Chocolate Cream Pie I

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.

Delicious!! Very creamy and chocolatey. Family loved this pie. I had found another recipe that called for 8 oz. of chopped bittersweet chocolate...but hesitated as this recipe called for only 2 oz. of unsweetened. Glad I followed this recipe...the 2 oz. was the perfect amount of chocolate...could only imagine what it would be like with 8!! The custard thickened up with no problem...chilled in a baked pie shell and topped with whipped cream and shaved hershey kisses (all I had )..will make this again! Thanks for a fabulous pie Debbie!

Absolutely delicious pie!! I have made it many times and want to thank you for sharing the recipe. Tastes just like the old fashioned ones my Mom-in-Law made. Unfortunately, Mom never wrote much down, so I am stuck with lots of ingredient lists and not many instructions! Like anything else the quality of the ingredients determines the end results. I have made this pie with Ghiardelli Dark Bars, Valhrona and Lindt 83% Dark and Scharffenburger. Both individually and in varying amounts of each mixed. All with excellent results. They cost a bit more, but the results are worth it. I sometimes cut down on the sugar just a smidgen-1 tablespoon-- depending on what kind of chocolate I am using.

Perfect chocolate custard pie recipe. I suspect that those reviewers who had texture issues had trouble with bringing the custard together. You must temper the eggs by slowly adding hot chocolate mixture while beating rapidly, otherwise, they will start to cook and you will end up with a rubbery custard. This custard can also end up runny if you don't cook the eggs enough after returning to the stove top. If you have a candy thermometer, bring your mixture to 170 degrees. If not, make sure the mixture coats the back of a wooden spoon so that if you drag a fingertip through the mixture the spoon retains a clean line for several seconds.

Best Chocolate Pie I've had! It has been a hit with friends and family. The best part is that it is really easy to make for those "inexperienced pie makers".

Added ~1/4 tsp salt. Delicious. I made it in the microwave w/no problems. This is a dense chocolate - I suppose if you wanted a lighter pie you could fold stiffly whipped cream w/some gelatine into the chocolate before pouring into the crust, but I like the whipped cream on top. Fudge-y chocolate, crisp crust, and the whipped cream...mmmmm! I've made it 2x already!

A wonderful pie recipe that all of my friends and family enjoyed very much! Use a graham cracker crust just to top off that delicious dessert flavor. Pile high with Reddi-Whip for a straight-from-the-bakery look. No one believed that I made this pie myself; they accused me of ordering it from a gourmet restaurant. It's THAT good!

Well, I must confess I am the world's WORST baker. Seriously, even if I am cooking ready made cookie dough or a cake from the box, somehow I find a way to mess it up. That said, I was so delighted to find dessert recipe that turned out great, no matter how I butchered it. I did add an extra square of chocolate. I mean, what's not to like?

I was disappointed in this pie. Mine came out too bitter, and had the taste and texture of fudge, not a cream pie. Sorry, but will not try again.

This pie was exceptional!! The only changes I made were instead of adding 2 cups of milk, I used 1 cup of milk and 1 cup of heavy cream. I also used a "heaping" 1/3 c of flour as well. Next time I will probably cut the sugar back to 1/2 cup as it was very rich. I made some fresh whipping cream and got rave reviews from my family. Will add this to my favorites for sure.

I've made this twice now and it is the perfect chocolate pie. Mine turned out very rich and creamy. The second time I used more milk and an extra square of chocolate to make more filling and that one was almost too chocolately, so I will stick to 2 squares in the future. I will say I think the cooking times listed aren't enough. I stirred the mixture for at least 5 minutes, if not more before it thickened enough, and then I cooked it for 3 more after I added the warm yolks.

I thought the taste was great, but it was not firm enough. It may have been my cooking, but I followed the instructions.

I made this pie twice. The first time exactly as the recipe was written. It was good but didn't set up quite as well as I wanted. Still very good. The second time I made it, I used Ghiradelli Semi-Sweet chocolate and after adding all ingredients together, instead of cooking only 90 seconds, I cooked for 3 minutes. When I turned the burner off, I let the mixture "rest" for an additional 2 minutes. When I poured into the pie shell all it had to do was cool completely in the fridge. Add the whipped topping and shavings of the same chocolate and it was great. There wasn't any left. Everyone loved this recipe. Will definitely make this again and again. Thank you.

