Chocolate Cream Pie with Oreo Crust

Chocolate Cream Pie with Oreo Crust is a luscious, no-fuss dessert that perfectly balances rich chocolate flavor with a smooth, creamy texture — all nestled in a crunchy, buttery Oreo crust. It’s the kind of dessert that feels luxurious but is surprisingly easy to make at home.

Every slice features three irresistible layers: a crisp Oreo cookie crust, a silky homemade chocolate pudding filling, and a fluffy whipped cream topping. It’s a dessert that looks elegant, tastes heavenly, and satisfies every chocolate lover’s craving.

Why I Love This Recipe

I absolutely love this recipe because it delivers pure comfort and decadence in every bite. The creamy chocolate filling melts on your tongue while the Oreo crust adds the perfect crunch and hint of saltiness. It’s a recipe that’s indulgent but not overly sweet, and it’s always a hit with both kids and adults.

What makes it even more special is how simple it is — no complicated steps or fancy equipment, yet the result feels like a dessert straight from a bakery. It’s the perfect combination of nostalgic flavors and sophisticated presentation.

Why It’s a Must-Try Dish

• Rich, silky chocolate filling that’s pure indulgence.
• Crunchy Oreo crust adds the perfect texture contrast.
• No-bake option: You can skip oven time if desired.
• Crowd-pleaser: Ideal for holidays, birthdays, or special occasions.
• Make-ahead friendly: Stays perfect for days in the fridge.

Recipe Information

• Preparation Time: 25 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 25 minutes
• Servings: 8
• Calories: ~420 per serving

Cuisine & Course

• Cuisine: American
• Course: Dessert / Pie

Ingredients

For the Oreo Crust:

• 24 Oreo cookies (regular, not double-stuffed)
• 5 tbsp unsalted butter, melted

For the Chocolate Filling:

• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ cup unsweetened cocoa powder
• ¼ tsp salt
• 4 large egg yolks
• 4 oz (115 g) semisweet or bittersweet chocolate, chopped
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Optional Garnish:

• Chocolate shavings, cocoa powder, or crushed Oreos

Simple Cooking Directions

1. Crush Oreos and mix with melted butter to form crust.
2. Whisk together milk, sugar, cornstarch, cocoa, and yolks to make the pudding filling.
3. Cook until thickened, then stir in chocolate, butter, and vanilla.
4. Pour filling into crust and chill until firm.
5. Top with whipped cream and garnish before serving.

Step-by-Step Preparation Method

Step 1: Make the Oreo Crust

• Crush the Oreo cookies in a food processor (or in a ziplock bag with a rolling pin) until fine crumbs form.
• Mix in melted butter and stir until evenly combined.
• Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides.
• Bake at 350°F (175°C) for 8 minutes (optional for extra crispness), or simply chill in the fridge for 30 minutes if you prefer a no-bake crust.
• Set aside to cool.

Step 2: Prepare the Chocolate Filling

• In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
• In a separate bowl, whisk the egg yolks, milk, and cream together until smooth.
• Slowly pour the wet mixture into the saucepan while whisking continuously to avoid lumps.
• Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble (about 6–8 minutes).
• Once thick, remove from heat and whisk in chopped chocolate, butter, and vanilla until silky smooth.

Step 3: Assemble the Pie

• Pour the hot chocolate filling into the prepared Oreo crust.
• Smooth the top with a spatula.
• Cover with plastic wrap directly on the surface of the filling (to prevent a skin from forming).
• Chill in the refrigerator for at least 4 hours, or until fully set.

Step 4: Prepare the Whipped Cream Topping

• In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spread or pipe the whipped cream over the chilled chocolate filling.

Step 5: Garnish and Serve

• Sprinkle chocolate shavings, crushed Oreos, or a dusting of cocoa powder on top for a finishing touch.
• Slice and serve chilled.

How to Serve

Serve this Chocolate Cream Pie with Oreo Crust cold, straight from the refrigerator.
It’s perfect with:

• A drizzle of chocolate sauce or caramel.
• Fresh berries for contrast.
• A cup of hot coffee, espresso, or milk.

For parties, you can pre-slice and chill individual servings for an elegant dessert table presentation.

Additional Recipe Tips

• Use high-quality chocolate: It makes a huge difference in flavor.
• Avoid overcooking: Once the pudding thickens, remove it from heat immediately.
• Cool fully before topping: Whipped cream will melt if placed on warm filling.
• Press plastic wrap directly on the pudding: Prevents skin formation.
• Add instant coffee powder: Enhances the chocolate flavor subtly.

Recipe Variations

1. Peanut Butter Chocolate Cream Pie: Swirl in ¼ cup melted peanut butter into the filling before chilling.
2. Mint Chocolate Pie: Add ½ tsp peppermint extract to the filling and top with crushed mint candies.
3. Salted Caramel Chocolate Pie: Drizzle caramel sauce over each slice and sprinkle with sea salt.
4. White Chocolate Version: Replace cocoa with white chocolate chips and omit the cocoa powder.
5. Vegan Option: Use almond milk, coconut cream, dairy-free butter, and vegan chocolate.

Freezing and Storage

• Refrigeration: Store covered in the refrigerator for up to 4 days.
• Freezing: Freeze the pie (without whipped topping) for up to 1 month. Wrap tightly in plastic wrap and foil.
• Thawing: Thaw overnight in the refrigerator, then add fresh whipped cream before serving.

Special Equipment Needed

• Food processor or rolling pin (for crust)
• Saucepan
• Whisk
• Mixing bowls
• 9-inch pie pan
• Electric mixer (for whipped cream)

Frequently Asked Questions (FAQ)

Q1. Can I use store-bought pudding instead of homemade?
Yes, but homemade pudding gives a much richer, silkier texture. If you use instant pudding, prepare according to package directions and pour into the crust.

Q2. Can I make the pie ahead of time?
Definitely! It’s best made a day in advance to allow it to chill and set properly.

Q3. My filling didn’t thicken — what happened?
It likely didn’t cook long enough. Continue to whisk over medium heat until it reaches a thick, pudding-like consistency.

Q4. Can I use reduced-fat milk?
Whole milk gives the best creamy texture, but 2% can work. Avoid skim milk — it’ll make the filling too thin.

Q5. How do I get clean slices?
Use a sharp knife dipped in hot water and wiped dry between cuts for smooth, neat slices.

Conclusion

Chocolate Cream Pie with Oreo Crust is pure dessert perfection — rich, velvety, and utterly satisfying. The contrast between the silky chocolate filling, fluffy whipped cream, and crunchy Oreo crust creates a harmony of textures and flavors that’s impossible to resist.

Whether you’re making it for a special celebration or just to treat yourself, this pie never fails to impress. It’s elegant, comforting, and always delicious — truly a must-try for any dessert lover.