Home RecipesDessert Chocolate Cream Pie!

Chocolate Cream Pie!

by Jamie

When I was newly married and highly inexperienced at cooking (this is no joke, I honestly didn’t know a thing! The cooking experience I brought along to my marriage consisted of the Lion House taffy I had learned to make at my college job. You feel bad for MyHandsomeHusband, don’t you? He did most of the cooking back then, bless him. He’s always been a keeper, that one. But that is a different story for another time…

Anyhow, I didn’t know a thing about cooking and it was Thanksgiving and my mother in law asked if I would bring a couple of pies to our family feast. So, I started to look through some cookbooks and I called my mom and I read the back of the Jell-O Pudding box and I paced a little and fretted some. I came across a recipe for Chocolate Cream Pie that looked so overwhelming hard I told MyHandsomeHusband I would NEVER make a pie like that from scratch! “Who has time to stand and stir at the stove for 100 years, just to make a pie!” I may have told him. In my mind I could see my hair turning gray and big dark circles forming under my eyes while I stirred pie filling and 100 years ticked by. I ended up making a couple of pudding pies, using the trusty Jello-O boxed pudding method…and they turned out ok. No one pushed me out of the family or anything. 🙂

Fast forward 20 years and wouldn’t you know it…I have gray hair and dark circles under my eyes. It happens, you know.

And I have finally, FINALLY gathered my courage together and made a “from scratch” Chocolate Pudding Pie. Now, the very exciting news I have to share with you today is…it was NOT hard. 100 years did not tick by! I should have tried it all those years ago, truly.

You can put this pie together in about 40 minutes, or less. (No lie) It does take some time to cool in the fridge (about 4 hours, paint your nails or something) and it is about 5 million times better than the Jello-O pudding mix.

5 million, people.

Make the pie. It’s going to be Thanksgiving, for goodness sake!

This pie deserves to be made by you. I hope you love it. I hope your family loves it! I hope you pat yourself on the back with your freshly painted fingernails! You deserve it.

Chocolate Cream Pie from Jamie Cooks It Up!

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1. Toss 26 Oreo cookies into your blender and crush them up into fine crumbs. You’ll need 2 cups of crumbs total.

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2. Melt 6 tablespoons of butter. Remove the blade from your blender and pour the melted butter in. Stir it with a spoon to combine. I haven’t had a lot of luck using the blade of the blender to incorporate the butter. Best to just take it out and stir it with a spoon. 🙂

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3. Pour the crumbs into a 9 inch-deep dish pie plate.

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Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.

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Like this! Lovely. 🙂 Set the crust in the fridge while you make the filling so it can set up just a bit.

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4. Into a medium-sized sauce pan (I like using a pan with a wide bottom so it cooks a bit faster), pour 3 cups of milk. Add 1 C semi sweet chocolate chips.

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5. Heat the mixture, while stirring over high heat.

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The chips will melt and become incorporated into the milk. It should only take 1 minute or so. If there are still a few random chocolate pieces floating around, it’s ok.

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6. Place 5 egg yolks and 1 cup sugar into a medium-sized mixing bowl. Whisk them together with a fork.

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You’ll want to keep whisking them together for a couple of minutes. You are looking for the eggs to turn a nice pale yellow.

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7. Add 4 Tb cornstarch, 1/4 tsp salt and 2 tsp vanilla to the egg mixture.

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Whisk it together to combine.

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8. Pour the warm chocolate mixture into the egg mixture, about a 1/2 cup at a time, whisking as you go.

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9. Pour the combined mixture back into your sauce pan and get it onto the stove top. Over medium high heat (I kept mine a little closer to “high” than “medium”) bring it to a boil, whisking continually.

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Once it starts to bubble it should be nice and thick for you. It should only take about 3-4 minutes total.
10. Remove it from the heat and whisk it vigorously for 1-2 minutes. This will help it be nice and creamy.

