This chocolate cream pie is so creamy and delicious, with an Oreo crust, creamy chocolate pudding filling, and topped with whipped cream. It’s so easy and perfect for Thanksgiving dinner!
When I think of Thanksgiving dinner, I first think of all the pies I want to eat. This chocolate cream pie is always a winner. It’s perfectly chocolatey, creamy, and so easy.
This chocolate cream pie couldn’t be easier to make. It starts with a homemade two ingredient Oreo crust. Then it’s filled with a simple chocolate pudding filling – that yes, totally starts with a dry pudding mix. Top the pie with cool whip (or homemade whipped cream) to lighten it up, and make it a little less rich, and voila – the best, easiest chocolate pie ever.
Several years ago I did a Fakesgiving dinner with some blogging friends, and I shared this delicious chocolate cream pie. My favorite Thanksgiving pies are always the cream pies. I love the chocolate cream, coconut cream, or banana cream pie varieties. I’ll take a slice of each please.
How to make a Chocolate Cream Pie?
This chocolate cream pie is possibly the easiest pie to make ever. First you will start with the Oreo cookie crust. You’ll crush your Oreo cookies into fine crumbs. You can just crush up the whole cookie, filling and all. Then mix it together with melted butter. Scoop the crumbs into a pie plate and press them down all over the bottom of the dish, and up the sides. Put it in the fridge to chill for about 15 minutes.
Then make your chocolate pudding filling. You’ll need 2 boxes of dry chocolate pudding mix for the filling, mix the pudding mix with cold milk (not the amount called for on the pudding box, but the 2.5 cups as called for in this recipe). Fold half of the cool whip into the chocolate pudding and pour it into the pie crust. Place the pie in the fridge to set for 3 hours.
Top pie with the additional cool whip. You can spread it all over the top of the pie, or pipe it on the edges of the pie. Decorate with crushed Oreos, or half or whole Oreo cookies. Slice the pie up and enjoy!
Tips for making Chocolate Cream Pie:
- You are using two boxes of dry instant pudding mix for the chocolate cream filling in this pie. You will NOT be following the instructions on the pudding box, but add the amount of milk as listed in the recipe instead.
- You can use any flavor of pudding mix you like, if you want to make different flavors of pie. Think butterscotch, cheesecake, vanilla, you name it.
- If you want to save a step you can buy a premade Oreo pie crust from the store. You could also use a graham cracker crust instead.
- The pie also tastes super yummy when frozen. Just cover the pie and stick it in the freezer, let it thaw for about 15 or 20 minutes before slicing, as the pie and crust will be hard to slice into.
This chocolate cream pie is perfectly chocolatey, perfectly creamy, and so delicious! This pie is great for Pie Day, Thanksgiving, or just when you need something sweet and chocolatey.
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Chocolate Cream Pie
- 2 cups oreo crumbs (about 25 Oreo cookies)
- 6 TBS butter
- 2 - 3.9 oz chocolate instant pudding
- 2.5 cups cold milk
- 8 oz cool whip topping (room temperature)
- 5 whole Oreos (optional)
- Finely crush your oreo cookies either using a food processor or high powered blender.
- Melt your butter in the microwave and combine your Oreo crumbs and butter in a medium sized bowl.
- Pour your crumb mixture into the bottom of a pie pan and press firmly and evenly into the bottom and up the sides of the pan.
- Place the crust into the fridge to chill for at least 15 minutes.
- Add the two packages of pudding mix, and 2.5 cups milk to a large bowl and whisk until well mixed, for about 2 minutes.
- Add half of the cool whip to the pudding and fold them together.
- Pour the pudding filling into the prepared pie crust.
- Refrigerate for a few hours until pudding is set, or ready to serve.
- Top with remaining cool whip (all over the top, or piped in rosettes as pictured. Top with Oreo halves if desired.
- Slice and serve.
This chocolate cream pie was first posted on November 20, 2013. The photos and text were updated on October 26, 2020.