I made this pie using the basic flaky pie crust, though I rolled the crust too thin and the edges started to crumble almost immediately after I took the pie out of the oven. Also be careful when adding the eggs not to accidentally cook them; I didn't stir my mixture well enough and I think I ended up scrambling some bits of egg into my chocolate.

Needless to say, after telling my friends and family about this, my mother is the only one who's tried a slice (besides me!)

The ingredients and directions are listed below. To see a few photos and hear about my experience baking this pie, watch the slideshow


Chocolate Cream Pie



  1. Preheat the oven to 325 degrees F.
  2. Whisk sugar, cornstarch and salt in a medium saucepan until well blended.
  3. Gradually whisk in the whole milk, then the egg yolks.
  4. Stir the mixture constantly, bringing it to a bare simmer over medium heat.
  5. Then remove the mixture from heat, scrape the corners of the pan, and whisk until smooth.
  6. Return to the heat and, whisking constantly, bring to a simmer and cook for 1 minute. Then add the butter, vanilla and chocolate.
Recipe from Joy of Cooking, 1997 edition, page 383-384.