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Dark Chocolate Cream Pie Recipe

Dark Chocolate Cream Pie Recipe photo by Taste of Home

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Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line.

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Dark Chocolate Cream Pie Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

20 10 30

Ingredients

1-1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 ounces unsweetened chocolate, chopped
4 egg yolks, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pastry shell (9 inches), baked

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in butter and vanilla. Spoon into pastry shell. Cool on a wire rack. Cover and chill for at least 3 hours. Yield: 8 servings.

Originally published as Dark Chocolate Cream Pie in Country Woman February/March 2008, p35

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Dark Chocolate Cream Pie

Dark Chocolate Cream Pie

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(1-7) of 7 reviews

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Reviewed on Jan. 19, 2013 by t_lingley

Best chocolate pie ever!

Reviewed on Nov. 22, 2012 by K.Kircher

Made this for Thanksgiving. It was a fantastic pie and everyone loved it. I will make this again.

Reviewed on May. 20, 2012 by kshea

This is good, however, I almost always double my pie filling recipes as we like them deeper. This one I double. I also use

at least 2C of whipping cream and 4c of milk if I am doubling. Great! Doesn't get a film on top.

Reviewed on Feb. 20, 2012 by 1275

Very yummy!! Tastes like chocolate pudding in a pie crust- but better. I have made a chocolate pie before but this one definitely turned out tastier. It looked exactly like the picture. I made a homemade pie crust to go with it, not that hard to do. I did not have cornstarch on hand so I used 1/2 cup all-purpose flour in place of 1/4 cornstarch and it turned out perfectly. I made this pie last night and it is half gone after lunch!

Reviewed on Nov. 25, 2011 by heathe531

I used a graham cracker crust instead and it was amazing!

Reviewed on Nov. 12, 2011 by kengrants

I've made better chocolate pies. This one isn't the best. The chocolate doesn't melt well...and the pie gets that thick rubbery film on top. I suggest if you make this pie, to top it with meringue so the top stays moist... I'm going to go back to using my original recipe.

Reviewed on Oct. 31, 2011 by Sunny1978

Pretty good and everyone raved about the taste. I added coffee flavoured whip cream which was a really nice balance. I was initially pretty worried that the chocolate wouldn't blend but it go there eventually.