When I think about chocolate cream pie, my mind goes back to my grandma’s kitchen. She used the traditional method to make the crust. But today I’ll make it by using Oreo cookies. I remembered that she always taught me that making great chocolate cream pie is all about the patience game. Don’t rush anymore. I’ll tell you her secret: she always used homemade Graham crackers crust that added a perfect crunch to every bite of chocolate cream pie.
Why I Love This Recipe (and You Will Too!)
- Crowd-pleaser for all ages – From kids to grandparents, this pie hits with everyone. This creamy, rich , flavorful bite hits no matter who you’re serving.
- Silky Smooth Chocolate Filling – I really love the texture of chocolate cream pie. It’s smooth and easily melts in your mouth. It makes each and every bite more flavorful and delicious.
- Easy to Make, Hard to Mess Up – Chocolate cream pie looks fancy, but it is quite easy to make; you don’t need to be an expert baker.Some parts are messy, but it’s worth it, and still it turns out delicious.
- Customizable Toppings – The best part of this recipe is that it’s easy to customize the toppings. You can start with chocolate shavings to berries. Or you can drizzle caramel as well. There are endless ways to customize the top according to your taste buds.
Table of Contents
What are the major ingredients :
1) Crushed Cookies:- You can make pie crust with traditional method as well but it quiet time consuming. So using cookies crust is easiest way to make pie crust. I’ve used Graham cracker cookies but you can used any according to your choices.
2) Melted butter:- Melted butter helps to hold the crust and adds rich and delicious flavour to the crust. Using melted butter makes the mixture of crumbs easy to press into the pie pan. It helps the crumbs to spread evenly and stick to the sides of the pan.
3) cocoa powder:- Cocoa powder adds rich, concentrated taste of chocolate. You can used dark chocolate, Dutch processed cocoa powder, hot chocolate mix.
4) Cornstarch:- Cornstarch used to thicken the chocolate filling. Which gives smooth texture without affecting on taste. Instead of Cornstarch you can used all purpose flour, Rice flour, or even potato starch.
5) Egg yolks:- Egg yolks adds richness to the filling. It gives custard like consistency. If you want vegan option the go with agar-agar or Avocado as well.
6) Whipped Cream:- Garnish your chocolate cream pie with whipped cream which gives rich and creamy flavour to the dish. You can used mascarpone cream as well.
Step-by-step guide to making the perfect chocolate cream pie :
- The steps of the recipe are quite longer. But I promise that every step is worth it. You’ll get silky, rich, and creamy chocolate pie that will have you coming back for more. So first we’ve got to prepare the crust with Oreo cookies. This cookie works best for quick and easy chocolate cream pie. You can make the crust ahead of time as well.
- In a food processor, or you can use a zip-top bag to make a crust, then mix it up with melted butter and sugar. Make sure your crumbs are well coated. And bake it. Your pie crust is ready.Take out the saucepan and mix together the sugar, cocoa powder, cornstarch, and salt.
- Then add milk and gradually stir to prevent lumps. Continue to stir until it thickens. Now it’s time to enter the egg yolks. Pour the milk mixture into egg yolks. And return the mixture and bring it back to a boil. Cook until it looks glossy.
- Remove the mixture from heat and add vanilla extract, butter, and chopped chocolate mix until it becomes smooth. Pour the chocolate filling into the crust, smoothing the top with a spatula. Cover your pie directly with the plastic wrap and refrigerate for about 3 to 4 hours.
- And top with cream cheese frosting and chocolate curls.You’ve got to use chocolate shaving or dusting of chocolate powder over the pie. Slice it and enjoy the chocolatey bites.
How do I make chocolate curls ?
I really love to add some extra goodness to the chocolate cream pie. For this, good-quality chocolate bars are needed to make chocolate curls. I use Ghirardelli baking chips or a bar of Baker’s chocolate, chopped. You can use your favorite one as well. Then warm the chocolate bars in the microwave or use the double boiler method, and make sure to not melt the chocolate. Place the softened chocolate over the flat surface, like a baking sheet. And fridge for at least 2-3 minutes.
Hold the vegetable peeler or cheese slices at a 45° angle to the edges of the chocolate bar, and gently scrape the peeler down the side of the bar. Carefully lift your curls with the help of a knife. This is not too difficult, but be careful while handling. Place them on parchment paper and refrigerate the curls for at least 5-10 minutes. Then garnish over the chocolate cream pie.
Pro tips to make the perfect chocolate cream pie :
1) Make sure to use a sharp, strong vegetable peeler, which is best for making smooth chocolate curls.
2) Keep an eye on the temperature of warm chocolate. If your chocolate is too soft, then it will be harder to get perfect curls. So make sure to work quickly and keep the chocolate cool.
3) If you want fluffier whipped cream, then make just before serving. Or if you have pre made cream, then top it just before slicing, then chocolate cream pie.
4) Blind bake your crust to prevent it from becoming soggy once the filling is added. You can use pie weights or beans for blind baking.
Can I make ahead of time ?
For crust :
Yes, it is well and good to make ahead of time. The chocolate cream pie needs to allow to cool completely for perfect texture. Blind bake your crust and store it by wrapping it with plastic wrap for at least 2 days in advance.
For chocolate filling :
For chocolate filling, pour the filling into the pre bake crust, then cover it with plastic wrap. Let it cool to room temperature before refrigerating. It will last up to 2-3 days. But if you want to store the entire pie together, then assemble the pie and loosely cover with plastic wrap, then store it in the refrigerator. But do not store more than 1 day ahead of serving.
