Triple Chocolate Cream Pie is a creamy no bake dessert that is fudgy, silky, and has just the right amount of chocolate in every single bite.

I created this recipe as part two of my No Bake Harvest series, and if you know me by now you know exactly why. Every harvest season needs a break from pumpkin and cinnamon and apple, and for me that break is always chocolate. This Triple Chocolate Cream Pie is that break. It is rich without being heavy, it is silky in a way that actually holds its shape when you slice it, and it gives you three different layers of chocolate flavors so you are never bored by the second bite.

If you love a good no bake pie, this one is going to feel familiar in the best way, especially if you already have a soft spot for an oreo cookie crust. It shares some DNA with my No Bake Chocolate Cream Pie, but the custard here is deeper and more grown up, almost like chocolate silk. And if brownies are more your thing, my Brown Butter Brownies hit a similar fudgy, rich note, just in bar form instead of pie form.

Why You'll Love Triple Chocolate Cream Pie

No oven required, which means no worrying about a soggy crust or a cracked custard
Three layers of chocolate flavors: the Oreo crust, the deep dark chocolate filling, and the cocoa whipped topping
The filling is a real cooked custard, not a box pudding mix, so the textures are silky and the tastes are actual chocolate, not artificial chocolate flavoring
It is a make ahead dessert, which is exactly what you want during a busy harvest season
Built from simple ingredients you likely already have, aside from the chocolate itself
Easy to dress up for a dinner party or keep casual for a Tuesday night slice

Ingredient Overview

This is a simple ingredients list for a dessert that tastes far more impressive than it is to make.

Oreo cookies: the whole cookie, ground fine, for the pie crust. No need to scrape the filling out first
Salted butter: binds the crust and adds a little contrast to all that chocolate
Granulated sugar, cocoa powder, kosher salt, corn starch: these build the base of the custard and give it structure so it slices clean
Egg yolks: what make this a true custard instead of a pudding mix. They give it that silky, almost mousse like texture
Whole milk and heavy cream: the liquid base of the filling, room temperature so they don't shock the eggs
Dark to semisweet chocolate: I used 8 ounces, chopped and melted right into the hot custard
Vanilla extract: used in both the filling and the topping, and it rounds out the chocolate flavors so nothing tastes flat
Unsalted butter: stirred in at the end for shine and richness
Heavy whipping cream, cocoa powder, powdered sugar: for the whipped topping, which is really a lightly sweetened chocolate whipped cream

How to Make Triple Chocolate Cream Pie

Follow these instructions closely, especially the tempering and cooking steps, and this custard will come together every time.

Pulse the Oreos into fine crumbs, mix with melted butter, and press firmly into a 9 inch pie dish using the palm of your hand. Freeze while you work on the filling
In a large bowl, whisk egg yolks, sugar, cornstarch, cocoa powder, and salt together until it looks like a thick brownie batter
In a medium saucepan over medium heat, heat milk and cream until steaming, then slowly temper that into the egg mixture so you don't end up with chocolate scrambled eggs
Cook everything back in the saucepan over medium heat, whisking constantly, until it thickens and fully bubbles for a full minute
Stir in the chopped chocolate, butter, and vanilla extract until smooth and glossy
Pour into the crust, press plastic wrap directly on top of the pie filling, and chill at least four hours
Whip the topping just before serving, pile it on top of the pie, and garnish with a little extra shaved chocolate if you want it to look as good as it tastes

Common Mistakes

Rushing the tempering step. Pour the hot milk into the eggs too fast and you get scrambled eggs instead of custard
Not letting the custard fully bubble. This is the step people skip, and it is the reason some custards taste starchy or never set right
Skipping the plastic wrap directly on the filling. Without it you get a thick skin on top instead of a smooth surface
Not giving the pie enough time to chill. Four hours is the minimum, overnight is better if you have the patience
Using low quality chocolate. This pie has three layers of chocolate flavors, so a mediocre bar drags all of them down

What Kind of Chocolate Do You Use for Triple Chocolate Cream Pie

I use a 72 percent dark chocolate for the filling because it keeps this Triple Chocolate Cream Pie from tipping into overly sweet territory. Between the Oreo crust, the custard, and the cocoa whipped topping, you already have plenty of sugar built in, so a darker chocolate bar balances it out. If you prefer a sweeter pie, semisweet works fine too, just expect the flavors to lean a little more dessert case than restaurant menu.

What Are Some Tips?

