Sweetened Condensed Milk Chocolate Pie

This sweetened condensed milk chocolate pie is what chocolate dreams are made of! The recipe features a crunchy Oreo crust and rich, silky soft chocolate cream filling topped with a thick, fluffy layer of whipped cream and chocolate curls. The best chocolate cream pie!

Chocolate pie with condensed milk

If you’re a chocolate and pie lover, then I have THE dessert for you! It’s a decadent combination of a scrumptious chocolate wafer crust and smooth chocolate pudding filling.

I got to know… are you a chocoholic? I sure am, and let me tell you, this chocolate cream pie is perfect for anyone who loves chocolate! The filling is so rich, creamy, and chocolaty, hidden under a mound of fluffy whipped cream.

I also love that this pie requires minimal baking. Just a few minutes to give the crust a nice crunch. The rest is done on the stovetop, where you cook the delicious chocolate filling.

This is essentially a traditional recipe, but I switched out heavy cream and sugar for a can of sweetened condensed milk.

For some other amazing chocolate treats, be sure to try our pudding brownies, chocolate donuts, and chocolate mousse tart.

Ingredients

See the recipe card at the bottom of the post for specific measurements!

Crust

I like to make chocolate cream pie with a classic Oreo pie crust. The crunchy texture contrast beautifully with the cream filling, amplifies the chocolate flavor, and holds up well when you slice the pie.

• Oreo cookies: You need 25 Oreos cookies with the cream filling intact.
• Melted butter binds the crust together.

Filling

This pie is all about the smooth, pudding-like chocolate filling! It’s rich, soft, and absolutely yummy. The custard is first cooked on the stove and then poured into the crust.

• Chocolate: I recommend either semi-sweet or bittersweet chocolate or a mix of milk, semi-sweet, and bittersweet chocolate. Semi-sweet has cocoa of 60%, while bittersweet chocolate has 70% cocoa, featuring a deeper chocolate flavor and tasting less sweet.
• Condensed milk: The really unique thing about this is that it’s made without any added sugar. Instead, we use condensed milk to sweeten the filling and create an incredibly creamy texture.
• Milk: Whole milk is best because it creates a smooth consistency. But really, use any type of milk you have available.
• Eggs yolks: The recipe calls for 6 egg yolks, making the custard so rich and decadent. Save the egg whites for meringue cookies or omelets.
• Salted butter adds to the creaminess and balances the sweetness.
• Cornstarch gives the custard a thick and sliceable consistency and prevents a runny filling.
• Vanilla extract: Using vanilla is a must to highlight the chocolate aroma.

Topping

The filling is topped with clouds of fluffy whipped cream plus big chocolate curls. It’s absolute perfection any you only need these 4 ingredients:

• Heavy whipping cream: Make sure your heavy cream is chilled well before whipping. Warm cream doesn’t whip.
• Powdered sugar is added to sweeten and stabilize the whipped cream.
• Vanilla extract adds depth of flavor.
• More chocolate to make those big, puffy chocolate curls!

Variations

• Store-bought crust: We really love the chocolate wafer crust, but I understand not everyone wants to make their own. A store-bought pie crust or graham cracker crust works well too.
• Milk chocolate: For a lighter chocolate taste, prepare the recipe with 5 oz semi-sweet and 3 oz milk chocolate.
• Espresso powder: Add 1 teaspoon instant espresso powder to give the filling a richer, deeper chocolate flavor. Instant espresso powder is made from brewed, dried coffee, which is ground into a very fine powder.
• Bourbon: Warm, oaky bourbon is the perfect complement for decadent dark chocolate. Add 2 to 3 tablespoons when cooking the filling. Most of the alcohol will evaporate as you cook the filling. I’d still reserve this for adults as children won’t enjoy the flavor.
• Toppings: Other toppings would be chocolate chips, chocolate candies, sprinkles, chopped peanut butter cups, candied/roasted nuts, fresh berries, and fruit or chocolate sauce.

Instructions

1. Make the crust

1. Preheat oven. Adjust the oven rack to the middle position and heat your oven to 350°F / 180°C / gas mark 4.
2. Crush Oreos. First, pulse the Oreo cookies in a food processor or blender a couple of times until fine crumbs. Alternatively, place the chocolate wafer cookies in a large zip-lock bag and crush them with a rolling pin. The cream filling helps bind the crust together, so leave it there.
3. Add melted butter. Pour the melted butter over the crumbs and mix until combined. You can do this with the food processor/blender running, and it will blend right in.
4. Fill pie dish. Transfer the crumb mixture into a 9-in / 23 cm pie dish and spread the mixture across the base. Using the bottom of a measuring cup, press the crumbs into an even layer on the bottom and up the sides.
5. Prebake crust. Bake the crust for 10 minutes, then allow to cool completely before filling.

