Fudgy Chocolate Cream Pie

Fudgy Chocolate Cream Pie

Nancy Sabatino 0

"This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make."

Ingredients 4 h 45 m {{adjustedServings}} servings 315 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 47g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
  2. Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
  3. Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
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  • Editor's Note:
  • To top this pie with meringue, make the Unbaked Meringue recipe. Spread the meringue over the still-warm chocolate filling. You can either chill the pie, keeping the meringue white, or you may bake in a 400 degrees F (200 degrees C) oven until the peaks of the meringue start to turn brown, about 5 minutes. Allow pie to cool completely; chill before serving.
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Reviews 230

  1. 262 Ratings


This was excellent! I added extra 2 tsp. cornstarch and 1/2 c. milk to make enough to fill pie. Another reviewer said it was very thick. So by using just a bit more cornstarch and extra milk it was perfect and cut really neat slices. Cornstarch is unique in the way that when you bring to a hard boil; than boil for 1 min longer the filling is perfect. If you overcook it, it will go back to thin!!!I made this for my coffee group and they gave it 10 stars!

Kirsten Parris

I made the pie according to the directions, but did also increase the corn starch by 2 tsp. and the milk by 1/2 cup, as several cooks suggested. The quantity that resulted was the perfect amount for a 9" pie shell. The directions do not mention how long to stir, and for those of you who will make this pie in the future, you will be stirring constantly for at least 15 to 19 minutes, before the filling gets thick. It is important to stir constantly as the filling could burn. The flavor was a delicious chocolate flavor, and I topped the pie with whipped cream and chocolate shavings. I hope you all will try this pie; you will not be disappointed.


I had not made a chocolate pie for years. I do make instant chocolate pudding once in a while, but forget the instant stuff now!! This recipe was smooth, firm and very choclate-y! It thickens up quickly. Keep stirring and watch the heat! I think I'll mix up the dry ingredients, sugar, corn starch, flour, salt . . . to make it even quicker next time. Measure the cornstarch and flour carefully because you wouldn't want it any thicker.