How To Make Chocolate Cream Pie At Home

This amazing chocolate cream pie features simple homemade chocolate pudding placed in an Oreo pie crust and topped with sweetened whipped cream and chocolate chips. It’s every chocolate lover’s dream!

Homemade cakes are my favorite thing! My mother and grandmother taught me how to make homemade pie dough when I was very young, and every Thanksgiving for as long as I can remember, I’ve baked lemon chiffon pie and at least one other favorite pie recipe. The task was given. I loved it and they loved the extra help.

This chocolate cream cake is perfect in so many ways!

It’s perfect for any season (even summer if you’re looking for an (almost) no-bake chocolate cake recipe!).

The way it holds together is perfect. Unlike many custard tarts you’ve had before, this chocolate cream tart holds together perfectly. You don’t have to worry about the pudding layer spreading all over the pan when you take out the first piece of cake.

And it tastes perfect. It’s smooth and creamy with the most exaggerated, rich chocolate flavor. Then add the Oreo crust and you have a real winner! It’s a total bonus that this cake is so easy to make!

How to Prepare Chocolate Cream Cake:

Make the Oreo Crust. Allow to cool.

Prepare the Chocolate Pudding Filling:

Place the sugar and milk in a medium saucepan over medium heat. Bring to a boil, stirring frequently.

Place the egg yolks and cornstarch in a bowl and mix until smooth.

Once the pot mixture begins to boil, add a few tablespoons of the hot liquid to the egg yolks and stir to heat the eggs. Slowly pour the hot egg yolk mixture into the pot. Stir constantly until the mixture begins to thicken and boil very gently (large bubbles begin to break the surface).

Remove the pan from the heat and add the butter, chopped chocolate and vanilla extract. Stir well until everything is smooth.
Pour the filling over the cooled crust and smooth it out. Carefully cover with a piece of plastic wrap and refrigerate until filling is set, at least 4 to 6 hours.

After filling the pudding, top with fresh whipped cream and chocolate chips or shavings.

Recipe For Thick (Not Runny!) Chocolate Cake Filling:
In this recipe, I use egg yolks and cornstarch to thicken the chocolate cake filling. The egg yolk is heated and added to the hot pudding to thicken it. Cornstarch adds an extra thickener to help make the cake even better. The result is a chocolate cake filling that holds together perfectly but still has a smooth, creamy texture.

Can I Use A Different Type Of Crust?
Yes! This cake would be delicious with a traditional pie crust (be sure to blind bake it first) or a graham cracker crust.

Also Read: Chocolate Covered Strawberries

How to Make Easy Chocolate Curls:

I love the added wow factor of the chocolate curls when I use them to decorate the top of this cake! I’ve tried a few different methods and this is the easiest one I’ve found:

Melt 1 cup of good quality chocolate. I use Ghirardelli baking chips or chopped Baker’s Candy Bars. You can make your own double boiler to melt chocolate (it’s super easy!) or follow my tips for melting chocolate in the microwave.

Pour the melted chocolate onto the back of the baking sheet and smooth it into a thin layer. I use an offset spatula to spread the chocolate as thin as possible.

Let The Chocolate Set.

My biggest tip for making chocolate curls is to make sure the chocolate is the right consistency. Place the baking sheet with the melted chocolate in the fridge for about 5 minutes or in the freezer for 2-3 minutes.

Use a metal spatula or scraper to shape the chocolate curls. Remove the chocolate fountain from the refrigerator or freezer. Let it sit on the counter for a minute or two.

Hold the metal spatula horizontally in front of you and press it firmly against the pan at a 45-degree angle, moving the scraper forward as you scrape the chocolate. If the chocolate is placed correctly, it will start spinning on its own when you push it.

If the chocolate breaks into lots of small pieces instead of layering, it’s probably too cold, so let it come to room temperature a little longer.

If the chocolate comes out loosely and doesn’t curl, it’s too soft. So put it back in the fridge for 30 seconds to 1 minute to firm it up.

Advance, Preserve And Freeze:
You can make this cake 1 or 2 days in advance. Store tightly covered in the refrigerator.

The cake can be frozen for up to 3 months (although I think the flavor and texture won’t be as good once frozen). Let it thaw in the refrigerator overnight before enjoying.