This is the pie for chocolate lovers! Chocolate cookie crust, homemade chocolate pudding filling topped off with whipped cream and lots of chocolate shavings.
This sweet and creamy Chocolate Pie is sure to be a hit! Our family devoured this pie in record time. If you’re a fan of chocolate you will love this recipe. Looking for more chocolate inspiration? Try our Brownie Cookies, Chocolate Pudding Cake, or Hot Chocolate.
Oreo crust: This recipe starts with an easy chocolate cookie crust. Grind up chocolate sandwich cookies then combine the cookie crumbs with melted butter. Add to a pie dish and press into the bottom and up the sides. Bake the crust for 10 minutes; this helps make the crust crunchy and it helps it hold together better. Cool completely.
Homemade chocolate filling: The filling is made with a variation of our chocolate pudding recipe. It comes together on the stovetop in minutes. A combination of chocolate chips and cocoa powder add lots of smooth chocolate flavor. The mixture is thickened with a combination of egg yolks and cornstarch making it the perfect consistency for slicing.
Whipped cream topping: A simple mixture of heavy cream, powdered sugar, and vanilla extract. This small batch of homemade whipped cream is the perfect topping for our pie.
Garnishes: Choose any garnishes you’d like. Some ideas: chocolate shavings, chocolate curls, chocolate sauce, crushed Oreos.
- Chill the crust before adding the filling to make the crust easier to work with (it won’t be too crumbly).
- For a deeper chocolate filling use dark chocolate chips instead of semisweet chocolate chips.
- Heavy cream should be really cold so that when you whip it it will turn into a thick and smooth whipped cream.
- Allow enough time for the pie to chill and set in the refrigerator. You can make this pie in the morning (to serve in the evening) or you can make it the day before. Note: wait to add the whipped cream until you’re serving it.
We really love this pie when all the elements are homemade. But, if you’re short on time you can use one (or more!) of these shortcuts:
- Use a store bought Oreo crust in place of homemade. Note: you will probably have more filling than you need, Just refrigerate the leftover filling and eat it on its own.
- Use instant/boxed chocolate pudding. Look for a version that is naturally flavored, if possible.
- Use prepared whipped cream in place of homemade. Note: If using the type in the can wait to add it to each slice as you’re serving it.
Serving and storage
This pie is best within 2 days of being made. Serve chilled, straight from the fridge. Store, covered, in the refrigerator for up to 3 days. Note: the crust will soften over time.
- 24 Oreos/chocolate sandwich cookies
- 5 tablespoons melted butter
- 3 large egg yolks
- ⅔ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2½ cups whole or 2% milk, divided
- ¼ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ½ cup semisweet chocolate chips
- 1 cup heavy cream, chilled
- 3 tablespoons powdered sugar
- ½ teaspoon pure vanilla extract
- Preheat oven to 325°F. Add the whole Oreos (with their filling) to a food processor or blender and process until they are fine crumbs. Dump the crumbs into a bowl and add the melted butter. Stir until well combined.
- Dump into a 9 or 9 ½-inch pie plate that is 2 inches high (not springform). Press the crumbs into the bottom and up the sides (I use the bottom of a measuring cup). Bake for 10 minutes. Cool to room temperature then refrigerate until cold (it will be easier to work with if it’s cold).
- In a large bowl, whisk egg yolks, sugar, and ¼ cup of milk. Add cornstarch and salt and whisk until well combined. Set aside.
- In a saucepan over medium-low heat add remaining 2¼ cups milk and cocoa power. Heat, whisking frequently, until the mixture starts to come to a simmer (small bubbles coming to the surface) and the cocoa powder has dissolved in the warm milk.
- Using a ladle, scoop portions of the warm milk and slowly whisk it into the egg/sugar mixture. Continue doing this until about half of the warm milk has been added to the egg mixture. This helps slowly bring up the temperature of the eggs. Take the egg mixture and slowly add it to the hot pot. Bring the whole mixture to a simmer, whisking frequently (be sure to get in the edges and along the bottom of the pan). Simmer for 2-3 minutes, until thickened and bubbly (it will thicken more as it cools).
- Immediately transfer the pudding to a large bowl (if you notice any lumps you can pour it through a fine mesh sieve first). Add the chocolate chips and vanilla, whisking until smooth (the hot pudding will melt the chocolate chips). Allow to cool down for 10 minutes, stirring occasionally.
- Pour the filling into the chilled crust. Cover with plastic wrap; you can press it right onto the pudding to prevent a skin from forming. Refrigerate until chilled and firm, at least 6 hours.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Add the whipped cream on top of the pie by spreading it with an offset spatula or using a pastry bag and piping tip. Garnish with chocolate shavings.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.