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Chocolate Cream Pie

A slice of chocolate cream pie, topped with chocolate curls on a white plate with a fork beside it.
This chocolate cream pie is a classic American dessert with an Oreo cookie crust filled with chocolate pudding that's buried beneath swoops of vanilla-infused whipped cream. An easy, quick dessert.
America's Test Kitchen

Prep 30 mins
Cook 10 mins
Total 4 hrs
Dessert
American
8 servings
700 kcal

Ingredients 

For the crust

  • 16 Oreo cookies broken into rough pieces
  • 2 tablespoons (1 oz) unsalted butter melted

For the filling

  • 2 1/2 cups half-and-half
  • 1/3 cup granulated sugar
  • Pinch salt
  • 6 large egg yolks
  • 2 tablespoons cornstarch
  • 6 tablespoons (3 oz) unsalted butter cut into 1/4-inch (6 mm) pieces
  • 6 ounces semisweet or bittersweet chocolate chopped fine
  • 1 ounce unsweetened chocolate chopped fine
  • 1 teaspoon vanilla extract

For the topping

Directions 

Make the crust

  • Adjust an oven rack to the middle position and heat the oven to 350°F (175°C).
  • Pulse the cookies in a food processor until coarsely ground, about 15 short pulses. Then let the machine run until the crumbs are uniformly fine, about 15 seconds. With the machine running, pour the butter through the feed tube and process until the mixture resembles wet sand. Empty the crumbs onto the pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of the pie plate. Bake until the crust is fragrant and looks set, about 15 minutes.

Make the filling

  • Bring the half-and-half, half the sugar, and the salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally.
  • As the half-and-half mixture begins to simmer, in a separate bowl, whisk the egg yolks, the remaining sugar, and cornstarch until smooth.
  • Slowly whisk about 1 cup simmering half-and-half mixture into the yolks to temper them. (This means to slowly change the temperature so the eggs don’t curdle.) Then slowly whisk the tempered yolks into the remaining simmering half-and-half mixture and reduce the heat to medium. Whisking constantly, return the mixture to a simmer and cook until thickened and a few bubbles burst on the surface, anywhere from 30 seconds to 2 minutes. Remove from the heat and immediately whisk in the butter, then the chocolates, and finally the vanilla, whisking until completely smooth.
  • Pour the warm filling into the baked, cooled pie crust. Cover with plastic wrap, pressing it flush against the surface of the filling to prevent a skin from forming. Refrigerate until the filling is cold and firm, at least 3 hours. (The pie, without the topping, can be wrapped tightly and refrigerated for up to 1 day.)

Make the topping

  • Just before serving, beat the cream, sugar, and vanilla in a chilled bowl with a stand or handheld mixer until soft peaks form. (The cream can be whipped and refrigerated separately from the pie, covered tightly with plastic wrap, for up to 2 hours.)
  • Gently mound the whipped cream attractively over the top of the filling. Top with chocolate curls, if using. Slice the pie and have at it.