Dark Chocolate Cream Pie Recipe
- 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.
1 piece: 390 calories, 19g fat (10g saturated fat), 128mg cholesterol, 218mg sodium, 52g carbohydrate (37g sugars, 2g fiber), 7g protein.
Reviews for Dark Chocolate Cream Pie
"I had been searching for a cooked pudding pie (chocolate or otherwise) that turns out firm, stays put and doesn't fall apart and slither off your pie serving utensil when you lift it out of the pie pan and THIS IS IT!!It's very rich and smooth too, I recently served it at a large family dinner and everyone raved about it and requested the recipe! I used a frozen 9 inch deep dish pie shell but I had about 1 to 1 - 1/2 cups pie filling left over so next time I will use 2 - 8 inch pie shells ."
"Very rich and delicious! Make sure you cool the pie thoroughly before covering and putting in the refrigerator. If you don't a thin skin of fat/oils will form on the top. This was not mentioned adequately."
"This pie is good, but I have a GREAT recipe with meringue I lieu of whipped topping...so much better!!!!!"
"This is good, however, I almost always double my pie filling recipes as we like them deeper. This one I double. I also useat least 2C of whipping cream and 4c of milk if I am doubling. Great! Doesn't get a film on top."
"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!"
"I used a graham cracker crust instead and it was amazing!"
"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."
"This is delicious! I used one cup sugar and two tablespoons butter and it turned out great."
"Excellant taste and texture! I also tried it with 2 oz. unsweetened and 1 oz. bittersweet so it wasn't quite as dark chocolate."
"Very simple to make and tastes wonderful. I had to keep out some of the filling to snack on!"
"Incredibly simple! Placed in a baked graham cracker crust and awaiting the after-dinner hoopla! Thank you."
"I agree, this is very much like the old Better Homes and Gardens recipe I've made in the past. It's rich and darkly chocolate-y and very good."
"This is very similar to a very old Better Homes and Gardens recipe I use, except it uses only 1 T butter and 1 cup sugar, everything else the same. So if you are watching your fat or sugar you can add a little less than this recipe calls for and it will still taste great."
"I WILL NEVER use box pudding again! This is absolutely wonderful! Creamy, chocolatey pudding I'll probably make this when we just want pudding."
"WOW..this looks amazing! Mabe a'll make it for valentines."