Traditional Chocolate Cream Pie Recipe
Whether you're preparing for an imminent birthday celebration or hosting friends for a dinner party, having a decadent dessert is a must. You could go the bite-sized route with cookies or squares, but there's nothing quite like a cake or pie to dazzle your guests. This traditional chocolate cream pie courtesy of Tasting Table recipe developer Tanika Douglas is sure to impress. The classic flavor profile makes it an easy favorite, while the various textures add to its overall appeal.
This creamy, rich chocolate treat feels like an absolute indulgence that's sure to satisfy any sweet tooth. Douglas raves, "I absolutely adore this recipe as it is a true crowd-pleaser! I really appreciate the balance of flavor in this pie: The chocolate flavor is rich whilst not overpowering, and the filling is perfectly sweet, smooth, and irresistible." There's a lot to love about this traditional chocolate pie as Douglas shares, "[it] has become a real family favorite in my house, because it is just so delicious and is the perfect way to end a meal on a sweet note."
Gather the ingredients for this traditional chocolate cream pie recipe
Oreo cookies are the foundation of the pie crust, along with butter. For the filling, you'll need espresso powder, cornstarch, caster sugar (white granulated sugar works too), salt, cocoa powder, heavy cream, milk, vanilla extract, large egg yolks, semi-sweet dark chocolate (chopped), and more butter. Heavy cream and caster sugar make up the creamy topping, which is garnished with grated dark chocolate.
If you are located in the U.K. or Australia, Douglas notes that cornstarch is typically referred to as cornflour. About her choice of ingredients, she elaborates, "I have also used espresso powder in the pie for extra depth of flavor. It provides a beautiful rich contrasting note to the chocolate, and elevates this simple pie into a dinner-party worthy dessert!" If you're not into coffee in your desserts, you won't taste it — it only enhances the overall result here.
Prepare the pie crust
Start by preheating your oven to 350 F. Next, add the Oreos to a food processor and pulse until they turn into a fine crumb. You may need to work in batches depending on the size of the appliance. Dump the crumbs into a bowl and melt 5 tablespoons of butter. Pour the butter over the Oreo crumbs and mix everything to combine.
Press the crumb mixture into a 9-inch pie dish to make an even, solid crust. Once the oven is hot, transfer the crust to a rack and bake for 8 to 12 minutes, until it is set. Let the crust cool down while you work on the filling.
If you want to break down the pie-making into a few steps, Douglas says, "You could absolutely make the crust a few days in advance! This would be a fabulous way to save time on the day of the event." She instructs: "Simply bake the pie crust as directed, then wrap [it] in cling film or store [it] in an airtight container until you are ready to use it."
Combine the custard ingredients
Whisk the espresso powder, cornstarch, ½ cup of caster sugar, salt, and cocoa powder in a large pot — but don't place it on the burner just yet. Whisk 1 cup of heavy cream into the dry ingredients until a smooth mixture forms. Then, whisk in the milk, vanilla extract, and egg yolks.
Now, place the pot on a burner over medium heat for about 5 minutes while you continuously whisk. The mixture should thicken during this process. When the custard comes to a low boil, whisk the contents vigorously for 1 minute and then take the pot off the heat. Add 4 tablespoons of butter and the semi-sweet chocolate to the pot and whisk until the ingredients fully melt and the result is smooth.
"The filling is similar to a set chocolate custard, and requires real attention when making it," Douglas explains and adds, "If it gets too hot or boils for too long, you risk curdling the custard which would lead to a lumpy, grainy filling, rather than a smooth one." The best way to avoid a kitchen disaster is by "whisking constantly to prevent it from sticking to the base of the pan."
Pour the filling over the cake and chill
Pour the chocolate custard into the pie crust and use a spoon or spatula to smooth out the surface. Lay a piece of parchment paper directly on top and transfer the pie to the refrigerator for 10 hours while it sets. When the filling is fully set, remove the parchment paper from the surface.
Prepare the cream topping
Add 2 cups of heavy cream and 2 tablespoons of sugar to a bowl and whisk the ingredients by hand or with a stand mixer to form stiff peaks. Use a spatula to spread the cream topping over the pie.
Garnish and serve up a slice of pie
Use a sharp knife to make shavings from the dark chocolate to sprinkle over the pie as garnish. Slice the pie and serve it still chilled.
Douglas recommends storing the pie in the refrigerator for up to three days.
- For the Crust
- 27 Oreos
- 5 tablespoons butter
- For the Filling
- 1 teaspoon espresso powder
- ¼ cup cornstarch
- ½ cup caster sugar
- ¼ teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup heavy cream
- 2 cups milk
- 1 teaspoon vanilla extract
- 3 large egg yolks
- 4 tablespoons butter
- 8 ounces semi-sweet dark chocolate, chopped
- :::For the Topping:::
- 2 cups heavy cream
- 2 tablespoons caster sugar
- 2 ounces dark chocolate, grated
- Preheat the oven to 350 F.
- Add the Oreos to a food processor and blitz until fine crumbs form, then transfer them to a mixing bowl.
- Melt the butter, then pour it over the crumbs and mix well to combine.
- Press the crumbs into a 9-inch pie dish to create an even, solid crust.
- Place the crust into the oven and bake for 8-12 minutes or until nicely set. Set the crust aside to cool.
- Whisk together the espresso powder, cornstarch, sugar, salt, and cocoa powder in a large pot off the heat.
- Next, whisk in the cream until completely smooth. Finally, whisk in the milk, vanilla extract, and egg yolks.
- Place the pot over medium heat and whisk constantly for 5 minutes, allowing it to thicken.
- Once the custard reaches a low boil, whisk vigorously for 1 minute, then immediately remove it from heat.
- Add the butter and chocolate to the custard and whisk until completely melted and the mixture is smooth.
- Pour the custard into the pie crust, and use a spoon to smooth the surface.
- Place a piece of parchment paper directly on top of the filling and transfer the pie to the fridge to set for 10 hours. Once set, gently remove the parchment paper.
- To make the topping, add the cream and sugar to a bowl and whisk until stiff peaks form. Spread the cream over the chilled pie.
- Drag a sharp knife over the surface of the dark chocolate to create chocolate shavings, then sprinkle them over the pie.
- Serve and enjoy.
| Calories per Serving | 953 |
| Total Fat | 71.9 g |
| Saturated Fat | 41.4 g |
| Trans Fat | 1.2 g |
| Cholesterol | 211.2 mg |
| Total Carbohydrates | 70.2 g |
| Dietary Fiber | 5.6 g |
| Total Sugars | 45.8 g |
| Sodium | 293.0 mg |
| Protein | 10.8 g |
