137 Reviews of Chocolate Cream Pie

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!

From: VeggieHippie

On Mar 4, 2007

Very good and very easy to make. I topped it with a meringue made of the three leftover egg whites, 6 tablespoons of sugar and 1/2 tsp cream of tartar. I beat the egg whites until foamy, added the cream of tartar and continued beating until soft peaks formed and then added sugar one tablespoon at a time until stiff peaks formed. I topped it, browned it, let it cool and then sliced it. Wonderful!

From: KScott

On Nov 27, 2005

Very easy to make, but I hadn't made a pie like this before. I did not know how "thick" to let the mixture get. I poured it into a pie crust, but it seemed to runny. I checked a cookbook of mine and said to let it get to boiling then remove. So I poured it back into pan and let it just come to boil-it was definitely thicker. So I worried about how it would taste. I made meringue but it pulled away from the sides? But guess what? The pie tasted great!

From: Eileen4852

On Apr 20, 2003

We used this recipe, and I didn't have time to make it. My son-in-law made it and it is really yummy. I am just going to use the filling recipe for pudding. It was great!!!

From: mellen2

On Dec 4, 2002

Yum, yum. Peggy this pie was great! The filling was creamy and very fudgy. I served with whipped cream and it was a big hit. I'll make this again and again.

From: Carrie

On Nov 24, 2005

Perfect pie! Very smooth, creamy, flavorful! Will definitley make this again. I did not make merinque. After pouring in pie shell, I laid a piece of plastic wrap on top of the filling, this prevented a skin from forming. About 6 hrs later, took the wrap off and was tickled to see no filling stuck to it. Just added whipped cream as topping when served. Thanks for sharing this recipe!

From: dmac085

On Nov 11, 2007

This isn't even in the crust yet but I know it's exactly what I had been looking for! The filling is awesome. I really wanted the simplest recipe where I didn't have to melt chocolate and this was perfect. I used Ghiradelli Cocoa Powder. I whisked the cocoa powder and cornstarch together and then whisked in about 1/2 c of cool water until a paste formed then gradually whisked in the rest of the water. I had no lumps by using this method. Actually just keeping the whisk moving keeps the filling smooth. I'm going to top with whipped cream since I'm not a meringue person. Absolutely a keeper! Thank you so much!

From: 3* bubbie

On Nov 16, 2008

I made this with my 11 year old grandson doing most of the cooking. It was awesome. We used a graham cracker crust and substituted skim milk for the water. He impressed everyone. We topped it with real whipped cream. He learned a lot about how to tell when the pudding and the whipped cream were done.

From: hepcat

On Oct 18, 2006

I can't really rate this recipe because I ended up without an actual pie! I baked my pie crust with the full intention of adding the filling to it, but the crust slipped right out of the pan and onto the floor as I was taking it from the oven. We did enjoy the filling, however. It was rich and chocolatey - just what I'd been looking for! I wasn't sure if I was supposed to stir constantly as the pudding cooked, but I remembered from my childhood that when I used to make the box kind I'd had to stir it that way, so that's what I did here. Unfortunately I left it unattended for not even a minute during the final stages of cooking and it got some hefty lumps in it. So my suggestion to anyone making this is to stir stir stir until you remove it from the heat and you'll get a nice, silky pudding. I plan on making this again as an actual pie, and I'll give an actual rating at that time.