Chocolate Cream Pie Recipe
Chocolate Cream Pie Recipe photo by Taste of Home

Chocolate Cream Pie Recipe

Publisher Photo
"Our teenage son, John, has done lots of 4-H baking," reports Mary Anderson of De Valls Bluff, Arkansas. "His favorite is this old-fashioned creamy chocolate pudding in a flaky crust."
TOTAL TIME: Prep: 1-1/4 hours + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 1-1/4 hours + chilling
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1-1/2 cups water
  • 1 can (12 ounces) evaporated milk
  • 5 egg yolks, lightly beaten
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 1 pastry shell (9 inches), baked
  • Whipped topping

Nutritional Facts

1 serving (1 slice) equals 488 calories, 25 g fat (13 g saturated fat), 184 mg cholesterol, 413 mg sodium, 60 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large saucepan, combine the first six ingredients. Cook and stir over medium-high heat for 2 minutes or until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly.
  2. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into pastry shell. Cool for 1 hour. Chill until set. Just before serving, garnish with whipped topping. Yield: 6-8 servings.
Originally published as Chocolate Cream Pie in Taste of Home October/November 2000, p8

Nutritional Facts

1 serving (1 slice) equals 488 calories, 25 g fat (13 g saturated fat), 184 mg cholesterol, 413 mg sodium, 60 g carbohydrate, 1 g fiber, 7 g protein.

This recipe pairs well with a sweet white wine.

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Reviews for Chocolate Cream Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 8, 2013

Dx'd with Type-2 diabetes and went on low carb diet. I could not believe this pie, being my all-time favorite, was not going to grace our table again. Put the wheels to work and subbed a non-sugar sweetener for the sugar in this recipe and then made a crust from almond flour, a bit more sweetener and butter. I can't begin to tell you how happy I am with the results! Any reservations you have about this pie can be eliminated. The recipe as written is the most requested pie I make. Now I just make it so I can enjoy it again!

MY REVIEW
Reviewed Dec. 5, 2012

I was skeptical of adding the water but went ahead and followed the recipe as written. I did not use a deep dish pie shell and had some filling left over. I enjoyed every bite of that. My only suggestion is if you do make this positively lovely chocolate cream pie, please use a deep dish pie shell! Otherwise, you might have to do like I did and eat the extra. My pie is cooling as we speak and I am delighted with the results. Very happy to serve this for tonight's dessert!!

MY REVIEW
Reviewed Oct. 1, 2012

I made this pie for our church's fifth Sunday dinner and everybody loved it. I spread the whipped cream on top and used som choc. chips to garnish

MY REVIEW
Reviewed Nov. 24, 2011

This was the first time making chocolate cream pie from scratch for me, but I did it and the family and friends loved it!!

MY REVIEW
Reviewed Apr. 29, 2011

I thought this was the best chocolate filling I have ever had. My family raved about it as I made it for Easter.

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