ArabianCuisineDessertsFrenchGrilledItalianMainsPakistaniQuick & Easy

Chocolate Cream Pie

20 mins Cook
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Copy of NomNom Recipes 1 21

An amazing Chocolate Cream Pie with a traditional Oreo cookie base, a tender and creamy custard-like filling, and topped with clouds of cream. It tastes like a cross between a wealthy chocolate mousse and Chocolate Bavarian Pie!

whilst you see how easy that is to make, you received’t ever be tempted to apply a shortcut model again. after all, if we’re going to make a chocolate pie, allows do it right!

Chocolate Cream Chocolate Cream Pie

Chocolate Cream Pie

I’ve extreme self-manipulation problems around homemade baked items. I by no means buy cakes or bars or maybe muffins in my regular daily life. I in no way have. I simply in no way experience the urge.

however, put any homemade baked suitable in front of me and it throughout.

accordingly, this Chocolate Cream Pie.

It was an urgent scenario to get it OUT of the house asap, so I did the hoop round to locate a person to take it off my arms. It changed into too risky to have to lie round in my house!!
This slice do you notice in the images? Inhaled in 2 seconds after the ultimate shot was taken. Inhaled. there may be no other manner to explain how quickly it disappeared.

Forget Cool Whip

There are tons of shortcut recipes for chocolate pies around on the net. whether made with Cool Whip (Australia, we don’t have this, and that I desire us in no way do, it’s a synthetic thickened “cream” filling), marshmallows (too sweet for my flavor), or an easy ganache filling (which may be very dense and wealthy), if you search you’ll discover masses of versions.

For me, I believe that there are a few things that ought to be completed properly. And if you’re going to make a self-made Chocolate Cream Pie – allow’s make the nice one we can!

Custard-like Chocolate Filling

This pie is all about the filling. That gentle, delicate, custard-like chocolate filling. if you need to get actual fancy, in real fact, it’s a creme patisserie. the fancy-sounding yet particularly easy French custard that you see contestants in truth cooking indicates frantically stressing about making silky smooth and thick, in place of gritty and runny.

I’m sorry, but I don’t get it. It’s now not difficult to make. no longer in case, you observe the very few easy steps required to make it! and that I’ve made a bit of video for you so you can see how smooth it simply is.

Oops. I spy an unmelted little bit of chocolate within the pour shot under. See, I’m just an ordinary character in the kitchen. chubby little child palms and making errors all the time!

Oreo Cookie pie base

I like making Chocolate Cream Pie with an Oreo Cookie pie crust. Made with beaten Oreo cookies, there’s a brilliant texture comparison with the creamy filling and an additional hit of chocolate!

The Oreo Cookie Crust holds collectively whilst sliced (see video and photos) however it crumbles a bit as you start eating it which makes the complete ingesting experience even better….

due to the fact imagine this:

A big mouthful of wealthy, easy, chocolatey filling with clouds of fluffy cream PLUS little bits of crumbled Oreo cookie…..

It’s simply perfection!

Chocolate Cream Pie

Chocolate Cream Pie

An amazing Chocolate Cream Pie with a traditional Oreo cookie base, a tender and creamy custard-like filling, and topped with clouds of cream. It tastes like a cross between a wealthy chocolate mousse and Chocolate Bavarian Pie!
prep time
10 mins
cooking time
20 mins
total time
30 mins



  • CRUST:

  • 25 Oreo biscuits , whole with filling in tact (244g / 8.5 oz) (Note 1)

  • 5 tbsp/ 60g butter, melted


  • 1/4 cup cornflour / cornstarch

  • 2/3 cup caster sugar (superfine sugar)

  • Pinch of salt

  • 2 cups milk (whole or reduced fat, not zero fat)

  • 1 cup cream (pouring or thickened/heavy), or sub with milk (Note 2)

  • 4 egg yolks (Note 6 for using leftover egg whites)

  • 2 tbsp / 30g unsalted butter, melted

  • 1 tsp vanilla extract

  • 150g/ 5 oz dark 70% cocoa or bittersweet chocolate , broken into pieces or chopped

  • 75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)


  • 1 1/2 cups thickened / heavy cream , for whipping

  • 2 tbsp sugar

  • 1/2 tsp vanilla extract

  • Chocolate for shaving


Preheat oven to one hundred eighty°C/350°F (160° fan-pressured).
cut a spherical piece of baking/parchment paper, the dimensions of the pie dish (to cowl filling).


place biscuits in a food processor and whizz them into crumbs. Or a location in a ziplock bag and bash with a rolling pin or heavy cans. Pour into a bowl, add butter, and blend.
Pour right into a 23cm / nine″ pie dish, and unfold crumbs out across the base. Use a wooden spoon to press into the sides (see video) and something flat to press into the base.
Bake for 10 mins, then permit to cool.


vicinity cornflour, sugar, and salt in a medium saucepan. Whisk to combine.
upload milk, cream, and yolks. Whisk to mix.
flip warmness onto medium-low (or low for sturdy gasoline stoves). As the combination warms up, whisk regularly, but no longer continuously.
After around three minutes, you’ll sense the combination thickens. start to whisk constantly.
when the aggregate starts effervescent (around 4 min), whisk continuously for forty-five seconds then take it off the stove.
Whisk for a similarly 1 minute. add butter, chocolate, and vanilla. Whisk until the chocolate melts and the filling is smooth.


Pour filling into pie shell, easy floor. gently location spherical baking paper on the floor. Refrigerate for 12+ hours.
do away with paper. Poke to make certain it’s set – have to experience like a set custard.
Whip cream. unfold the cream over top of the pie.
elective: Use a knife to make chocolate shavings or grate chocolate at once over the top of the pie.
Serve, and sense like Martha Stewart!


you'll need 2 popular Oreo packets. There are 14 in each packet so you’ll use all of one packet and all but 3 inside the 2nd packet. I like to feature cream into the filling as it makes it just that touch more creamy and rich but, maximum chocolate custards/creme patisseries are made with simple milk. so that you can simply use milk if you want – the filling may also take 30 seconds or so longer to thicken. three. Australia: Plaistow from the supermarkets is satisfactory, US: Ghirardelli is excellent. This pie will preserve for around 3 days, then I observe the base start offevolved softening a piece. five. I make this with an aggregate of darkish and milk chocolate because the dark gives that intense chocolate flavor and the milk lightens the color of the filling so it contrasts with the darkish crust. you may make this absolutely with milk or darkish chocolate – works exceptionally with both (white chocolate will paint but is sweeter so I would locate it’s too sweet for my flavor). at the same time as I inspire you to apply suitable satisfactory chocolate, this recipe works simply exceptionally with any baking chocolate. Use chocolate purchased from the baking aisle, no longer eating chocolate. ingesting chocolate doesn’t melt as nicely (I found out the hard manner once I first started baking!). AUSTRALIA: some brands (Nestle and Cadbury) label cooking chocolate as “Melts” and “Baking Chips”. You need to apply the Melts because they…errr, properly, they soften. The Chips are created especially for such things as choc chip cookies and truffles so that they keep their form after baking rather than melting. If the packet doesn’t specify both (like Plaistow), it will likely be melting chocolate. Leftover egg whites – right here’s my listing of what I do with them and all my egg white recipes can be located in this recipe series. Chocolate Cream Pie nutrition per serving (eight servings – pretty beneficial!)
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