A magnificent Chocolate Cream Pie with a classic Oreo cookie base, a soft and creamy custard-like filling and topped with clouds of cream. It tastes like a cross between a rich choclate mousse and Chocolate Bavarian Pie!
When you see how easy this is to make, you won’t ever be tempted to use a shortcut version again. After all, if we’re going to make a chocolate pie, let’s do it right! 🙂
Chocolate Cream Pie
I have serious self control issues around homemade baked goods. I never buy cakes or bars or even muffins in my normal day to day life. I never have. I just never feel the urge.
But put any homemade baked good in front of me and it’s all over.
Thus, this Chocolate Cream Pie.
It was an urgent situation to get it OUT of the house asap, so I did the ring around to find someone to take it off the my hands. It was too dangerous to have lying around in my house!!
This Chocolate Cream Pie tastes like the Chocolate Bavarian pies sold in the freezer section of Aussie supermarkets!
This slice you see in the photos? Inhaled in 2 seconds after the last shot was taken. Inhaled. There is no other way to describe how quickly it disappeared.
Forget Cool Whip
There are tons of shortcut recipes for chocolate pies around on the internet. Whether made with Cool Whip (Australia, we don’t have this and I hope we never do, it’s an artificial thickened “cream” filling), or marshmallows (too sweet for my taste), or a simple ganache filling (which is very dense and very rich), if you do a search you’ll find plenty of versions.
For me, I believe that there are some things that should be done right. And if you’re going to make a homemade Chocolate Cream Pie – let’s make the best one we can!
Custard-like Chocolate Filling
oThis pie is all about the filling. That soft, delicate, custard-like chocolate filling. If you want to get real fancy, in actual fact, it’s a creme patissiere. The fancy sounding yet surprisingly simple French custard that you see contestants in reality cooking shows frantically stressing about making silky smooth and thick, rather than gritty and runny.
I’m sorry, but I don’t get it. It’s not hard to make. Not if you follow the very few simple steps required to make it! And I’ve made a little video for you so you can see how easy it truly is. 🙂
Oops. I spy an unmelted bit of chocolate in the pour shot below. 😂 See, I’m just a normal person in the kitchen. Chubby little Baby Hands and making mistakes all the time! 🙂
Oreo Cookie pie base
I like making Chocolate Cream Pie with an Oreo Cookie pie crust. Made with crushed Oreo cookies, there’s terrific texture contrast with the creamy filling and an extra hit of chocolate!
The Oreo Cookie Crust holds together when sliced (see video and photos) but it crumbles a bit as you start eating it which makes the whole eating experience even better….
Because imagine this:
A big mouthful of rich, smooth, chocolatey filling with clouds of fluffy cream PLUS little bits of crumbled Oreo cookie…..
It’s just perfection! – Nagi xx
Watch how to make it
Chocolate Cream Pie recipe video! Nice close up of Baby Hands in this one – no laughing!
PS Base cooking time in video says 15 minutes, IGNORE this, follow recipe that says 10 minutes.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chocolate Cream Pie
Ingredients
Crust:
- 25 Oreo biscuits , whole with filling in tact (244g / 8.5 oz) (Note 1)
- 5 tbsp/ 60g butter, melted
Filling:
- 1/4 cup cornflour / cornstarch
- 2/3 cup caster sugar (superfine sugar)
- Pinch of salt
- 2 cups milk (whole or reduced fat, not zero fat)
- 1 cup cream (pouring or thickened/heavy), or sub with milk (Note 2)
- 4 egg yolks (Note 6 for using leftover egg whites)
- 2 tbsp / 30g unsalted butter, melted
- 1 tsp vanilla extract
- 150g/ 5 oz dark 70% cocoa or bittersweet chocolate , broken into pieces or chopped
- 75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
Topping
- 1 1/2 cups thickened / heavy cream , for whipping
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- Chocolate for shaving
Instructions
- Preheat oven to 180°C/350°F (160° fan-forced).
- Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).
Crust:
- Place biscuits in a food processor and whizz into crumbs. Or place in ziplock bag and bash with rolling pin or heavy cans. Pour into bowl, add butter and mix.
- Pour into a 23cm / 9″ pie dish, spread crumbs out across base. Use wooden spoon to press into sides (see video) and something flat to press into base.
- Bake for 10 minutes, then allow to cool.
Filling (see video, it’s helpful):
- Place cornflour, sugar and salt in a medium saucepan. Whisk to combine.
- Add milk, cream and yolks. Whisk to combine.
- Turn heat onto medium low (or low for strong gas stoves). As the mixture warms up, whisk regularly, but not constantly.
- After around 3 minutes, you’ll feel the mixture thicken. Start to whisk constantly.
- When the mixture starts bubbling (around 4 min), whisk constantly for 45 seconds then take it off the stove.
- Whisk for a further 1 minute. Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.
