This is the ultimate Old Fashioned Chocolate Cream Pie Recipe but with a twist — an Oreo cookie crust! With rich chocolate custard, fluffy whipped cream layers, and the divine crust, this classic dessert delivers bakery-quality results every time!
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🥧 This pie hits that sweet spot of being both nostalgic and sophisticated, making it perfect for everything from Sunday dinners to holiday celebrations!
My 2 Best Tips For Making Old Fashioned Chocolate Cream Pie Recipe
Master the Art of Tempering: When adding the hot cream to the egg mixture, pour it in a slow, steady stream while whisking constantly. This gradual temperature change prevents the eggs from scrambling and ensures a silky smooth custard. Think of it as introducing the eggs to the heat gently!
Don’t Skip the Cooling Time: I know it’s tempting to assemble the pie right away, but letting that chocolate custard chill for 2-4 hours is non-negotiable. This cooling period allows the flavors to develop and the custard to set properly. Trust me, patience pays off here.
Don’t let the elegant appearance fool you! This chocolate cream pie uses basic pantry ingredients and straightforward techniques. The most “complicated” part is tempering the eggs, and I’ll walk you through that step-by-step.
What sets this pie apart is the brilliant layering technique. You get rich chocolate pudding on the bottom, a lighter chocolate-cream mixture in the middle, and pure whipped cream on top. Each forkful delivers a perfect balance of dense and airy, sweet and chocolatey.
🩷 Melissa
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Old Fashioned Chocolate Cream Pie Recipe
Ingredients
- 2 cups heavy cream
- ½ cup sugar divided
- ¼ cup cornstarch
- 2 egg yolks
- 1 whole egg
- ½ cup dark chocolate chips 4 ounces of chopped chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 chocolate cookie crust such as Oreo cookie crust
- 2 cups heavy cream
- chocolate bar to make chocolate curls
Instructions
- In a large saucepan, bring the cream and ¼ cup of sugar up to 180℉ over medium heat, stirring very often. The mixture should be hot and start to steam across the top but should not boil.
- While the cream is heating, mix the cornstarch and ¼ cup of sugar together in a medium bowl.
- Add the egg yolks and whole egg to the cornstarch mixture and whisk to combine well.
- When the milk is hot, slowly whisk one cup of hot milk into the egg mixture and then whisk the egg mixture back into the pan of hot cream.
- Cook over medium heat until the mixture starts to bubble and thicken, stirring constantly, about 6 minutes.
- Remove from the heat and stir in the chocolate chips, butter, and vanilla.
- Cover the pan and refrigerate until cool (about 2 to 4 hours).
- When the chocolate pudding is cool and you are ready to assemble your pie, whip the heavy cream.
- Place half of the chocolate pudding in the bottom of the pie crust and spread it out evenly.
- Mix half of the whipped cream into the other half of the chocolate pudding and fold it together until the chocolate pudding is lighter in color and fluffy.
- Add this chocolate and cream mixture to your prepared crust over the plain chocolate pudding and spread it around.
- Add the remaining whipped cream to the top of the pie (you can spread it or pipe it out) and then top with chocolate curls.
Notes
Nutrition
How To Make Chocolate Cream Pie
Step 1: In a saucepan, heat the cream and half the sugar until the mixture starts to steam, stirring often.
Step 2: While the cream is heating, mix the cornstarch and the other half of the sugar. Add the egg yolks and whole egg to the cornstarch mixture and combine.
Step 3: While the cream is heating, mix the cornstarch and the other half of the sugar. Add the egg yolks and whole egg to the cornstarch mixture and combine. Cook until the mixture starts to bubble and thicken. Remove from heat and stir in the chocolate chips, butter, and vanilla. Cover and refrigerate until cool.
Step : Once the pudding is cool, whip the heavy cream. Place half the chocolate pudding in the bottom of the crust and spread it evenly. Mix half the whipped cream into the other half of the chocolate pudding.
Step 5: Add the chocolate and cream mixture to the crust over the plain chocolate pudding. Spread evenly.
Step 6: Add the remaining whipped cream to the top, then add the chocolate curls.
Recipe FAQs
Yes! While the chocolate cookie crust complements the chocolate filling beautifully, you can use a traditional pastry crust, graham cracker crust, or even an Oreo cookie crust. Just make sure it’s pre-baked and completely cooled before adding the filling.
The custard is ready when it coats the back of a spoon and holds its shape when you run your finger across it. It should be bubbling gently and have the consistency of thick pudding. Don’t worry if it seems a bit loose – it will continue to thicken as it cools.
The pie will stay fresh for 3-4 days when covered and refrigerated. The whipped cream may lose some volume over time, but the flavors actually meld beautifully. Just add fresh chocolate curls before serving if needed.
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Rehoboth
Interesting post
Thanks