Chocolate Cream Pie With Oreo Crust Recipe (2024)

Do we include the Oreo filling when we make the crumbs? Or twist the cookies apart and remove it, either the way we usually do (!) or with a knife?

Use the whole cookie.

Don’t bother straining filling through a sieve...just whisk constantly. To lighten filling, substitute 1/4 milk with strong brewed coffee, cooled...a great adult dessert, small slices are plenty.

Made this dairy and egg free for my kid. Subbed non-dairy milk for the whole milk; 1 1/2 cups silken tofu for the egg yolks; and coconut oil on a one-to-one ratio for the butter. Custard took maybe five minutes longer to come together over medium-high heat. For the whipped cream, refrigerated a can of coconut milk overnight, skimmed the cream off the top and mixed it as directed. And who doesn't love anything with two sleeves of Oreos as a crust?

When you separate the egg yolk from the white, just pick the chalazae (the white strands that hold the yolk in place inside the egg) off of the yolk with your fingers. When I do this, I never have to strain the end-cooked product (puddings, creme brûlée, custards, etc.). Saves time; straining is a pain.

This was awesome! Great deep chocolate, rich flavor. You will definitely need to use a sieve as part of the preparation process. Served this at Thanksgiving, which raised some eyebrows, but was a major hit. It does need a deep dish pie pan. You should make this at least 8 hours before planning to serve. Even better a day ahead.

Add 1/4 sour cream to the whipped cream to add an emulsifier. It imparts no flavor and keeps thr topping from separating if leftover pie is kept in the fridge a day or two.

Gotta remove the middle the only way one should - with one's teeth!;-)

Used the whole oreo for the crust and chopped up 70% dark chocolate for the filling. This was just a perfect birthday pie! It will be made again (and again).

I found I needed the sieve. I whisked constantly, but it wasn't until I used the sieve that I realized how much sediment there was. It wasn't a whole lot, but was still very surprised as I wouldn't have seen it without using the sieve.You must be a superior whisker!

Made it for my husband and he loved it. Made it again for a dinner party tonight and I think guests will enjoy it. Make sure to make it a day ahead, it is much better fully chilled. I make the crust and filling the day ahead, put it in the fridge, and then put the whipped cream on top the day that I want to serve it. I didn't want the whipped cream to melt if the filling was still warm. Will definitely make again and again.

This pie is amazing. Two tips: (1) a sieve is not needed, just wisk well as directed; and (2) I added creme fraiche to the heavy whipping cream to create the topping which cut the sweetness and was a great texture.

This is a great recipe. Something to consider: the pie filling will end up tasting exactly like whatever brand of chocolate you use. This time I used Ghirardelli because it's all the grocery store had for baking chocolate, but next time I'll seek out a different kind (probably something a little higher-end) because I don't love the taste of Ghirardelli chocolate.Sprinkle some cocoa powder on top instead of oreos - helps elevate it a little bit :

Delicious - don't skimp on ingredients. Use good quality chocolate (I used Green and Black's) and good quality vanilla. Use the whole oreo, the frosting helps to bind it together and adds oreo flavor. Weighing in on the sieve debate - definitely needed it.

Used the whole cookie and it was great...rich, sweet,buttery texture.

Added espresso powder to the whipped cream and served it dolloped on top as it was served. Also, used bittersweet chocolate bc it was all I had. Delicious.

Ok, dumb question; why do you need unsalted butter if you are adding salt to it? Tell me bakers!

Fabulous. Used a deep dish. Added 1/4 cup of sour cream (and an extra two tablespoons of sugar—see Stella Parks) to the whipped cream once it thickened up and it was very stable with no weeping when stored in the fridge for the hours before it DISAPPEARED. Melted the chocolate and butter together to make incorporation into custard easier. Not too sweet. Great, great recipe.

I used arrowroot instead of cornstarch and added another egg yolk and it came out great. Oh, i made it without the crust, so I guess it was like a pudding then.

I have made this several times. For the crust I do remove the filling from the Oreo, and then have to add about an extra tablespoon of butter. I have never sieved the custard and it has always been perfectly smooth. Realized I have everything but the Oreos today and made just the filling which we’ll have tonight with whipped cream. I’m already excited. This truly is the perfect, indulgent and decadent chocolate dessert. And so easy. Tried it today with semi and bittersweet chocolate.

This was sort of a disappointment, unfortunately, but maybe I don't like Oreos as much as I used to. The filling was a little too sweet (I just used Ghirardelli semisweet chocolate) and a touch boring. I'm wondering if a little more salt would have helped (I used Diamond Crystal) and perhaps a higher quality bittersweet chocolate. Everything set fine and the recipe was well-written.

Absolutely fantastic, definite go to!

this was my first ever from scratch custard and it turned out perfect! easy to follow instructions and it tastes great. I do think that the filling combined with the crust is just a bit too rich for me and in the future I would absolutely make the filling again but do a basic flaky pie crust instead of the oreo and maybe just crumble some Oreos on top at the end instead.also I made this with the cheapest possible ingredients (Aldi’s for everything) and it still tasted great, imo.

This is a great recipe. If you’d like to save time, you can buy a premade chocolate crust or a nut crust. You can adjust the bitterness by varying the percent cacao you use.Add meringue powder to you whipped cream to help stabilize it.

This is a delicious dessert. I made this for thanksgiving and brought to my daughter’s home. I added whipped cream and crumbled Oreos on top when I served. Really good and pretty easy for my first chocolate cream pie. The crust is so yummy and chocolate cream is decadent. Everyone loved it!!

Just a note that the 8-9 minute estimate for whisking for me ended up being 20 minutes until the custard thickened. Perhaps because I used cold milk and eggs - but all turned out beautifully! I made the day before Christmas and think that helped it set.

I've never made custard or anything like this and the instructions were a bit intimidating. But my family absolutely loves store-bought chocolate cream pie so... After 12 minutes my "custard" was still soupy so I turned up the heat and kept at it, eventually feeling resistance on the whisk. It still took another 5 or so minutes to get to a pudding consistency but it got there. Be patient! It was soooo worth it.

Will using Dutch cocoa powder cause an issue?

have made it 3 times. Liked it better with a bittersweet bar chocolate

* Made this with a home made chocolate crust from momof*cku (google the chocolate crust for banana cream pie).* Used Guittard 'Black' Cocoa Powder for the crumbs, Valrhona powder for cream and Valrhona Araguani 72% Chocolate.* Added 1/2 tsp expresso powder to the cream for an intense chocolate flavor* Increased sugar by 10 g d* Did not pre-bake crust. Chilled it and chilled the cream before adding to the crust.