Recipe does need a little salt. This pie was too dense for us; prefer a nice creamy, silky pie.

I have made various versions of this and i have a few tips. If you want to use white chocolate add an extra oz. Start it of as if you were making bechamel, the indicated amount of butter, then the flour and cook it till it smells nutty. Then add the sugar (no need to add less sugar, it won't turn out as sweet as you'd think), then the milk and chocolate. That way you won't taste the flour, since white chocolate isn't tasty enough to cover it up (i learnt it the hard way and it took a more than generous splash of vanilla to fix it up) I top it with chopped strawberrys and it's a hit when entertaining (anything topped with strawberrys looks so conneticut you'll leave everyone thinking martha stewart catered) once i also felt like eating this and didnt have any chocolate, turns out half a pot of chocolate frosting (betty crocker, but that's just cause i had some in the fridge for late night picking) does the trick (cut a bit of sugar off) One other thing, don't waste the eggwhites make a pav top it with some more stbrrys.

This was a pretty easy recipe to follow. The only thing is that I had to add a little more sugar to it, since it wasn't as sweet as I had anticipated. I think the next time I make this, I'm going to use semisweet squares instead of unsweetened.

Made this pie following the directions and ingredients to a T and got rave reviews not just from family but from my husbands coworkers as well. It's simple, easy, and really good pie!

I live in Joplin, MO and lost my home in the May 22nd tornado. Of course I also lost all my cookbooks and recipes. This is a pie that I used to make every holiday - I have to make several so folks can take them home. I'm very happy to find this. It makes a great, dark chocolatey pie!

The taste was pretty good but it was very runny. I followed this recipe exactly and have no idea where I went wrong. I even made it two days before I was serving it and it never set. Oh well.

This was just OK, not a WOW dessert! Maybe with semi sweet chocolate. Not bad, but not great...

I've made this pie twice now. I found the original recipe too sweet for my liking and not quite enough quantity to fill a shell, so the second time I used 3 cups of milk and 4 squares of unsweetened chocolate instead of 2. I left the sugar amount the same, but threw in a wee bit extra flour and egg yolk. It set up perfectly and this time it filled the shell right to the rim. If you're a dark chocolate lover like I am, you'll be really pleased with this recipe.

I loved this recipe and didn't change a thing. Next time I may top with a meringue, but whipped cream works too!

This pie is so very delicious. It is a dark chocolate lovers dream. I made this pie using the directions and ingredients exactly as directed and my family loved it.

I was hoping this would be alot better than it was. To me it was just like a Jello pudding pie, so if you like that, you'll love this. But I was really hoping for something lighter and creamier.

my family knows chocolate, and they gobbled it right up. .i've been making chocolate pies for over 20 yrs and this is a simple recipe to follow

I loved this recipe! It was easy to make and it tasted really good!

I made this for a surprise 70th birthday party and it was a hit. I used cooking chocolate, and decorated it with grated chocolate, and piped whipped cream around the edge. It was perfect!

This is an awesome recipe. I made it for the first time for Thanksgiving in a graham cracker crust. My dad went back for thirds, and he usually only does that with pumpkin pie. I'll definately make this one again; plus, it's super-easy.

My family loved this, my son wants to have this every night. I used semi-sweet choc, chips cause that's what I had. It's a keeper thanks!

Delicious. It did set up nicely. While it was a darker chocolate, I did not think that it had a bitter dark chocolate taste at all. It was rich and creamy.

Wow! This was truly amazing. I can't believe that I have been missing out on this recipe for 29 years of my life! I will definitely make again!

Not sure I would make this again. It tastes good, but it did not set up that firm and I think it's harder to come together using flour. I ended up pushing the custard through a sieve to remove the lumps. I will probably search for a recipe using cornstarch instead.

I made this almost as written. I didn't have milk so I used half-and-half. The folks at work loved it!

I am an excellent baker. I know my way around baking pies, cookies, cakes, etc. However after I followed this recipe to the letter, the pie absolutely never set. I tried chilling it overnight and then I tried to freeze it and it really lost the consistency. It was a shame because the crust was absolutely scratched baked awesome.

Made this just as the recipe stated. Definately a keeper easy and good. I will use a regular pie crust next time though not the deep dish. Served it with cool whip and it was first pie to go.

