Chocolate Cream Pie

From: 2 Girls 2 Boys

On Jun 2, 2009

This was the best chocolate pie I've ever eaten! My guests thought so too! I will definitely make this one again. The filling was a little thinner than I would have liked it, so I might try a bit more cornstarch next time. Happy cooking!!

From: KatieMG

On May 24, 2009

Excellent with a couple of revisions — I substituted Smart Balance for the butter; next time I'll try some Egg Beaters with one egg yolk. My goal was to reduce some of the fat without affecting the taste. The chocolate flavor was intense and a friend was surprised to hear it was from only 5 tablespoons of Hershey's Cocoa. I put this into a graham cracker crust (#116887) where again I used Smart Balance instead of butter. I replaced the meringue with half of the whipped cream from Whipped Cream. The whipped cream was a great contrast to the chocolate. All in all an easy and delicious treat. Thanks!

From: Marg (CaymanDesigns)

On Jul 15, 2005

This pie is as easy as making a box pie filling but it is ssooo much better! I made mine in the microwave, stirring after 2 minutes the first two times and then every minute after that until it was thick, about 6-7 minutes all together. I used Homemade Pie Crust for the crust. If you need a dessert and are short on prep time, this pie will not disappoint!! If you just want a rich creamy chocolate fix, this pie will not disappoint either!

From: -JL-

On Jun 9, 2003

Oh Peggy, thanks so much for posting this wonderfully easy recipe! Everything was perfect...texture, thickness, flavor (and I really like the added butter...wonderful extra richness!) I've never had pudding that wasn't made with regular milk and I must admit I was a little nervous but the sweetened condensed milk worked perfectly! (And is superb as just plain pudding as well as in pie.) I used a graham cracker crust instead of regular pie crust, topped it with cool-whip & a few chocolate shavings and everyone loved it! I will most definitely be adding this to our repertoire of goodies!