Assembling
- Pour filling into pie shell, smooth surface. Gently place round baking paper on surface. Refrigerate for 12+ hours.
- Remove paper. Poke to ensure it’s set – should feel like a set custard.
- Whip cream. Spread cream over top of pie.
- Optional: Use a knife to make chocolate shavings or grate chocolate directly over the top of the pie.
- Serve, and feel like Martha Stewart!
Recipe Notes:
Nutrition Information:
Life of Dozer
Not just food photos that Dozer photobombs….. This is a magnificent sun rise we had earlier this week. Once a year thing. Pretty, isn’t it?
PS What’s with the word “magnificent” today?? I can’t stop.
Absolutely delicious. I cooked this for pie day at work and it was everyone’s favourite. This was soooooooo good 😊 can’t wait to make it again. Thanks for the recipe.
This looks great and easy to make. I can t wait to try it Hagi
Another spectacular recipe, thank you Nagi! I love how pretty it is, and although I am not typically a fan of oreos, the base was wonderfully crispy and delicious. I was also swooning over how smooth and velvety the chocolate filling was, and just wanted to say that it worked beautifully with a 1:1 swap of arrowroot for cornflour. I will absolutely be looking for another excuse to make this again! 😋
This is SO good! I wanted to get chocolate bavarian to bring to dinner here in Canada but of course you can’t get it here. Luckily you came to the rescue, Nagi! The Canadians were absolutely bowled over, adults and kids alike just loved it! I have a question: could I adapt this to make mini versions somehow? Or is that too ambitious? Thanks for yet another incredible recipe!
I often make mini cheesecakes in individual tart tins. I think that would work for this recipe.
Hi
For this recipe, you say whip the cream. I assume the sugar and vanilla go in the cream when whipping?
taking it to a Christmas lunch today. Can’t wait
Hi Nagi,
Congratulations on the cookbook!! I can’t wait to get my own copy 🙂
I just wanted to ask if this recipe will work with any other oreos. I find chocolate on chocolate a little bit too much for me and thought I might use the golden oreos instead.
Thank you so much 🙂
Made this (and your prime rib roast) and it was an absolute winner. Much lighter than people expected and perfect for a delicious cabernet red alongside. We only ate half the pie between 8 so the serving are definitely generous!
Just made this chocolate pie for my husband’s birthday and he loved it! He said to just use this recipe from now on. It’s delicious and beautiful!
Hi Nagi, its me again! your recipe very excellent. My family loved it. Thanks!
Excellent! My friends and family loved it!
I am glad they liked it Belinda! N x
Loved this! This pie was a first for my family when it came to baking something from Oreos and their minds were blown away but how yummy this was. They loved it when the whipped cream chilled for a bit in the fridge. Thank you for this wonderful recipe!
AMAZING recipe – I made it for my family celebrations for Easter weekend and to be honest – have been dreaming of it ever since. It tastes SENSATIONAL! Thank you Nagi for another amazing recipe!
I was given this pie as a gift for my birthday, and there was no way we could eat all of it. It was so delicious, yet so rich.
I put the remaining cake in the freezer, with whipped cream on, and it went very well. I ate it half-tawed, and it was very good!
This was amazing! I also made one by substituting dark and milk chocolate with Terry’s chocolate orange… OMG!
Hi Nagi & Team,
I plan on making your Chocolate Cream Pie for Christmas Day. I want to make a smaller version of your recipe. If I halve the ingredients what size pie dish should I use? Also could I use a spring form tin instead of pie dish? Would appreciate your advice. Cheers, Donna.
Hi Donna – a springform won’t work for this sorry. I also haven’t tried making a half so not sure how that will work, sorry. N x
Hi Nagi,
I’ve made this before and loved it but just wondering if this filling would also work well with your pie crust recipe?
Quit possibly the best chocolate cream pie I’ve ever had. Made with regular pie crust and made the night before & it set perfectly. Very velvety & rich. Another winner from Nagi!
i LOVE creampie! especislly chocolate🎂😜👌😋😋😋🤩
My family only likes mild chocolate . What changes would you make if you only used milk chocolate ?
Hi Nagi, thank you for this wonderful recipe
2 questions-
Did you use waxed paper to cover the pie? I used regular baking paper and it stuck, peeling off a lot of the choc cream at the end (I scraped with a knife and put it back on the pie)
The final product seems set but it really broke apart while serving out slices, so that there were a few formless brown blobs on the plates. What could have gone wrong?
Apart from these, it was perfect. I skipped the whipped cream.
I’m a beginner to baking, completely green, but the chocolate custard was so smooth, so rich, the texture was just perfect. A testament to the perfection of your recipe 🙂
I planned to make it for months and it finally happened today!
Hi, I used regular baking paper and it turned out fine for me – I let the filling cool down completely and then very gently set the paper on top before putting it in the fridge, it came off easily and the filling didn’t stick to the paper at all 🙂
Sweet on the Lips not on the Hips😂
But worth it!