Chocolate cream pie recipe

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Chocolate cream pies were often found on the menus of local diners in the 1950s and ’60s. There’d often be stainless-steel siding and a jukebox in the corner while a freshly made chocolate cream pie sat under a glass dome on the counter.

  • Yield: 8 to 10 Servings
  • Preparation Time: 20 Minute


  • ⅔ cup sugar
  • ¼ cup unsweetened dark cocoa powder
  • ½ teaspoon espresso powder
  • 3 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 2¼ cups whole milk
  • 1½ teaspoons vanilla extract
  • 1 refrigerated pie crust, baked according to the package directions
  • Whipped topping, thawed, for garnish
How to Make It
  1. In a medium saucepan, combine the sugar, cocoa powder, espresso powder, cornstarch, and salt. Whisk gently to combine. Set over medium-high heat. While stirring continuously, slowly add the milk and bring to a boil. Remove from the heat and stir in the vanilla.
  2. Pour into the pie crust and chill until firm.
  3. Dollop the whipped topping over the pie.
  4. Refrigerate for 4 hours or until ready to serve.

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