Chocolate Cream Pie

A deliciously decadent dessert featuring rich chocolate flavor, creamy textures, and a delightful Oreo crust.

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Prep Time 30

Cook Time 15

Total Time 2

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 375

Ingredients Method Notes

Ingredients

For the Oreo Crust

30 pieces Oreo Cookies (finely crushed) These crispy, chocolatey cookies form the foundation of your pie crust.
6 tablespoons butter (melted) Binds the cookie crumbs to create a cohesive crust.

For the Vanilla Cream Layer

4 ounces cream cheese (softened) Adds richness and smooth texture.
8 ounces Cool Whip Lends airiness to the cream layer.
1 cup powdered sugar Balances the flavors and contributes to a velvety finish.
1 teaspoon vanilla extract Enhances the overall flavor.

For the Chocolate Pudding Layer

2 cups milk (regular or chocolate) Choice adds to the creaminess.
½ cup granulated sugar Elevates the chocolate flavor.
¼ cup cocoa powder Intensifies the chocolate flavor.
3 tablespoons corn starch Essential for achieving proper pudding consistency.
1 teaspoon vanilla extract Adds depth of flavor.
8 ounces Cool Whip Added for folding into the pudding.

For the Whipped Cream Topping

1 cup heavy whipping cream Provides a luxuriously rich topping.
¼ cup powdered sugar Sweetens the whipped topping.
1 teaspoon vanilla extract Enhances flavor.

For Garnish

⅓ cup mini chocolate chips Adds delightful crunch and chocolate flavor.

Method

Preparation

Finely crush the Oreo cookies and mix with melted butter until evenly combined, then press into a 9" pie pan and chill.
In a saucepan, combine milk, granulated sugar, cocoa powder, corn starch, and vanilla. Cook on low-medium heat, stirring until thickened. Chill.
Beat cream cheese and Cool Whip until smooth, then add powdered sugar and vanilla extract. Spread over chilled crust.
Fold remaining Cool Whip into cooled chocolate pudding, then spread over the vanilla layer.
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe onto pie.
Sprinkle mini chocolate chips over the top and allow to set in the fridge for at least 2 hours.

Notes

For a firmer crust, bake the Oreo crust for 10 minutes at 350°F before chilling. You can use pre-made chocolate pudding to save time, but homemade ensures richer flavor. Customize with fruit or add coffee for an adult version.