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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.
This recipe is absolute perfection!!! I have made it twice now and it’s a hit every time! I’ve been told by those who kept some of the leftovers that it’s even better the next day. I have actually been piping the whipped cream on top and it elevates the cake just another notch! Love this one so so much! Thanks Tieghan!
Hey Tamara,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Hi Tieghan!
Love your recipes! Thank you for sharing such deliciousness with the world! This pie sounds yummy and will likely be on our Thanksgiving table. Just want to pass along a tip for being able to make whipped topping a few days early. When whipping your heavy cream add around 2-4 tablespoons of either cream cheese or mascarpone cheese. The whipped topping will stay stable for 4-5 days!
Thanks so much for sharing Andrea!! I hope you love this recipe, let me know how it turns out! xT
This lovely pie will be on my thanksgiving desert table. Tried and true recipe.
Love to hear this!! Thanks so much Lori!
Hi, do you think it would be ok to freeze this, without the cream on top?
Hey Blakeley,
Sure, I think that should be okay for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Can I use honey instead of granulated sugar? If so, how much?
Hi Erika,
I’ve not tested this, I would try using an equal amount of maple syrup, but again I’m not sure it would give the best results! I hope you love the recipe! xT
This was tasty, and easy! I used a 9 inch springform pan, so I used a whole sleeve of chocolate wafers and a bit more butter. Thanks for another great recipe!
Hi Lynn,
Happy Friday!!? Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT
Can I use milk alternatives like almond milk?
Hi Lauren,
For the whole milk yes, for the heavy cream I would try coconut cream. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
hello ,
the cookies so how much it will be the measurement approximately if i want to use crushed one all ready .
thank you love you recipes my fav cook,
Hi Hayat,
I would use about 2 cups. I hope you love the recipe, please let me know if you give it a try! xTieghan
For the crust, is the 2.5 cups of crushed cookies when they are already crushed?
Hi Lauren,
You will want to measure them before crushed. I hope you love this recipe, please let me know if you give it a try! xTieghan
Can you use regular pie crust?
Sure, I don’t see why not:)
Hi there!
Will the whipped cream stay whipped on top of the pie overnight if kept in the fridge? Thank you!
Hi Vanessa,
I would not recommend that, I would put the whipped topping on the pie when you are ready to serve. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi! If I make this ahead of time, should I wait to make the whipped cream top, or will that keep for 2-3 days as well? Thanks!
Hi Sarah,
You will want to wait to make the whipped topping. Please let me know if you have any other questions! xTieghan
Can I use arrowroot powder instead of cornstarch? I’m trying to make this gluten free. Looks so yum!
Hi Karina,
Yes, arrowroot powder should work well for you here. I hope you love the recipe, please let me know how it turns out! xTieghan
SOOOOO GOOD
Thanks Nicole!! xTieghan
is there a way to change out the heavy cream for something else?
Hey there! You can use coconut cream or oat milk! xTieghan