Chocolate Cream Pie with Oreo Crust
Prep time
Cook time
Total time
Serves: 8" Pie
  • Oreo Cookies ⅓ Package crushed (about 1½ cups)
  • Unsalted Butter 5 Tablespoons (70g)
  • Whole Milk 2 cups (480ml)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch ¼ cup (28g)
  • Eggs large 1 (50g)
  • Egg Yolks large 2 (36g)
  • Vanilla Extract 2 teaspoons
  • Baking Chocolate Semi Sweet 4 ounces (approx ¾ cup)
  • Unsalted Butter 3 Tablespoons
  • ½ Recipe Whipped Cream
  • ¼ cup granulated sugar
  1. First prepare the crust with the crushed Oreos and 5 tablespoons of melted butter
  2. Press into the bottom and sides of an 8" Pie Plate~ freeze while you prepare the custard
  3. For the custard, bring the milk and half of the sugar to a boil over medium-high heat.
  4. Meanwhile combine the eggs, egg yolks, sugar and cornstarch and whisk to a smooth paste.
  5. Once the milk comes to a boil, add about half of it to the egg mixture and whip to combine.
  6. Then pour the egg mixture back into the main milk mixture while still cooking over a medium-high heat and whisk until it comes to a rapid boil.
  7. Once it boils for 30 seconds, turn off the heat and add the butter, vanilla extract and baking chocolate.
  8. Whisk smooth then pour the entire custard into the frozen Oreo Crust.
  9. Cover with plastic wrap directly on the surface and refrigerate until completely cold and set.
  10. Prepare the whipped cream with the ¼ cup granulated sugar (stabilizer as per the whipped cream recipe is optional) just before you are ready to ice the pie and not any time before.
  11. Ice the pie as per the video instruction and garnish with optional Oreos
Recipe by Gretchen's Bakery at