Description
This Chocolate Cream Pie brings back sweet memories of Sunday dinners at my aunt’s house, where dessert was never an afterthought. Silky, rich, and wrapped in a flaky crust, this pie feels like a hug with every bite. Whether you serve it chilled at a gathering or sneak a midnight slice, it’s pure comfort on a plate.
Ingredients
1½ cups white sugar
3 large egg yolks, beaten
½ cup unsweetened cocoa powder
3 tbsp cornstarch
½ tsp salt
3 cups milk
1 tbsp butter
1½ tsp vanilla extract
1 (9-inch) baked pie crust
1 cup frozen whipped topping, thawed
Instructions
In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in milk and cook over medium heat until mixture thickens and boils, stirring constantly.
Remove from heat. Stir a little hot mixture into the beaten egg yolks, then return yolks to the saucepan. Cook 2 more minutes, stirring.
Remove from heat again; stir in butter and vanilla until smooth.
Pour chocolate filling into the baked pie crust. Let cool, then refrigerate until set (about 4 hours).
Top with whipped topping before serving.
Notes
A slice of this pie is more than dessert—it’s tradition, joy, and just the right amount of indulgence.
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 10 minutes
Nutrition
- Calories: 370 per serving
- Fat: 14g per serving
- Carbohydrates: 58g per serving
- Protein: 5g per serving