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11. Pour the pudding into the crust. You may have extra filling, depending on how “deep” your pan is. Mine is a little deeper than some pans. If you have extra, just pour it into some small cups and refrigerate.

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12. While the pudding is still warm, cover the pie will plastic wrap. Allow it to come to room temperature and then pop it in the fridge for at least 4 hours.

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13. To make the cream topping, place 1 1/2 cups heavy whipping cream in your stand mixer, or large mixing bowl. Beat it vigorously until it’s thick. Add 2 Tb sugar and 1/2 tsp vanilla. Mix to incorporate.

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Carefully spoon the whipped cream on top of the pie.

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Spread it out evenly with a knife.

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14. To make the chocolate curls, simply open up a large Hershey bar and wrap it in plastic wrap. Press your hands over the covered chocolate for a minute or two. This will help to soften it up a bit.

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Grab a handy vegetable peeler and peel the chocolate into little scrolls, over the top of the pie.

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Like this. 🙂

Chocolate Cream Pie from Jamie Cooks It Up

You can serve it immediately, or let it hang out in the fridge until you are ready to use it. You can make it up to 24 hours in advance.

Enjoy!

Chocolate Cream Pie

Serves: 1 deep dish pie Prep Time:
Nutrition facts: NA calories NA fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • 26 Oreo cookies
  • 6 Tb butter, melted
  • dash salt
  • 3 C whole milk (don't skimp here)
  • 1 C semi sweet chocolate chips
  • 5 egg yolks
  • 1 C sugar
  • 4 Tb corn starch
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 1/2 C heavy whipping cream
  • 2 Tb sugar
  • 1/2 tsp vanilla
  • 1 large Hershey Bar

Instructions

1. Toss 26 Oreo cookies into your blender and crush them up into fine crumbs. You'll need 2 cups of crumbs total.
2. Melt 6 tablespoons of butter. Remove the blade from your blender and pour the melted butter in. Stir it with a spoon to combine. I haven't had a lot of luck using the blade of the blender to incorporate the butter. Best to just take it out and stir it with a spoon. 🙂
3. Pour the crumbs into a 9 inch-deep dish pie plate. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish. Set the crust in the fridge while you make the filling so it can set up just a bit.
4. Into a medium-sized sauce pan (I like using a pan with a wide bottom so it cooks a bit faster), pour 3 cups of milk. Add 1 C semi sweet chocolate chips.
5. Heat the mixture, while stirring over high heat.mThe chips will melt and become incorporated into the milk. It should only take 1 minute or so. If there are still a few random chocolate pieces floating around, it's ok.
6. Place 5 egg yolks and 1 cup sugar into a medium-sized mixing bowl. Whisk them together with a fork.
You'll want to keep whisking them together for a couple of minutes. You are looking for the eggs to turn a nice pale yellow.
7. Add 4 Tb cornstarch, 1/4 tsp salt and 2 tsp vanilla to the egg mixture. Whisk it together to combine.
8. Pour the warm chocolate mixture into the egg mixture, about a 1/2 cup at a time, whisking as you go.
9. Pour the combined mixture back into your sauce pan and get it onto the stove top. Over medium high heat (I kept mine a little closer to "high" than "medium") bring it to a boil, whisking continually. Once it starts to bubble it should be nice and thick for you. It should only take about 3-4 minutes total.
10. Remove it from the heat and whisk it vigorously for 1-2 minutes. This will help it be nice and creamy.
11. Pour the pudding into the crust. You may have extra filling, depending on how "deep" your pan is. Mine is a little deeper than some pans. If you have extra, just pour it into some small cups and refrigerate.
12. While the pudding is still warm, cover the pie will plastic wrap. Allow it to come to room temperature and then pop it in the fridge for at least 4 hours.
13. To make the cream topping, place 1 1/2 cups heavy whipping cream in your stand mixer, or large mixing bowl. Beat it vigorously until it's thick. Add 2 Tb sugar and 1/2 tsp vanilla. Mix to incorporate. Carefully spoon the whipped cream on top of the pie. Spread it out evenly with a knife.
14. To make the chocolate curls, simply open up a large Hershey bar and wrap it in plastic wrap. Press your hands over the covered chocolate for a minute or two. This will help to soften it up a bit. Grab a handy vegetable peeler and peel the chocolate into little scrolls, over the top of the pie.

