Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chocolate Cream Pie Recipe
An impressive Chocolate Cream Pie with a chocolate biscuit base, a creamy easy chocolate custard filling, topped with clouds of cream. Also called a chocolate pudding pie, it tastes like a cross between chocolate mousse and Chocolate Bavarian Pie!
As a child, I’d get so excited on the uncommon event my mom would splurge on a chocolate bavarian pie. I’m speaking in regards to the form bought within the freezer part of supermarkets. Not a elaborate patisserie cake made with the gorgeous French bavarian cream, crème bavaroise.
I believed it was the very best factor ever. Simply the correct amount of crumbly biscuity base. That chocolatey creamy filling.
And it will nonetheless be the very best factor ever had I not learnt to cook dinner it myself! Whereas the biscuit base isn’t too completely different, the chocolate layer is completely no comparability. Selfmade has actual chocolate flavour and a mouthfeel that store-bought by no means will.
My childhood bavarian pie additionally advanced with the addition of a beneficiant cloud of whipped cream, which is simply heavenly with the chocolate filling, Therefore, re-christened as a Chocolate Cream Pie.
I may eat this day by day. I predict you’ll really feel the identical!
This Chocolate Cream Pie is a traditional mixture with:
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chocolate cookie base – created from Oreo cookies which supplies it an additional intense chocolate flavour.
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chocolate filling – it’s basically a pudding, a creamy-but-light custard chocolate filling. If you wish to get fancy, it’s in actual fact a sort of French chocolate custard known as crème pâtissière. Fancy it might sound, however it’s truly a surprisingly easy custard that you simply see contestants in actuality cooking exhibits frantically stressing about making silky easy and thick, quite than gritty and runny.
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whipped cream – the pie is topped with a mound of fluffy calmly sweetened vanilla whipped cream.
Dreamy is a phrase that involves thoughts!
1. Chocolate filling elements
This custard / pudding is thickened with a mixture of cornflour/cornstarch and egg yolks, enriched with butter and cream and flavoured with melted chocolate. It’s DIVINE!
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Chocolate – I exploit a mixture of 70% cocoa darkish chocolate and milk chocolate for my excellent stability of chocolate flavour depth (70% cocoa) and creamy chocolatey-ness (milk chocolate).
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Egg yolks – This helps the custard thicken and set in addition to giving it an expensive mouthfeel that frozen Sara-Lee chocolate bavarian pies can ever evaluate to!
Additionally, here’s a checklist of what I do with leftover egg whites.
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Cornflour / cornstarch – That is additionally used to thicken the custard.
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Cream and milk – The liquids for the custard. Cream will not be typical for custards however it provides richness right here! You possibly can simply use milk, should you’d favor.
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Butter – This provides but extra richness into the custard.
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Sugar for sweetness (this isn’t overly candy), vanilla for flavour and a pinch of salt to deliver out the flavours (commonplace candy baking follow lately).
**Overlook Cool Whip** Shortcut recipes for chocolate pie fillings are fairly widespread on the web. Some are made with Cool Whip (Australia, we don’t have this and I hope we by no means do, it’s a man-made thickened “cream” filling), or boxed chocolate pudding powder, marshmallows (too candy for my style), or a easy ganache filling (which could be very dense and really wealthy).
For me, I imagine that there are some issues that ought to be achieved proper. And if we’re going to make a home made Chocolate Cream Pie – let’s make the very best one we are able to! I promise it trumps boxed pudding powder. 🙂
2. Oreo Cookie pie base elements
I like making Chocolate Cream Pie with an Oreo Cookie pie crust. Made with crushed Oreo cookies, there’s terrific texture distinction with the creamy filling and an additional hit of chocolate. I additionally just like the darkish almost-black color.
Right here’s what you want:
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Oreo biscuits – I like utilizing Oreo cookies for the feel and flavour, I discover they’re extra chocolate-y than most different chocolate biscuits. However any plain chocolate biscuits / cookies will work nice right here, similar to Arnott’s Chocolate Ripples.
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Melted butter – That is what makes the Oreo crumbs maintain collectively to kind a crust.
vanilla Whipped cream
And right here’s what you want for the fluffy mound of whipped cream:
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Whipping cream – Be sure to use cream that may be whipped. Not all lotions are, some are made for simply pouring or dolloping. Learn the label to verify. And – NO LOW FAT! 🙂
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Vanilla for a contact of beautiful flavour.
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Sugar – Not an excessive amount of. Only a bit, to calmly sweeten.
That is an virtually no-bake recipe. The crust is baked for 10 minutes to make it further crisp. The custard-pudding filling is cooked on the range, poured into the crust then refrigerated in a single day to set.
