Homemade Chocolate Pie with Oreo Crust
If you’re looking for an easy dessert recipe that’s rich, chocolaty, and completely homemade, this Chocolate Pie is a winner. With a buttery Oreo crust and a silky-smooth chocolate filling, it comes together with simple ingredients you probably already have in your kitchen!
Chocolate Pudding Pie
This creamy chocolate pie is rich, creamy, and seriously hard to resist. The Oreo crust gives it a perfect crunch, and that smooth, chocolatey filling is pure comfort. Top it with a big spoonful of whipped cream, and you’ve got a dessert that feels fancy but couldn’t be easier to make. No special tools or tricky steps – just simple, homemade goodness.
This chocolate pie is a favorite, along with my key lime pie and cherry pie bars. Perfect for taking along as a potluck dessert recipe.
Whether you’re making it for a holiday, a potluck, or just a weekend treat, this homemade chocolate pie is the kind of crowd-pleaser everyone will ask for again.
Ingredients
- 2 cups oreo cookie crumbs
- 4 tablespoons butter, melted
- 4 egg yolks
- 1 ½ cups granulated sugar
- 2 ½ cups milk
- 1 cup cocoa powder
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¼ cup powdered sugar
How to Make Chocolate Pie with Oreo Crust
STEP ONE – Preheat the oven to 350°F.
STEP TWO – In a bowl, mix the Oreo crumbs with melted butter. Press firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8–10 minutes. Let cool completely.
STEP THREE – In a saucepan, whisk egg yolks, sugar, milk, cocoa powder, cornstarch, and salt over medium heat. Cook, whisking constantly, until the mixture thickens and bubbles, about 8–10 minutes.
STEP FOUR – Remove from heat and stir in the butter and vanilla extract until smooth.
STEP FIVE – Pour the filling into the cooled crust. Smooth the top and let it cool slightly. Cover and refrigerate for at least 4 hours, or until fully set.
STEP SIX – Whip the heavy cream with powdered sugar until soft peaks form. Top the chilled pie with whipped cream before serving.
FAQ’s
Can I use a store-bought crust?
Yes, a pre-made chocolate cookie crust works perfectly and saves time.
How do I know when the filling is thick enough?
It should coat the back of a spoon and begin to bubble. This usually takes about 8–10 minutes of whisking over medium heat.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder or Dutch-processed both work—Dutch will give a richer, smoother chocolate flavor.
My Top Tips
- Whisk constantly while cooking to keep the filling smooth.
- If it turns out lumpy, strain it for a silky texture.
- Stir in the butter and vanilla at the end for the best flavor.
- Let the pie cool a bit before chilling to avoid condensation.
- Chill for at least 4 hours (or overnight) so it sets nicely and slices clean.
Storage Instructions
Cover the pie with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
Chocolate Pie
- Total Time: 35 minutes
- Yield: 8 servings
Description
If you’re craving an easy dessert that’s rich, homemade, and full of chocolatey goodness, this chocolate pie with Oreo crust is a must-make. The creamy filling and buttery cookie crust come together with simple ingredients you likely already have on hand—no fuss, just a seriously delicious treat!
Ingredients
2 cups oreo cookie crumbs
4 tablespoons butter, melted
4 egg yolks
1 1/2 cups granulated sugar
2 1/2 cups milk
1 cup cocoa powder
3 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract
Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a bowl, mix the Oreo crumbs with melted butter. Press firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8–10 minutes. Let cool completely.
- In a saucepan, whisk egg yolks, sugar, milk, cocoa powder, cornstarch, and salt over medium heat. Cook, whisking constantly, until the mixture thickens and bubbles, about 8–10 minutes.
- Remove from heat and stir in the butter and vanilla extract until smooth.
- Pour the filling into the cooled crust. Smooth the top and let it cool slightly. Cover and refrigerate for at least 4 hours, or until fully set.
- Whip the heavy cream with powdered sugar until soft peaks form. Top the chilled pie with whipped cream before serving.
Notes
Storage Instructions: Cover the pie with plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American