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Chocolate Cream Pie

5 from 3 votes
Let's make a copycat version of Edwards Hershey's chocolate cream pie! This easy no bake pie has both vanilla and chocolate cream layers on an Oreo crust and topped with whipped cream. Plus its topped with chocolate chips and a chocolate drizzle. This homemade pie is a chocolate lovers dream!
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Prep Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Oreo Crust
  • 30 Oreo Cookies finely crushed
  • 6 tablespoons butter melted
Vanilla Cream Layer
  • 4 ounces cream cheese softened
  • 8 ounces cool whip
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
Chocolate Cream Layer
  • 2 cups milk regular or chocolate
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 3 tablespoons corn starch
  • 1 teaspoon vanilla extract
  • 8 ounces cool whip
Whipped Cream Topping
  • 1 cup heavy whipping cream sub cool whip if desired
  • ¼ cup powdered sugar sub cool whip if desired
  • 1 teaspoon vanilla extract sub cool whip if desired
  • ⅓ cup mini chocolate chips for topping

Equipment

  • food processor or rolling pin
  • 9 inch pie pan
  • Stand mixer or hand mixer
  • Piping bags or gallon sized plastic bags
  • Star shaped piping tip

Method
 

To make the oreo crust
  1. Use a food processor or rolling pin to finely crush Oreo cookies.
  2. Pour the crushed cookies into a medium-sized bowl and mix with melted butter.
  3. Use your fingers or the back of a measuring spoon to firmly press the mixture evenly throughout a 9" deep dish pie pan.
  4. Set in the fridge to chill while you are making the pie filling.
To start the chocolate cream filling
  1. Make chocolate pudding by placing the milk, sugar, cocoa powder, corn starch and vanilla extract in a medium-sized sauce pan. Stir well, then heat on low-medium heat. Stir at least every 30 seconds until the mixture has thickened.
  2. Remove from heat and place it in the fridge to chill. Stir occasionally to help it chill faster.
  3. Begin making the vanilla cream while the pudding cools.
To make the vanilla cream filling
  1. Place the softened cream cheese and cool whip in a medium-large bowl and whip until smooth.
  2. Add powdered sugar and vanilla extract. Beat until smooth.
  3. Evenly spread the cream over the Oreo crust. Place back in the fridge to set while you make the chocolate layer.
To finish the chocolate cream filling
  1. Remove the chilled pudding from the fridge (room temp or colder is ideal).
  2. Fold the cool whip into the chocolate pudding. Gently stir until it is fully combined.
  3. Remove the pie pan from the fridge and gently spread the chocolate layer over the top of the vanilla layer. For evenness and appearance, I recommend placing the chocolate cream in a piping bag or gallon bag. Cut a ½-inch tip and pipe the chocolate over the vanilla cream (in small dollops, moving circularly around the pie).
To add the topping
  1. Use a stand mixer or a hand mixer to make whipped cream: whip the heavy cream, powdered sugar and vanilla until stiff peaks form. (you can also sub reddi-whip or cool whip).
  2. Place the cream into a piping bag fitted with the star piping tip and pipe rosettes around the edge of the pie.
  3. Sprinkle mini chocolate chips over the top. You can also melt ½ cup of the chocolate chips and drizzle the chocolate over the top (see photos for reference).
  4. Allow to set in the fridge for at least 2 hours before enjoying.