This luscious chocolate pie with Oreo crust features a homemade chocolate pudding filling and chocolate whipped cream topping. Any chocolate lover will go crazy for this no bake dessert!
The best no bake chocolate pie recipe for chocoholics!
If chocolate cream pie with pastry crust doesn’t have quite enough chocolate flavor for you, this recipe is right up your alley! A trifecta of chocolate in the crust, filling, and topping (plus a few chocolate curls on top) will satisfy even the most die-hard chocolate fan!
If all you’ve ever had are cream pies made with pudding mixes, the made from scratch creamy filling is going to blow you away. Homemade pudding uses just simple ingredients, the taste is unbeatable.
And of course there’s the fresh whipped cream topping flavored with a bit of chocolate. It’s the perfect finishing touch!
What is the difference between chocolate pie and French silk pie?
French silk pie has a more light and fluffy filling, relying on beaten eggs or whipped cream to give it airiness. Chocolate cream pie has a dense and smooth pudding filling.
Both are delicious chocolate desserts, and I would be hard pressed to pick a favorite. Give them both a try and decide for yourself!
How to Make Chocolate Pie with Oreo Crust
- CRUST – Pulse the chocolate sandwich cookies in a food processor until you have fine crumbs. Mix with the melted butter and press evenly into a 9 inch pie plate. Bake at 350 degrees for 10-12 minutes. (Or use a store-bought oreo crust.)
- CHOCOLATE PUDDING LAYER – Combine the chocolate and butter in a large bowl.
Place a metal mesh strainer over the top. In a heavy saucepan, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in the cream and egg yolks, then the milk. Cook over medium heat until mixture comes to a boil, whisking constantly.
Pour through the strainer into the butter/chocolate mixture. Stir until the chocolate is melted. Add the vanilla. - CHILL – Spread the pudding into the crust in an even layer. Cover with plastic wrap and chill for at least 4 hours.
- TOPPING – When ready to serve, beat the heavy whipping cream, powdered sugar, cocoa, and vanilla at high speed until stiff peaks form.
Spread over the top of the pie.
- SERVE – If desired, garnish the pie with chocolate shavings, Oreo crumbs, or even a dollop of Cool Whip or fresh whipped cream.
PRO TIPS:
- For best results use regular Oreos. Double-stuffed tends to make the crust too greasy.
- Straining the pudding ensures that you won’t have any lumps, but you can skip that step if you prefer.
- For clean cuts, dip your knife in hot water and wipe it dry before making each slice.
CHOCOLATE PIE WITH OREO CRUST VARIATIONS:
- In place of the homemade Oreo crust, you can purchase a pre-made Oreo crust. You may have filling left over because they are a bit smaller.
- We like the triple layer of chocolate, but feel free to use a graham cracker crust if you prefer.
MORE FAVORITE PIES:
- French Silk Pie Recipe
- Chocolate Cream Pie Recipe
- Banana Cream Pie
- Chocolate Pecan Pie
- Peanut Butter Pie
- Caramel Apple Crumble Pie
- Strawberry Cream Pie
Chocolate Pie with Oreo Crust
Ingredients
Oreo Cookie Crust:
- 24 Oreo cookies
- ¼ cup salted butter melted
Chocolate Pie Filling:
- 8 oz semi sweet chocolate chips a heaping cup
- 3 Tbsp salted butter cubed
- ½ cup granulated sugar
- 3 Tbsp cornstarch
- 2 Tbsp unsweetened cocoa powder
- pinch of salt
- ½ cup heavy cream
- 3 egg yolks
- 2 cups 2% milk or whole milk
- ½ tsp vanilla extract
Topping:
- 1 ½ cups heavy cream
- 1 cup + 2 Tbsp powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Instructions
- For crust – pulverize the Oreos in a food processor or blender. Pour the Oreo cookie crumbs into a bowl and stir in the melted butter. Press firmly into the bottom and up the sides of a 9" pie pan. Bake at 350° for 10-12 minutes. Cool completely.
- For filling – Place the chocolate chips and butter in a large mixing bowl. Top with a fine-meshed metal strainer.
- Whisk together the sugar, cornstarch, cocoa powder, and salt in a heavy saucepan. Slowly whisk in the cream, then the egg yolks and milk. Bring to a boil over medium heat, whisking constantly. Let boil for 30-60 seconds.
- Pour the pudding through the mesh strainer to remove any lumps. Let sit for a minute or two until the butter and chocolate start to melt. Stir until completely smooth, then add the vanilla.
- Pour the chocolate pudding filling into the cooled crust and spread evenly. Cover the surface with plastic wrap and transfer to the refrigerator. Chill for 4-5 hours, or overnight.
- For topping: Combine the cream, powdered sugar, cocoa, and vanilla in a deep bowl. Beat with an electric hand mixer at high speed until stiff peaks form.
- Spread the chocolate whipped cream over the filling. If desired, garnish the top of the pie with chocolate curls.
Notes
Nutrition
This creamy chocolate pudding pie is the perfect dessert for any special occasion. It can be made ahead of time, and people just gobble it up!
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This pie is satisfying. The melted caramel and salted peanuts on top compliments the flavorful and creamy chocolate. Highly recommended!
Glad you liked it Journa, it’s definitely one of my all time favorites!
This pie was absolutely divine. Love!!!!
Love how you have the chocolate & salted caramel peanut layer at the bottom!! This pie does not disappoint!! If you love chocolate, then this is the pie for you!
Yes, that peanut caramel layer on the bottom takes this pie to another level. It’s the stuff my dreams are made of. 🙂
Made this for Christmas Eve dinner. Wow. It was a huge hit. My husband called it a keeper. Thanks for the recipe