This Chocolate Cream Pie, also known as Chocolate Pudding Pie, is filled with smooth and rich dark chocolate pudding made from scratch. Topped with freshly whipped cream all nestled in a chocolate cookie crust. It’s the perfect make-ahead dessert!
Oreos | Half & Half | Eggs Butter | Bittersweet Chocolate Cocoa Powder | Vanilla | Flour Sugar | Heavy Cream
In a food processor or blender, blitz the Oreos with the melted butter until fine crumbs. Then pour into a pie plate and press into an even layer along the bottom and sides. Bake for 12 minutes.
Whisk sugar, flour, cocoa powder, and salt. Next whisk in half and half and egg yolks and cook over medium-low heat, whisking constantly until it thickens. Cook for 30 to 45 seconds, whisking constantly.
Remove from heat and whisk in butter, chocolate and vanilla until smooth. Pour into the prepared pie crust. Press parchment paper over the top and refrigerate for at least 12 hours.
Beat the whipping cream, confectioners sugar, and vanilla until stiff peaks form. Spread onto chilled pie and top with chocolate curls if desired.