Chocolate Cream Pie
A rich, silky chocolate custard pie in a buttery gluten-free crust, finished with a cloud of stabilized whipped cream — the kind of pie that makes you think of old movie scenes.
- Prep Time
- 40 min
- Cook Time
- 20 min
- Total Time
- 1 hr
- Servings
- 8 servings
When I told my mother-in-law I was making a chocolate cream pie, she immediately laughed and brought up the infamous chocolate pie scene from "The Help." I grimaced, then laughed right along with her — and countered with the equally memorable moment in "Overboard" where Goldie Hawn hands the boys a chocolate cream pie right before turning the hose on them. Funny how food and movies get tangled up in memory like that.
I've made this two ways over the years — with an Oreo crust and with a sweet buttery pie crust — and honestly, the buttery crust wins on flavor even though it's more work. Feeling a time crunch? Go Oreo. Feeling ambitious? Make the pie crust. Not in the mood for a crust debate at all? Grab a pre-made one at the store. I love having options.
Ingredients
For a Sweet Buttery Pie Crust (traditional)
- 2 1/4 sticks unsalted butter, cold
- 3 cups gluten-free all-purpose flour
- 3/4 cup confectioners sugar
- 1/2 tsp. salt
- 3 large egg yolks
- 6 tbsp. ice water
- 1 tsp. vanilla extract
For an Oreo Crust (quicker option)
- 24 gluten-free Oreo cookies, crushed into crumbs
- 5 tbsp. butter, melted
For the Chocolate Layer
- 1/3 cup granulated sugar
- 2 1/2 cups half and half
- 6 large egg yolks
- 2 tbsp. cornstarch
- 6 tbsp. salted butter
- 8 oz. good-quality chocolate chips (Enjoy Life is my favorite)
- 1/2 tbsp. vanilla extract
For the Whipped Cream Topping
- 1 cup heavy cream
- 1 tbsp. granulated sugar
- 1 tsp. unflavored gelatin (optional, for stability)
Instructions
- 1For the buttery crust: cut the cold butter into small chunks and chill. Whisk together the flour, sugar, and salt in a large bowl, then cut in the butter with a pastry tool until it resembles coarse meal.
- 2Whisk the egg yolks, ice water, and vanilla together, then add to the flour mixture, tossing with a fork until incorporated. Form into a ball, divide in half, flatten into disks, wrap in plastic, and chill at least 1 hour (you'll only need one disk for this pie).
- 3Let the dough soften slightly, then roll to 1/4 inch thick and press into a 9-inch pie plate. Poke holes with a fork, chill 15 minutes, then bake at 400 degrees for 15-20 minutes until light golden. Cool completely before filling.
- 4For the Oreo crust: toss the cookie crumbs with the melted butter, press into a 9-inch pie plate, and bake at 350 degrees for about 10 minutes until fragrant. Cool completely before filling.
- 5For the chocolate layer: combine the sugar and half and half in a saucepan over medium heat, whisking to combine, and bring to a simmer.
- 6Meanwhile, whisk the egg yolks and cornstarch together in a small bowl until smooth. Slowly whisk about 1/2 cup of the hot liquid into the egg yolks to temper them, then whisk the tempered eggs back into the saucepan.
- 7Whisk constantly until the mixture thickens and comes to a gentle boil (you'll see big bubbles break the surface). Remove from heat and pour over the butter, chocolate, and vanilla in a mixing bowl. Stir until completely smooth and melted.
- 8Pour the filling into the cooled pie crust and smooth into an even layer. Press plastic wrap gently onto the surface and refrigerate until set, 4-6 hours or overnight.
- 9For the topping: beat the heavy cream and sugar until soft peaks form, then sprinkle in the gelatin and beat another 15-20 seconds. Pipe or spread over the chocolate layer, and garnish with chocolate curls if desired.
Storage & Reheating
Store in the refrigerator for up to 5 days. Short on time? The Oreo crust comes together fast — save the buttery crust for when you're feeling ambitious. In a pinch, a store-bought Oreo crust works too.
