This easy, no bake chocolate cream pie is made with an Oreo cookie crust, luscious chocolate custard filling, and topped with fresh, chocolate whipped cream and regular sweetened whipped cream for a multi-layer effect. There’s also a hint of espresso in the filling that enhances the chocolate-y goodness. It’s the perfect dessert for chocolate lovers!
INGREDIENTS
For the crust:
- Oreo cookie crumbs – made by blending whole Oreo cookies into fine crumbs; I use a food processor to make this really quick and easy, but you can make cookie crumbs by placing the cookies in a Ziploc bag and using a rolling pin to break up the cookies into small pieces
- melted butter – binds crumbs together and of course, adds flavor!
For the chocolate custard filling:
- white sugar – adds sweetness… after all, it’s dessert!
- whole milk and heavy cream – I use a mixture of both, because I find this combination to result in the perfect amount of richness and creaminess
- vanilla extract – for flavor
- cornstarch – helps thicken the filling so it sets better
- egg yolks – provides structure and also helps to thicken the filling
- semi-sweet or dark chocolate – You can chop up your favorite chocolate bar or use chocolate chips here.
- butter – helps give the filling a smooth texture and glossy finish
- espresso powder – optional, but recommended to intensify the chocolate-y flavor; If you don’t have espresso powder, you can substitute instant coffee granules (just double the amount needed)
- salt – I like to add a pinch of salt to enhance the flavor and balance the sweetness
For the whipped topping:
- heavy cream – use a handheld mixer or a stand mixer to transform into whipped cream; You can choose to whisk the cream by hand, but it will just longer.
- powdered sugar or white sugar – for sweetness
- vanilla extract – for flavor
- cocoa powder – added to some of the whipped topping to make the chocolate whipped topping layer
HOW TO MAKE CHOCOLATE CREAM PIE
For the crust:
STEP 1: CRUSH COOKIES
Break the Oreo cookies into smaller pieces and add to a food processor. Pulse cookies into fine crumbs. Transfer cookie crumbs to a mixing bowl. Add melted butter and mix together. The mixture should resemble wet sand.
STEP 2: FORM CRUST
Pour the mixture into a 9-inch pie pan. Press crumbs firmly into the pan to spread the mixture evenly and up the sides. Refrigerate the crust for at least 30 minutes. (Oreo crust can be made up to a day in advance and kept in the refrigerator.)
Optional: You can bake the crust for 10 minutes at 350 degrees F if you want a crispier crust. Set aside to cool while you make the filling.
For the filling:
STEP 1: WHISK YOLKS
In a bowl, whisk egg yolks and cornstarch until smooth and well blended.
STEP 2: HEAT MILK & CREAM
Add sugar, salt, instant espresso, heavy cream, and milk to a saucepan on medium heat. Whisk to combine. Bring to a simmer then reduce heat to low.
STEP 3: TEMPER EGGS
Once the milk mixture is simmering, add 2 tablespoons of the hot mixture to the egg yolks and whisk together. Add a couple more tablespoons of the hot mixture to the egg yolks. Whisk again. This will temper the eggs so they don’t curdle when added to the remaining hot mixture.
STEP 4: ADD EGGS TO MILK & CREAM
Add the egg yolk mixture into the saucepan. Turn heat up to medium. Whisk to combine. The filling mixture will thicken as it cooks. Remove pan from heat when you start to see bubbles.
STEP 5: STIR IN CHOCOLATE, BUTTER, & VANILLA
Add chopped chocolate, butter, and vanilla extract. Stir until filling is smooth. Don’t be afraid to whisk vigorously to get rid of any lumps, if necessary.
Optional step: Place a wire mesh strainer over a large bowl. Pour filling through the strainer to break up any remaining lumps or to remove any pieces of cooked egg. This step will guarantee that your filling will be smooth and creamy.
STEP 6: POUR FILLING INTO CRUST
Pour filling into the cooled cookie crust. Smooth top with a rubber spatula.
STEP 7: CHILL
Place a piece of plastic wrap on top of the pie surface. This will prevent a film from forming on top of the pie. Refrigerate for at least 6 hours or overnight for best results.
For the whipped topping:
Whenever you are ready to serve the chocolate cream pie, make the whipped topping. If you make the whipped topping ahead of time, it can be deflated by the time you are ready to serve. Freshly made whipped topping is best!
