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–+ servings
A slice of chocolate cream pie topped with whipped cream.

Easy Chocolate Cream Pie

Author Christi Johnstone
Course Dessert
Cuisine American
This Chocolate Cream Pie Recipe features a sandwich cookie crust and a silky rich chocolate filling, and only takes 20 minutes to make. 
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 12 servings

Ingredients

Oreo Crust

  • 30 Oreo Cookies Use regular, not Double Stuff
  • 6 tablespoons salted butter melted

Chocolate Pie Filling

  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon unsweetened cocoa powder
  • 2 1/2 cups half and half
  • 6 large egg yolks
  • 4 tablespoons salted butter cut into small pieces
  • 8 ounces semi-sweet chocolate chopped
  • 1 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cup heavy cream make sure it's very cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • optional garnish: crushed Oreos or chocolate shavings

Instructions

Oreo Cookie Crust

  • Place Oreo cookies into a food processor and pulse until crumbly.  Add melted butter to the cookie crumbs and pulse until mixture is thoroughly combined. 
  • Press mixture into a springform pan or pie pan, covering the bottom and going up the sides (just go a little bit if using the springform pan).  The bottom of a heavy glass can be used to help press the crumbs into the pan. Place crust into the refrigerator, then proceed to make the filling.

Chocolate Pie Filling

  • In a heavy large saucepan, whisk together the sugar, cornstarch, and cocoa.  
  • In a separate bowl, whisk together the half and half and egg yolks. Gradually add this mixture to the saucepan, whisking constantly.  When the mixture is smooth, turn the heat on to medium high.  Whisk constantly as it begins to bubble, then turn the heat down to medium and simmer this mixture for one minute. Make sure you are constantly scraping the bottom and sides.  
  • Remove saucepan from heat.  Add the butter, chocolate, and vanilla to he pan and stir until smooth.  
  • Pour the pie filling into the chilled crust.  Place plastic wrap over the pie and place in the refrigerator and chill for at least 6 hours to allow it to set.

Whipped Cream

  • Prior to serving, prepare the whipped cream topping. Pour cold heavy cream into a cold mixing bowl. Add powdered sugar and vanilla to the cream. Whisk or beat on high speed until peaks form, usually about 1 minute. Add the cornstarch and continue beating until medium to stiff peaks start to form, once again about 1 minute.
  • Add whipped cream to the top of the fully chilled pie, and spread to cover. If desired, top with crushed Oreos or chocolate shavings.

Notes

Cover and refrigerate this pie for up to 4 days. If you want to freeze it, it is best to freeze it without the whipped cream.  It may be frozen for up to 3 months.  
Please see full post for all tips, advice and FAQs.

Nutrition

Calories: 546kcal | Carbohydrates: 47g | Protein: 6g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 272mg | Fiber: 3g | Sugar: 30g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg
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