Bring your milk, cream, and eggs to room temperature before you start. Cold ingredients make tempering harder
Whisk constantly during the cooking step. Walking away for even thirty seconds can scorch the bottom
Chop your chocolate instead of using chips. It melts smoother into the hot custard
Make the whipped topping right before serving, not hours ahead, so it stays glossy instead of deflating
If your custard looks lumpy after cooking, strain it. It happens sometimes and it is an easy fix

Frequently Asked Questions

Here are a few things people ask me most often about this recipe.

Can I use a graham cracker crust instead of Oreo? Yes, though you will lose one of the three chocolate layers that makes this a true triple chocolate pie
Can I make this ahead of time? Yes, and honestly I prefer it. The custard sets better overnight
Why did my custard turn out runny? It likely did not reach a full bubble during cooking. That bubble is what activates the cornstarch
Can I use milk chocolate instead of dark? You can, just know the pie will taste noticeably sweeter
Do I have to use a food processor for the crust? No, a zip top bag and a rolling pin work fine if that is what you have on hand

Storing and Freezing

To store this Triple Chocolate Cream Pie, keep it covered in the refrigerator for up to four days. I recommend waiting to add the whipped topping until you are ready to serve if you know you will have leftovers, since the topping holds up best fresh. If you already added the topping, just press a piece of plastic wrap gently over any exposed cut slices to keep them from drying out.

To freeze, wrap the filled pie (without the whipped topping) tightly in plastic wrap and then a layer of foil, and freeze for up to one month. Thaw it overnight in the refrigerator before whipping and adding the topping fresh. I do not recommend freezing the pie once the whipped topping is on, since cream does not thaw back to the same texture.

FOR MORE RECIPES LIKE THIS ONE, HERE ARE MY FAVORITE!!

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Recipe

Triple Chocolate Cream Pie

Molly Murphy

is a creamy no bake dessert that is fudgy, silky, and has just the right amount of chocolate in every single bite.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings slices

Ingredients

For the crust

26 Oreos the whole cookies, ground
6 tablespoon unsalted butter melted

For the filling

½ cup granulated sugar
¼ cup cocoa powder
¼ teaspoon kosher salt
¼ cup corn starch
6 egg large egg yolks
2 cups whole milk room temperature
½ cup heavy cream room temperature
8 oz. Dark to semi sweet chocolate good quality I used 72%
2 teaspoon vanilla extract
3 tablespoon unsalted butter

For the topping

1 ½ cups heavy whipping cream
¼ cup cocoa powder
3 tablespoon powdered sugar
1 teaspoon vanilla extract

Instructions

Pulse the Oreos in a food processor until you have fine, even crumbs. In a medium size bowl, stir in the melted butter and crushed oreos until the mixture resembles wet sand and holds together when pressed. Press firmly and evenly into the bottom and up the sides of a 9-inch pie dish using the palm of your hand. Freeze while you make the filling.
26 Oreos, 6 tbsp unsalted butter
In a large bowl, whisk together the egg yolks, sugar, cornstarch, cocoa powder, and salt. It will look like a thick brownie batter. Set aside.
½ cup granulated sugar, ¼ cup cocoa powder, ¼ teaspoon kosher salt, ¼ cup corn starch, 6 egg large egg yolks
Heat the milk and cream in a medium saucepan over medium heat until steaming and just barely simmering. Do not boil. Remove from heat.
2 cups whole milk room temperature, ½ cup heavy cream
Whisking constantly, slowly pour about ½ cup a the hot milk and cream mixture into the chocolate egg mixture in a thin, steady stream, whisking constantly. Don't rush this, go slow to temper the eggs without scrambling them.
Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. It will take about 3-4 minutes for the mixture to start thickening ups. Once bubbling, cook for 1 more minute, still whisking. This step is important. The custard needs to fully bubble to activate the cornstarch and cook out any starchy taste.
8 oz. Dark to semi sweet chocolate, 2 teaspoon vanilla extract, 3 tablespoon unsalted butter
Remove from heat and add the chopped chocolate, butter, and vanilla. Stir until completely melted and smooth.
If you notice any lumps, pour the custard through a fine mesh strainer before adding to the crust.
Pour the custard into your chilled Oreo crust and smooth the top. Press plastic wrap directly onto the surface of the filling. Refrigerate for at least 8 hours, or overnight for best results.
Just before serving, beat the heavy whipping cream, powdered sugar, cocoa powder and vanilla on medium-high speed until stiff peaks form. Spread or pipe over the chilled pie and serve immediately.
1 ½ cups heavy whipping cream, ¼ cup cocoa powder, 3 tablespoon powdered sugar, 1 teaspoon vanilla extract

Keyword no bake, chocolate, pie,

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