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Old Fashioned Chocolate Cream Pie.

Old Fashioned Chocolate Cream Pie

  • Author: Cindy Gibbs
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 8 Servings 1x
  • Category: Pies
  • Method: Cook
  • Cuisine: American


This Old Fashioned Chocolate Cream Pie is made with pure rich cocoa powder and it’s silky smooth and easier to make than you might think.  The filling is poured into a homemade pie crust, just like your grandma made.


Units Scale


  • 1 1/4 cups granulated sugar
  • 5 tablespoons flour
  • 1/2 cup cocoa (I use Hershey’s)
  • Dash of salt
  • 3 cups milk
  • 4 large egg yolks
  • 1 tablespoon butter
  • 1 teaspoon pure vanilla extract
  • 1 deep dish 9-inch pre-baked pie crust


  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Grated chocolate or chocolate shavings, optional



  1. Place the egg yolks in a 2 cup measuring cup or medium bowl and lightly whisk.  Set aside.
  2. In a medium saucepan, whisk together the sugar, flour, cocoa, and salt.  Add the milk and whisk until smooth.  Cook over medium heat, stirring constantly until the mixture begins to thicken.  Pour half of the hot mixture in with the egg yolks while whisking constantly with a fork, then transfer the mixture back into the pan.  Continue to cook for 1 minute over medium heat while stirring constantly.  Remove from heat and whisk in the butter and vanilla.
  3. Pour the hot mixture into the prepared pie crust.  Place a piece of plastic wrap directly onto the pie filling.  Refrigerate for at least 6 hours or overnight.  Serve with freshly whipped cream.


  1. Add the whipping cream to a large mixing bowl.  Using the whisk attachment, (or use a hand mixer), whisk the cream on medium speed until it’s just starting to slightly thicken.  Add the sugar and vanilla and whisk on high speed until the whipping cream forms soft to medium peaks.  Serve immediately or refrigerate for up to 2 days.


  • The process of cooking the filling and whisking half of it into the egg yolks before returning it to the pan is called tempering.  If you add the egg yolks directly into the pan of the hot mixture, the heat will cook the eggs and you will have bits of cooked egg in your pie filling.
  • You can omit the egg yolks in this recipe if you prefer.  The egg yolks add richness to the pie, but you can omit them.  If you omit the egg yolks, cook the pie filling over medium heat until it starts to form bubbles on top, while stirring constantly.  Cook for an additional minute or until the mixture begins to thicken and remove from heat.  Add the butter and vanilla.
  • If you don’t have flour or prefer not to use it, you can use 1/3 cup of cornstarch in this recipe.
  • For a even richer pie, feel free to swap out some of the milk for half & half.


  • Serving Size:
  • Calories: 3582
  • Sugar: 344.3 g
  • Sodium: 1482.5 mg
  • Fat: 153.6 g
  • Saturated Fat: 77.8 g
  • Trans Fat: 1.5 g
  • Carbohydrates: 520 g
  • Fiber: 17.6 g
  • Protein: 60.6 g
  • Cholesterol: 964.2 mg

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