This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
This chocolate cream pie is rich, creamy and loaded with chocolate flavor! Made with a buttery Oreo cookie crust, fluffy chocolate fudge filling and whipped cream topping, it’s an easy no bake dessert that takes just 20 minutes to prep. No oven, no homemade custard and no complicated steps!
Table of Contents
- QUICK LOOK
- Ingredients You’ll Need
- How to Make Chocolate Cream Pie
- Tips for the Best Chocolate Cream Pie
- Chocolate Cream Pie Troubleshooting
- Easy Chocolate Cream Pie Variations
- Chocolate Cream Pie FAQs
- Make Ahead, Storage and Freezing Tips
- More No Bake Pie Recipes
- Watch How This Recipe is Made
- Chocolate Cream Pie Recipe
You guys, this pie is a chocolate lover’s DREAM! The secret is using chocolate milk with chocolate fudge pudding, then folding it into a sweet cream cheese filling. And that Oreo crust?! STOP IT. Every bite is creamy, chocolatey and absolutely irresistible! This is a cheater chocolate cream pie where no cooking is required!
QUICK LOOK
- Prep Time: About 20 minutes
- Chill Time: At least 1 hour
- Total Time: About 1 hour 20 minutes
- Cooking Method: No bake!
- Pie Size: 9-inch deep-dish pie plate recommended
- Difficulty: Easy
- Make Ahead: Yes! Perfect for preparing the day before.
- Perfect For: Thanksgiving, Christmas, potlucks, birthdays and chocolate lovers!
Why You’ll Love This Chocolate Cream Pie
- No Baking Required: No oven, no homemade custard and no complicated steps!
- Extra Chocolatey: Chocolate fudge pudding AND chocolate milk give this pie a rich, deep chocolate flavor.
- Thick and Creamy: Cream cheese and sweetened condensed milk create an irresistibly smooth, luscious filling.
- Oreo Cookie Crust: Because chocolate on chocolate is ALWAYS a good idea! The buttery Oreo crust is the perfect contrast to that fluffy filling.
- Perfect Make-Ahead Dessert: Prepare it the day before and keep it chilled until you’re ready to serve!
Ingredients You’ll Need
You only need a handful of simple ingredients to make this rich and creamy chocolate cream pie! Here’s what makes it so delicious.
Oreo Crust
- Oreo Cookies: You’ll need 25 regular Oreos, including the cream filling. Crush them into fine crumbs to make the chocolate cookie crust.
- Butter: Melted butter holds the Oreo crumbs together and gives the crust a rich, buttery flavor.
Chocolate Cream Filling
- Instant Chocolate Fudge Pudding: Two 3.4-ounce packages create that rich, chocolatey filling. Make sure you buy instant pudding, not cook-and-serve!
- Chocolate Milk: Instead of regular milk, we’re using chocolate milk to make the filling extra chocolatey!
- Cream Cheese: Softened cream cheese makes the filling thick, smooth and creamy. Full-fat cream cheese works best.
- Sweetened Condensed Milk: Adds sweetness and creates an extra luscious texture. Don’t confuse it with evaporated milk!
- Cool Whip: Makes the filling light and fluffy. You can also use stabilized whipped cream if you prefer homemade.
Topping
- Whipped Cream: Pipe it around the edges or spread it over the top for a pretty finish.
- Chocolate Bar: Use a vegetable peeler to make beautiful chocolate curls or shavings. Milk, semisweet or dark chocolate all work!
How to Make Chocolate Cream Pie
This no bake chocolate cream pie couldn’t be easier! Just make the Oreo crust, mix up the fluffy chocolate filling and let the refrigerator do the rest.
Make the Oreo Crust
- Crush the Oreos: Add the Oreo cookies to a food processor and pulse until fine crumbs form.
- Add the Butter: Stir the melted butter into the Oreo crumbs until everything resembles wet sand.
- Press Into the Pan: Firmly press the mixture into the bottom and up the sides of a 9-inch pie plate. Set aside.
Make the Chocolate Filling
- Mix the Pudding: Whisk the instant chocolate fudge pudding mixes and chocolate milk together in a medium bowl. Set aside to thicken.
- Beat the Cream Cheese: In a separate large bowl, beat the softened cream cheese until completely smooth.
- Add the Condensed Milk: Pour in the sweetened condensed milk and beat until smooth, scraping down the sides of the bowl as needed.
- Combine: Stir the thickened chocolate pudding into the cream cheese mixture until fully combined.
- Fold in the Whipped Cream: Gently fold in half of the Cool Whip, followed by the remaining half, until the filling is smooth and fluffy.
Assemble and Chill
- Fill the Crust: Spoon the chocolate filling into the Oreo crust and smooth the top.
- Refrigerate: Chill for at least 1 hour, or until the filling is firm enough to slice.
- Decorate: Pipe whipped cream around the top and use a vegetable peeler to shave chocolate over the pie.
Serve chilled and enjoy every chocolatey bite!
Tips for the Best Chocolate Cream Pie
- Use Instant Pudding: Make sure you’re using instant chocolate fudge pudding, not cook-and-serve!