1. tips on how to make the pie crust
I exploit a meals processor to blitz the Oreo cookies. It takes seconds!
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Blitz – Roughly break up the Oreo cookies by hand and drop right into a meals processor. Blitz into nice crumbs (~5 – 10 seconds). Add melted butter then blitz briefly simply to combine by means of. The combination ought to resemble moist sand.
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Press – Pour right into a 22.5cm/9″ pie tin. Use your fingers / rubber spatula / one thing flat to press the crumbs firmly into the bottom and partitions.
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Bake for 10 minutes at 180°C/350°F (160° fan-forced). This makes the pie crust crisper.
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Deflate – The crust puffs up within the oven. Gently deflate utilizing a rubber spatula or related – the bottom and partitions. This too makes the pie crust crisper and firmer.
2. tips on how to (EASILY) CUT A ROUND FROM PAPER
Earlier than we get into the enjoyable chocolate filling making half, a fast little tip for tips on how to minimize a circle from paper. Do that earlier than you begin the custard so you possibly can cowl the custard as quickly as you pour it into the crust. It prevents a pores and skin from forming on the floor which begins fairly rapidly.
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Baking paper – Tear a sheet of baking paper bigger than the pie tine, then fold in half.
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Fold in half once more.
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Then fold right into a triangle.
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Hold folding to kind an extended skinny triangle.
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Measure how giant your pie dish is by putting the tip of the triangle above the centre of the pie tin. Lower off the tip.
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Then unfold. Voila! Neat circle that covers your pie!
3. tips on how to make the chocolate filling
The chocolate filling elements are merely whisked on the range which thickens right into a custard because it heats up. The custard is pourable when scorching, then units so it’s cuttable as soon as refrigerated.
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Whisk dry – Place cornflour, sugar and salt in a medium saucepan. Whisk to mix.
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Add liquids – Add milk, cream and yolks. Whisk to mix. Then whisk now and again over medium excessive warmth (or medium for sturdy gasoline stoves) because the combination is heating up. As soon as the liquid is scorching (round 3 – 5 minutes, you’ll see steam), flip the range all the way down to medium low and begin to whisk continuously to make sure the bottom doesn’t catch. You’ll really feel and see the combination beginning to thicken right into a custard.
Lumps? Don’t fret! Take it off the range and whisk vigorously, you must be capable of whisk them out. As soon as easy, return to the range and proceed. As a final resort, you possibly can pressure the custard at step 5.
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Soften in chocolate – Take away off the range. Add butter, chocolate and vanilla and whisk till the chocolate melts and the filling is easy.
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Thickness – The custard ought to have a thickness like honey. It is going to be pourable, however received’t mound.
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Pour the custard straight into the pie crust.
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Clean the floor.
4. Setting and adorning
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Cowl – Instantly cowl with a spherical piece of baking/parchment paper, urgent calmly so it’s in touch with the floor. This can forestall a pores and skin from forming. (Don’t use cling wrap, you’ll peel a thick layer of custard off which I do know you’re pondering effectively then I get to lick all of it off! However the actuality is it’s truly fairly troublesome to do off cling wrap. Sure, I do know from first hand expertise. Stick to paper!!)
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Refrigerate for 12 hours+ – Cool on the counter. Then refrigerate for 12 hours+ to make sure the custard absolutely units.
Don’t attempt to shortcut it and don’t assume you can minimize a slice on the 3 hour mark as a result of it appears fairly set! In case you minimize out a slice earlier than it’s absolutely set, you’ll break the custard in the entire pie and it’ll by no means set once more. Once more, I do know this from first hand expertise from testing variation iterations of this Chocolate Cream Pie in addition to this recipe, this recipe and this recipe!
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Cream – Fastidiously peel off the paper then high with whipped cream.
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Garnish with a sprinkle of grated chocolate, if desired. Then, it’s able to devour!
A giant mouthful of wealthy, easy, chocolatey filling with clouds of fluffy cream PLUS little bits of crumbled Oreo cookie…..
It’s simply perfection! – Johnsat xx
PS If you wish to make this forward, do it as much as 2 days forward with out the whipped cream weeping, then stabilise the whipped cream by including marscapone. Details about stabilised whipped cream right here, recipe is within the notes of the recipe card beneath.
