Dessert: United States – Chocolate Cream Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

24 chocolate sandwich cookies (like Oreos)
5 tbsp (75 ml) unsalted butter, melted
Pinch of salt
1 (9-inch (23 cm)) store-bought chocolate cookie crust (optional)
2 / 3 cup (135 g) granulated sugar
1 / 4 cup (25 g) unsweetened cocoa powder
1 / 4 cup (30 g) cornstarch
1 / 4 tsp (1.25 ml) fine salt
3 cups (720 ml) whole milk
4 large egg yolks
4 oz (115 g) semisweet chocolate, chopped
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) vanilla extract
1 cup (240 ml) heavy whipping cream, cold
2 tbsp (15 g) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract
Chocolate shavings or cocoa powder (optional garnish)

Show original ingredient measurements

24 chocolate sandwich cookies (like Oreos)
5 tbsp (75 ml) unsalted butter, melted
Pinch of salt
1 (9-inch) store-bought chocolate cookie crust (optional)
2 / 3 cup (135 g) granulated sugar
1 / 4 cup (25 g) unsweetened cocoa powder
1 / 4 cup (30 g) cornstarch
1 / 4 tsp fine salt
3 cups (720 ml) whole milk
4 large egg yolks
4 oz / 115 g semisweet chocolate, chopped
2 tbsp (30 ml) unsalted butter
2 tsp (10 ml) vanilla extract
1 cup (240 ml) heavy whipping cream, cold
2 tbsp (15 g) powdered sugar
1 / 2 tsp (2.5 ml) vanilla extract
Chocolate shavings or cocoa powder (optional garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the crust: Heat oven to 350°F. Finely crush the cookies (a food processor or bag-and-rolling pin both work). Mix crumbs with melted butter and a pinch of salt until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch (23 cm) pie plate. Bake 8–10 minutes, then cool completely. If using a store-bought crust, skip baking and use as is.
Make the filling base: In a medium saucepan off heat, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in the milk until smooth with no dry pockets.
Cook the pudding: Set over medium heat, stirring constantly with a whisk or flexible spatula, until thick and bubbling, 5–8 minutes.
Temper the eggs: Place yolks in a bowl. Slowly whisk in about 1 cup (240 ml) of the hot mixture, then return it all to the saucepan. Cook 1–2 minutes more at a gentle bubble, stirring, until glossy and very thick.
Finish the filling: Remove from heat and whisk in the chopped chocolate, butter, and vanilla until smooth. Strain through a fine-mesh sieve into a bowl if you want an extra-silky filling.
Fill and chill: Pour the hot filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface. Refrigerate until fully set, at least 4 hours or overnight.
Whip the topping: Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie. Garnish with chocolate shavings, if desired.
Serve: Slice with a warm knife for clean cuts. Refrigerate leftovers, covered, for up to 3 days.

Make the crust: Heat oven to 350°F. Finely crush the cookies (a food processor or bag-and-rolling pin both work). Mix crumbs with melted butter and a pinch of salt until evenly moistened.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake 8–10 minutes, then cool completely. If using a store-bought crust, skip baking and use as is.
Make the filling base: In a medium saucepan off heat, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in the milk until smooth with no dry pockets.
Cook the pudding: Set over medium heat, stirring constantly with a whisk or flexible spatula, until thick and bubbling, 5–8 minutes.
Temper the eggs: Place yolks in a bowl. Slowly whisk in about 1 cup of the hot mixture, then return it all to the saucepan. Cook 1–2 minutes more at a gentle bubble, stirring, until glossy and very thick.
Finish the filling: Remove from heat and whisk in the chopped chocolate, butter, and vanilla until smooth. Strain through a fine-mesh sieve into a bowl if you want an extra-silky filling.
Fill and chill: Pour the hot filling into the cooled crust and smooth the top. Press plastic wrap directly onto the surface. Refrigerate until fully set, at least 4 hours or overnight.
Whip the topping: Beat cold heavy cream, powdered sugar, and vanilla to soft peaks. Spread or pipe over the chilled pie. Garnish with chocolate shavings, if desired.
Serve: Slice with a warm knife for clean cuts. Refrigerate leftovers, covered, for up to 3 days.