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.
Nagi that is so unfair! how can we resist this MAGNIFICANT chocolate pie!
Who can resist Dozer in the sunset photo.. no me.
Oh well, I shall have to make this pie on saturday. It must be done!
I had a chocoholic friend coming up from Margret River (I’m in Perth). On Saturday night, and I thought perfect! I’m making this!…….. so without really reading the method, while at the shop got all my needed ingredients and headed home.
I baked the pastry and didn’t think about my very hot oven… so when I pulled out my pastry case, the whole house was smoked filled, all I had was charcoal, but not deterred I raced back to the supermarket with 20 mins till closing, bought some more Oreos, and tried again with a much cooler oven (my oven just seems to get so much hotter than the knobs say)
I was cooking the silky smooth chocolate custard, poured into my pie tray and read leave in fridge for 12 hrs!
Sooooooo we had chocolate pie for breakfast! ☺️
Was totally worth the wait!
it is delicious! My son and daughter in law tried a bit when they dropped in, and took the rest home with them claiming it was just to good to leave behind!
Once again…. love ya work Nagi! It is amazing
Thanks so much….. u do make me look clever!
Tania xx
Ohhhh I’m so sorry to hear about your dramas, but I’m extra happy to hear you preserved! I have put the 12 hrs refrigeration in bold so hopefully no one misses it. And I LOVE hearing you had pie for breakfast – whoot whoot! That’s what I do! I figure it’s better than eating it just before bed 🙂 N xx
Nagi why you do this! I want this in and around my face!! I am the same no self control 🙂 This wouldnt last five minutes in my house 🙂
You sound like me – I just want to face plant in this every time I see the photos!
Gorgeous sunset! And this pie….you must be on my telepathy network this week cuz I’ve been searching the world for a good chocolate cream pie that is easy to make that also tastes good. (alas I wanted it for pi day 3.14!) And the video! Thank you Nagi! All of your recipes always turnout fantastic. Even my son found your recipe for bolognese sauce and said it was the best!
I totally missed Pi Day! Too many food days – I can’t keep track!!! I do hope you find cause to try this one day… 🙂 And I’m so glad your son enjoyed my bolognese recipe! N xx
This looks fabulous, Nagi! But here’s a laugh – when I first read it, I thought, “biscuit crust?” – because here in the states, a biscuit is a sort of quick bread made either for breakfast (usually topped with sausage gravy), or as a dinner accompaniment, especially with southern dishes like Fried Chicken, or as a topping for pot pies, etc. But then when I read “Oreos” in the recipe, I remembered that to the Aussies and Brits, “biscuits” are what we call “cookies”! I agree that the biscuit/cookie crust is the best for cream pies. Can’t wait to try this! (also glad that you corrected the “Miracle Whip” to “Cool Whip” – both of which are ghastly (although I will admit that as a teenager when I didn’t know the difference, I would dip Oreo cookies in a tub of Cool Whip and think it was the greatest dessert ever, ha ha ! !)
I do get the two of them confused!!! Thanks for picking that up re: biscuit vs cookie, I forgot about that language barrier!!N xx
What size pie dish do u use for this cocholate cream pie?
Hi Liz! It’s in the recipe – 9″/23cm 🙂
I printed off recipe and looked 3 times…still don’t see it, but thanks for telling me. Going to store right now to buy the chicolate…making tinight!
Promise it’s in the directions! One of the first steps 🙂
I do see it on the online recipe but when you print it out it does not show on the printed version just try printing the recipe and see for yourself it’s probably just a little Minor error but I did make the pie and I’ve eaten half of it by myself it’s so darn great
Hi Liz, I printed it out and it does show, how odd!! I’m SO HAPPY to hear you enjoyed it so much Liz!! Thank you for letting me know! N xx
Oh. My. Goodness (wipes drool from mouth).
This looks absolutely fabulous – and no doubt will taste divine!
I’m trying (unsuccessfully) to not look at the pie photos right now as it’s almost dinnertime (gorgeous photo of the sunset btw!)….although hmm, maybe a quick run down to the market to pick up a few things I may have forgotten (and gee, since I’m there, I’d best get ingredients to this pie lol).
Thanks Nagi for sharing this recipe! Like the others posting here, this will be perfect for Easter. 🙂
I literally burst out into laughter at this message!!! So pleased to hear this look so enticing 🙂 You should just move into my neighbourhood, then I can palm all my pies off to YOU!!! 🙂 N xx
Nagi, I can’t take any more of this rain in Sydney. And now I know who to blame!!!
This looks delicious. Can’t wait to try it. Thanks for a recipe that leaves 3 oreos left over ?…wonder what on earth I’ll do with those…
I thought it was pretty perfect to have 3 leftover….. I swear I didn’t make the recipe just so there’s leftovers!!! (Hmm, or maybe I subconsciously did, probably wouldn’t have hurt to have just used the full 28 cookies!) I know, this rain is killing me. I have to go out in it every single day to exercise Dozer. Most days I figure we’ll both get drenched anyway so I take him to the beach in the rain!!
