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A slice of homemade chocolate pudding pie with an Oreo cookie crust, silky chocolate filling, whipped cream, and chocolate curls on a white plate with the remaining pie in the background.
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Chocolate Pudding Pie

This chocolate pudding pie features a buttery Oreo cookie crust filled with rich, silky homemade chocolate pudding and topped with fluffy whipped cream. Made with real semisweet chocolate for deep flavor and an irresistibly creamy texture, it's an easy make-ahead dessert that's perfect for holidays, birthdays, family gatherings, or any time you're craving a classic chocolate pie.
Course Dessert
Cuisine American
Keyword chocolate cream pie, chocolate dessert recipe, chocolate pie with whipped cream, chocolate pudding pie, classic chocolate pie, easy chocolate pie, homemade chocolate pudding pie, homemade pudding pie, no fruit chocolate pie, Oreo chocolate pie
Prep Time 30 minutes
Cook Time 15 minutes
Chill time 8 hours
Total Time 8 hours 45 minutes
Servings 8 slices
Calories 520kcal
Cost $16 for entire recipe

Equipment

  • 9-inch pie plate
  • Food processor or blender
  • Medium saucepan
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Electric hand mixer or stand mixer
  • measuring cups
  • Measuring spoons
  • Fine-Mesh Sieve (optional)
  • plastic wrap
  • Offset spatula or spoon (for smoothing the filling)

Ingredients

Chocolate Cookie Crust

  • 24 Oreo cookies about 270g, filling included
  • 5 tablespoons 70g unsalted butter, melted
  • Pinch of fine salt optional

Chocolate Pudding Filling

  • ¾ cup 150g granulated sugar
  • ¼ cup 32g cornstarch
  • 1 tablespoon Dutch-process cocoa powder
  • ⅜ teaspoon fine salt
  • 1 teaspoon espresso powder optional
  • 2½ cups 600ml whole milk
  • ½ cup 120ml heavy cream
  • 4 large egg yolks
  • 7 ounces 200g semisweet baking chocolate (60–65% cacao), finely chopped
  • 3 tablespoons 42g unsalted butter
  • 1½ teaspoons vanilla extract

Whipped Cream

  • 1½ cups 360ml cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of fine salt

Optional Garnishes

  • Chocolate curls
  • Chocolate shavings
  • Cocoa powder
  • Mini chocolate chips

Instructions

Make the Chocolate Cookie Crust

  • Preheat the oven to 350°F (175°C).
  • Pulse the Oreo cookies into fine crumbs.
  • Stir the cookie crumbs together with the melted butter and optional pinch of salt until evenly coated.
  • Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate.
  • Bake for 10 minutes.
  • Allow the crust to cool completely before adding the filling.

Make the Chocolate Pudding Filling

  • In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, salt, and optional espresso powder.
  • In a separate bowl, whisk together the whole milk, heavy cream, and egg yolks until smooth.
  • Gradually whisk the milk mixture into the dry ingredients until no lumps remain.
  • Place the saucepan over medium heat and cook, whisking constantly, until the pudding thickens, leaves visible whisk trails, and large bubbles slowly break the surface.
  • Reduce the heat slightly and continue whisking for 30 to 60 seconds.
  • Remove the saucepan from the heat.
  • Add half of the chopped chocolate and let it sit for 1 minute. Whisk until completely melted.
  • Add the remaining chocolate and whisk until smooth.
  • Whisk in the butter until fully incorporated and glossy.
  • Stir in the vanilla extract.
  • For an extra silky filling, strain the pudding through a fine-mesh sieve.
  • Pour the pudding into the completely cooled crust and smooth the top with a spatula.
  • Let the pie cool at room temperature for 10 to 15 minutes.
  • Press plastic wrap directly onto the surface of the pudding.
  • Refrigerate for at least 8 hours, preferably overnight.

Make the Whipped Cream

  • In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and pinch of salt.
  • Beat until medium peaks form.
  • Spread or pipe the whipped cream over the chilled pie just before serving.
  • Garnish with chocolate curls, chocolate shavings, cocoa powder, or mini chocolate chips if desired.

Notes

A few simple tips will help you make the best chocolate pudding pie every time. Following these suggestions ensures a silky-smooth filling, a crisp chocolate cookie crust, and beautiful slices that hold their shape.

Use High-Quality Chocolate

Since chocolate is the star ingredient, choose a good-quality semisweet baking chocolate bar with 60–65% cacao. Baking bars melt more smoothly than chocolate chips, creating a richer, creamier pudding.

Whisk Constantly While Cooking

Continuous whisking keeps the pudding smooth and prevents lumps from forming. It also helps distribute the heat evenly so the eggs cook gently without scrambling.

Don't Skip the Chill Time

The pie needs at least 8 hours, or preferably overnight, in the refrigerator. This gives the pudding enough time to fully set, making it much easier to slice cleanly.

Let the Crust Cool Completely

Adding hot pudding to a warm crust can soften it. Allow the baked Oreo crust to cool completely before pouring in the filling for the best texture.

Strain for an Extra-Silky Filling

If you want a bakery-quality finish, pour the finished pudding through a fine-mesh sieve before filling the pie. This removes any tiny bits of cooked egg or unmelted chocolate.

Top with Fresh Whipped Cream

Homemade whipped cream provides the lightest, freshest topping and perfectly balances the rich chocolate filling. For the prettiest presentation, add the whipped cream shortly before serving.

Store Properly

Keep the pie covered in the refrigerator for up to 4 days. The flavor actually improves after the first day as the filling continues to develop and firm up.