Recipe: Chocolate Cream Pie

I made Eating Well's chocolate cream pie for a school fundraiser this weekend - it was (way too) easy, delicious and very chocolatey. I used a store-bought gluten free crust this time, but the original recipe calls for a chocolate wafer crust (which I've also made before and is quite good). The filling is pudding-like, so it works with no crust, too.

My favorite part is pile of chopped chocolate...


(See Eating Well for crust recipe and tips for decorating)


  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • Pinch of salt
  • 2 1/2 cups low-fat milk
  • 2 large eggs
  • 4 ounces chopped bittersweet chocolate


  1. Combine sugar, cornstarch and salt in a large saucepan.
  2. Whisk milk and eggs in a medium bowl, then whisk into the sugar mixture.
  3. Cook over medium-low heat, stirring constantly, until bubbles begin to form around the edges.
  4. Cook, stirring vigorously, for 2 minutes more. Strain through a sieve into a large bowl.
  5. Whisk in chocolate until completely melted.
  6. Pour the filling into (your preferred) crust. Press a piece of plastic wrap directly on the surface to prevent a “skin” from forming. Refrigerate until firm, about 3 hours.
  7. Spoon or pipe (with a pastry bag) 10 dollops of whipped cream around the edge of the pie. Garnish with chocolate curls.