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Chocolate Cream Pie

A community recipe by

Not tested or verified by

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Chocolate Cream Pie with Meringue Topping


Serves: 8

For the Pie

  • 83 flour
  • 250 sugar
  • ⅓ teaspoon salt
  • 375 evaporated milk
  • 125 whole milk
  • 3 medium egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 57 chocolate
  • 1 pie crust

For the Meringue

  • 3 medium egg whites
  • 63 sugar
  • ½ teaspoon vanilla


Chocolate Cream Pie is a community recipe submitted by mrs.m and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350 Degrees F Prepare baked pie crust.
  • In a heavy skillet (iron or aluminium) over medium heat: Mix flour and sugar together. Slowly add milk, mixing well as you go. Add chocolate to mixture at this point. The chocolate will melt into the filling as you stir. Cook over medium heat until it begins to bubble, stirring constantly. Remove from heat.
  • Beat egg yolks in a separate bowl. Take 1 cup of the mixture and slowly pour it into the egg yolks, beating vigorously as you add the hot mixture. Return the egg mixture back to the pan, and cook over medium heat until entire mixture begins to thicken. (Should coat the back of a metal spoon). Remove from heat and stir in butter and vanilla. Pour into baked pie crust.
  • Beat egg whites until very stiff, then beat in sugar and vanilla. Put meringue on top of pie, using a spatula to form pretty peaks as you go.
  • Bake the pie in the 350 degree oven for approx. 12 minutes until meringue turns a light brown. Cool pie on a wire rack for an hour before serving.
  • Additional Information

    Best if eaten same day. If keeping for longer, store in airtight container in refrigerator overnight.

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