- Soften the Cream Cheese: Room-temperature cream cheese creates a silky-smooth filling without lumps.
- Use Cold Chocolate Milk: Cold milk helps the instant pudding thicken properly.
- Press the Crust Firmly: Use the bottom of a measuring cup to pack the Oreo crumbs tightly so the crust holds together.
- Fold Gently: Don’t beat the Cool Whip into the filling! Folding keeps it light and fluffy.
- Chill Before Slicing: Give the filling enough time to set, and wipe your knife clean between slices for the prettiest presentation.
Chocolate Cream Pie Troubleshooting
The most common reasons are using the wrong pudding mix, adding too much milk or not chilling the pie long enough. Make sure you’re using instant pudding and only 2 cups of chocolate milk for both packages combined.
The cream cheese was probably too cold! Let it soften before mixing and beat it until completely smooth before adding the sweetened condensed milk. Scrape down the bowl several times to catch any lumps.
The cookie crumbs may be too coarse or the crust wasn’t pressed firmly enough into the pan. Crush the cookies finely, mix thoroughly with the melted butter and pack the crust tightly.
Easy Chocolate Cream Pie Variations
Want to make this chocolate cream pie your own? Try one of these delicious twists!
- Extra Oreo Pie: Sprinkle crushed Oreos over the whipped cream topping for even more cookies-and-cream flavor.
- Chocolate Peanut Butter Pie: Drizzle a little melted peanut butter over each slice before serving.
- Triple Chocolate Pie: Finish with mini chocolate chips, chocolate curls and a drizzle of chocolate sauce.
- Holiday Chocolate Cream Pie: Add holiday sprinkles or crushed candy canes to the whipped cream topping.
Chocolate Cream Pie FAQs
Yes, regular milk should work with the instant pudding, but the chocolate flavor won’t be quite as intense. We love using chocolate milk for that extra chocolatey filling!
Yes! Use stabilized whipped cream so the filling stays fluffy and holds its shape. Regular whipped cream may not keep the same structure, especially if you’re making the pie ahead.
You can, but check the size of the crust first. This recipe makes a generous amount of filling, so a standard store-bought crust may be too small. You may need to divide the filling between two crusts.
Yes! Use the whole Oreo cookie, cream filling and all! The cream filling adds sweetness and helps bind the cookie crumbs together with the melted butter. No scraping out the filling required!
They’re very similar! Traditional chocolate cream pie often uses homemade chocolate custard topped with whipped cream. This version uses instant chocolate fudge pudding combined with cream cheese, sweetened condensed milk and whipped topping for an easy, fluffy filling.
Make Ahead, Storage and Freezing Tips
This chocolate cream pie is the perfect make-ahead dessert! Here’s how to keep it fresh and delicious:
- Make Ahead: Prepare the pie up to 24 hours in advance and refrigerate it covered. Add the whipped cream topping and chocolate shavings just before serving for the prettiest presentation.
- Refrigerator: Store leftover pie covered in the refrigerator for up to 3–4 days. Keep it chilled until ready to serve.
- Freezer: Freezing the assembled pie isn’t recommended because the pudding and cream cheese filling may become watery or change texture when thawed. However, you can freeze the Oreo crust separately and add the filling later!
If you’re a chocolate lover, this chocolate cream pie is about to become your new favorite dessert! Between the buttery Oreo crust, rich chocolate fudge filling and fluffy whipped cream topping, every bite is pure chocolate heaven. And the fact that it’s completely no bake?! Even better! Make it for your next holiday gathering, family dinner or anytime that chocolate craving hits!
More No Bake Pie Recipes
Watch How This Recipe is Made
Chocolate Cream Pie
Ingredients
For the Crust
- 25 Oreos, crushed
- 5 Tablespoons Butter, melted
For the Filling
- 2 Packages Chocolate Fudge Pudding, 3.4 oz packages, instant
- 2 Cups Chocolate Milk
- 8 Ounces Cream Cheese, softened
- 14 Ounce Sweetened Condensed Milk
- 4 ½ Cups Cool Whip, or stabilized whipped cream
- Whipped Cream, for topping
- 1 Chocolate Bar, for garnish
Instructions
For the Pie Crust:
- Combine the crushed Oreos and melted butter and stir to combine.25 Oreos, 5 Tablespoons Butter
- Press into the bottom and up the sides of a 9" pie plate.
For the Filling:
- In a medium bowl, whisk together the pudding and chocolate milk.2 Packages Chocolate Fudge Pudding, 2 Cups Chocolate Milk
- Set aside to thicken.
- In a large bowl, beat the cream cheese until smooth.8 Ounces Cream Cheese
- Scrape down the sides of the bowl and add the sweetened condensed milk.14 Ounce Sweetened Condensed Milk
- Beat until smooth and scrape down the sides of the bowl again.
- Stir the pudding into the cream cheese mixture and fold in half of the whipped cream and then the remaining whipped cream.4 ½ Cups Cool Whip
- Fill the pie crust.
- Place in the fridge to chill for 1 hour before serving.
- Pipe the whipped cream and using a peeler, shave chocolate all over the top.1 Chocolate Bar, Whipped Cream
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
