This dessert features a silky homemade chocolate filling nestled in a cookie‑crumb crust, topped with real whipped cream. Rich yet elegant, it’s a chocolate lover’s dream and perfect for impressing guests or treating yourself.
Why You’ll Love This Recipe
You’ll enjoy this recipe because it combines a crisp cookie crust with a luscious, deeply chocolate‑flavored custard filling and a light whipped cream topping. It brings together texture and indulgence in one slice. Plus, you can prepare much of it ahead of time, making it ideal for gatherings. The contrast of the crunchy crust with the smooth filling and airy cream makes every bite satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Crust:
30 Oreo cookies (or similar chocolate sandwich cookies)
6 tablespoons salted butter, melted
For The Chocolate Custard Filling:
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon cocoa powder
2½ cups half‑and‑half
6 large egg yolks
4 tablespoons salted butter, in pieces
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
For The Whipped Cream Topping:
1 cup heavy cream, very cold
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch (for stability)
Optional Garnish (for extra flair):
Crushed Oreo cookies
Chocolate shavings
Directions
Make The Crust:
Place the Oreo cookies in a food processor and pulse until finely ground.
Add the melted butter and pulse until the crumbs are evenly moistened.
Press the crumb mixture into the bottom and up the sides of a springform pan (or a pie pan) using the bottom of a glass to pack it firmly.
Chill the crust in the refrigerator while preparing the filling.
Prepare The Chocolate Custard Filling:
In a large heavy saucepan, whisk together the sugar, cornstarch, and cocoa powder until evenly combined.
In a separate mixing bowl, whisk the half‑and‑half together with the egg yolks.
Gradually pour the egg/half‑and‑half mixture into the saucepan with the dry ingredients, whisking constantly until smooth.
Place the saucepan over medium‑high heat and whisk constantly until the mixture begins to bubble. Reduce heat to medium and simmer for another minute, continuing to scrape the bottom and sides so nothing sticks or burns.
Remove the saucepan from the heat. Add the butter pieces, chopped semisweet chocolate, and vanilla extract. Stir until everything is smooth and fully combined.
Pour the chocolate custard into the chilled crust. Smooth the top. Cover with plastic wrap pressed directly onto the surface of the custard. Refrigerate for at least 6 hours (or overnight) to set.
Make The Whipped Cream Topping:
Place very cold heavy cream, powdered sugar, vanilla extract and cornstarch into a cold mixing bowl.
Using a mixer on medium–high speed, whip until stiff peaks form.
Once the pie has set, remove the plastic wrap. Pipe or spread the whipped cream over the top of the chilled custard.
Garnish and Serve:
Sprinkle crushed Oreo cookies or chocolate shavings on top of the whipped cream if desired. Slice and serve chilled.
Servings And Timing
Servings: Serves approximately 12 slices Prep Time: About 20 minutes for crust + filling prep Chill/Set Time: Minimum 6 hours (preferably overnight) Total Time: Approximately 6 hours 20 minutes (including chilling)
Variations
Swap the semisweet chocolate for dark chocolate (e.g., 70% cocoa) for a more intense flavor.
Use a graham‑cracker crust instead of cookie crumbs for a lighter base.
Add a layer of caramel or peanut butter between the crust and custard for added richness.
Top with fresh berries or raspberries for a tart counterpoint to the rich chocolate.
Make individual mini‑pies using tartlet pans or mason jars for single‑serving presentations.
Storage/Reheating
Store the pie covered in the refrigerator for up to 3–4 days. Because this is a chilled dessert, there is no reheating required or recommended. Keep the whipped cream topping fresh by covering the pie lightly with plastic wrap or a cake dome to prevent it from absorbing fridge odors or drying out.
FAQs
How far in advance can I make this pie?
You can prepare the crust and filling and let it chill overnight; adding the whipped cream topping just before serving ensures it looks fresh and fabulous.
Can I use a store‑bought pie crust instead of making the cookie crust?
