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Dark Chocolate Cream Pie

Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. —Kezia Sullivan, Sackets Harbor, New York
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • Dough for single-crust pie
  • 1-1/4 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 3 ounces unsweetened chocolate, chopped
  • 4 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract


  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
    In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  • Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  • Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours.
Test Kitchen tip:
  • Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

  • Editor's Note
    Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
    Nutrition Facts
    1 piece: 390 calories, 19g fat (10g saturated fat), 128mg cholesterol, 218mg sodium, 52g carbohydrate (37g sugars, 2g fiber), 7g protein.

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    Average Rating:
    • Brandon
      Jul 6, 2018

      This is a superlative pie !!! I use my own preferred method of making pie crust, which blind-bake perfectly. This custard mixture stands up very nicely when chilled, and by adding just a sprinkling of cinnamon to the dry ingredients before cooking the custard, you get a more robust, nuanced flavor that isn't just chocolate (which is pretty awesome on its own). This one got rave reviews, and I will be doing it surely for the next big gathering !!

    • kc000
      Sep 17, 2017

      I had been searching for a cooked pudding pie (chocolate or otherwise) that turns out firm, stays put and doesn't fall apart and slither off your pie serving utensil when you lift it out of the pie pan and THIS IS IT!!It's very rich and smooth too, I recently served it at a large family dinner and everyone raved about it and requested the recipe! I used a frozen 9 inch deep dish pie shell but I had about 1 to 1 - 1/2 cups pie filling left over so next time I will use 2 - 8 inch pie shells .

    • pajamaangel
      May 24, 2017

      Very rich and delicious! Make sure you cool the pie thoroughly before covering and putting in the refrigerator. If you don't a thin skin of fat/oils will form on the top. This was not mentioned adequately.

    • gina.kapfhamer
      Oct 27, 2016

      This dessert recipe was so easy to make and was a big hit at the office potluck (should've made more than two!). Instead of vanilla extract, I think next time I'll pop in some peppermint extract - that should make it just perfect for a Christmas treat option.

    • joinme4coffee
      Sep 19, 2016

      My daughter asked for pie instead of cake for her birthday. This was one of the pies we made for her party. Out of 7 pies, this was the only one that was completely devoured. Absolutely delicious! Will make this again!!

    • meaamil
      Sep 8, 2015

      Luv this pie for large get togethers. I've made triple batches and it comes out great. I round up to four ounces of chocolate cuz who has use for the last bit in the pack? Comes in 4oz packs for a reason

    • slott523
      May 31, 2015

      This pie is good, but I have a GREAT recipe with meringue I lieu of whipped much better!!!!!

    • Tlbakka
      Dec 28, 2014

      I have been looking for "The Perfect Chocolate Pie" this was a winner all the way around just like my grandmother use to make!!

    • lvarner
      Feb 1, 2014

      This pie is really good and chocolate-y. It definitely needs a whipped cream topping,to balance out the chocolate. Tasted yummy!

    • Amy the Midwife
      Sep 9, 2013

      No comment left