How to store chocolate cream pie :
It is not recommended to freeze the pie. But if you want, then store it in a freezer-safe container, and it’ll last up to 2-3 months. The taste and texture will be slightly changed after storing for a longer period of time.
You’ll Definately Loved This Dessert Recipes !!!
Chocolate Cream Pie Recipe
Equipment
- 1 Pie Pan
- 1 Mixing Bowl
- 1 Saucepan
- 1 Electric mixer
Ingredients
- 1 And 1/2 Cups Crushed Chocolate Cookies ( I've Used Graham Crackers )
- 1/3 Cup Unsalted Butter Melted
- 2 Tbsp Granulated Sugar
For Chocolate Filling
- 1 Cup Granulated Sugar
- 1/3 Cup Cocoa Powder ( Unsweetened )
- 1/4 Cup Cornstarch
- 1/4 Tsp Salt
- 3 Cups Whole Milk
- 4 Large Egg Yolks ( Lightly Beaten )
- 2 Tbsp Unsalted Butter
- 1 Tsp Pure Vanilla Extract
- 6 oz Semisweet Or Bittersweet Chocolate ( Finely Chopped )
For Whipped Cream Topping
- 1 Cup Heavy Whipping Cream
- 2 Tbsp Powdered Sugar
- 1 Tsp Vanilla Extract
- 1 Cup Chocolate Shavings or Cocoa Powder
Instructions
Prepare the crust
- Take a large bowl, add crushed Oreo cookies, melted butter, and granulated sugar, then mix until the crumbs are well coated.
- ) Press the mixture evenly into the bottom and up sides of the 9-inch pie dish. You've got to use the back of a spoon or the bottom of the glass to make sure it's tightly packed. then  Bake the crust at 350°F (175°C) for at least 8 to 10 minutes. And let it cool completely.
Make a creamy chocolate filling
- Take a saucepan, add the sugar, cocoa powder, cornstarch, and salt, then whisk together until well incorporated. Then slowly add the milk and stir it constantly; it prevents lumps in the filling.Â
- Cook over medium heat and continuously stir the mixture until it becomes thick and starts to boil. You've got to stir for at least 5-7 minutes.
- Remove from heat and slowly whisk about 1 cup of the hot mixture into the beaten egg yolks. Then Return the egg mixture to the saucepan and bring back to a gentle boil; stir constantly. Cook for 2 more minutes until it’s thick and glossy.
- Remove from heat and stir the butter, vanilla extract, and chopped chocolate until it becomes smooth and silky. Then pour the chocolate filling over the cookie crust and smooth the top with a spatula. And cover your chocolate cream pie directly with plastic wrap and refrigerate for at least 4 hours.
Make the whipped cream topping.
- Take an electric mixer and beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you want to add any other flavor, then feel free to make your customized cream. Pipe or spread the whipped cream over the top and garnish with chocolate shavings and chocolate curls, and now your chocolate cream pie is ready to serve!!
Notes
FAQs :-
1) Is chocolate cream pie the same as French silk pie?
Ans:- chocolate cream pie and french silk pie are almost similar but not the same. French silk pie made with whipped and mousse like chocolate filling which is dense because of eggs, butter and sugar whipped together. And chocolate cream pie consistent of custard like filling made with mixture of chocolate pudding and top with whipped cream and chocolate curls. Both are delicious but slightly different in texture and flavour.
2) Why is my chocolate cream pie gritty?
Ans:- If your sugar is not dissolving properly in the mixture then it leads to gritty pie. Make sure to cook your chocolate filling slowly over medium heat. And stir it constantly until your sugar dissolves completely. Using powder sugar is the best option.
3) Why did my chocolate cream pie not set?
Ans:- If your chocolate cream pie didn’t set, it’s likely because the filling wasn’t cooked long enough or didn’t reach a high enough temperature to thicken properly. Custards need to be cooked slowly over medium heat until they thicken, typically reaching about 160-180°F. If it’s not thick before you pour it into the crust, it won’t firm up as it cools
4) How do you keep chocolate pie crust from getting soggy?
Ans:- To keep chocolate pie crust from getting soggy make sure to prebake or use blind bake method for your crust before adding the filling to it. You can also brush a thin layer of melted chocolate or egg wash over the baked crust before adding the filling, which helps seal the crust and keep it crisp.
5) What are common mistakes when melting chocolate?
Ans:- The most common mistake is to Using high heat for melting chocolate Which leads to grainy chocolate. Make sure to used low or medium heat. Another mistake is people don’t chopped the chocolate evenly which leads to uneven melting . So make sure to Chooped similar or small size of chocolate.
6) How long should you blind bake a pie crust?
Ans:- You should blind bake a pie crust for about 15-20 minutes at 375°F (190°C) if you’re partially baking it, like for a custard filling. If you’re fully baking the crust, it may take about 25-30 minutes. To prevent the crust from puffing up, use pie weights or dried beans on top of parchment paper. Once the edges are lightly golden, remove the weights and bake for an additional 5-10 minutes until the bottom is golden.
Conclusion :-
Chocolate cream pie is more than just a dessert; it’s a celebration of rich, creamy goodness that melts in your mouth. The recipe might have a few steps, but each one is worth it. It’s perfect for holidays, family gatherings, or any day that needs a little extra sweetness . Grab the apron, gather the ingredients and make something soothing and memorable together with my recipe. Wishing you a happy baking and enjoy your every delightful bite.
