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Chocolate Cream Pie

Russ Myers


One bite of Silky Smooth Chocolate Cream Pie and you'll be in dessert heaven. Honestly. This is one of the best cream pie recipes you'll ever come across. It has such a wonderfully deep chocolate flavor that's complemented by a hint of vanilla.

The filling is really dense and rich, unlike a lot of light and airy cream pie recipes, yet smooth and creamy.

★★★★★ 1 vote
One 9 inch pie
20 Min
Stove Top


1 c
1/4 c
3 c
4 large
1 Tbsp
1 1/2 tsp
3 oz
chocolate, unsweetened, chopped up
graham cracker pie crust


1In a medium saucepan, combine sugar and cornstarch or flour.

Gradually stir in milk and unsweetened chocolate.
2Cook and stir mixture over medium-high heat until mixture is thickened and bubbly.

Reduce heat; cook and stir for 2 minutes more.

Remove from heat.
3Separate egg yolks from whites; dispose of egg whites or save them to make a meringue.

Beat egg yolks lightly with a fork.

Gradually stir about 1 cup of the hot filling into yolks.
4Return all to saucepan; bring to a gentle boil.

Cook and stir for 2 minutes more.

Remove from heat.
5Stir in butter and vanilla.
6Pour the hot filling into the baked pastry shell.

If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue.

Then return pie to refrigerator.
7Chill pie in the refrigerator for at least 12 hours.

If you didn't make a meringue, top with Cool Whip or whipped cream before serving.

After you separate the yolks from the egg whites in step 2, feel free to use the egg whites to make an egg white meringue topping instead of topping the pie with Cool Whip or whipped cream.

If using chocolate morsels, pulse the morsels through a food processor for a couple minutes, before using.

About this Recipe

Course/Dish: Pies, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy