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 / 40g cornflour / cornstarch
- 2/3 cup / 145g white sugar
- Pinch of salt
- 2 cups / 500 ml milk (whole or reduced fat, not zero fat)
- 1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2)
- 4 egg yolks
- 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 / 375ml thickened / heavy cream for whipping
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- Chocolate for shaving
Instructions
- Preheat oven to 180C/350F.
- 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.
loved this recipe! Made it for my nieces Bday and it was delicious 100% recommend
This pie is incredibly decadent! Great chocolate flavor, silky texture and lovely crust. Sooooooooo goood!
This recipe was so delicious and easy to put together. The whole family loved it. They would rather eat this than birthday cake!
I love hearing this Sandy!! N x
I have a bottle of Baileys Salted Caramel Flavour in the fridge that’s only good for another month.
I found a recipe on the Bailey’s website, but I’d rather add it to this Smash Hit.
Any hints? Should I just add it with the cream ingredients and subtract the 4 tbsp from the cream amount?
Thanks Nagi, my Cookery Guru!
Hi Jacqui – you’d be mad not to! I’d just keep the recipe the same and add it to the filling at step 6. N x
Hello!
I made this pie and it was a hit, which made me so happy 😊
Just a quick question, could you make this into mini versions using a muffin tray?
Thanks 😊
I’m so glad you love it – ye you can definitely make mini versions! N x
Just made this and it’s great but unfortunately the baking paper completely stuck to the filling and ripped it from the base while trying to remove. Any idea why this would have happened? It was refrigerated for about 18 hours prior to removing it.
Oh no Niall!!! Could you gently pry it off with a knife?
Hi, I have an 8 inch pie dish, can you give the scaled down ingredient measurements please, as your recipe requires a 9 inch pie dish? Thanks.
Morning is it possible to use tinned custard?
Hi Nita, I prefer to make mine – not sure about tinned sorry! N x
Hi Nagi, would pregnant women be able to eat this? I wasn’t sure because of the eggs
Hi Jan, It’s cooked so will be fine 🙂 N x
Hi Nagi,
Would this be possible to make as mini shooter versions for parties? (Shot glass desserts)
If so, would there be any changes made to your recipe? Bar the baking of the oreo base?
Would love a recipe for some different shooter desserts for dinner parties!
Love all your recipes! Your chicken doner especially, mind blowingly amazing!
Recently made this recipe and absolutely loved it!
Wahoo, thanks Jeanine! N x
Hi! The recipe says to cook the base for 10 mins but the video says 15, which time should I go by? Thank you
Hi Emma! Sorry I forgot to include a note above the video, it should be 10 min 🙂 Typo in video I never got around to changing! Have now added a note – N x
Hi Nagi, instead of butter in crust and pie ingredients, can you substitute oil- olive or coconut? If so, what is the measurement?
Hi Angela, it wont set like butter so no, it wont be a suitable substitute here.
Hi Nagi, could I use a springform pan for this? Or do I need a dish like yours?
Hi Linda, you could definitely use a springform if you don’t have a pie dish – Enjoy! N x
Is it possible to let sit in the fridge only 3-4hrs? Or is 12 much better?
Hi Paul – it need’s to set, so as long as it’s set in your fridge after 4 hours then it will be fine. N x
Made this tonight for a party tomorrow. The chocolate custard is so smooth and rich. I liked the bowl. I know my friends will love this pie. Another great recipe, thanks Nagi
It’s going to be a hit (if it makes it to the party 😂)