This is an excellent pie! We are not dark chocolate fans in our home so I modified it a bit and used 6 oz of chocolate chips. It turned out wonderfully, rich , creamy and smooth. I also made another one and used butterschotch chips and it was very yummy! My husband wants me to try using the peanutbutter chips soon!

Fabulous pie! I doubled the recipe and used half and half because I was out of milk and added an extra square of chocolate. My husband said he would marry me if he already hadn't !

I made the pie today. Instead of using unsweetened chocolate, I used 2 ozs of semi-sweet chocolate morsels and I used the egg whites for meringue. My husband said it was the best pie that I ever made.

This recipe turned out great. I used 1/3 cup of semi-sweet chocolate chips instead of the squares. Otherwise, used exact ingredients. I made it all in the microwave. Easy, just watch and stir often. No worry of burning. It thickens quick, but just stir often and it works great.

Very good recipe...made it for Christmas last year, everybody enjoyed.

Great recipe and so delicious. I made this with 1 cup 2% milk, and 1 cup fat free half & half, used the 2 oz. unsweetened chocolate but did add an additional 1-2 ounces of semi-sweet chocolate chips to make it a bit more chcolatey. It was a total hit at the party I took it to with several asking for the recipe. Thanks so much Debbie, I will be making this for years to come! So easy!

Made this exactly according to recipe. Turned out excellent and very easy for a novice cook such as myself. Only disappointing thing was the frozen store bought pie crust. Next time I'll try making my own crust

This came out great. I substituted the chocolate with 1/4 cup semisweet chocolate chips, 2 (instead of 1) teaspoons of vanilla, and grahamcracker crust. I ate it right out of the bowl!

this pie came out great for my first try..what is a good recipe for a pie crust?

The recipe was very simple, but my pie was still runny after it sat in the fridge overnight. I followed the directions to tea.

Tastes good, but the day after I tried the recipe, the pie started «melting» ... kind of. I consider myself a good cook and I bake quite often, maybe I made a mistake or something, I don't know, however, the filling got set and all, but started melting the day after... has this happened to somedoby else??

This is a pretty good recipe. I've used it about six times. The only change I make it to actually use Semi-sweet chocolate chips (Preferably Ghirardelli chocolate chips!!) instead of unsweetened chocolate. This adds a creamier lighter taste to the pie so that it's not SOOO rich like with the unsweetened chocolate. Overall though, it's a great recipe.

This pie is perfect - it's like chocolate mousse in a pie shell. It receives rave reviews from my family at Thanksgiving.

This pie is definitely NOT bitter...it is wonderful! Topped with homemade whipped cream, it made for a scrumptious dessert. Thank you!

I found it good but runny.

My husband loves this recipe and everyone enjoys it! I put Cool Whip on top and grate some chocolate on it..

This pie was so good! Mine came out pretty thick, which was fine. I put in extra dark chocolate and covered the bottom of my crust with banana slices, I also topped it with banana flavored whipped cream. It was very good.. Everyone who has tried it has loved it.

Absolutely delicious. This was perfect, I wouldn't change a thing!

I added 2 more ounces of chocolate and doubled the recipe. Tastes pretty good but the pie is for my husband. He is the chocolate lover in this house.

Modiifed this recipe for a DEEP DISH pie pan. Simply double all ingredients EXCEPT the milk . . . use only 3 cups of milk. Filling went nearly to the rim, which is good if you want more chocolate filling than whip cream. We let set over night and had for dessert the following evening. Yummy, we will make again.

Wonderful simple recipe! The only changes I made were to use Semi-sweet chocolate and skim milk. Garnished with whipped cream and sliced strawberries.

everyone LOVED it ,best chocolate pie i made..

Good, I made some changes though. 1/3 cup of cornstarch instead of flour, 2 cups half and half instead of milk, 1/2 bar 98% cacao chocolate with a handful of dark chips for chocolate, and I skipped the butter. Kept the sugar, yolks and vanilla the same. Amazing!

I suggest using a graham cracker crust and use the egg white for mirangue (sp sorry)...very good. Mirangue is simple, beat whites til foamy then add, slowley 6 tbs of sugar until stiff. Put on top of pie and back (in pre heated 350 oven until mirangue is brown)

Definitely not the best cream pie I have ever made. For the end result, it would be much easier to just make an instant pudding pie. I was expecting something that tasted like it was homemade, and the extra effort wasn't worth it for a run of the mill pie.

