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Chocolate Cream Pie II

Chocolate Cream Pie II


This is an old family recipe my grandmother used to make me when I was a little boy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet


  1. In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
  2. Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
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this has a wonderful flavor - though the first time i tried it, it wouldn't set and i just ended up with a chocolate pudding. The second time i tried it, i increased it to 4 tablespoons of corn starch and that solved the problem. I don't know if that's an altitude adjustment (i live over a mile above sea level) or if it's just a general improvement The other adjustment i would recommend makes the pie filling absolutely heavenly. I reduced the amount of milk to 2 3/4 cups and add 1/4 cup of Bailey's Irish Cream. That made this pie the best cream pie i have ever had.


I used 4 heaping tablespoons of cornstarch, an extra egg yoke, 2 cups cream and one cup of milk. It turned out fabulous. I also added 1 tablespoon of extra strong coffee to bring out the chocolate flavor. This recipe takes a while but the flavor is so much better than boxed. I will be using this whenever I want to prepare something extra special for my family.


I made this today for our Thanksgiving dinner as an alternative for those that don't like pumpkin pie and everyone loved it. First chocolate cream pie that I've ever made from scratch and I couldn't be happier with the results! I used 4 TBSP of cornstarch—and whole milk [if that makes a difference]. I also let it cook a few minutes longer, rather than removing it from the heat as soon as it started boiling. Served it in a chocolate cookie crust with whipped topping.