2. Cook the filling

1. Mix egg yolks and cornstarch. Place the egg yolks and cornstarch into a medium saucepan. Whisk vigorously until smooth and no clumps of cornstarch remain.
2. Add milk. Add the condensed milk and whole milk and whisk to combine.
3. Cook custard. Heat the mixture over medium-low heat (or low heat for strong gas stoves). Whisk regularly as the custard heats up. The mixture will start to thicken up after around 3 minutes. Now whisk constantly. When the custard begins bubbling, cook for 45 seconds, then take the saucepan off the heat. Whisk for another minute.
4. Melt chocolate and butter. Immediately add the chopped chocolate, cubed butter, and vanilla extract. Stir until the chocolate and butter are melted, and the mixture is smooth.

3. Assemble & chill

1. Assemble pie. Pour the filling into the pre-baked pie shell and smooth the surface with the back of a spoon. Gently cover with a piece of plastic wrap, pressing it directly onto the surface of the custard to prevent skin from forming.
2. Refrigerate. Chill the chocolate pie for at least 6 hours, overnight preferably, until the filling is set and firmed up.

4. Garnish & serve

1. Whip cream. Using an electric mixer or stand mixer with the whisk/balloon attachment, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Garnish. Spread over the chilled chocolate pie and decorate with chocolate curls or shavings.
3. Serve. Refrigerate the condensed milk chocolate pie until serving and enjoy cold!

Tips

• Use high-quality chocolate: Chocolate is the star of this recipe, so stick to the good stuff and use high-quality baking chocolate.
• Strain the chocolate filling: Before pouring the mixture into the pie shell, I like to taste a teaspoonful to see if there are any bits of curdled eggs. It’s no big deal if there are, but you can always strain the mixture through a fine-mesh sieve for a perfectly smooth texture.
• Don’t skimp on the cream: It’s called chocolate cream pie for a reason! Don’t hold back when layering on the whipped cream and chocolate curls. Instead of just spreading the whipped cream onto the pie, you could also pipe on as I did with my coconut cream pie.
• Clean slices: Use a large, sharp chef’s knife to cut the pie. Wipe the blade after each cut for clean servings. Don’t fret if the first slice looks a bit wonky. It usually doesn’t come out pretty, but it will taste just as good!

How to make big chocolate curls

Do you know what would take this amazing chocolate pie with sweetened condensed milk to the next level? A bunch of big, dreamy chocolate curls piled high on the wiped topping! While chocolate curls look impressive, they are actually quite easy to make. Let me walk you through the process!

You need:

• 2 oz / 60 g chocolate (any kind milk, semi-sweet bittersweet)
• 2 tsp butter

You do:

1. Melt. Put the chocolate and butter in a small-microwave safe bowl. Melt in the microwave at low power until liquid.
2. Pour. Pour the melted chocolate on the back of a baking pan. Use an offset spatula to spread the chocolate as thin as possible.
3. Freeze. Place the baking sheet into the freezer for 2 to 3 minutes or until almost firm, but still slightly soft.
4. Scrape. Use a bench scraper, spatula, or large chef’s knife to scrape the chocolate off. Pop back into the freezer if the chocolate warms up too much.
5. Refrigerate. Store the chocolate curls in the refrigerator until ready to garnish. Use a spoon to decorate the pie. They melt if you touch them with your fingers. 

Chocolate shavings

Chocolate curls are cute and all, but if you’d rather have something super simple and quick, make chocolate shavings. Grab a bar of chocolate (baking chocolate works great!) and use a vegetable peeler to shave off small curls. You can also sprinkle chocolate chips, or chocolate sprinkles over the pie.

Storage instructions

• Store: You can refrigerate the pie by covering it loosely with foil. It can be stored for 4 to 5 days.
• Freeze: You can freeze the pie for up to 3 months. Just omit the whipped topping and chocolate curls. Wrap the pie dish tightly in plastic wrap (cling film) and freeze. Let the pie thaw in the refrigerator overnight or at room temperature for 1 hour. Then top with whipped cream and chocolate curls to serve.
• Make ahead: Chocolate cream pie needs to set up, so you can absolutely make the recipe a day ahead of time. It’s even better if you chill the pie overnight. I wouldn’t go much longer than that as the crust will become a little soggy after 2 to 3 days.

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