Chocolate Cream Pie Recipe

As a kid, I’d get so excited on the rare occasion my mother would splurge on a chocolate bavarian pie from the supermarket freezer section. I thought it was the best thing ever, with its crumbly biscuit base and that chocolatey, creamy filling.

And it would still be the best thing ever, had I not learned to make it myself. The homemade version has a real chocolate flavour and a mouthfeel that store-bought simply can’t match. My childhood treat evolved with a generous cloud of whipped cream, which is just heavenly with the chocolate filling, hence its re-christening as Chocolate Cream Pie.

I could eat this every single day, and I predict you will feel the same.

What Makes This Pie So Special?

This isn’t just another dessert; it’s an experience. The contrast between the crisp, dark Oreo base and the impossibly smooth, rich custard is a textural dream come true.

Then you have that fluffy, lightly sweetened cream on top, cutting through the deep chocolate intensity. It’s a cross between a sophisticated chocolate mousse and a comforting pudding, all held together in a sliceable, beautiful pie.

It feels fancy, like something from a patisserie, but the process, I promise you, is wonderfully approachable.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to chocolate bliss. Using quality components here truly makes a difference, especially when it comes to the chocolate.

For the Crust:

• 25 whole Oreo biscuits (with filling)
• 60g / 4 tbsp unsalted butter, melted

For the Chocolate Filling:

• 1/4 cup cornflour / cornstarch
• 2/3 cup caster sugar (superfine sugar)
• Pinch of salt
• 2 cups milk (whole or reduced fat)
• 1 cup cream (pouring or thickened/heavy)
• 4 large egg yolks
• 2 tbsp / 30g unsalted butter, cubed
• 1 tsp vanilla extract
• 150g / 5 oz dark 70% cocoa chocolate, finely chopped
• 75g / 3 oz milk chocolate, finely chopped

For the Whipped Cream:

• 1 1/2 cups thickened / heavy cream, for whipping
• 2 tbsp white sugar
• 1/2 tsp vanilla extract

Optional Garnish:

• Chocolate, for grating

Can I Make Any Ingredient Substitutions?

Absolutely, baking should be flexible. If you don’t have Oreos, any plain chocolate biscuit will work for the crust, though the colour and flavour might be a little lighter.

For the filling, you can use all milk instead of the milk-and-cream combination, though you’ll sacrifice a touch of that luxurious richness. And the chocolate blend is my ideal balance, but using all dark or all milk chocolate will still yield a fantastic, though different, result.

Just remember, the quality of your chocolate is the soul of this pie, so choose one you genuinely love to eat on its own.

How to make Chocolate Cream Pie?

Preparing Your Workspace

Start by preheating your oven to 180°C/350°F (160°C fan-forced). This little head start means your crust goes in at the perfect temperature, getting that lovely crisp texture we’re after.

Then, take a moment to cut a round of baking paper to fit the top of your pie dish. Trust me, doing this now saves a frantic search for scissors later when your hot custard is waiting. This simple circle is the secret to a flawless, skin-free surface on your filling.

Crafting the Oreo Cookie Crust

Break the Oreos roughly by hand and blitz them in a food processor until they form fine crumbs; it should only take about 10 seconds. If you don’t have a processor, place them in a sturdy ziplock bag and roll over them with a rolling pin—it’s a fantastic way to release a little stress.

Drizzle in the melted butter and pulse or mix until the mixture resembles wet sand. It should hold together when you pinch it. Pour the crumbs into your pie dish and press them firmly and evenly into the base and up the sides using your hands, a flat-bottomed cup, or a spatula.

Bake the crust for 10 minutes. It will puff up slightly, so when it comes out, gently press it back down with a spatula—this makes it even crisper. Let it cool completely on the counter before you even think about adding the filling.

Creating the Chocolate Custard Filling

In a large saucepan, whisk together the cornflour, sugar, and salt. This ensures no lumps form later. Add the milk, cream, and egg yolks, and whisk everything until it’s perfectly smooth and combined.

Place the saucepan over medium-high heat. Whisk every now and then as it heats up, but no need to be constant yet. Once you see steam rising—after about 3 to 5 minutes—turn the heat down to medium-low. Now, start whisking constantly; you’ll feel the custard begin to thicken beautifully against the whisk.

When you see slow, lazy bubbles breaking the surface (pause whisking for a second to check), whisk constantly for a full 45 seconds. This final cook is crucial for neutralizing the starchy taste of the cornflour and ensuring the perfect set. Then, immediately take it off the heat.

Finishing and Pouring the Filling

Quickly add the cubed butter, vanilla, and all of your finely chopped chocolate to the hot custard. Whisk vigorously until everything is melted, and the filling is gloriously smooth and silky.

The custard should have a thick, pourable consistency, similar to warm honey. It won’t mound, but it will coat the back of a spoon thickly. Immediately pour the hot filling into your waiting, cooled crust, smoothing the top gently.

Place the pre-cut round of baking paper directly onto the surface of the custard, pressing down lightly. This single step is what guarantees you that perfect, unblemished surface for your whipped cream later. Let the pie cool on the counter for about two hours.

The Final Chill and Decoration

Once cooled, transfer the pie to the refrigerator. Here is the test of your patience: you must let it chill for a full 12 hours, or preferably overnight. This is non-negotiable for the custard to set properly and become sliceable.

When you’re ready to serve, carefully peel off the baking paper to reveal that flawless chocolate canvas. Whip the cream, sugar, and vanilla together until it forms soft peaks, then pile it high onto the pie.

A final grating of chocolate over the top adds a beautiful finish. Serve it directly from the pie tin, slicing with a sharp knife and using a pie server or spatula to lift out each perfect piece.

Why is Patience the Most Important Ingredient?

It sounds dramatic, but it’s true. Rushing the cooling and setting process is the one sure way to undermine all your hard work. That 12-hour chill feels like a lifetime when you’re eager for a slice, but it’s what transforms the custard from pourable to perfectly sliceable.

If you cut into it early, the custard structure will break, and it will never set properly again. It’s a lesson I learned the hard way, through multiple tests, so you don’t have to. Think of it as building anticipation, making that first bite all the more rewarding.

Tips for Pie Perfection

For the best chocolate flavour, use a combination of dark and milk chocolate as suggested. The dark provides depth and intensity, while the milk chocolate brings a creamy sweetness that balances everything beautifully.

When cooking the custard, don’t rush the thickening process. Keeping the heat at medium-low once it’s hot prevents the eggs from scrambling and ensures a silky, not gritty, texture. If you do get a few lumps, a vigorous whisking off the heat usually fixes it, or you can strain the custard as a last resort.

And for serving, a hot knife is your best friend. Briefly dipping your knife in hot water and wiping it dry before each slice will give you the cleanest, most beautiful pieces imaginable.

How Should I Serve and Store This Masterpiece?

This pie is a showstopper all on its own. It needs no accompaniment, but a cup of strong black coffee or a glass of cold milk is its perfect companion. Serve it chilled, straight from the fridge, for that refreshing yet rich contrast.

To store, keep it covered in the refrigerator for up to 3 days. If you’ve already added the whipped cream, it’s best enjoyed within 24 hours for the fluffiest texture. You can make the pie ahead, without the cream, and store it for up to two days before decorating.

For the whipped cream to hold up longer, consider stabilizing it with a tablespoon of mascarpone. Just whip it together with the cream, sugar, and vanilla for a more durable, yet still delicious, topping.