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Chocolate Cream Pie


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  • 1 2/3 cups water
  • 3 tablespoons cornstarch
  • 5 tablespoons cocoa
  • 1 (14 ounce) can eagle brand sweetened condensed milk
  • 3 egg yolks, beaten
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1 (9 inch) baked pastry shells



Step 1

Mix water and cornstarch and cocoa until smooth.
Stir in Eagle Brand milk and egg yolks.
Cook until thick in saucepan or microwave (I do 2 minutes in the microwave first, then stir. After that cook for 1 minute and stir. Repeat until it is thick.)
Stir in 2 tablespoons butter.
Add vanilla.
Cool slightly (stirring occasionally).
Pour into baked pie shell.
Top with meringue and brown.
Or may top with whipped cream after chilling pie.


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