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

Dark Chocolate Cream Pie Recipe

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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. —Kezia Sullivan, Sackets Harbor, New York
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 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


  1. 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.
  2. 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.
  3. 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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Reviewed Dec. 28, 2014

"I have been looking for "The Perfect Chocolate Pie" this was a winner all the way around just like my grandmother use to make!!"

Reviewed Feb. 1, 2014

"This pie is really good and chocolate-y. It definitely needs a whipped cream topping,to balance out the chocolate. Tasted yummy!"

Reviewed Jan. 19, 2013

"Best chocolate pie ever!"

Reviewed Nov. 22, 2012

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

Reviewed May. 20, 2012

"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."

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