Chocolate Cream Pie
After years of developing recipes I can confidently say this Chocolate Cream Pie is a keeper. It features a rich, silky chocolate pudding filling layered inside a crisp Oreo cookie crust, then topped with a cloud of softly whipped cream. It’s nostalgic, elegant, and surprisingly simple to make completely from scratch.
What makes this the best Chocolate Cream Pie is the contrast of textures: a silky smooth, dark chocolate pudding filling nestled inside a crisp pie crust, topped with fluffy whipped cream.
The filling is cooked carefully to avoid lumps, then poured into a chilled pie pan lined with a homemade Oreo cookie crust. Once set, the whole pie slices cleanly with a beautiful layered cross-section—rich chocolate base, creamy top, and a buttery, crunchy crust.
- 5 tbsp butter melted (70 grams)
- 24 Oreo cookies 250 grams, about 2½ cups of crumbs
- 2 cups whole milk 480ml
- ⅓ cup granulated sugar 67g
- ⅓ cup brown sugar 73g
- ¼ cup cornstarch 28g
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 4 large egg yolks
- 4 oz semisweet (or milk) chocolate, chopped 113g
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1½ cups heavy cream cold, 360ml
- 3 tbsp powdered sugar
- ½ tsp vanilla