Homemade Chocolate Pie with Oreo Crust

Why You’ll Love This Recipe

This pie is the ultimate dessert for chocolate fans—it’s creamy, luxurious, and easy to make. The Oreo crust adds a delightful crunch that perfectly complements the velvety filling. You don’t need complicated techniques, and the recipe can be prepared ahead of time, making it convenient for entertaining. Best of all, every bite delivers a perfect balance of chocolatey richness and cookie goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies

• Unsalted butter

• Semi-sweet or dark chocolate

• Granulated sugar

• Cornstarch

• Whole milk

• Egg yolks

• Heavy cream

• Vanilla extract

• Whipped cream (for topping)

• Chocolate shavings or curls (optional garnish)

Directions

1. Preheat oven to 350°F (175°C). Crush Oreo cookies into fine crumbs and mix with melted butter. Press firmly into the bottom and sides of a 9-inch pie pan to form the crust. Bake for 8–10 minutes, then let cool.

2. In a saucepan, whisk together sugar and cornstarch. Slowly whisk in milk until smooth.

3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.

4. In a separate bowl, whisk egg yolks. Slowly temper them by whisking in a small amount of the hot milk mixture, then return everything to the saucepan.

5. Stir in chopped chocolate and cook until melted and smooth. Remove from heat and add vanilla extract.

6. Pour the filling into the cooled Oreo crust. Smooth the top and refrigerate for at least 4 hours, or until set.

7. Before serving, top with whipped cream and garnish with chocolate shavings.

Servings and timing

This Homemade Chocolate Pie with Oreo Crust serves 8 slices. Preparation takes about 25 minutes, baking the crust 10 minutes, and chilling the pie requires at least 4 hours.

Variations

• Use white chocolate or milk chocolate for a sweeter version.

• Add a layer of peanut butter or Nutella under the filling for extra flavor.

• Sprinkle crushed Oreos or chopped nuts on top for texture.

• Use a mint-flavored Oreo crust for a refreshing twist.

Storage/Reheating

Store the pie covered in the refrigerator for up to 4 days. For longer storage, freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving. This pie is best served chilled and does not require reheating.

FAQs

Can I use store-bought Oreo crust?

Yes, but homemade gives a fresher, sturdier base.

Do I need to bake the Oreo crust?

Baking helps set the crust, but for a no-bake option, just chill it for at least 1 hour.

Can I use cocoa powder instead of chocolate?

No, melted chocolate is needed for the rich, creamy texture.

How do I keep the filling smooth?

Stir constantly while cooking and temper the egg yolks carefully to avoid scrambling.

Can I make this pie ahead of time?

Yes, it’s perfect to prepare a day in advance since it needs time to set.

Can I use skim or almond milk?

Whole milk is best for richness, but almond milk can work for a dairy-free option if combined with dark chocolate and thickened well.

How do I know when the filling is thick enough?

It should coat the back of a spoon and leave a trail when you run your finger across it.

Can I add espresso powder?

Yes, a teaspoon of espresso powder enhances the chocolate flavor.

Can I freeze the whole pie?

Yes, freeze it well-wrapped without the whipped topping for up to 2 months.

What toppings work besides whipped cream?

Try chocolate ganache, caramel drizzle, or even fresh berries.

Conclusion

Homemade Chocolate Pie with Oreo Crust is an indulgent dessert that’s both simple to make and absolutely irresistible. With its creamy chocolate filling and crunchy cookie crust, it’s a recipe you’ll return to again and again. Perfect for celebrations or whenever you’re craving a rich treat, this pie is sure to impress family and friends.