• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Baking Recipes

Chocolate Cream Pie

By:Nagi
Published:17 Mar '17Updated:24 Mar '21
194 Comments
Recipe v Video v Dozer v

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! 🙂

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

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!

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

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!

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

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! 🙂

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

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

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

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.

And easy, magnificent Chocolate Cream Pie with a biscuit base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included! recipetineats.com

Chocolate Cream Pie

Prep: 25 mins
Cook: 25 mins
Total: 55 mins
Dessert
4.95 from 51 votes
Servings8
Tap or hover to scale
Print
  • 367
Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a soft chocolate custard-type filling and topped with clouds of cream, this is a pie that will steal the show! REQUIRES 12 HRS REFRIGERATION.

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:

1. You will need 2 standard Oreo packets. There are 14 in each packet so you'll use all of one packet and all but 3 in the 2nd packet.
2. I like to add cream into the filling because it makes it just that touch more creamy and rich however, most chocolate custards / creme patissieres are made with just milk. So you can just use milk if you wish - the filling may take 30 seconds or so longer to thicken.
3. Australia: Plaistow from the supermarkets is fine, US: Ghirardelli is great.
4. This pie will keep for around 3 days, then I notice the base starts softening a bit.
5. I make this with a combination of dark and milk chocolate because the dark provides that intense chocolate flavour and the milk lightens the colour of the filling so it contrasts with the dark crust. You could make this entirely with milk or dark chocolate - works fine with both (white chocolate will work but is sweeter so I would find it's too sweet for my taste).
While I encourage you to use good quality chocolate, this recipe works just fine with any baking chocolate. Use chocolate purchased from the baking aisle, not eating chocolate. Eating chocolate doesn't melt as well (I learned the hard way when I first started baking!).
AUSTRALIA: Some brands (Nestle and Cadbury) label cooking chocolate as "Melts" and "Baking Chips". You need to use the Melts because they...errr, well, they melt. 🙂 The Chips are created especially for things like choc chip cookies and muffins so they keep their form after baking rather than melting.  If the packet doesn't specify either (like Plaistow), it will be a melting chocolate.
6. Chocolate Cream Pie nutrition per serving (8 servings - quite generous!)

Nutrition Information:

Serving: 173gCalories: 530cal (27%)
Keywords: Chocolate bavarian pie, chocolate cream pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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.

Previous Post
Asian Steak
Next Post
One Pot Chicken Alfredo Pasta

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of colourful Christmas Cookies

Christmas Cookies! (Vanilla Biscuits/Sugar Cookies)

Close up of slices of Blueberry Lemon Loaf , easy blueberry recipe

Blueberry Bread Loaf

Overhead photo of Flan Patissier

Flan Pâtissier (French Custard Tart)

More Baking Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




194 Comments

  1. Paula says

    April 24, 2022 at 8:42 pm

    5 stars
    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!

    Reply
  2. Eva says

    February 22, 2022 at 3:16 am

    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!

    Reply
  3. Amel says

    December 29, 2021 at 5:01 pm

    5 stars
    This was amazing! I also made one by substituting dark and milk chocolate with Terry’s chocolate orange… OMG!

    Reply
  4. Donna says

    December 21, 2021 at 3:53 pm

    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.

    Reply
    • Nagi says

      December 23, 2021 at 12:02 am

      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

      Reply
  5. Emily says

    December 21, 2021 at 3:49 pm

    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?

    Reply
  6. Clare says

    November 26, 2021 at 3:47 pm

    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!

    Reply
    • riley reid says

      February 23, 2022 at 5:18 pm

      i LOVE creampie! especislly chocolate🎂😜👌😋😋😋🤩

      Reply
  7. Pam Bradley says

    October 29, 2021 at 9:08 pm

    My family only likes mild chocolate . What changes would you make if you only used milk chocolate ?

    Reply
  8. Ram says

    September 27, 2021 at 3:50 am

    5 stars
    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!

    Reply
  9. LC says

    September 18, 2021 at 4:38 pm

    5 stars
    Sweet on the Lips not on the Hips😂

    But worth it!

    Reply
  10. Fiona says

    August 9, 2021 at 5:04 am

    5 stars
    Absolutely delicious as always!

    Very generous portions! I made it for 8 and it fed 6 adults and four children as well as leaving some spare for hubby tonight!

