Silky, rich, and smooth, this is the best chocolate cream pie recipe. Made with an Oreo crust and topped with stabilized whip cream, it’s perfect for chocolate lovers. This Chocolate Pie is velvety smooth, creamy, and even better than bakery pies. In This Article Amy’s NotesKey IngredientsEasy InstructionsPro TipsPrep Ahead StrategyEasy Chocolate Cream Pie RecipeCommonly Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes For this easy chocolate cream pie, I took things up a notch from the usual pie dough with a chocolatey Oreo crust, followed with a rich chocolate filling, and topped off with stabilized whipped cream that doesn’t get runny at room temperature. The result is an impressively easy dessert recipe that my friends and family devour. It’s perfect for holidays, birthdays, and chocolate lovers. A couple of super easy secrets make this chocolate pie stand out, with amazing depth of flavor. Key Ingredients Here are the key ingredients for this easy chocolate pie recipe: Oreos – Chocolate Oreo cookies are removed of their cream filling and crushed into pieces to form the base of the pie crust.  Instant Coffee Granules – The inclusion of coffee granules does not cause the pie to taste like coffee, but enhances the depth of chocolate flavors. You can also use decaffeinated crystals.  Half and Half – This is the secret to creating a ridiculously smooth and creamy filling.  Semi-Sweet Chocolate Chips – Regular chocolate chips are melted down to form the base of the filling.  Gelatin Powder – This is crucial to creating whipped cream that does not melt or spread.  Heavy Whipping Cream – Using heavy whipping cream instead of regular whipping cream helps the whipped cream hold its shape longer so you can prepare your homemade chocolate pie hours or even days in advance!  Kahlua Liqueur – Kahlua enhances this chocolate cream pie deliciously, but you can substitute it with vanilla extract if preferred. Easy Instructions Press Oreo crumbs firmly into pie pan. Combine filling ingredients in a saucepan and whisk well. Bring filling to a boil, stirring constantly. Chill pie at least 4 hours or until fully set. Pro Tips Use Cold Eggs. Chilled egg yolks are much easier to separate from their whites. Room temperature eggs are much more likely to break and combine.  Wet Your Knife. For smooth, clean pieces of pie, use a sharp knife, run it under water, and wipe it clean after each slice.  Short on time? Use a Store-Bought Crust. Yes, homemade does taste best. But if you need to, grab a pre-made chocolate pie crust instead. Just note that they’re usually much thinner than homemade versions meaning they will bake faster. So, be sure to keep a close eye on your oven.  Chill Your Chocolate Pie. To create the best chocolate pie, cover the filling, and let it chill in the fridge for at least 4 hours to allow it to set.  Avoid Coagulated Gelatin. Pour the gelatin into the whipped cream mixture slowly, and beat continuously to prevent it from coagulating or clotting. However, if it does, bring it back to a lukewarm temperature before you continue.  Don’t Over-beat. Try not to over-beat the whipped cream. If the peaks are a bit past firm and the mixture is a little clumpy that is fine, but you don’t want to beat so long that it has curdled completely.  Garnish! For an extra Instagram-worthy presentation, add a dusting of cocoa powder or chocolate shavings on top of your pie before serving.  This homemade chocolate pie recipe is incredibly easy and can be made in advance. Prep Ahead Strategy Oreo cookies can be crushed finely into crumbs up to 3 days ahead of time; place in an airtight sealed baggie until ready to use. You can also prepare cookie crumbs up to 2 weeks in advance if you keep them frozen airtight. Stabilized whipped cream can be made up to a day in advance and kept covered and chilled in fridge until ready to use. The entire pie can be made 1-2 days in advance; make sure to keep it covered and chilled until ready to serve. Print Easy Chocolate Cream Pie Silky, rich, and smooth, this is the best chocolate cream pie recipe. Made with an Oreo crust and topped with stabilized whip cream, it’s perfect for chocolate lovers. Course DessertCuisine AmericanDiet VegetarianMethod Oven, Stovetop Prep Time 30 minutes minutesCook Time 20 minutes minutesChill Time 4 hours hoursTotal Time 50 minutes minutes Servings 8 Calories 718kcal Author Amy Dong EquipmentInstant Coffee Crystals or GranulesDecaffeinated Instant CoffeeUnflavored Knox GelatinHandmixerGlass Pie Plate with Lid IngredientsFor the Crust:2 cups Oreo cookies finely crushed crumbs, filling removed*½ cup salted butter meltedChocolate Filling:⅔ cups granulated sugar¼ cup cornstarch1 tablespoon instant coffee granules*2 cups half and half4 large egg yolks lightly beaten5 