Yes, you can substitute a ready‑made crust, but the cookie crumb crust adds a nice chocolate‑crunch contrast and complements the filling particularly well.
What if I don’t have half‑and‑half?
If you don’t have half‑and‑half, you can use a mixture of whole milk and heavy cream (for example, 1¼ cups whole milk plus 1¼ cups heavy cream to approximate 2½ cups half‑and‑half).
Can I make the whipped cream topping ahead of time?
You can whip the cream ahead of time, but it’s best to pipe or spread it just before serving for maximum freshness and volume. Whipped cream may deflate or weep if stored too long.
Why did my custard end up runny?
The custard may be undercooked or didn’t reach the proper thickness. Make sure you simmer it long enough until thick and can coat the back of a spoon, and refrigerate it until fully set.
Is any baking required for this pie?
No additional baking is required once the crust is prepared and the custard filling is cooked on the stovetop. The chilling to set takes the place of baking.
Can I freeze this pie?
Freezing is not recommended because the custard and whipped cream texture will change upon thawing and may become watery or grainy.
What chocolate should I choose for best results?
Semisweet chocolate (around 60% cocoa) gives a balanced chocolate flavor without being overly bitter. You can adjust according to your taste.
Can I make a gluten‑free version?
Yes—use gluten‑free chocolate sandwich cookies or gluten‑free graham‑cracker crumbs for the crust, and ensure all other components are gluten‑free.
Can I skip the cornstarch in the custard?
Cornstarch helps stabilize and thicken the custard. If you omit it, the filling may have a looser texture and may not set as firmly.
Conclusion
This chocolate cream pie brings together a crisp cookie crust, decadent homemade chocolate custard, and light whipped cream for a dessert that’s both luxurious and accessible. Whether you’re serving it at a special event or just treating yourself, it delivers on flavor and presentation. With a little advance chilling and simple steps, you’ll end up with a slice that’s rich, smooth, and utterly satisfying.
This chocolate cream pie features a silky homemade chocolate custard nestled in a crunchy Oreo cookie crust and topped with real whipped cream. A rich and elegant dessert perfect for chocolate lovers.
Ingredients
30 Oreo cookies (or similar chocolate sandwich cookies)
6 tablespoons salted butter, melted
½ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon cocoa powder
2½ cups half-and-half
6 large egg yolks
4 tablespoons salted butter, in pieces
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 cup heavy cream, very cold
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
Optional: Crushed Oreo cookies for garnish
Optional: Chocolate shavings for garnish
Instructions
Place the Oreo cookies in a food processor and pulse until finely ground.
Add the melted butter and pulse until the crumbs are evenly moistened.
Press the crumb mixture into the bottom and up the sides of a springform or pie pan. Chill in the refrigerator while preparing the filling.
In a saucepan, whisk together sugar, cornstarch, and cocoa powder.
In a bowl, whisk together half-and-half and egg yolks. Gradually whisk into the saucepan with dry ingredients until smooth.
Cook over medium-high heat, whisking constantly until the mixture bubbles. Reduce to medium and simmer for 1 more minute, stirring constantly.
Remove from heat. Stir in butter, chopped chocolate, and vanilla extract until smooth.
Pour the custard into the chilled crust. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 6 hours or overnight.
In a cold bowl, whip heavy cream, powdered sugar, vanilla extract, and cornstarch until stiff peaks form.
Once the pie has set, spread or pipe the whipped cream over the custard.
Garnish with crushed Oreos or chocolate shavings if desired. Slice and serve chilled.
Notes
Use a store-bought crust for convenience, but homemade adds better texture and flavor.
Whipped cream is best added just before serving for freshness and volume.
If custard is too runny, it may not have cooked long enough or wasn’t chilled sufficiently.
For a gluten-free version, use gluten-free sandwich cookies for the crust.
A mix of whole milk and heavy cream (1¼ cups each) can substitute for half-and-half.
