Chocolate Cream Pie I

133 Reviews 8 Pics
Debbie Cavitt
Recipe by  Debbie Cavitt

“Creamy chocolate-filled pastry. Top with whipped topping and grated chocolate if you like.”

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Adjust Servings

Original recipe yields 1 pie



  1. Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.
  2. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.
  3. Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate.

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Reviews (133)

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This was a very good pie. However, this is a very sweet, dark chocoate pie. Not a creamy, milk chocolate flavor. I like the milk chocolate flavor better, as do most people I know. This is great if you are a dark, bitter-sweet chocolate lover. I probably won't make this again for myself or my husband (will just use pie filling for a creamier chocolate). However, my mother-in-law loved it. She likes the dark chocoate and said it tasted just like her mother used to make.



This recipe was very good. I added an extra 1 oz square of chocolate and 2 tablespoons of almond extract and it came out heavenly. I think next time I'll add 1/2 cream and 1/2 milk to make it creamier.



This was wonderful-I served it to some friends who are chocolate lovers who declared it was the best pie they had ever eaten. I used a chocolate cookie crust and topped it with Cool Whip.

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Amount Per Serving (8 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 17.2 g
  • 27%
  • Carbs
  • 38.6 g
  • 12%
  • Protein
  • 5.9 g
  • 12%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 172 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Fudgy Chocolate Cream Pie


next recipe:

Chocolate Cream Pie II