Ingredients
- 25 Oreo biscuits , whole with filling in tact (244g / 8.5 oz) (Note 1)
- 60g / 4 tbsp unsalted butter , melted
- 1/4 cup cornflour / cornstarch
- 2/3 cup caster sugar (superfine sugar)
- Pinch of salt
- 2 cups milk (whole or reduced fat, not zero fat)
- 1 cup cream (pouring or thickened/heavy), or sub with milk (Note 2)
- 4 egg yolks from large eggs (Note 3 for leftover whites)
- 2 tbsp / 30g unsalted butter , cut into 1cm / 0.5" cubes
- 1 tsp vanilla extract
- 150g/ 5 oz dark 70% cocoa chocolate or bittersweet chocolate, finely chopped (Note 4)
- 75g/ 3 oz milk chocolate , finely chopped (Note 4)
- 1 1/2 cups thickened / heavy cream , for whipping
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- Chocolate , for grating (optional decoration)
Instructions
- Preheat oven to 180°C/350°F (160° fan-forced).
- Cut round paper – Cut a round piece of baking / parchment paper, the size of the pie dish (to prevent skin forming on custard). (Note 5)
- Blitz – Break up Oreos roughly by hand and place in a food processor. Blitz into crumbs (~10 sec). Add butter, blitz to mix through. Mixture should resemble wet sand. (No food processor? Bash in ziplock bag with a rolling pin).
- Press – Pour into a 23cm / 9" pie dish. Spread crumbs out and press firmly into the base and up the walls using your hands, spatula or something flat.
- Bake for 10 minutes. Remove from oven – the crust will be slightly puffed. Press down gently using a rubber spatula (makes it even crustier!) then allow to cool on the counter before filling.
- Whisk dry, then wet – Place cornflour, sugar and salt in a large saucepan. Whisk to combine. Add milk, cream and yolks. Whisk to combine.
- Heat to thicken – Turn heat onto medium high. As the mixture warms up, whisk every now and then, but not constantly. As the liquid starts to get hot at around the 3 – 5 minute mark (you'll see steam), turn the stove down to medium low and start to whisk constantly. You will feel and see the mixture start to thicken. Got lumps? See Note 6!
- 45 second whisk – When you see slow, lazy bubbles (~6 minutes, you will need to pause whisking to see bubbles), whisk constantly for 45 seconds then take it off the stove.
- Chocolate and butter – Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.
- Pour hot filling into pie crust, filling it right to the top, smooth surface. Gently place round baking paper on surface. (Surplus custard? Note 7)
- Cool on the counter for 2 hours then refrigerate for 12+ hours to allow the custard to fully set.
- Whipped cream – Beat whipped cream ingredients in a bowl on high for 2 to 3 minutes until softly whipped.
- Topping – Carefully peel back paper. Pile on the whipped cream, then grate chocolate across the surface.
- Serving – Keep the pie in the pie tin. Cut and serve!
Notes
1. Oreos – You will need 2 standard Oreo packets. There are 14 in each packet so you’ll use all of one packet and all but 3 in the 2nd packet.
Plain chocolate biscuits/cookies, like Arnott’s Chocolate Ripples, can also be used though the colour is not as an intense dark chocolate brown.
2. Cream – I like to add cream into the filling because it makes it just that touch more creamy and rich however, most chocolate custards / crème pâtissières are made with just milk. So you can just use milk if you wish – the filling may take 30 seconds or so longer to thicken.
3. Leftover egg whites – Here’s my list of what I do with them and all my egg white recipes can be found in this recipe collection.
4. Chocolate –I make this with a combination of dark and milk chocolate because the dark provides that intense chocolate flavour and the milk lightens the colour of the filling so it contrasts with the dark crust. You could make this entirely with milk or dark chocolate.
Australia: For the 70% cocoa, Plaistow from the supermarkets is fine, Lindt is great! US: Ghirardelli is great too.
Chips or melts can be used as well, for a better quality option. However, I recommend using chocolate purchased from the baking aisle, not eating chocolate, as some brands are designed to not melt very well!
5. Cutting round – See recipe video at 55 seconds here. Fold a sheet of baking/parchment in half, then half again. Keep folding to make a long thin triangle with a pointy end. Measure how large your pie dish is by placing the tip of the triangle above the centre of the pie tin. Cut off the end, then unfold. Voila! Neat circle!
6. Lumpy custard? That’s ok! If you get them while on the stove, take it off the stove and whisk vigorously, this will remove most. If you’ve still got lumps after the chocolate is melted through, just strain the custard into the pie crust.
7. Surplus custard? You might, it depends how high up the wall of the pie tin your crust goes. If you go all the way up you should use it all. If you have spare, just pour into a little ramekin and have a secret custard pot for yourself! (Maybe do this anyway 😈)
8. Storage – This pie will keep for around 3 days, then I notice the base starts softening a bit. Keep in the fridge.
Stabilised cream – To prevent the cream from weeping, add 100g / 1/2 cup mascarpone into the cream, then beat until whipped. This will stabilise it so it doesn’t deflate for 2 – 3 days. More on stabilised cream here.
Nutrition per serving assuming 12 slices.
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