Notes

***Note: You can use a regular baked pastry crust, or a pre-made Oreo crust from the store. If you choose to do so, you will have a little bit more filling than you need. Just pour the remaining filling  into a few small cups and refrigerate. You'll have a yummy snack for later on.


Recipe from Williams and Sonoma
Pinterest friendly image below…Chocolate Cream Pie I Jamie Cooks It Up!

Leave a Comment

37 comments

Kim November 21, 2014 - 8:06 am

Jamie, it sounds like you’ve redeemed yourself! Bravo! This looks delish!

Reply
Erin R. November 21, 2014 - 11:02 am

Hooray! I LOVE conquering old kitchen fears or things I’ve been avoiding for one reason or another. Nicely done. This looks completely wonderful and quite manageable. Also, I think that’s a point in your favor about the pulled taffy. I’m not sure I could live on fresh taffy for three meals a day but I’d certainly be willing to try.

Reply
Holly W November 24, 2014 - 7:00 am

My family would love this. I love your introduction even more! You have such a darling sense of humor! Happy Thanksgiving!

Reply
Lori H. January 22, 2015 - 2:46 pm

Hello! I’ve been dying to print your recipe for chocolate cream pie. The day that you published it, you weren’t able to enable it to be printed. I’ve checked back several times but have never been able to print it. Do you know if it can be printed another way? Thanks!

Reply
Jamie January 23, 2015 - 8:07 am

Hi Lori,
Thanks for reminding me that the link remained broken. I have added it above for you. Hope you love the pie!
~Jamie

Reply
Lori H. January 23, 2015 - 2:20 pm

THANK YOU VERY MUCH!!!!

Reply
Diane W. March 2, 2015 - 1:41 pm

I have made this pie a couple of times for my family and they love it. Sooooo much better than the store bought pudding kind, but I think it really is a custard? Anyhow, I just thought I would folks know that the recipe as written is generous enough to fill two store bought cookie crusts. Which makes it perfect for parties because you can keep one for home! Thanks Jamie for another great recipe.

Reply
Jamie March 4, 2015 - 8:46 am

Diane,
Thanks for sharing your tip. 🙂 So happy to hear you have enjoyed this pie. It’s one of my very favorites.
~Jamie

Reply
Lynn March 26, 2015 - 8:29 pm

I absolutely love this pie, it’s the best choc pie I have had. Thanks so much for sharing this recipe!

Reply
Jamie March 27, 2015 - 6:38 am

Lynn,
So happy to hear you loved it. Thanks for letting me know!
All the best,
~Jamie

Reply
Jamie March 30, 2015 - 6:21 am

Lynn,
You are most welcome! So happy to hear you have enjoyed it.
Have a great day,
~Jamie

Reply
Jalene Smithgall November 12, 2015 - 10:16 am

Would this pie be ok to make ahead and freeze?

Reply
Lois H March 15, 2016 - 7:51 pm

Please, please tell me where you found your flat bottomed whisk! It looks like exactly what I’ve been searching for…..FOREVER!!
Thanks in advance 🙂

Reply
Jamie March 17, 2016 - 9:26 pm

Hi Lois,
Thanks for your question. I bought the flat bottomed whisk at IKEA.
All the best,
~Jamie

Reply
Lois H March 18, 2016 - 6:54 am

Gotta love IKEA! I’m gonna run over there and get myself one – so happy! Thank you 🙂

Reply
Vee May 11, 2016 - 8:36 am

This pie cannot fail. Its sooo good. I substituted semi-sweet choc chips for mint chocolate and it was a hit

Reply
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Jen November 17, 2016 - 12:45 pm

Just wondering if you have tried this recipe with bittersweet chocolate instead of semi sweet chocolate chips?

