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Chocolate Cream Pie

Chocolate Cream Pie
Chocolate cream pie

For all chocolate fans, Chocolate Cream Pie is the ultimate pie. It’s creamy and absolutely delicious.


Blind-Baked Crust


  • 3 ounces (3 squares) unsweetened baking chocolate,
  • 1½ cups sugar,
  • ¾ cup flour,
  • 1 tsp salt,
  • 3 cups whole milk,
  • 5 egg yolks,
  • 3 tbsp butter,
  • 1 tbsp vanilla.


  • 5 egg whites,
  • ½ tsp cream of tartar,
  • ½ cup sugar.


  1. Make the Blind-Baked Crust.
  2. Make the Filling: In a heavy saucepan, combine all filling ingredients except the eggs, butter, and vanilla, and cook over medium to low heat until thickened. Remove from heat and whisk in the egg yolks thoroughly. Cook again until thickened. Remove from heat and mix in the butter and vanilla. Mix well and pour into the pre-baked pie crust.
  3. Make the Meringue: In a clean bowl, beat the egg whites at high speed until frothy. Beat in the cream of tartar and gradually add the sugar. Continue beating until stiff peaks form. Spread the meringue on top of pudding, ensuring to take it all the way to the edges to “seal” the top. Jab at the meringue with the back of a large spoon, pulling back with each stroke to create decorative peaks.
  4. Bake at 375 degrees until meringue turns golden, about 10 minutes.

About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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