heavy cream, or heavy whipping cream, whips best when it’s very cold. Keep it in the fridge until ready to use, or even place it in the freezer for a few minutes prior to using.
How To Make Chocolate Cream Pie
Oreo Cookie Crust
- Place Oreo cookies into a food processor.
- Pulse until cookies turn to crumbs.
- Add melted butter to the cookie crumbs and pulse until mixture is thoroughly combined.
- Transfer mixture into a springform pan or pie plate.
- Press crumbs over the bottom and up the sides.
- A heavy bottomed glass can be used to help press the crumbs into the pan. Place crust in refrigerator.
Chocolate Pie Filling
- In a heavy large saucepan, whisk together the sugar, cornstarch, and cocoa.
- In a separate bowl, whisk together the half and half and egg yolks.
- Gradually add this mixture to the saucepan, whisking constantly. When the mixture is smooth, turn the heat on to medium high. Whisk constantly as it begins to bubble, then turn the heat down to medium and simmer this mixture for one minute. Make sure you are constantly scraping the bottom and sides.
- Remove saucepan from heat. Add the butter, chocolate, and vanilla to the pan.
- Stir until smooth.
- Pour the pie filling into the chilled crust. Place plastic wrap over the pie and place in the refrigerator and chill for at least 6 hours to allow it to set. I highly recommend letting the pie chill overnight.
Whipped Cream Topping
- Prior to serving, prepare the whipped cream topping. Pour cold heavy cream into a cold mixing bowl.
- Add powdered sugar and vanilla to the cream.
- Whisk or beat on high speed until peaks form, usually about 1 minute. Add the cornstarch and continue beating until medium to stiff peaks start to form, once again about 1 minute.
Finish by smoothing whipped cream onto the fully chilled pie. Topp with crushed Oreos or chocolate shavings if desired.
Tips and Advice
Storage
Cover and refrigerate this pie for up to 4 days. If you want to freeze it, it is best to freeze it without the whipped cream. It may be frozen for up to 3 months.
No Food Processor?
If you don’t have a food processor, you can crush the Oreo cookies in a ziplock bag, using something heavy to pound them into crumbs, then place them in a bowl and mix in the melted butter.
Whipped Cream
Cold is the name of the game when making whipped cream. If you are able to put your bowl, and even your beaters, into the freezer before using, it’s very helpful. The colder, the better.
Clean tools matter! Make sure the bowl, beaters and anything else that will be used is cleaned and fully dried.
Don’t overbeat – If you If you overbeat your whipped cream, it will start to look grainy or curdled. Don’t worry, you can fix it by adding a bit more heavy cream and mixin, about a tablespoon at a time, until you get it back to the desired consistency.
Recipe FAQs
The main reasons that pies are runny is that they haven’t had proper time to chill (at least six hours) or were not cooked enough. If you follow the directions, which include using cornstarch to help thicken the pie, and you chill your pie properly, you should have a perfect pie.
You want to eat your pie within 3-4 days.
Absolutely. If you go this route, I recommend topping individual slices with Reddi-Whip or Cool Whip when serving.
Yes, though it’s best to freeze it without the whipped cream on top.
More Recipes To Try
If you love this recipe, I’ll go out on a limb and guess that you love chocolate! Here are some other recipes to try when you need that chocolate fix!
- Oreo Dirt Cake
- Molten Chocolate Cake
- Easy Brownies Made With Cocoa Powder
- Double Chocolate Chip Cookies
- No Bake Chocolate Eclair Cake
More Pie Recipes To Try
Easy Chocolate Cream Pie
Ingredients
Oreo Crust
- 30 Oreo Cookies Use regular, not Double Stuff
- 6 tablespoons salted butter melted
Chocolate Pie Filling
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon unsweetened cocoa powder
- 2 1/2 cups half and half
- 6 large egg yolks
- 4 tablespoons salted butter cut into small pieces
- 8 ounces semi-sweet chocolate chopped
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy cream make sure it's very cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- optional garnish: crushed Oreos or chocolate shavings
Instructions
Oreo Cookie Crust
- Place Oreo cookies into a food processor and pulse until crumbly. Add melted butter to the cookie crumbs and pulse until mixture is thoroughly combined.
- Press mixture into a springform pan or pie pan, covering the bottom and going up the sides (just go a little bit if using the springform pan). The bottom of a heavy glass can be used to help press the crumbs into the pan. Place crust into the refrigerator, then proceed to make the filling.
Chocolate Pie Filling
- In a heavy large saucepan, whisk together the sugar, cornstarch, and cocoa.
- In a separate bowl, whisk together the half and half and egg yolks. Gradually add this mixture to the saucepan, whisking constantly. When the mixture is smooth, turn the heat on to medium high. Whisk constantly as it begins to bubble, then turn the heat down to medium and simmer this mixture for one minute. Make sure you are constantly scraping the bottom and sides.
- Remove saucepan from heat. Add the butter, chocolate, and vanilla to he pan and stir until smooth.
- Pour the pie filling into the chilled crust. Place plastic wrap over the pie and place in the refrigerator and chill for at least 6 hours to allow it to set.
Whipped Cream
- Prior to serving, prepare the whipped cream topping. Pour cold heavy cream into a cold mixing bowl. Add powdered sugar and vanilla to the cream. Whisk or beat on high speed until peaks form, usually about 1 minute. Add the cornstarch and continue beating until medium to stiff peaks start to form, once again about 1 minute.
- Add whipped cream to the top of the fully chilled pie, and spread to cover. If desired, top with crushed Oreos or chocolate shavings.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Rene says
I live in Australia and we don’t have anything called Half and Half. I note that you have given instructions how to make this if you dont have any available. Would this recipe for Half and Half be standard or just for this particular pie? I am asking because I have seen it mentioned in other recipes and didn’t know what it was.
Thanks, I am looking forward to making this pie and even more tasting it.
Cheers Rene