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Chocolate Cream Pie with Oreo Crust

This rich and creamy Chocolate Cream Pie features a crunchy Oreo cookie crust and a luscious chocolate filling, topped with light whipped cream. Perfect for celebrations or any sweet occasion.
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Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 24 cookies 24 Oreo cookies Use fresh cookies for best texture and flavor.
  • 5 tablespoons 5 tablespoons butter, melted Can use salted or unsalted butter.
For the filling
  • 1/3 cup 1/3 cup granulated sugar
  • 2 1/2 cups 2 1/2 cups whole milk Can substitute with 2 percent milk for a lighter version.
  • 6 large 6 large egg yolks Use fresh eggs for best results.
  • 2 tablespoons 2 tablespoons cornstarch Can substitute with arrowroot powder.
  • 6 tablespoons 6 tablespoons salted butter, chopped
  • 8 ounces 8 ounces semi-sweet chocolate, chopped Dark chocolate can be used for a richer flavor.
  • 1 1/2 teaspoons 1 1/2 teaspoons vanilla extract
For the topping
  • 1 cup 1 cup heavy whipping cream
  • 2 tablespoons 2 tablespoons powdered sugar Can substitute with granulated sugar.
  • 1 1/2 teaspoons 1 1/2 teaspoons vanilla extract
  • to taste Chocolate curls or shavings For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Pulse the Oreo cookies in a food processor until you have fine crumbs.
  3. Mix in the melted butter until the crumbs are evenly coated.
  4. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
  5. Bake the crust for 10 to 12 minutes, then set it aside to cool completely.
Cooking the Filling
  1. In a medium saucepan, combine the sugar and milk over medium heat, whisking often until the mixture is barely simmering.
  2. In a bowl, whisk together the egg yolks and cornstarch until smooth.
  3. Temper the egg yolks by whisking in a few spoons of hot milk, then gradually whisk in the remaining milk mixture.
  4. Cook the filling over medium heat, whisking continuously until thickened and it reaches a very gentle boil with large bubbles.
  5. Remove from heat, then whisk in the chopped butter, chopped chocolate, and vanilla until smooth.
Assembly
  1. Pour the chocolate filling into the cooled Oreo crust and smooth the top.
  2. Cover the pie with plastic wrap and refrigerate for 4 to 6 hours or overnight until fully set.
Topping and Serving
  1. Beat the heavy cream on high for 1 to 2 minutes until soft peaks form.
  2. Add powdered sugar and vanilla, then beat for 2 to 3 more minutes until well combined.
  3. Spread the whipped cream over the chilled pie, then top with chocolate curls or shavings.
  4. Slice and serve cold.

Notes

This pie makes for a great make-ahead dessert. Store covered in the refrigerator for 1 to 2 days, or freeze for up to 3 months. Thaw overnight in refrigerator before serving.