Chocolate Cream Pie

An old recipe from Better Homes and Gardens New Cookbook, copyright 1976

This is a simple pie to make that kids will surely love. The filling is made from scratch which means that it takes a little more effort than assembling the pie using a boxed filling. I think that you will find the extra preparation time well worth it as the texture and taste are much better than the boxed pudding recipes.

Chocolate Cream Pie

Better Homes and Gardens New Cookbook, copyright 1976.
This is a simple pie that is full of chocolatey goodness. The addition of egg yolks create a wonderful chocolate pudding texture.
Prep Time 30 minutes
Cook Time 15 minutes
Cool in refrigerator 4 hours
Total Time 4 hours 45 minutes
Course Dessert
Servings 8


  • one baked and cooled 9 inch pie shell


  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 tsp salt
  • 2 cups milk
  • 3 egg yoks slightly beaten
  • 2 tbsp butter
  • 1 tsp vanilla
  • 2 1 oz squares unsweetened chocolate chopped


  • whipped cream


  • In a saucepan, combine sugar, flour, and salt.
  • Gradually stir in milk and chopped chocolate.
  • Cook and stir over medium high heat till bubbly. Cook and stir an additional 2 minutes.
  • Remove from heat and stir a moderate amount hot mixture into yolks.
  • Immediately return to hot mixture; cook 2 minutes, stirring constantly.
  • Remove from heat and add butter and vanilla.
  • Pour into cooled baked pie crust. Cool in refrigerator.


To prevent skin from forming on surface while cooling, put waxed paper directly on top of hot filling before placing in refrigerator.
Just prior to serving, top with whipped cream.