Chocolate Cream Pie

Chocolate Cream Pie

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  • Prep Time


  • Total Time


  • Servings



  • 1⅔

    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 pure vanilla extract

  • 1

    (9 inch) baked pastry shells


Mix cornstarch and cocoa and whisk in water slowly until smooth. Stir in Eagle Brand milk and egg yolks. Cook in saucepan until thickened stirring constantly. Stir in 2 tablespoons butter. Add vanilla. Cool slightly (stirring occasionally). (To keep a skin from forming cover with plastic wrap pressed snuggly on top of custard) Pour into baked pie shell. For meringue: Preheat oven to 400°. Top with meringue and brown or may top with whipped cream after chilling pie.


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