Silky Smooth Chocolate Cream Pie


Silky Smooth Chocolate Cream Pie

Silky Smooth Chocolate Cream Pie
Silky Smooth Chocolate Cream Pie

One bite of Silky Smooth Chocolate Cream Pie and you'll be in dessert heaven. Honestly. This is one of the best cream pie recipes you'll ever come across. It has such a wonderfully deep chocolate flavor that's complemented by hints of vanilla and almond. The filling is really dense and rich, unlike a lot of light and airy cream pie recipes, yet smooth and creamy. While you can make a homemade meringue to pipe on top of the pie, a bit of whipped cream or Cool Whip tastes just as good. A light an airy topping is the best pairing for this dense chocolate pie. Instead of using a flaky pastry pie crust, try making this cream pie with a graham cracker crust instead. The filling is the main feature of the dessert, so it needs a pie crust that's not as heavy. This pie is so delicious that you won't be able to wait to dig in.


After you separate the yolks from the egg whites in step 2, feel free to use the egg whites to make an egg white meringue topping instead of topping the pie with Cool Whip or whipped cream.

Preparation Time20 min

Chilling Time12 hr

Cooking MethodNo Bake

Cooking Vessel Size9 inch pie shell


  • 1 cup sugar
  • 1/4 cup cornstarch or 1/2 cup all-purpose flour
  • 3 cups milk
  • 4 eggs
  • 1 tablespoon margarine or butter
  • 1 1/2 teaspoon vanilla (or 3/4 teaspoon vanilla and 3/4 teaspoon almond extract)
  • 3 ounces unsweetened chocolate, chopped up
  • 1 baked pastry shell (or graham cracker pie crust)


  1. In a medium saucepan, combine sugar and cornstarch or flour. Gradually stir in milk and unsweetened chocolate.

  2. Cook and stir mixture over medium-high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

  3. Separate egg yolks from whites; dispose of egg whites or save them to make a meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks.

  4. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.

  5. Stir in margarine or butter and vanilla.

  6. Pour the hot filling into the baked pastry shell. If making a meringue, chill pie in refrigerator for 1 hour before topping with meringue. Then return pie to refrigerator.

  7. Chill pie in the refrigerator for at least 12 hours. If you didn't make a meringue, top with Cool Whip or whipped cream before serving.

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Does it matter whether you use white or brown sugar in this recipe? I think the brown sugar would give the chocolate a deeper, darker flavor. The white sugar would be smoother, so I am just wondering if you tried both or if you have one you prefer to use over the other in this case.


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