My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
4 hrs 10 mins
total:
4 hrs 35 mins
Servings:
8
Yield:
1 10-inch pie
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Ingredients

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

Directions

Instructions Checklist
  • Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.

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  • Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.

  • Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.

Cook's Note:

Serve with whipped cream or your favorite topping.

Nutrition Facts

476 calories; protein 6.9g 14% DV; carbohydrates 70.3g 23% DV; fat 20.4g 31% DV; cholesterol 156.7mg 52% DV; sodium 381.6mg 15% DV. Full Nutrition
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