STEP 1: WHIP CREAM
Beat heavy cream in a stand mixer on high for 2 minutes or until soft peaks form. Add sugar and vanilla extract. Continue mixing on high speed for 1 to 2 more minutes, or until you have the desired thickness of whipped topping. (The longer you whip the heavy cream, the thicker it will get.)
STEP 2: MAKE CHOCOLATE WHIPPED TOPPING
Reserve ⅓ of the whipped topping. To the remaining ⅔ whipped topping, add cocoa powder. Mix to combine.
STEP 3: SPREAD ON PIE
Spread the chocolate whipped topping over the chilled pie and then the plain whipped topping on top. Garnish with chocolate shavings or dust with more cocoa powder.
Chocolate Cream Pie
Ingredients
For the crust:
- 28 whole Oreo cookies
- 6 tablespoons unsalted butter melted
For the filling:
- ½ cup white sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ cup cornstarch
- 6 large egg yolks
- 8 ounces semi-sweet or dark chocolate chopped
- 3 tablespoons butter unsalted
- 1 teaspoon instant espresso powder optional
- Pinch of salt
For the whipped topping:
- 1 ½ cups heavy cream
- 4 tablespoons powdered sugar or white sugar
- ½ teaspoon vanilla extract
- 2 tablespoons cocoa powder
Instructions
For the crust
- Break Oreo cookies into smaller pieces and add to a food processor. Pulse cookies into fine crumbs. Transfer cookie crumbs to a mixing bowl. Add melted butter and mix together. (Mixture should resemble wet sand.)
- Pour mixture into a 9-inch pie pan. Press crumbs firmly into pan to spread the mixture evenly and up the sides. Refrigerate for at least 30 minutes. (Oreo crust can be made up to a day in advance and kept in the refrigerator.)
- Optional: You can bake the crust for 10 minutes at 350 degrees F if you want a crispier crust. Set aside to cool while you make the filling.
For the filling:
- In a bowl, whisk egg yolks and cornstarch until smooth and well blended.
- Add sugar, salt, instant espresso, heavy cream, and milk to a saucepan on medium heat. Whisk to combine. Bring to a simmer then reduce heat to low. Once the mixture is simmering, add 2 tablespoons of the hot mixture to the egg yolks and whisk together. Add a couple more tablespoons of the hot mixture to the egg yolks. Whisk again. This will temper the eggs so they don’t curdle when added to the remaining hot mixture.
- Add the egg yolk mixture into the saucepan. Turn heat up to medium. Whisk to combine. Filling mixture will thicken as it cooks. Remove pan from heat when you start to see bubbles.
- Add chopped chocolate, butter, and vanilla extract. Stir until filling is smooth. Whisk vigorously to get rid of any lumps, if necessary.
- Optional step: Place a wire mesh strainer over a large bowl. Pour filling through the strainer to break up any remaining lumps or to remove any pieces of cooked egg. This step will guarantee that your filling will be smooth and creamy.
- Pour filling into the cooled cookie crust. Smooth top with a rubber spatula. Place a piece of plastic wrap on top of the pie surface. (This will prevent a film from forming on top of the pie.) Refrigerate for at least 6 hours or overnight for best results.
For the whipped topping:
- Beat heavy cream in a stand mixer on high for 2 minutes or until soft peaks form. Add sugar and vanilla extract. Continue mixing on high speed for 1 to 2 more minutes, or until you have the desired thickness of whipped topping. (The longer you whip the heavy cream, the thicker it will get.)
- Reserve ⅓ of the whipped topping. To the remaining ⅔ whipped topping, add cocoa powder. Mix to combine.
- Spread the chocolate whipped topping over the chilled pie and then the plain whipped topping on top. Garnish with chocolate shavings or dust with more cocoa powder.
Notes
- Adding instant espresso powder to the filling enhances the chocolate flavor. If you don’t have instant espresso powder, add 2 teaspoons of instant coffee instead.
- Fresh whipped topping works best so it’s not deflated, so make the whipped topping when you’re ready to serve for best results.
- Can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To freeze pie, I recommend wrapping individual slices in plastic wrap and storing in a freezer bag. Thaw overnight in the refrigerator before serving.
