Chocolate Cream Pie

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  • Two frozen 9-inch deep-dish pie shells
  • 3 cups sugar
  • 2/3 cup all-purpose flour
  • 6 Tablespoons baking cocoa
  • 1 teaspoon salt
  • 3 cups water
  • 2 cans (12 oz each) evaporated milk
  • 10 egg yolks, beaten
  • 1 cup butter or margarine
  • 2 teaspoons vanilla extract


Cook the pie shells

In a large pan, stir sugar, flour, cocoa, salt, water, and evaporated milk over medium high heat until thickened and slightly bubbly.

Reduce heat; cook and stir for two more minutes.

Remove from heat and stir 2 cups of the mixture into the egg yolks

Return the egg-yolk mixture to the pan.

Stirring constantly, bring to a gentle boil.

Remove from heat and stir in butter and vanilla.

Cool slightly before pouring into the pie shells.

Let cool for another hour before refrigerating.