I’m so into chocolate right now.
I needed an excuse to buy those adorable pink heart paper cups from Target — and, naturally, a homemade mocha paired with a rich chocolate cream pie seemed perfect. Also came home with a pastel scarf, sale boots, four new nail polishes (including a glittery one), a random mug and a small blue striped bowl that looked cool but will probably stay decorative. Target convinced me all of it would pair well with pie. I’m still not sure about that last bit.
Look at this crust — it’s like a graham cracker and butter river. Even better: it’s made from graham crackers and chocolate sandwich cookies smashed together. The combination creates a crunchy, deeply flavored base that I could honestly eat out of a bowl with a spoon.
I’ve been craving chocolate constantly lately — sneaking spoonfuls of peanut butter with chocolate, raiding whatever chocolate treats I can find. That intense craving led me to make a proper chocolate cream pie for the first time. I don’t usually make pies because they test my patience, but this one is surprisingly straightforward. It takes time mostly to chill, and there’s no homemade dough to fuss with.
This pie is everything I wanted: a thick, crunchy crust and a silky, creamy chocolate filling. I used mostly milk and dark chocolate for a familiar, sweet flavor, though some might prefer darker, less sweet chocolate. The chocolate layer is indulgent and satisfying — it practically hugs the spoon.
The vanilla whipped cream on top might be my favorite part. It’s light and airy, subtly sweetened and flavored with vanilla bean paste so it offsets the richness of the chocolate filling perfectly. The contrast between dense pudding and fluffy cream is essential — it keeps each bite balanced.
If you want the best results, make the pudding and allow it to cool thoroughly before pouring it into the crust, then chill the pie for several hours or overnight. I made my pudding in a large Le Creuset pot I received for Christmas; it was an excellent vessel for stirring and heating a big batch. The only downside: you end up with a giant pot of pudding, which, honestly, felt like a delightful problem to have.
As a dedicated chocoholic, I can’t help but suggest other chocolate-forward treats if you’re planning a special dessert: cupcakes, a peanut butter truffle pie, buttered popcorn crunch brownies, or a silky milk chocolate mousse with coconut whipped cream. If you’re feeling adventurous, there are chocolate chip cookie dough peanut butter cups or a chocolate peanut butter fudge trifle. Donuts with chocolate ganache and sprinkles or chocolate-and-potato-chip topped raised donuts are also worth the effort.
If, for some reason, you’re not all about chocolate, lighter options like crispy croissant sundaes or chocolate chip cookie and peanut butter s’mores can also dazzle a crowd.
This chocolate cream pie has the power to start an obsession. It’s rich, comforting, and exactly what you want when a chocolate craving hits.
Chocolate Cream Pie with Vanilla Whipped Cream
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Ingredients
Crust
- 16 chocolate sandwich cookies like Oreos
- 1 cup graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Chocolate Pudding
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces dark chocolate, melted
- 2 ounces milk chocolate, melted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla bean paste
Vanilla Whipped Cream
- 2 cups cold heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste or 1 vanilla bean, scraped
- 3 tablespoons powdered sugar
- 4 ounces milk chocolate, shaved for topping
Instructions
Crust
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Preheat the oven to 350°F. Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Combine the cookie crumbs and graham cracker crumbs in a large bowl, then stir in the melted butter until evenly moistened. Press the mixture into a 9-inch pie dish, bringing it up the sides, and bake for 10 minutes. Let the crust cool while you prepare the filling.
Chocolate Pudding
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In a saucepan, whisk together sugar, cornstarch and salt. Add the egg yolks and whisk until combined. Over medium-low heat, slowly stream in the milk while whisking continuously. Bring the mixture to a boil, whisking the whole time, then reduce to a simmer and cook for one minute until thickened. Strain the mixture through a fine mesh sieve into a bowl. Whisk in the melted chocolates, softened butter and vanilla bean paste until smooth. Cover the surface with plastic wrap and cool completely for several hours.
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Pour the cooled pudding into the prepared crust and refrigerate overnight, or at least 8 hours. Top with whipped cream and chocolate shavings just before serving.
Vanilla Whipped Cream
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Place cold heavy cream, vanilla extract and vanilla bean paste or scraped vanilla bean in the bowl of an electric mixer. Using the whisk attachment, beat on medium-high until stiff peaks form, about 4–5 minutes. Add powdered sugar and beat for another minute. Spread or pipe the whipped cream onto the chilled pie and finish with chocolate shavings.
Notes
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Yes, these plates are my dream.