Old Fashioned Chocolate Cream Pie Recipe

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A slice of old fashioned chocolate cream pie recipe with whipped cream and chocolate shavings sits on a white plate. More pie and another slice are in the background, along with chocolate chips and a glass of milk.

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Old Fashioned Chocolate Cream Pie Recipe

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!

Cook Time20

Chill Time2

Total Time2 20

Servings:

Calories: 608kcal

Author: Melissa Griffiths

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

Heavy Cream Tip: You can use either heavy cream or heavy whipping cream in this recipe but stay away from regular whipping cream (the fat content isn’t as high and results in a less stable whipped cream).

Three Layers: When adding the filling to the pie crust, you can put all the pudding on the bottom of the pie and all of the cream on the top or make them into three layers like I did here.

Chocolate Curls: Use a room-temperature chocolate bar and a sharp vegetable peeler. Run the peeler along the smooth side of the bar with steady pressure. If the chocolate is too cold, it will just chip. If it's too warm, it won't curl properly. Room temperature is the sweet spot!

Easy Slicing: Use a sharp knife dipped in warm water and wiped clean between each slice. This prevents the layers from getting messy and gives you those beautiful, clean cuts that show off all the gorgeous layers.

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