A simple, no-bake chocolate cream pie with a rich, silky custard filling and a crisp cookie crust. Perfect for any occasion, especially Pi Day or a summer gathering.
Author:purejoyalex
Prep Time:20 min
Cook Time:10 min
Total Time:4 hr 30 min
Yield:8 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups chocolate cookie crumbs (like Oreos)
6 tablespoons unsalted butter, melted
2 cups milk
½ cup granulated sugar
¼ cup cornstarch
¼ cup unsweetened cocoa powder
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 ½ cups heavy cream, whipped to stiff peaks
Chocolate shavings, for garnish
Instructions
Combine cookie crumbs and melted butter. Press into the bottom and up the sides of a 9-inch pie plate. Chill while preparing the filling.
In a medium saucepan, whisk together milk, sugar, cornstarch, and cocoa powder.
In a separate bowl, whisk egg yolks. Gradually temper the egg yolks by whisking about ½ cup of the warm milk mixture into the yolks. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
Cook over medium heat, whisking constantly, until the custard thickens and bubbles. Cook for 1 minute more.
Remove from heat and stir in 2 tablespoons of butter and vanilla extract until smooth.
Pour the custard into the prepared pie crust. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 4 hours, or until firm.
Once the custard is set, spread the whipped cream evenly over the top. Garnish with chocolate shavings.
Slice and serve.
Notes
For a graham cracker crust, use 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar mixed with the melted butter.
This pie can be made a day in advance. Keep chilled and add whipped cream just before serving for the best texture.
If you are looking for meal planning ideas, this pie is a great make-ahead dessert.