Reply
Jamie November 20, 2016 - 6:50 am

Hi Jen,
I haven’t ever tried it with bittersweet chocolate. My thoughts are, if you are a dark chocolate fan…it should work out well for you.
Best of luck,
~Jamie

Reply
Brittany Szymanski November 21, 2016 - 10:57 am

This is my first time baking a pie! And this looks delightful. But I dont want to mess it up, so when you say a large hershey bar, how many ounces is it? I just want to make sure I get it right. Thanks so much!

Reply
Jamie November 22, 2016 - 11:58 am

Brittany,
Thanks for your question. They Hershey Bar is only used for the curls on the top of the pie, if you use a little more or a little less…the pie will still turn out fabulously. They are mostly just for decoration. I believe I used the 4.4 ounce bar. Best of luck to you! Hope it turns out great.
Best,
~Jamie

Reply
DANA November 24, 2016 - 8:54 am

I was searching the web for a good recipe, & came across yours!
BEST directions EVER! So detailed, you can’t fail!
Thank you for posting!
This pie will be our Thanksgiving chocolate pie!!!!!

Reply
Mandi November 25, 2016 - 9:31 pm

I haven’t even tasted the pie yet, just the pudding, but this just might be my new favorite pie! Thanks for all your great recipes!

Reply
Christa November 27, 2016 - 11:49 pm

So I made this pie for thanksgiving and it didn’t set. Any thoughts on what happened? I made it the night before so it had plenty of time to set.

Reply
Tim October 2, 2017 - 8:35 pm

The filling did not set for me. It stayed basically pudding. Everyone still ate it & said that it delicious.

Reply
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Reply
Nncortez November 22, 2017 - 8:03 am

I wanted to make a chocolate pie for thanksgiving and when I came across this recipe I noticed that I have the exact same red pie pan so i knew I had to try this recipe out! Well it was an absolute success all the way down to the whipped cream. I used milk chocolates cause that’s all I had but would love to try dark chocolate next time. Can’t wait to hear everyone raving about it for thanksgiving later!

Reply
Jewel August 12, 2018 - 3:26 am

Hello, can I use evaporated milk instead of whole milk?

Reply
Jamie August 13, 2018 - 9:19 am

Jewel,
I haven’t ever tried this recipe with canned milk. I would stick with the whole milk listed.
Best of luck,
~Jamie

Reply
Alexis August 16, 2018 - 7:00 pm

Thank you for sharing! It’s super yummy! I used regular pie crust since we didn’t have Oreos, I bet it would have been even better with the cookie crust 🙂

On another note, I didn’t have enough regular milk, so I used about 1/2 almond milk and it still turned out 🙂

I obviously wasn’t prepared, but it was so good!

Reply
HelenTeets November 19, 2018 - 8:20 pm

I see a few people posted that the pie didn’t set up. Do you know what could have causes that?

Reply
Robin DeMaio January 11, 2019 - 4:06 pm

Any idea of how many cups of crumbs 26 oreos are? I already have crumbs!

Reply
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McKell Johns November 15, 2021 - 9:28 pm

Jaime! I’m looking forward to making this one for my chocolate loving boys!!! Thank you! ???

Reply
McKell Johns November 15, 2021 - 9:28 pm

Jaime! I’m looking forward to making this one for my chocolate loving boys!!! Thank you! ???

Reply
Kate H. November 24, 2022 - 5:10 pm

I love this pie but need help! I’ve been making every year for Thanksgiving and Christmas since I found it (probably about 7 years ago).

The last few years for some reason the end product is a runny and doesn’t cut and serve easily, very soupy. Flavor is still there and I always get compliments but we end up having to serve with a spoon and isn’t very pretty. Any thoughts on why or what I need to do for my next attempt?

I have not substituted or veered from the recipe at all.

Reply

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