Sweet, creamy, and extra chocolatey Old Fashioned Chocolate Cream Pie…with a chocolate cookie crust and double the sweet chocolate filling. This pie is a classic, but made with a few upgrades. It’s a super easy, creamy pie that everyone will love. The filling is made with simple ingredients. There is, of course, plenty of chocolate, plus my secret ingredient…a splash of hazelnut liquor. The crust is rich, buttery, full of vanilla chocolate flavor, and with the perfect touch of saltiness. Put everything together and you have the most mouthwatering chocolate cream pie. Just sweet enough, super creamy, and incredibly luscious. Finish with lightly whipped cream and a dusting of salted chocolate shavings for an amazing salty-sweet old-fashioned chocolate cream pie.
Here I go again…bringing back the “old school” desserts. Today I’ve got this chocolate cream pie and I am very excited about it. The fact that I don’t already have a recipe for chocolate cream pie is kind of shocking to me. This is my first, but you guys, it’s not going to be my last. I had forgotten just how delicious this simple pie really is!
I’m sure I’ve mentioned this previously, but growing up my mom was a two pie kind of baker. If she wasn’t making her chocolate bourbon pecan pie, then she was making her chocolate chip cookie pie. She didn’t mess with apple pie or anything of the non-chocolate variety.
She also had a vintage Hershey’s Chocolate Cookbook that I used to flip through all the time as a kid. Her version had a giant slice of chocolate cake on the cover. I would kill to have the book today, but sadly it’s lost with a lot of her other cookbooks. It was very, very similar to this 1994 version…which I might just need to order.
But there are recipes within that cookbook that I can still picture in my mind. That cake on the cover, some crazy delicious peanut butter cups, and an old-school chocolate cream pie. My obsession with vintage recipes is no joke, so over the last week, I decided I’d try to recreate that pie I had pictured in my head. And when I say I have a picture of it in my head…I mean that’s all I have to go off. Meaning this took a few tries.
Finally, I got the pie just the way I was hoping for. Sky-high, extremely creamy, and just like that photo I remember from the Hershey’s cookbook.
Here are the steps…start with the crust
First things first, start with the crust, which is very important. You just need chocolate cookies and butter. But the cookies either need to be the chocolate wafer cookies that come in a long box, or Oreo cookies minus the creamy filling.
About 94% of the time I’d never tell you to use Oreos. But they have their time and place, and for me, it’s with this pie. You need a good store-bought cookie here. It’s key and just plays up those “vintage” pie vibes even more.
Then use salted butter which will give the crust that perfect salty, sweet combo.
That creamy chocolate filling
While the crust bakes, make the filling. I wanted my filling to be extremely, extremely creamy and I wanted there to be a lot of it. It’s your basic chocolate custard but made with slightly less eggs and a splash of hazelnut liquor, for a richer chocolate flavor.
The hazelnut liquor is not a must, but it does add something special to the pie. The sweet liquor really helps to highlight all the rich chocolate within the recipe. It’s a pricey ingredient, but if you make a lot of cocktails, it’s definitely a liquor I would recommend keeping on your bar cart.
Mix up the filling, then let it chill, then stir in the whipped cream. The extra cream is what makes this pie super light and creamy.
At this point, you’ll pour the filling into the crust and let it set.
Now finish it up…
To serve, I like to spread a honey whipped cream over top with a dusting of cocoa powder and chocolate shavings.
Once chilled, the pie comes out almost perfect. It has a rich, salty-sweet crust with the creamiest most luscious smooth chocolate filling that melts in your mouth. Beyond delicious.
So delicious that even though I made five and a half pies trying to perfect this, I’m still excited to mix one up again today to show the exact how-to on Instagram. Very much looking forward to it!
Looking for other pie recipes? Try these…
Lastly, if you make this Old Fashioned Chocolate Cream Pie be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Old Fashioned Chocolate Cream Pie
Calories Per Serving: 471 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 1/2 cups chocolate wafers, or Oreo cookies
- 6 tablespoons melted salted butter
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder, plus more for topping
- 1/2 teaspoon kosher salt
- 3 cups whole milk
- 5 large egg yolks, beaten
- 8 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon hazelnut liquor (optional)
- 4 teaspoons vanilla extract
- 1 3/4 cups heavy cream
- 1 tablespoon maple syrup, honey, or powdered sugar
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- 1. Preheat the oven to 350° F. Butter an 8-inch springform pan or pie plate.2. In a food processor, pulse the cookies and butter together until you have fine crumbs. Press the mix into the prepared pan. Bake until golden, about 12-14 minutes.3. Meanwhile, make the filling. In a medium pot, whisk together the sugar, arrowroot powder (or cornstarch), cocoa powder, and salt. Whisk in 1/3 cup milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Watch closely. 4. Add the chopped chocolate, hazelnut liquor (if using), and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.5. Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill 4 hours. 6. Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form. Swirl the cream onto the pie. Slice and enjoy! The pie will keep chilled in the fridge for 2-3 days.