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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…
Vintage Chocolate Peanut Butter Pie
Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting
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
Servings: 12
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.
Ingredients
Crust
- 2 1/2 cups chocolate wafers, or Oreo cookies
- 6 tablespoons melted salted butter
Filling
- 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
Instructions
- 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.
I made this for a birthday dinner and it was phenomenal. My only question about this recipe is the pie filling supposed to be more firm than the consistency of mousse? If so then I must of done something wrong, please provide any suggestion you have to correct for next time.
Hey Sabrina,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! Yes, it should be stiffer than a mousse. Was there anything you adjusted? xTieghan
I did not strain the pudding mix when pouring over the chocolate chips which I used instead of chopped chocolate. Is it also possible that I may have stirred the pudding mix too much while on the stove?
Next time I would strain the pudding mix and try following the recipe as closely as possible:)
I made this today and it was a HUGE hit! I definitely had to stir the chocolate mixture on the stove longer than the recipe says in order to achieve the “pudding-like” texture. Don’t give up, just wait until it thickens! Then, to decorate the top I used Tieghan’s trick of scraping a bar of chocolate with a vegetable peeler to make the cute chocolate curls 🙂 Definitely saving this recipe, highly recommend!
Hey Laura,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This so was delicious and very simple to make!! Loved it and will be making it again!!
Hey Ashley,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
I have made this recipe twice already, and the flavours + textures are the best.
I have found the instructions to be confusing however (and I have been a serious baker for over 30 years).
1. We can’t bake an chocolate wafer crust until « golden ».
2. The recipe calls for a spring form pan, or pie plate. I first tried a fluted pie pan with a removable bottom, but there was way too much filling for it. We had to pour some in little ramequins. My second time, i used a 9-inch springform mould and once again, there was way too much filling, and it was a big mess. I think this recipe is worth making because of the flavours, but it requires a lot more troubleshooting than I like to see in a recipe.
Hey Virginia,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) Thanks for sharing your feedback. xTieghan
I want to make this pie over and over again!! So decadent yet not overly rich. I used an entire package of Oreos and could’ve used a little more for the crust, since I had a 9.5″ pie pan. Also, a note to the recipe is to use 2.5 cups of Oreos *before* putting them in the food processor. Making sure that the chocolate mixture cooks long enough on the stove top is KEY for the pie to set and not coming out runny. My husband loved this pie for his birthday and I can’t wait to make it again soon! You won’t be disappointed 🙂
Hey Emily,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
I made this and it was delicious! I followed your directions and it set up perfectly. I just added a bit more crust because I had a 9.5″ pan. Definitely a make-again! The only question I have is that you mention adding arrowroot in your instructions but only mention cornstarch in the ingredients. Is there a reason to use arrowroot or are they interchangeable?
Hey Tricia,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) You can use either one! xTieghan
The responded did not a deer your question
Tieghan, thank you for this recipe. It’s absolutely delicious!
This dessert was the perfect ending to our Mother’s Day family meal. I didn’t have an hazelnut liqueur so I used espresso powder which tasted delicious. Also, I used the entire package of chocolate wafer cookies and baked it for 12 min in a 10 1/2” tart pan that fit perfectly. This recipe was amazing, delicious and beautiful!
Hey Tracey,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Made this as part of our Mother’s Day celebration! Everyone loved it! Thank you again for a scrumptious dessert with the perfect combo…. chocolate and peanut butter!! ?
Sorry not peanut butter. I made your other one also with peanut butter! ?
All your recipes are a hit at my house!
Hey there,
I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
Hey there,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
This taste delicious but I followed you directions exactly and it just didn’t set. Maydbe I can salvage by putting it In the freezer. Also how stiff should the whipped cream be In The final step.
Hey Amanda,
So sorry to hear this! I would definitely try popping it in the freezer to see if that helps. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I ended up popping it in the freezer and it was delicious and everyone devoured it! ??
Hey Emma,
Happy Friday! I am delighted that this recipe was enjoyed, thanks so much for making it! xxTieghan
I just made this last night but the filling didn’t set up! I probably didn’t cook the filling long enough thats all I can think of. Is there anyway that I can salvage this pie and still serve it tonight? Or maybe I’ll be serving pudding with a crust haha.
Hey Emma,
So sorry to hear this, unfortunately if the filling is not cooked for the directed amount, it’s not going to set. You can try popping it in the freezer to see if that will work! xTieghan
Hi. This looks so yummy and there isn’t a recipe of yours that I haven’t loved that I’ve made! I was just wondering do you make the honey whipped cream for the topping? Or is it bought? Thank You!
Hey Brittany,
The honey whipped cream in made in step 6. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this chocolate pie for my husbands 60th birthday yesterday. It was AMAZING !!!! ?Thanks for all your FANTASTIC recipes !!! Outstanding
Hey Michelle,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
Hi! I’d like to make this recipe kid-friendly for Thanksgiving. Would you recommend completely omitting the hazelnut liquor or could I use hazelnut extract in its place? If so, how much should I use?
Hey Natalie,
Since the hazelnut liquor is optional I would just skip it:) I hope you love the recipe, please let me know if you give it a try! xTieghan
this is literally the new york times recipe??
Hey Jennifer,
Sorry, I am not familiar with that recipe, but if you actually read the blog post, I talk about the inspiration for this pie. Also, if you google on the internet, there are hundreds of chocolate cream pie recipes, this is just my version. Hope this makes sense and have a fantastic week!! xTieghan
Made this yesterday and it was a hit! It’s really chocolatey, delicious, and extra creamy! I followed the instructions exactly and it came out perfect! Thanks for another great recipe!
Hey Hailey,
Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan