Chocolate Pie

"I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments. Update: I have taken into account comments about the milk and have made some amendments. Thanks."
photo by JustInTime photo by JustInTime
photo by JustInTime
Ready In:
1 8-inch pies




  • Mix flour,cocoa,sugar.
  • Add egg yolks.
  • Add milk a little at a time until you have the dry ingredients and eggs mixed well.
  • Add vanilla and butter.
  • Cook over medium heat until thick stirring constantly.
  • Pour into baked pie shell.
  • Top with meringue and brown.

Questions & Replies

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  1. Deise Hunt
    I am a true chocolate pie lover. I cooked the pie as directed using one deep dish 9" pie pan and a ready made refrigerated pie crust (next time I will make it with my own crust). The filling sliced very well and yet it was creamy and delicious. I made the meringue using the 2 egg whites from the eggs used in the filling, adding 1/4 tsp of cream of tartar and 3 tbsp of sugar, and then baking at 400 degrees until golden. Over all very good.
  2. Amberngriffinco
    I JUST made this this morning. It comes out thick and VERY CHOCOLATELY.. didn't need to add extra chocolate.. as a diabetic, it's too sweet to me, but in general, it's a super easy pantry dessert and it tastes rich!! Great surprise on this snowy day for DH and DS. amberngriffinco
  3. Weewah
    For the fantastic flavor and texture, I highly reccomend this pie. However I (like others) saw that it wasn't going to thicken like it should. My can of evaporated milk was 2 oz. more than this recipe called for, so I stirred some cornstarch into it, and poured it into the boiling filling w/ some chocolate chips to keep the chocolate flavor from thinning out. Worked like a charm.
  4. FoodieDiva007
    Fabulous!! DH is a true chocolate pie fanatic and he said THIS is what it should taste like! The pudding is so silky and chocolatey. The only reason I didn't give it 5 stars is because my pudding didn't want to thicken very well. I kept wanting to add another Tbls flour ut resisted the urge. It did, eventually thicken, it just took SOOOOO long!! GREAT recipe however, thanks!!
  5. aprilestoddert
    I used my two egg whites for the meringue. It made a thin layer. If you want thicker use four egg whites. the pudding was AWESOME.


  1. EmmyDuckie
    My husband, the chocoholic around here, just loved this pie. I did it with a graham cracker crust, and whipped cream instead of meringue. It was a hit. Thanks!


Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been. I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking. I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are. The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize. I love spicy food and the many different kinds of chilli dips different foods calls for!! Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too! In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means : (A) : Aromatherapy/Homeopathic/Less toxic I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste). If I had a month off, I'd be in Texas.
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