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.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
4 hrs
total:
4 hrs 45 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.

  • 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.

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.

Nutrition Facts

315 calories; protein 4.6g 9% DV; carbohydrates 47g 15% DV; fat 13.4g 21% DV; cholesterol 109.9mg 37% DV; sodium 209.5mg 8% DV. Full Nutrition

Reviews (273)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2008
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! Read More
(209)

Most helpful critical review

Rating: 3 stars
12/28/2010
This pie was a little too sweet for me. Not what I expected at all. My family agreed it was just "okay". I think it's just personal taste as we are used to the pudding and pie filling flavor which is more chocolatey and less sweet and fudgy. That said the filling does set up very nicely and allows you to cut beautiful firm slices that look nice on the plate without falling apart. I used a stabilized whipped cream for the top and that worked perfectly - keeps for days without breaking down. One tip: when covering the filling with plastic wrap to let it cool without a "crust" forming on the top spray the plastic wrap with a little Pam and then wipe with a paper towel. Place the sprayed side down onto the filling pressing it right onto the filling. That way when removing it after it cools none of the filling sticks to the plastic wrap. Read More
(11)
316 Ratings
  • 5 star values: 231
  • 4 star values: 49
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
05/05/2008
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! Read More
(209)
Rating: 5 stars
07/08/2010
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. Read More
(139)
Rating: 4 stars
09/12/2003
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. Read More
(80)
Advertisement
Rating: 5 stars
12/23/2006
I made this pie several years ago and my guests have requested again this Christmas! It is rich and chocolaty. One reviewer said it didn't set that's because she didn't cook it enough (a full boil is a boil that doesn't stop when stirred). Thanks for this great recipe. This is the only choc. cream pie recipe I use! Read More
(72)
Rating: 5 stars
03/30/2008
Wow this was amazing. My husband loves chocolate cream pie and the only kind I have ever made is the pudding-in-the-box kind. He said this was the best chocolate pie he has ever had. It turned out super rich and chocolatey and set up perfectly! I followed the recipe exactly and the results were wonderful. Great recipe! Read More
(45)
Rating: 5 stars
01/29/2008
This is my one and only Chocolate Cream Pie Recipe. Family and friends rave about this and describe it as "chocolate decadence". I double the ingredients to make a really thick full pie. Make sure you boil for 1-2 minutes after boiling starts. It will thicken up nicely for you. Definitely Five Stars. You won't be disappointed! Read More
(44)
Advertisement
Rating: 5 stars
01/14/2007
This chocolate pie tasted heavenly! I don't know what it is "different" about this recipe compared to the old fashioned chocolate cream pie that I usually make but this was more fudge-like. I will definitely make it many more times! I did not alter the recipe at all. Read More
(33)
Rating: 5 stars
04/08/2009
I will look no further for a chocolate cream pie recipe. The chocolate flavor of this pie is phenomenal! Fudgy and rich and holds up very nicely. I accidentally added too much milk the first time so I was 'forced' to double the recipe. The filling amount was perfect for 2 9-inch (Pillsbury) crusts. This is what I will do from now on as it is too delicious to only make one! Thanks for the recipe! Read More
(24)
Rating: 4 stars
11/24/2006
This pie was easy to make and set up nicely. It "turned out" which can sometimes be a problem with this kind of pie so I was happy with that. The flavor was quite good. I personally did not like it as much as my children. They raved and ate several slices. I found the texture to be a tad grainy and maybe a bit rich. But I was definitely in the minority. I will probably make this again though I might use a different pie crust. The crust did not hold up so well the next day. Read More
(18)
Rating: 3 stars
12/28/2010
This pie was a little too sweet for me. Not what I expected at all. My family agreed it was just "okay". I think it's just personal taste as we are used to the pudding and pie filling flavor which is more chocolatey and less sweet and fudgy. That said the filling does set up very nicely and allows you to cut beautiful firm slices that look nice on the plate without falling apart. I used a stabilized whipped cream for the top and that worked perfectly - keeps for days without breaking down. One tip: when covering the filling with plastic wrap to let it cool without a "crust" forming on the top spray the plastic wrap with a little Pam and then wipe with a paper towel. Place the sprayed side down onto the filling pressing it right onto the filling. That way when removing it after it cools none of the filling sticks to the plastic wrap. Read More
(11)