oz. semi-sweet chocolate chips2 tablespoons salted butterStabilized Whipped Cream:2 teaspoons Knox gelatin powder plain2 tablespoons water2 cups heavy whipping cream very cold¼ cups powdered sugar2 teaspoons vanilla extract InstructionsMake CrustPreheat oven to 350F with rack on lower middle position. In a bowl, combine the crushed cookie crumbs with melted butter until mixture resembles damp sand. Press tightly into bottom and along the sides of a greased 9-inch pie plate. Bake for 10 minutes. Set aside to cool.Make FilingIn a heavy saucepan, combine sugar, cornstarch, and coffee crystals, whisking until smooth. Add half and half and beaten yolks to the saucepan. Whisk to combine.Bring the mixture to a boil over medium heat, whisking continuously. Whisk while boiling for 1 minute, or until filling is smooth and thick – this will happen quickly, so do not leave stovetop unattended. Remove from heat.Add the chocolate chips and 2 TB butter into the hot filling. Whisk to fully incorporate, until thick and smooth. Transfer filling into the prepared pie crust. Smooth top out evenly, place cling wrap directly onto surface of filling, and chill in fridge at least 4 hours.Make Stabilized Whipped CreamPlace the mixing bowl and beaters in freezer to chill. In a small bowl, combine plain gelatin powder with 2 TB water, letting the gelatin soak up the water completely. Microwave the gelatin for 10 seconds at a time, until it's a hot, thick liquid. Stir, cover, and set aside.In the chilled mixing bowl, add the heavy whipping cream, powdered sugar, and Kahlua liqueur (or vanilla extract). Beat on medium-high with chilled beaters until mixture is ribbony, not quite at soft peaks.If gelatin has coagulated, microwave it several seconds just until it's a lukewarm liquid. Slowly and steadily, drizzle gelatin into the heavy cream mixture, directly over the constantly beating whisks. Beat to firm peaks. If you over-beat a bit past firm peaks and whipped cream is a bit clumpy, it's fine.Spread or pipe the whipped cream on top of chilled pie. Garnish with cocoa powder or shaved chocolate. Cover and chill until ready to serve. Video Notes Instant coffee crystals, or granules, provide a deep and complex flavor that compliments chocolate. There will be no “coffee flavor” in the pie. You can also use decaffeinated coffee crystals.  Measure 2 cups of cookie crumbs, not whole cookies. A 14-15oz package of Oreo cookies should suffice for this recipe.  Kahlua liqueur has the perfect flavor profile for this chocolate pie. If you don’t want to use liqueur, substitute with 2 TB vanilla extract.  Chocolate pie can be made several days in advance.  Leftovers keep well when covered and chilled. If you enjoyed this recipe, please come back and give it a rating NutritionServing: 1slice | Calories: 718kcal | Carbohydrates: 69g | Protein: 8g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 329mg | Potassium: 367mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1663IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 6mg Commonly Asked Questions How do you ensure a thick pie that isn’t runny?  Take your time creating the filling, and make sure everything is melted and well combined. Be sure to allow plenty of time for your pie to chill in the fridge. Do you need to bake chocolate pie? Chocolate cream pie itself does not need to be baked, but the crust needs to be baked and cooled prior to filling. How should I store leftover chocolate pie?  If you’re lucky enough to have leftover, cover it in plastic wrap and store it in the refrigerator for up to 4 days. Can I freeze chocolate pie? Yes! One of the things that makes this the absolute best chocolate pie recipe is that it can easily be frozen. To do so, wrap the chocolate pie (whipped cream and all) with plastic wrap. Then, add a layer of aluminum foil, and freeze it for up to 2 months. Can I prepare the whipped cream ahead of time?  Absolutely. The stabilized whipped cream can be prepared in advance and kept in an airtight container in the fridge for 2-3 days or in the freezer for up to 1 month.  More to Bake and Eat The Best Boston Cream Pie – Say goodbye to bland and boring pie thanks to the use of moist custard and tender sponge cake.   Blueberry Pie – Fresh blueberries are encased in a flakey, buttery crust to create the most delectable blueberry pie you’ll ever sink your teeth into.  Best Banana Cream Pie Recipe – Made with a velvety custard and loaded with bananas, we absolutely adore this sweet dessert.  Streusel Pumpkin Pie Recipe – This is without a doubt the best pumpkin pie we’ve ever had the privilege of devouring. Give it a try, and see if you agree!  Easy Key Lime Pie – Jaw-dropping delicious, you won’t believe how easy this pie is to create or that it comes together with just 5 ingredients.