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The Best Chocolate Cream Pie Ever! This recipes uses pure chocolate and vanilla extract which add that extra layer of richness, flavor and goodness! This pie is so good! I hope you try it! 
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5 from 2 votes

The Best Chocolate Cream Pie

Note for the cook: I like a thicker Oreo cookie crust, if you don't, use less cookies. You will need to cover and chill the pie for about 8 to 24 hours or until set. Prep time below includes the "chill/refrigeration time".
Prep Time9 hrs
Cook Time20 mins
Total Time9 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: best chocolate cream pie, chocolate cream pie, chocolate pie, pie
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the Oreo cookie crust:

  • 24 Oreo cookies with filling, crushed into crumbs*
  • 3 tablespoons unsalted butter melted and cooled

For the filling:

  • 1/2 cup white granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup unsweetened cocoa
  • pinch of kosher salt
  • 2 1/2 cups half-and-half
  • 6 egg yolks at room temperature
  • 1 (5.3 oz.) semisweet chocolate baking bar finely chopped
  • 1 (5.3 oz.) 60% cacao bittersweet chocolate baking bar finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon Nielsen-Massey pure vanilla extract
  • 1 teaspoon Nielsen-Massey pure chocolate extract

For the whipped cream topping:

  • cups heavy cream cold
  • tablespoons white granulated sugar
  • ½ teaspoon Nielsen-Massey pure vanilla extract

Instructions

For the Oreo cookie crust:

  • Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
  • Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for about 20 minutes.
  • Bake for 10 minutes, until the crust is set. Cool on a wire rack while you make the filling.

For the filling:

  • Whisk together the sugar, cornstarch, cocoa and salt in a large saucepan. In a separate bowl, whisk together the half-and-half and egg yolks. Gradually whisk the egg mixture into the sugar mixture.
  • Turn on the heat to medium heat, and whisk constantly, for about 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute and remove from heat. Whisk in both chocolates, the butter, the vanilla and the pure chocolate extract until smooth. The mixture will still be hot so everything will mix together very nicely.
  • Let stand for at least 30 minutes. Spread the filling in the cooled Oreo cookie crust; place plastic wrap directly on filling and chill the pie in the refrigerator for about 8 to (up to) 24 hours or until set.

For the whipped cream topping:

  • When ready to serve, using a stand mixer or electric hand mixer, beat the heavy cream, sugar, and vanilla on low speed until small bubbles form, for about 30 seconds. Increase the speed to medium and beat until the whipped cream is smooth and thick, forming soft peaks; this usually takes about 1 to 2 minutes.
  • Spread the whipped cream over the chilled filling and garnish with chocolate shavings if desired. Serve and enjoy!

Notes

*There are recipes out there that discard the Oreo filling but I don't think that's necessary at all. For best results, pulse together the Oreo cookies in a food processor. If you don't have one, you can crush by hand using a rolling pin.