This chocolate cream pie Oreo cookie crust is a classic American pie that’s filled with chocolate pudding and buried beneath swoops of vanilla-infused whipped cream topping. An easy, quick dessert.
We found that the secret to perfect chocolate cream pie was to combine two different types of chocolate for a deeper, more complex flavor. Bittersweet or semisweet chocolate provides the main thrust of flavor and intensely flavored unsweetened chocolate lends depth. One ounce of unsweetened chocolate may not seem like much, but it gives this pie great flavor. For the best chocolate flavor and texture, we recommend using either Hershey’s Special Dark chocolate or Ghirardelli semisweet or bittersweet chocolate.–The Editors at America’s Test Kitchen
Chocolate Cream Pie FAQs
Other types of chocolate sandwich cookies than Oreo may be substituted, but avoid any “double-filled” cookies because the proportion of cookie to the filling will be off. An equal number of Nutter Butter cookies may also be substituted for a peanut-flavored crust.
If your eggs became too hot too quickly while whisking into the half and half mixture, they can begin to cook and bits of egg will appear in your custard, making it lumpy. It’s critical to temper the egg yolk mixture before adding to the simmering half and half, however, if you do end up with lumps, simply strain your custard through a fine mesh sieve before adding to the pie crust and chilling.
Chocolate Cream Pie with Oreo Crust
This chocolate cream pie with Oreo crust is a classic American dessert. Layers of rich chocolate pudding and sweet whipped cream are nestled in the Oreo crust. It’s a quick, easy, back-pocket dessert.
Make the crust
Adjust an oven rack to the middle position and heat the oven to 350°F (175°C).
Pulse the cookies in a food processor until coarsely ground, about 15 short pulses. Then let the machine run until the crumbs are uniformly fine, about 15 seconds. With the machine running, pour the butter through the feed tube and process until the mixture resembles wet sand. Empty the crumbs onto the pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and looks set, about 15 minutes.
Make the filling
Bring the half-and-half, half the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
As the half-and-half mixture begins to simmer, in a separate bowl, whisk the egg yolks, the remaining sugar, and cornstarch until smooth.
Slowly whisk about 1 cup simmering half-and-half mixture into the yolks to temper them. (This means to slowly change the temperature so the eggs don’t curdle.) Then slowly whisk the tempered yolks into the remaining simmering half-and-half mixture and reduce the heat to medium. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, anywhere from 30 seconds to 2 minutes. Remove from the heat and immediately whisk in the butter, then the chocolates, and finally the vanilla, whisking until completely smooth.
Pour the warm filling into the baked, cooled pie crust. Cover with plastic wrap, pressing it flush against the surface of the filling to prevent a skin from forming. Refrigerate until the filling is cold and firm, at least 3 hours. (The pie, without the topping, can be wrapped tightly and refrigerated for up to 1 day.)
Make the topping
Just before serving, beat the cream, sugar, and vanilla in a chilled bowl with a stand or handheld mixer until soft peaks form. (The cream can be whipped and refrigerated separately from the pie, covered tightly with plastic wrap, for up to 2 hours.)
Gently mound the whipped cream attractively over the top of the filling. Top with chocolate curls, if using. Slice the pie and have at it.
Serving: 1sliceCalories: 700kcal (35%)Carbohydrates: 46g (15%)Protein: 8g (16%)Fat: 55g (85%)Saturated Fat: 32g (200%)Trans Fat: 1gCholesterol: 261mg (87%)Sodium: 163mg (7%)Potassium: 349mg (10%)Fiber: 3g (13%)Sugar: 29g (32%)Vitamin A: 1488IU (30%)Vitamin C: 1mg (1%)Calcium: 150mg (15%)Iron: 4mg (22%)
Recipe Testers’ Reviews
Originally published July 30, 2005