How long does it take to make Chocolate Cream Pie with Oreo Crust?

About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.

How many servings does this Chocolate Cream Pie with Oreo Crust recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Chocolate Cream Pie with Oreo Crust recipe come from?

It was shared by Dwight Smith on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Chocolate Cream Pie with Oreo Crust

Name: Chocolate Cream Pie with Oreo Crust
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 24 Oreo cookies (with filling); 5 tbsp unsalted butter; 3 eggs; 0.5 cup granulated sugar; 1 cup Ontario whole milk; 1 cup Ontario heavy cream; 400 g bittersweet or semi-sweet chocolate; 1 tsp vanilla extract; 0.25 tsp salt; 2 tbsp sugar; 0.5 tsp vanilla extract; to taste flaky sea salt; to drizzle caramel sauce

A silky chocolate cream pie featuring a buttery Oreo crust, velvety chocolate custard filling, and airy whipped cream topped with caramel and flaky sea salt. The contrast of crunchy cookies and smooth chocolate makes it a show‑stopping dessert for special occasions.

Maker: Dwight Smith

From: Instagram(view original)

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Prep Time

30 min

Cook Time

20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 8 servings.

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Ingredients

No main ingredients listed.

Oreo Crust

24 Oreo cookies (with filling)
5 tbsp unsalted butter

Chocolate Filling

3 eggs
1/2 cup granulated sugar
1 cup Ontario whole milk
1 cup Ontario heavy cream
14 oz bittersweet or semi-sweet chocolate
1 tsp vanilla extract
1/4 tsp salt

Whipped Cream Topping

1 cup Ontario heavy cream
2 tbsp sugar
1/2 tsp vanilla extract

Finishing Touches

to taste flaky sea salt
to drizzle caramel sauce

Instructions

1
Preheat the oven to 350°F (347°F).
2
Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
3
Add the melted butter to the crumbs and pulse until evenly combined.
4
Press the crumb‑butter mixture firmly into the bottom and up the sides of a 9‑inch pie dish to form an even crust.
5
Bake the crust for 8–10 minutes, then remove and let it cool completely on a wire rack.
6
In a large heat‑proof bowl, whisk together the eggs, granulated sugar, whole milk, and 1 cup heavy cream until smooth.
7
Set the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water (double boiler).
8
Whisk constantly and heat the custard until it reaches 167°F (167°F) and coats the back of a spoon.
9
Immediately pour the hot custard over the chopped chocolate in a separate bowl, stirring to melt the chocolate.
10
Let the mixture sit for 1–2 minutes, then whisk until the filling is smooth and glossy.
11
Stir in 1 tsp vanilla extract and 0.25 tsp salt.
12
Pour the chocolate filling into the cooled Oreo crust, smoothing the top.
13
Cover the surface with plastic wrap and refrigerate until fully set, at least 4 hours or overnight.
14
In a chilled bowl, whip 1 cup heavy cream with 2 tbsp sugar and 0.5 tsp vanilla extract until soft peaks form.
15
Spread or pipe the whipped cream over the set chocolate filling.
16
Drizzle caramel sauce over the whipped cream and sprinkle flaky sea salt to taste just before serving.

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