This was delicious as far as taste goes but just didn't set up well. I cooked it for a long time to try to get it to "bubble". It kept getting thicker and thicker and was afraid that it would burn. Saw where another reviewer said to cook it longer after adding the yolks or it would be runny. I will try it again to see what happens. Ended up making meringue, baked on parchment paper to add to top of pie since one reviewer said her pie was runny after putting it in the oven with meringue. This worked fine.

I made an oreo crust for the pie and it was good. I didn't think it was really a dark chocolate like many others did, but a nice chocolate pie. I had issues with lumps, but no one could tell because I covered it in my homemade whipped cream, then added some chocolate curls on top.

I made this recipe for a friend who loves chocolate pie. I used a ready made crust for this and it was very easy and came out delicious!! My friend really liked it and my family did as well. The chocolate was so tasty! We will definitely use this recipe again.

Substituted Vanilla Rice Milk for regular milk and still great. Used an electric mixer. Kids loved it!

Don't change a thing. Follow this recipe to the letter. This pie is the BEST ccp I've ever made and tasted. Most people I serve this to say, "Oh, I thought chocolate cream pie was made with instant pudding." Instant pudding? YUCK! This pie is a labor of love and I am so happy to have found it. It is rich and creamy and best served the next day. I also put a sheet of plastic wrap over the hot pie to prevent "skin" on the top. Excellent.

Very dark and rich pie. It was good, but it was not as creamy as I expected. If you have a chocolate craving this will work!

I have made this pie many times over the years. I highly suggest using whole milk and definitely let it sit in the fridge for 24 hours. It will make a huge difference with the consistency. It is my favorite pie to make for every holiday!

By far the best chocolate pie I've ever eaten. This pie sets up nicely, and stays set..no runny filling! If you are a chocolate lover, this is the pie for you!

One of my family favorites!!!

I made this at my 9 year old request for a pie she would actually want to eat. I followed the recipe exactly to the T and it was very easy and quick to make. We used a Oreo premade crust. It is a bit too sweet for me but my daughter and mom loved it and ate most of it with lots of milk.

Fantastic, Quick, and Impressive!! This pie fit the bill for me! It is smooth and silky. I of course wanted a pie at 7pm at night and went in search of a dessert to match the ingredients I had on hand. This was almost perfect. I did have to use self rising flour and chocolate chips, but the result was amazing. I used a graham cracker crust which I think really made it almost like smores and I whipped up fresh whipped cream and spread it atop the entire pie! I finished with grated chocolate on top and WOW my husband and I both savored every bite. I put it in the freezer to "chill" for 2 hours, since of course I was not going to bed without a slice. But after I cut it I put it in the fridge to finish chilling and cannot wait for dessert tonight. I put it in my favorites cook book and I will make it again. Next time with the correct flour and chocolate and see how that works out! But I will stick to the graham cracker crust, I think the regular crust would not be as good as the buttery graham cracker crust! Thanks Debbie!!

This pie was delicious as is! My daughter made it and wasn’t careful while tempering the eggs causing some little “chunks” in it but you didnt even notice. I would definitely make this again. Very easy.

I made this and it didn't come out very good the chocolate was soupy and lumpy and never set and the flavor wasn't that good either. Next time I will try a graham cracker crust and I will beat the ingredients before I heat them to get it fluffier. Not sure how to get it to set though. Homemade whipped cream on top was a nice touch to my chocolate glop.

Although the chocolate flavor was good, I thought the pie was very sweet and rubbery.

Loved the base recipe. I only had semi-sweet squares so I cut down on the sugar to 1/4 cup because I used two cups of chocolate milk instead of regular. I made this for Thanksgiving and it is beautiful! The texture is just right! I dont know how different the flavor is from the base recipe, but mine was delicious! Thanks for a great starter!

I made this recipe for family, and now they ask for it all the time. We love it, sweet and creamy, I top it with cool whip, and shredded Hershey's Candy bar. I tried to top with hershey squares of the bar, but you want to refrigerate the pie after making and they are too hard to bite into after refrigeration. I recommend not topping with cool whip until the day you are serving, and do not cover in refrigerator with plastic lid, it gathers moisture. I am not sure what another baker did wrong that it was not sweet enough. My family loves chocolate and are sweet lovers, and they love this pie, but it has to be Chocolate Cream Pie I not Chocolate Cream Pie II. For some reason I did not like that recipe as much as Chocolate Cream Pie I. I have also had requests made by people where I work, because I brought it to a pot luck meeting one time. It has been requested as a birthday gift for workers. Thanks for the recipe, and the availability to change servings sizes. I come from a family of 12 : ) Happy Easter

I didn't care for this recipe. The filling never thickened.

