Chocolate Cream Pie


1 cup sugar

1/2 cup unsweetend cocoa powder

1/2 cup flour

1/2 teaspoon salt

3 cups milk

4 egg yolks, lightly beaten (whites reserved for meringue)

6 tablespoons butter

1 1/2 teaspoons vanilla extract

Meringue for pie – recipe below

9 inch pre-baked pie shell – your choice


In a large saucepan, combine sugar, cocoa, flour, and salt. Using a whisk, combine thoroughly, making sure any lumps are broken up.

Slowly pour in 3 cups of milk, stirring to combine. Be sure there are no clumps of dry ingredients before you proceed.

Cook, stirring CONSTANTLY, over medium heat until thickened and bubbly.

Lower the heat, and cook and stir for 2 more minutes.

Remove pan from the heat. Scoop out about a cup of the hot mixture, and slowly add to the egg yolks. Stir well, and return entire mixture to the pan.

Return pudding to a gentle boil, and cook for 2 more minutes. Turn off the heat, and stir in the vanilla extract. Add the butter, and stir after it melts.

Pour pudding into prepared pie shell. Top with meringue. Bake in a pre-heated 350F oven for 12-15 minutes, or until golden brown on top.

Cool completely before serving. Store leftovers in the fridge.


4 egg whites, at room temperature

1/2 teaspoon vanilla extract

1/4 teaspoon Cream of Tartar

6 tablespoons sugar

In a deep bowl, combine the egg whites, vanilla, and Cream of Tartar.

Beat with an electric mixer for one minute at medium speed – or until soft peaks form.

Increase mixer speed to high, and add sugar, about one tablespoon at a time. Beat at high for about 5 minutes, or until stiff and glossy.

Use to top pie.



One thought on “Chocolate Cream Pie

  1. Pingback: Butterfly’s Pie | My Little Corner of Rhode Island

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