    While it was being eaten I was already getting requests to make it again- as soon as possible 😂😂

    Reply
  11. Linda says

    June 10, 2021 at 4:04 am

    5 stars
    This is one of the best pies I’ve ever made. I followed the directions explicitly and it turned out perfectly. For reference, I’m in the US and used Hershey special dark chocolate and milk chocolate bars and they melted beautifully. Not only did I learn how to make a delicious custard from scratch, but it’s the best chocolate cream pie I’ve ever had! Thank you Nagi!

    Reply
  12. Ishara says

    June 6, 2021 at 4:38 pm

    Hey Nagi I made this cream pie yesterday..My oreo crust became so crunchy and chewy and cream filling was runny after I refrigerated for more than 12 hours..

    Reply
    • Nagi says

      June 7, 2021 at 3:11 pm

      That doesn’t sound right at all Ishara – could you have mis measured somewhere? N x

      Reply
  13. Karen Martin says

    May 2, 2021 at 8:53 pm

    Incredibly good. Went together perfectly. Going in my long term recipe collection.

    Reply
  14. Vicky says

    December 26, 2020 at 1:01 pm

    5 stars
    This was amazingly delicious! Rave reviews from everyone who ate it! I didn’t use an Oreo crust, just a pre-made, frozen, flaky crust. And turned out delicious! Your recipe will go in my regular rotation! Thank you!!

    Reply
  15. Jerri Chessecake says

    December 22, 2020 at 3:55 am

    5 stars
    this was delicous!
    will made again somday thanks!

    Reply
  16. Claire says

    December 20, 2020 at 9:20 pm

    5 stars
    I made this and it was a total hit! One question though – it took me about 45 minutes to make the custard… It turned out perfectly but I’m wondering why it took so long. I had the heat on medium-low (3 or 4 on an induction stovetop that goes to 9) but I ended up having to put it up to 6 to get the custard to thicken. Is this normal? Should I just have started higher?

    Reply
    • Beth Tennison says

      April 5, 2021 at 5:57 am

      Same with me! Took probably 12-15 minutes to thicken-I turned it up a bit but was afraid to go too high. Probably just a difference in stove tops. Such a wonderful recipe!!

      Reply
  17. Brad says

    December 8, 2020 at 1:02 am

    What is an Oreo biscuit?

    Reply
    • Nagi says

      December 8, 2020 at 2:26 pm

      Hi Brad, they are a type of sandwich biscuit with cream in the middle – https://en.wikipedia.org/wiki/Oreo 🙂 N x

      Reply
  18. Sarah says

    November 10, 2020 at 10:21 pm

    I adore your recipes Nagi!
    They’re all so delicious! 🤤

    Reply
  19. Claire says

    October 13, 2020 at 5:51 pm

    Hi Nagi, i love your recipes.
    This one tasted delicious but after 12 hours in the fridge it still was not set properly. It was runny like soft custard and not moulded. What can I add to make it more thick, more eggs or more cornstarch?

    Reply
    • Nagi says

      October 14, 2020 at 6:27 pm

      Hi Claire, sorry you’re having issues – are you sure you measured everything correct as it should have set after 12 hours. N x

      Reply
      • Claire says

        October 15, 2020 at 12:16 am

        100 percent sure I used every ingredient to the tee! My ingredients are South African brands…maybe the brands are not the same strength…if I add more cornstarch would this help?

        Reply
        • Annekathrin Böck says

          January 12, 2021 at 9:50 pm

          Hey there, I made this cake for my birthday today and the filling did not thicken, so I turned up the heat. Then the milk-mixture burned…. I transferred it to a new pot and continued heating it for 15min but it didn’t thicken. So I just filled it into the oreo-base and hoped it would thicken in the fridge. It did not. Its chocolate sauce 🙁 I used German starch – Speisestärke, otherwise followed the recipe exactly. Can I maybe save this cake by baking it for a little while?

          Reply
    • Katzen says

      January 16, 2021 at 8:14 am

      Hi, not sure if this helps, but cornstarch based sauces won’t set or thicken properly if you take a taste test and some saliva gets back in the pot.. something with the enzymes in your mouth. Same with gelatin.

      Reply
  20. John says

    September 28, 2020 at 4:44 am

    5 stars
    Can this be frozen after the 12 hours and the parchment paper taken off?

    Reply
    • Nagi says

      September 28, 2020 at 10:11 am

      Hi John, this recipe isn’t suitable to be frozen sorry – freezing mixtures with cornflour in it changes the texture. N x

      Reply
      • Eva says

        February 22, 2022 at 3:11 am

        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!

        Reply
Older Comments
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top