Think classic cookie crust and a soft creamy chocolate inside, this Chocolate Cream Pie is like the classic with a few twists.

Side view of a chocolate cream pie on a wooden cake stand.

Which cookies should be used for a cookie crust?

This cookie crust is specifically made with chocolate sandwich cookies so it’s important to use ones with a cream filling! The brand doesn’t matter but they should be chocolate with a cream filling.

Can you make a Chocolate Cream Pie in advance?

Yes! This is actually a perfect recipe to make the day before or even two days before. The ganache and the pudding need time to set up! You can also make the whipped cream in advance but I recommend storing it in a covered bowl until day of so it doesn’t dry out and crack.

What pan should I use for a Chocolate Cream Pie?

I’ve used a tart pan for this Chocolate cream pie because I find the removable base makes serving the pie much easier but you can also use a pie pan you may just need to serve it from the pan.

How do you remove a cookie crust from a pie or tart pan?

My number one trick for easily getting the cookie crust out of the pan is to put the pan with the crust into the freezer. This helps release any butter that has sort of melted and attached to the pan. If using a removable base pan the freezer should do the trick but if using a pie pan I recommend using two skinny (approximately 2″ wide) strips of parchment paper to make a cross/ x shape between the crust and the pan.

Additional Recipes to try:

Tips for making Chocolate Cream Pie

You can smash the cookies for the cookie crust in a zip top bag but I recommend using a blender to create a finer texture that will hold together better in the pan.
It’s kind of impossible to tell when this tart shell is done baking so just stick to the 15 minutes as listed in the recipe.
Be sure to use high quality chocolate not chocolate chips for the chocolate ganache. Chocolate Chips include additives to hold their shape which means they won’t melt properly.
I usually use corn starch to thicken the chocolate pudding but any starch should work! I’ve also used tapioca and potato starch.
It can be tempting to heat the heavy cream to steep the earl grey tea but I wouldn’t recommend it. Most of the time if the cream get’s too hot, and then you whip it, it will split and curdle. Ideally steep the tea in cold heavy cream overnight in the fridge.

Ingredients

Crust

Chocolate Sandwich Cookies: Any brand of chocolate sandwich cookies should work but I have only tried Whole Foods brand and Oreos.
Butter: Unsalted or salted butter will work but if you use unsalted, add a pinch of salt to the crust mixture.

Chocolate Ganache

Dark Chocolate: Anything from 60% to 80% dark chocolate will work for the ganache. Make sure to use high quality chocolate without additives. I don’t recommend using milk chocolate or unsweetened as it will throw off the balance.
Heavy Cream: Heavy cream or heavy whipping cream will work for the ganache filling.
Butter: A bit of salted but helps make the ganache extra creamy.

Chocolate Milk Pudding

Sugar: Granulated sugar sweetens and aids the texture of the pudding.
Corn Starch: I usually use corn starch but arrow root, tapioca, or potato starch will work!
Milk: High quality full fat milk is best for this pudding.
Fine Sea Salt: Salt is key to balancing sweetness and enhancing the flavor of the pudding.
Egg Yolks: Two egg yolks help the pudding set and give the pudding a delicious creamy flavor.
Sour Cream: A little bit of sour cream balances out the sweetness without making it taste like sour cream:
Butter: A little more butter adds to the flavor and texture of the pudding.

Earl Grey Whipped Cream

Heavy Cream: Heavy whipping cream should be used for this whipped cream it just needs to be cold!
Earl Grey tea bags: Two earl grey tea bags steep in the heavy cream to add flavor.
Mascarpone: Mascarpone adds a bit of structure and creaminess to the whipped cream.
Brown Sugar: Dark brown sugar adds flavor and sweetness to the whipped cream. Light brown or white will work in a pinch.
Vanilla: Vanilla extract or vanilla bean paste will work to add flavor to the whipped cream.
Fine Sea Salt: A bit of salt enhances all of the flavors in the whipped cream.

Image of pouring the chocolate milk pudding into the chocolate cookie crust for a chocolate cream pie.

How to make a Chocolate Cream Pie

Preheat the oven to 350 F and place a rack in the center of the oven.
Add all of the chocolate sandwich cookies (filling and all) into a blender. If using a small blender do this in two batches. Blend until smooth.
In a medium mixing bowl, melt down the salted butter in the microwave.
Pour the cookie crumbs into the bowl with the melted butter. Stir to combine. If the cookies still feel like they can’t be pressed together at all add a little more butter. It will still be crumbly when you press it in.
Press the cookie crust into the tart shell or pie pan. Press it first into the sides of the pan and then into the base. Use your thumb to really press into the corner rim so that you don’t end up with a thick corner of crust.
If using a removable base pan, place the pan on a baking sheet and put it in the hot oven for 15 minutes to bake.
After it has baked for 15 minutes, take the pan out of the oven and let the pan and shell cool completely.

Chocolate Ganache

Roughly chop the chocolate and then add it into a medium heat safe bowl.
In a large glass measuring cup or a pot, add in the cream and heat in the microwave or stove until steaming not boiling.
Pour the hot cream over the chocolate and place a lid or cutting board over the bowl for one minute.
Remove the lid and use a whisk to slowly whisk the chocolate and heavy cream together until smooth. Add in the salted butter and whisk once more.
Pour the smooth chocolate ganache into the cooled tart shell, smooth out the surface and place it into the fridge to set while you make the pudding.

Chocolate Milk Pudding

In a medium sauce pot, add in the sugar and cornstarch (or whichever starch you’re using) and whisk together.
Pour in the milk and whisk again.
Add in the cocoa powder, egg yolks, and salt and whisk once more.
Place the pot over medium low heat. Whisking regularly being sure to scrape the sides and bottom of the pot as you whisk.
Cook until thick and one or two bubbles happen. Don’t let it come to a boil.
Remove the pot from the heat and stir in the sour cream until smooth. Then add in the butter and whisk again until melted and smooth.
Pour the chocolate pudding through a fine mesh sieve into a separate bowl.
Immediately before it forms a skin, pour the pudding into the tart shell over the chocolate ganache. Lay a piece of plastic over the surface of the pudding and place it in the fridge to set overnight.
To prep for the whipped cream, pour the heavy cream into a glass bowl or jar and add in two bags of earl grey tea. Cover the jar and place it in the fridge to steep overnight.

Earl Grey Whipped Cream

In a large mixing bowl or the bowl of a stand mixer add in the mascarpone, brown sugar, vanilla, and salt. *The measurements in this recipe make the amount of whipped cream shown in the photo but if you want to make a tall tower like a more classic cream pie, double the measurements.
Beat the mascarpone and other ingredients together with a mixer until smooth.
Pour in the earl grey cream and whip, start on low speed until it is mixed. Increase the speed to medium high if using a stand mixer and high speed if using a hand mixer.
Use immediately or store in a covered bowl in the fridge until you plan to serve the tart or pie.
When ready to serve, remove the plastic wrap from the surface of the pudding. Spoon or pipe the whipped cream over the top of the pudding. Optionally top with chocolate crisp pearls or a dusting of cocoa powder.

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