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Slice of chocolate cream pie on a black plate. Garnished with chocolate curls and a fresh raspberry.

Chocolate Cream Pie

Course: Dessert, Pie
Cuisine: American
Keyword: chocolate pudding pie
Prep Time: 25 minutes
Cook Time: 25 minutes
CHILL TIME:: 12 hours
Total Time: 12 hours 50 minutes
Servings: 10 slices (or one 9" pie)
Calories: 492kcal
Author: Malinda Linnebur
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!
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Ingredients

CRUST:

  • 20 regular oreo cookies
  • 4 tablespoons butter, melted

CHOCOLATE FILLING:

  • ½ cup (110g) sugar
  • ⅓ cup (45g) all-purpose flour
  • 3 tablespoons cocoa powder
  • pinch of salt
  • 2½ cups (590 ml) half and half
  • 5 large egg yolks
  • ⅓ cup (60g) bittersweet chocolate (chips or chocolate bar)
  • 3 tablespoos butter
  • 2 teaspoons vanilla

WHIPPED CREAM TOPPING:

  • 1¼ cups (295ml) heavy whipping cream
  • 3 tablespoons confectioners sugar
  • 1 teaspoon vanilla

Instructions

CRUST:

  • Preheat oven to 350℉.
  • In a food processor or blender, blitz the oreos with the melted butter until fine crumbs. Or place oreos in a plastic bag and break up with a rolling pin then combine with melted butter. Pour into a 9" pie plate and press into an even layer along the bottom and sides. Bake for 12 minutes. Cool while making the filling.

CHOCOLATE FILLING:

  • In a large saucepan, whisk together the sugar, flour, cocoa powder, and salt. Whisk in the half and half and egg yolks.
  • Cook over medium-low heat, whisking constantly until the mixture gets hot, starts to bubble and thicken. Once it starts to thicken, cook for 30 to 45 seconds, whisking constantly. Remove from heat and whisk in the butter and chocolate. Whisk in the vanilla until smooth. Pour into prepared pie crust.
  • Press parchment paper over the top of the filling and refrigerate for at least 12 hours. This gives the pie the required amount of time to cool down and completely set up so it will slice.

WHIPPED CREAM TOPPING:

  • In the bowl of a stand mixer, beat the whipping cream, confectioners sugar, and vanilla until stiff peaks form. Spread onto chilled pie and top with chocolate curls if desired.

Notes

  1. STORAGE: Store leftover pie covered in the refrigerator for up to 5 days. 
  2. MAKE-AHEAD: Make the pie crust and filling as stated above and leave off the topping until the day you will be serving. Make up to 2 days in advance. 

Nutrition

Serving: 1slice (1/10th of the pie) | Calories: 492kcal | Carbohydrates: 46g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 151mg | Potassium: 256mg | Fiber: 2g | Sugar: 30g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 4mg