This pie is excellent! I usually top it with fresh whipped cream.

I didn't have unsweetened chocolate, so I used 1/3 cup semi-sweet chocolate chips and reduced the sugar a couple tablespoons. Delicious!

This pie was excellent, very chocolatey. Just what I was looking for. It was so easy to make, don't know why people settle for pudding pie filling when they can easily make this. FYI: I found that the pie taste better the next day.

I was trying to find a recipe that reminded of the chocolate pie my mother always makes, this was it. It was easy and delicious.

it's a good recipe and really easy to make, however I found it too sweet, after one slice I had had enough of it and wanted to switch to something salty.

This is a keeper for me. The only variation I made was using cocoa (3 TBSP + 1 TBSP vegetable oil = 1 square of chocolate) instead of chocolate as that is what I had. I made 1.5 times the filling for a deep dish pie pan and it was the perfect fit. It may not be as sweet as other pies but I didn't want really sweet. If you like it sweeter add a little more sugar. Make sure you are patient making the filling, whisking the whole time until it gets thick like a thin pudding. Made a Crisco crust and pre-baked for 30 minutes. This reminds me of my aunt's recipe.

It is the best I have ever had. People who say they have used cool whip on this pie are NUTS. First of all why would you go through the effort to make this and then put cool whip on it....Fresh cream only cooks.....instant pudding is the same I read...are you joking. This is worth every minute rich and creamy. I would also think a coffee flavoring would work as well.

This is the perfect chocolate pie. Easy to make, outstanding flavor. Pie is consistency of a thick cooked pudding. I had multiple requests for this recipe over the holidays!

Making from scratch is the best. This is an incredible pie!

Absolutely decadent! I used skim milk and lite cool whip topping; other wise, I followed the recipe to a "T". This was my first attempt at chocolate cream pie and I wouldn't make it any other way. I didn't find the chocolate too dark or not sweet enough, as other reviewers suggested. Perfection in a pie shell!

This a great chocolate pie recipe if you want something relatively simple. I don't have electric beaters and didn't feel like whipping cream by hand, so I was excited to find this recipe. It came out great!

I made this for my uncle, I added an extra ounce of chocolate like someone suggested, and my uncle said it was the best pie he ever had.

This recipe was definitely too sweet, if I use this recipe again I would decrease the sugar to one cup or less. Not only was it way too sweet, but it barely thickened at all. I let it boil for 2-3 min, and it was still thinner than most puddings. I might use this as a base recipe again, but with quite a few variations.

I made this using Cocoa Powder instead of the baking bars. I also added in about 1/2 c. Whipped Heavy Whipping Cream and Cream Cheese mixture to the finished product before it cooled using a hand mixer. Then I added it to a Graham Cracker Pie Shell. This pie was trying to set before it even got in the refrigerator. When it was serving time, it was the perfect texture! It was the best pie I've ever had. My husband said it was better then his mom's. Woohoo!!! This is #1 on our desert list!

Sorry but I was rather dissapointed with this recipe. I made this twice in the past week. One I gave away for a birthday and the other I made yesterday for my family. I have no idea how the first one turned out since I did not eat it. The second one never set up right for some reason. It was just like choc. pudding on top of pie crust. One of my children would didn't even like it (which is CRAZY since they all LOVE anything sweet)

This was my first ever attempt at chocolate cream pie. We agree...delicious!!!

This was a huge hit at my house. The chocolate was more like dark chocolate, which I loved. I did use 1/2 square of sweeten chocolate and I think that might have made the difference. At the demand of my family, I will be making this again this week.

I attempted to make this pie as it is one of my favorites. It did not come out very well (my poor baking skills); it did not set up and I had to throw it out, but I ate a great deal of it "on its way out."

I prepared this recipe when we were visiting relatives. Everyone's eyes just closed when they put a bite of it in their mouths! The following week I made it once again, this time we didn't tell the children about it! Really REALLY good!

I used 3 T. cornstarch instead of flour and 1 c. 1% milk and 1 c. Fat-free Half & Half. Wonderful!