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Chocolate Cream Pie

 Chocolate Cream Pie
"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."
6-8 ServingsPrep: 1-1/4 hours + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1 pastry shell (9 inches), baked
  • Whipped topping


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 slice) equals 488 calories,

2 of 2

Chocolate Cream Pie (continued)

Nutritional Facts: 25 g fat (13 g saturated fat), 184 mg cholesterol, 413 mg sodium, 60 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.