Triple Chocolate Cream Pie with Candied Cocoa Nibs

Triple Chocolate Cream Pie! Why have just one flavor of chocolate cream when you can have them all? And those candied cocoa nibs, yummmm!

a triple chocolate cream pie

Admittedly, this recipe is a bit involved. But the preparation really goes fast once you get started, and a slice of this pie is just so pretty with all the layers.

The candied cocoa nibs and the pie shell can be made ahead of time. The prebaked shell can be frozen for several weeks and the candied nibs can be stored in an airtight container for several days (if they last that long).

a sheet of candied cocoa nibs
Candied cocoa nibs held together by caramelized sugar. Chocolate lace!

The cocoa nibs are optional. In their place you can decorate the pie with chocolate curls or chocolate sprinkles. But I will tell you that the candied cocoa nibs are a-maz-ing!

Once all the prep is done the recipe comes together fairly quickly.

Rather than making three separate cream fillings, you only need to mix one batch of pastry cream and divide it into three portions to be flavored with each type of chocolate.

Of course you could just flavor the entire batch of pastry cream with dark chocolate if you really want to keep it simple.

Scroll through the process photos to see how to make Triple Chocolate Cream Pie:

three bowls of chocolate, dark milk and white
Chop the three types of chocolate and place them into separate bowls.

mixing dark chocolate pastry cream
Mix the warm pastry cream into the chopped dark chocolate until all the chocolate is melted.

milk chocolate cream being layered over dark chocolate cream
Spread the milk chocolate cream over the dark chocolate cream.

Spread the whipped cream over the chilled pie and top with the candied cocoa nibs.

Topped with a mound of sweetened whipped cream and those addictive, crunchy candied-cocoa-nibs, this Triple Chocolate Cream Pie is the stuff of a chocoholic’s dreams.

triple chocolate cream pie

a slice of triple chocolate cream pie on a plate

Hey pie lover! Check out these other creamy, dreamy pie recipes: Peanut Butter Mousse Pie, Banana Cream Pie, Malted Milk Cream Pie and Pumpkin Mousse Pie.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

triple chocolate pie
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Triple Chocolate Cream Pie with Candied Cocoa Nibs

Why have just one flavor of chocolate cream when you can have Triple Chocolate Cream Pie? And those candied cocoa nibs, yummmm!
Prep Time2 hours
Bake Time15 minutes
Total Time2 hours 15 minutes
10 slices
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Candied Cocoa Nibs (optional)

  • 3 oz granulated sugar (⅓ cup)
  • 3 oz water (⅓ cup)
  • 1" piece vanilla bean (split and seeded)
  • 1 ½ oz cocoa nibs (⅓ cup)

Oreo Crust

  • 2 tablespoons all purpose flour
  • 9 oz Oreo cookie crumbs (2 cups)
  • 3 oz unsalted butter (melted)

Pastry Cream

  • 16 oz whole milk (2 cups)
  • 6 oz granulated sugar (¾ cup)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon table salt
  • 2 large eggs
  • 2 large yolks
  • 1 oz corn starch (¼ cup)
  • 2 oz unsalted butter
  • 1 oz rum (2 tablespoons, optional)


  • 4 oz Semi-sweet chocolate (chopped, separated into 2 equal portions)
  • 2 oz milk chocolate (chopped (or 1 oz each white & dark))
  • 2 oz white chocolate (chopped)
  • 16 oz heavy cream (2 cups)
  • 3 tablespoons confectioner’s sugar
  • 2 teaspoons rum (or vanilla extract)


Candied Cocoa Nibs

  • Preheat the oven to 350.
  • Combine1 ½ oz cocoa nibs3 oz granulated sugar, 3 oz water1 inch piece vanilla bean in a small saucepan. Bring the sugar syrup to a boil. Add 1 ½ oz cocoa nibs all at once and return to a boil. Lower the heat to medium and simmer for 10 minutes. Remove from the heat and let steep for 10 minutes.
  • Using a slotted spoon to drain excess syrup, scoop the nibs onto a parchment lined baking sheet. Bake until bubbly and deeply caramelized, about 20 minutes (see note). Cool completely, break into bits and store in an air-tight container.

Make the Crust

  • Toss 2 tablespoons all purpose flour with 9 oz Oreo cookie crumbs. Toss 3 oz unsalted butter (melted) with the cookie crumbs to form a loose dough. Line a 9" pie plate with the cookie crumbs, pressing the dough to form a crust.
  • Bake the crust for 10 minutes. While the crust is still warm, sprinkle ½ of the semi-sweet choc into the bottom of the shell. Allow the chocolate to melt and then gently spread it across the bottom and sides of the pie shell.
  • Cool until the chocolate is set then move the crust to the freezer while you prep the filling.
  • Put the remaining dark chocolate, 2 oz milk chocolate and 2 oz white chocolate into three separate mixing bowls.

Pastry Cream

  • Combine 16 oz whole milk, 6 oz granulated sugar, 1 teaspoon vanilla extract and ¼ teaspoon table salt. Heat over medium high until scalding hot. While the milk heats up, whisk together2 large eggs, 2 large yolks and 1 oz corn starch. When the milk is scalding hot, whisk it into the egg mixture.
  • Return the mixture to the pot and cook over medium low, stirring constantly, until it begins to thicken and just begins to bubble. Remove from the heat immediately and strain back into the bowl used for the eggs. Add 2 oz unsalted butter and optional 1 oz rum to the hot custard and whisk to melt the butter.
  • Divide the warm cream evenly between the 3 bowls of chocolate. Gently stir the dark chocolate cream until the chocolate is all melted. Scoop the dark chocolate cream into the chilled pie shell and smooth to an even layer. Place in the freezer for 10 minutes.
  • Meanwhile, stir the milk chocolate cream to melt the chocolate. Remove the pie from the freezer and spread the milk chocolate cream into the shell, being careful not the mix it into the dark cream. Repeat cooling and then add the white chocolate cream to the top in the same manner.
  • Refrigerate the assembled pie for at least 3 hours or until thoroughly chilled and set.
  • Whip 16 oz heavy cream with 3 tablespoons confectioner’s sugar and 2 teaspoons rum (or vanilla). Spread the cream onto the chilled filling. Sprinkle with the optional candied cocoa nibs or with chocolate curls or sprinkles.

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If the baked nibs are soft and sticky after they’ve cooled, return them to the oven to caramelize a little more. They should be crunchy once they’ve cooled.


Serving: 1slice | Calories: 700kcal | Carbohydrates: 66g | Protein: 8g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 161mg | Sodium: 211mg | Potassium: 290mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1202IU | Vitamin C: 0.3mg | Calcium: 125mg | Iron: 4mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

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Recipe Rating


  1. Those layers — I love the way you just have to make one master recipe and then flavor each one — what a stunning cake!