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Make-Ahead Christmas Chocolate Cream Pie with Oreo Crust

A perfect slice of Christmas chocolate cream pie featuring a rich dark filling and thick whipped cream topping.
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A rich, no-fail chocolate cream pie featuring a crisp Oreo crust and a light whipped cream topping, perfect for holiday planning.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer cookie crumbs (about 30 Oreos, filling removed)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 2 cups whole milk
  • 2 large egg yolks
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Optional: Chocolate shavings or holiday sprinkles for garnish

Instructions

  1. Prepare the crust: Combine the chocolate wafer crumbs, 6 tablespoons melted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake at 350°F (175°C) for 10 minutes. Let the crust cool completely.
  2. Make the chocolate filling: In a medium saucepan, whisk together the 1/2 cup granulated sugar, cocoa powder, cornstarch, 1/4 teaspoon salt, and cream of tartar. Whisk in the whole milk until smooth.
  3. Cook the base: Heat the mixture over medium heat, stirring constantly, until it thickens significantly and comes to a boil. Boil for 1 minute while stirring. Remove from heat.
  4. Temper the egg yolks: In a small bowl, whisk the egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the yolks while whisking constantly.
  5. Combine: Pour the tempered yolk mixture back into the saucepan with the remaining hot chocolate. Cook over medium heat, stirring constantly, for 1 minute until the mixture is very thick. Do not boil again.
  6. Finish the filling: Remove the saucepan from the heat. Stir in the 2 tablespoons of butter and 1 teaspoon of vanilla extract until the butter melts and the filling is smooth.
  7. Chill the filling: Pour the hot filling into the cooled Oreo crust. Press plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely cold and set.
  8. Make the topping: In a large bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form.
  9. Assemble the pie: Spread or pipe the whipped cream evenly over the chilled chocolate filling.
  10. Decorate and serve: Garnish with chocolate shavings or holiday sprinkles. Keep refrigerated until ready to serve. This pie is best made one day ahead.

Notes

  • For a no-fail chocolate cream pie, make sure to temper the egg yolks slowly to prevent scrambling.
  • If you do not have chocolate wafer cookies, you can substitute with graham crackers and add 2 tablespoons of cocoa powder to the crust mixture.
  • Chill the pie for a minimum of 6 hours for the best texture before slicing.

Nutrition

Find it online: https://cookingzenith.com/christmas-chocolate-cream-pie/