Chocolate Cream Pie

Chocolate Cream Pie

7 Reviews
From: EatingWell Magazine, November/December 2012

Chocolate cream pie isn't just a diner special—it's the perfect dessert for any celebration. We love the added flair of chocolate curls on top, but a pretty dollop of whipped cream on each piece would look just as elegant.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Crust
  • 7 ounces chocolate wafer cookies (about 32 small cookies)
  • 2 tablespoons canola oil
  • 2 tablespoons low-fat milk
  • Filling
  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • 2½ cups low-fat milk
  • 2 large eggs
  • 4 ounces chopped bittersweet chocolate
  • Topping
  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • Chocolate curls for garnish (see Tip)


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. To prepare crust: Process chocolate wafers in a food processor until finely ground. Add oil and milk; pulse until combined. Using your hands, press the mixture into the bottom and up the sides of the prepared pie pan. Bake for 12 minutes. Transfer to a wire rack.
  3. To prepare filling: Combine sugar, cornstarch and salt in a large saucepan. Whisk milk and eggs in a medium bowl, then whisk into the sugar mixture. Cook over medium-low heat, stirring constantly, until bubbles begin to form around the edges. Cook, stirring vigorously, for 2 minutes more. Strain through a sieve into a large bowl. Whisk in chocolate until completely melted.
  4. Pour the filling into the crust. Press a piece of plastic wrap directly on the surface to prevent a "skin" from forming. Refrigerate until firm, about 3 hours.
  5. To prepare topping & decorate pie: Just before serving, beat cream and vanilla in a bowl with an electric mixer until soft peaks form. Smooth any lines on the pie's surface with the back of a spoon. Spoon or pipe (with a pastry bag) 10 dollops of whipped cream around the edge of the pie. Garnish with chocolate curls.
  • Make Ahead Tip: Prepare through Step 4 and refrigerate for up to 1 day. Decorate just before serving.
  • Tip: For bakery-worthy chocolate curls, start by softening a block of bittersweet or semisweet chocolate just a tad: microwave on 20% power (Low) in 15-second bursts until just barely softened, not warm. Use a vegetable peeler to shave the chocolate into curls.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 309 calories; 15 g fat(6 g sat); 2 g fiber; 42 g carbohydrates; 6 g protein; 23 mcg folate; 57 mg cholesterol; 29 g sugars; 19 g added sugars; 358 IU vitamin A; 0 mg vitamin C; 100 mg calcium; 1 mg iron; 177 mg sodium; 162 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2½ other carbohydrate, 1½ fat

Reviews 7

June 30, 2015
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By: EatingWell User
I wanted pie, not chocolate soup Waste of time and money Pros: None. Cons: Everything about the receipe
December 31, 2014
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By: EatingWell User
Excellent Flavor, slow to set I agree with earlier review - need to stir constantly with a whisk until mixture thickens. I also used 4 tbsp starch and added 2 tbsp Hersey's cocoa. We didn't wait until it was fully set, because it was already after 11:00 on New Year's Eve and the kids were itching to try it. Nobody cared that it fell apart. I also put sliced banana on the bottom and used a vanilla crumb crust. I highly recommend this pie, but Eating Well might want to explore the reasons why some people have difficulty with the pie setting. On another website, people suggested putting the pie in the freezer, saying it was still easy to cut. Pros: Rich chocolate flavor and easy to make Cons: slow to set, still a lot of calories :)
April 23, 2014
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By: EatingWell User
This makes a very satisfying chocolate pie. The instructions about whisking ingredients over heat are poor. I kept whisking until the mixture tightened up. Have faith - it will eventually. Then whisk a minute or two longer. I did not bother to strain it. Pros: easy to put together Cons: poor instructions when stirring milk, etc. in the pot
May 10, 2013
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By: EatingWell User
Soupy; dissappointed Just like the other reviews I followed the directions exactly and it came out horrible. The directions about cooking the egg mixture was unclear and although I knew it didn't look right I didnt want to mess up the directions so I followed it exactly and when I woke up in the morning the cake was like soup. I'm so dissappointed because I was looking forward to cooking this pie and now I not only wasted my time but ingredients as well. Live and learn I guess. Pros: Sounds and looks good Cons: Unclear directions and waste of ingredients
March 31, 2013
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By: EatingWell User
Pie never firmed up. The instructions were unclear about how to long to cook the filling. I probably cooked it at least 15-20 minutes, and refrigerated overnight. The pie also was soupy in the morning, just like the other reviewer. I double-checked my measurements and followed the recipe exactly. Cons: soupy pie in morning, unclear cooking time
November 24, 2012
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By: EatingWell User
had to throw the whole thing away I followed all directions and refrigerated overnight, and in the morning the pie was soup. I thought it was very unclear about how long to stir the filling while cooking. There were bubbles around the edges during the whole process; not sure how long till it was supposed to be done. Pros: SOUNDED good and easy! Cons: directions not clear
November 12, 2012
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By: Sandy Hafenbrack
Awesome! This pie is easy to make and special enough for company during the holidays. It's reminiscent of a French Silk Pie and I'm the hero for actually making it. For those whose pie turned out soupy and never set- You're making a custard! You need to keep stirring until it tightens up. Watch the pan. You will know when it has turned. Pros: Easy and delicious. Cons: none
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