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Chocolate Cream Pie with Oreo Crust

This Chocolate Cream Pie with Oreo Crust is a creamy and light chocolate pie with a stabilized whipped cream that holds for up to a week! The crunchy sweet Oreo crumble crust is the perfect complement to the light whipped cream and thick chocolate filling.
Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings 12

Equipment

  • pie dish or springform pan
  • parchment paper

Ingredients

Oreo Crust

  • 1 package (13.29 oz) Oreo cookies (standard Oreos - not double stuff) (33 Oreo cookies)
  • 6 tablespoons melted butter, unsalted

Chocolate Cream Filling

  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 2 cups half and half
  • 1 cup heavy cream
  • 4 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract (can sub other extracts if you want to change the flavor like orange or peppermint)
  • 1 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips

Stabilized Whipped Cream

  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 2 teaspoons powdered, unflavored gelatin
  • 6 tablespoons cold water

Instructions

Oreo Crust

  • Preheat oven to 350°F. Get out a pie pan or a springform pan (9-11").
  • Place Oreos in a food processor and pulse until blended into fine crumbs (if you don't have a food processor you can place all the Oreos in a large Ziploc bag and crush with a meat mallet or rolling pin - just make sure you crush them pretty finely).
  • Slowly add butter to Oreos and mix until mixture becomes slightly sticky and until butter is evenly distributed.
  • Place the Oreo crumb mixture into the pie dish/springform pan and use the back of a measuring cup to press the mixture into the pan, evenly distributing it around the bottom and edges.
    (This crust recipe makes enough for a larger springform pan so you might have some extra if you're using a smaller pie plate - you don't need to use all of it.)
  • Bake for 12 minutes in preheated oven. Once cooked, remove from oven and set on the stove or a cooling rack to rest.

Chocolate Cream Filling

  • In a large saucepan, combine the dry ingredients - cornstarch, sugar, and salt - and whisk together.
  • Next add the half and half, cream, and egg yolks, and whisk to combine.
  • Then turn on the heat to medium high and whisk often as it heats. Set a 6 minute timer.
  • After about 6 minutes, it should be bubbling slowly. Then constantly whisk for 1 minute and then remove from heat.
  • Add in butter, chocolate, and vanilla. Whisk until smooth and all the chocolate is melted.
  • Pour mixture into pie crust, and smooth the top with the back of a rubber spatula. Immediately cover with parchment paper to prevent a skin from forming.
  • Chill in the fridge for 4-6 hours, but preferably overnight.
  • Before serving, make the whipped cream (below).

Stabilized Whipped Cream

  • Begin by adding the 6 tablespoons of cold water to a small microwave safe bowl. Sprinkle the unflavored gelatin on top. Allow to sit for 3-4 minutes.
  • Microwave for a few seconds (6-10) until the gelatin is fully dissolved. Stir the mixture then set aside to cool for a minute.
  • In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract.
  • Whip the mixture on medium-high speed until the mixture starts to thicken. Once soft peaks form, turn the mixer to low speed. Slowly pour in the gelatin mixture and turn the speed back up to medium. Continue to mix until stiff peaks form.
  • Once the pie has cooled, generously top with the whipped cream.
    Slice into pie and enjoy! (Stores well for up to a week in the fridge, in an airtight container.)