James Martin Chocolate Cream Pie Recipe

This chocolate cream pie is creamy, rich, and super easy to make. It starts with a crunchy Oreo crust, then gets filled with smooth chocolate pudding and topped with soft whipped cream. Perfect for holidays, birthdays, or when you just want a chilled chocolate dessert that melts in your mouth.

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Ingredients Needed:

Oreo Pie Crust:

• 24 Oreo cookies*
• 5 Tablespoons butter

Chocolate pudding filling:

• 1/3 cup granulated sugar
• 2 1/2 cups whole milk
• 6 large egg yolks
• 2 Tablespoons cornstarch
• 6 Tablespoons salted butter, chopped into pieces
• 8 ounces good quality semi-sweet chocolate, chopped (I like Ghirardelli’s)
• 1 1/2 teaspoons vanilla extract

Whipped topping:

• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar, or granulated sugar
• 1 1/2 teaspoons vanilla extract

How To Make Chocolate Cream Pie Recipe?

1. Make the Oreo Crust: Crush the Oreo cookies (with filling) into fine crumbs using a food processor. Stir in the melted butter, then press the mixture into the bottom and sides of a 9-inch pie dish. Bake for 10–12 minutes and let it cool completely.
2. Heat the Milk and Sugar: In a saucepan, whisk together the sugar and milk. Place over medium heat and cook until it just starts to simmer, stirring often.
3. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and cornstarch until smooth. Slowly add a few spoonfuls of the hot milk into the eggs while whisking, then repeat a few more times to warm them up gently.
4. Combine and Thicken: Pour the egg mixture back into the saucepan, whisking constantly. Cook until the mixture thickens and starts to bubble gently.
5. Add Butter and Chocolate: Remove the pan from heat. Stir in the chopped butter, chocolate, and vanilla extract. Keep stirring until everything is melted and smooth.
6. Chill the Pie: Pour the chocolate filling into the cooled crust and smooth the top. Place a piece of plastic wrap directly on the surface and chill in the fridge for 4–6 hours, or overnight.
7. Make the Whipped Topping: Beat the heavy cream on high speed for 1–2 minutes. Add the powdered sugar and vanilla, then keep mixing until soft peaks form.
8. Top and Serve: Spread the whipped cream over the chilled pie. Add chocolate curls, shavings, or crushed Oreos on top before serving.

Recipe Tips:

• Crush Oreos with filling inside: don’t remove the cream from the cookies—use the whole Oreo. The filling helps hold the crust together better.
• Use room-temperature egg yolks: cold eggs can make the pudding cook unevenly. Let them sit out for 10–15 minutes before starting.
• Temper eggs slowly: if you add the hot milk too fast, the eggs will scramble. Add just a little at a time while whisking to keep the filling smooth.
• Chop the chocolate finely: smaller pieces melt faster and blend better into the pudding. This makes the filling creamy without lumps.
• Let the pie chill fully before topping: if the pudding isn’t fully set, the whipped cream will sink in. Wait at least 4 hours—or overnight is even better.

How To Store Leftovers?

• Refrigerate: First, let the leftover chocolate cream pie sit until it reaches room temperature. Then cover it gently with plastic wrap or place it in an airtight container. Store in the fridge for up to 4 days.
• Freeze: The texture may change slightly. Once fully chilled and set, wrap the pie tightly in plastic wrap and then in foil. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 324 kcal
• Total Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 100mg
• Sodium: 160mg
• Potassium: 210mg
• Total Carbohydrate: 29g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 5g

Try More James Martin Recipes:

• James Martin Pineapple Upside Down Cake
• James Martin Chocolate Fondant Recipe