Hi Nagi, you made me laugh today! Out out of my house!! Well what can I say ? Your friend is LUCKY !
Your Chocolate Cream Pie is truly magnificent. Me I don’t care, you know, I would just eat my piece of pie then head for a long fast walk through my neighborhood. That will help me not feel guilty at all. I just can’t give it up!
Seriously, if I didn’t get this pie out of my house, I’d be buying new jeans right now!!! 😉 Have a great weekend Malika! N xx
Νagi first let me tell you the sunset picture is stunning……. As for the pie …delish. thank you for including the video watching it makes it look so much easier to make.. will definitely make it.
I’m so happy to hear the video inspire you to try this Barbara! That’s the whole reason I taught myself to make videos, so much easier to SHOW than to write, write, write! 🙂 N xx
I second Joan’s question. Why not use eating chocolate please? Chocolate Pie looks sooo… good.
Hi Mary! Thanks for the question, it’s a good one and I’ve added it in the notes to the recipe. Eating chocolate doesn’t melt as well, especially for this type of recipe where it’s melted in the custard. I learned the hard way when I first started baking in my uni days because eating chocolate is cheaper than baking chocolate!!!
I prefer biscuit bases – taste good and easier prepare. I just cannot make consistently good pastry. A tip for those, like me, with horribly inefficient & slow to heat up solid electric hotplates, is to heat up milk & cream in the microwave (to below boiling) & pour it slowly over beaten egg yolks, all the while stirring or whisking constantly to prevent eggs from cooking before the mix is amalgamated. Then pour that over the cornflour & sugar. Greatly reduces the time spent standing at the stove.
That’s a great tip Elizabeth, thank you! I do err on the side of caution for this because I swing between stoves that are weak and super strong! 🙂 N xx
Drool Drool Yum Yum!!!!
So basically, I could have just used this message and skipped ALL THE WRITING in this post! 😉 N xx
Kept deooling while watched the recipe video. Nice view of dozer
GOOD! Did the job then! 😉 N xx
My eyes say, “oh yeah”, my waistline says, “oh no”… Guess who won… :O)
You make me LAUGH Ross!!! Your sensible mind won of course. No pie for you! 😉 N xx
Hi Nagi. First off, what a gorgeous sun rise! And, what a gorgeous pie! I have a serious weakness for chocolate pie. I would have gladly taken this off your hands. Don’t get me wrong, I like all pies…but chocolate pie makes me weak.
I know I know!!! What is it about chocolate pie….. though having said that, if there was a line up of apple, chocolate, peach, blueberry, pecan and cheery pie, I am not sure which one I’d reach for first….. You? 🙂 N xx
Hi Nagi. I make a chocolate pecan pie which I would probably go for first, then apple pecan caramel, peach and blueberry and I would save chocolate cream pie for last. 🙂
CHOCOLATE pecan pie?? Oooh!!! 🙂 First I’ll share a classic one then I’ll share Dorothy’s Chocolate Pecan Pie! 🙂 N xx
Hi Nagi, If it were me, I’d stretch my arms out and pick up the lot knowing that I wouldn’t be able to just pick the first. Why make it awkward for oneself when I know I’d try to eat the lot. Also, I’m with you when it comes to “Miracle Whip” I’d much prefer the REAL thing when it comes to cream. As for our rain, you could have left that back in Japan and it looks like Doser would rather just admire that beautiful sunset than go out in the rain. I don’t know how you can make ALL of these wonderful recipes, take photos then I’m presuming you pass everything to family and friends otherwise you would put on weight, but then that’s probably why you take Doser for a run. Anyway, keep them coming girlfriend otherwise I’ll have to look up my other recipes
Sorry, I meant “Cool Whip” as “Miracle Whip” is their mayonnaise. Just the same I don’t like using these artificial ingredients they have, I’d much rather cook/bake from scratch with REAL ingredients.
Oh yes!!! I probably wrote the wrong thing myself, I get the two confused!!
Hi, looks gorgeous!! But please tell me why I can’t use eating chocolate???
Hi Joan! That’s a good question, I’ve added a note in the recipe. Eating chocolate doesn’t melt as well, especially for this type of recipe where it’s melted in the custard. I remember when I first started cooking, I tried to get away with using eating chocolate and it was a disaster! It just doesn’t melt properly (though stinking hot summer days would suggest otherwise – ha ha ha!). N x
Shame! Shame! Shame on you!! I’ve given up sweets for Lent and this is making me crave a chocolate, cream pie. NOT just any cream pie, but a dessert of magnificence! I don’t know how you were able to stage the pie without getting drool marks all over the whipped cream. I will be making this for Easter dessert!!
“Dessert of magnificence” – BA HA HA!! You mock me Marisa!!! Easter is exactly what I had in mind for this…. Hope you have a fab weekend Marisa – N xx
This looks absolutely divine! I totally agree, Australia should never, ever get Cool Whip or any other form of weird artificial cream, it’s just weird!
I know!!! And also doughs – we don’t have any of those doughs that come in cylinders!
This is gonna be an Easter desert this year.
That was my thinking too! That’s why I decided to share this! N xx