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Mom’s Chocolate Cream Pie

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  • 8
  • 15 minutes min

Submitted by Debra Chaney


  • Custard
  • 3⁄4 C sugar
  • 5 Tbsp unsweetened cocoa powder
  • 1⁄3 C all-purpose flour
  • 1⁄4 tsp salt
  • 1 C cream
  • 1 C whole milk
  • 3 egg yolks, beaten
  • 1 tsp vanilla extract
  • 1 (9-inch) pie crust, baked
  • Meringue
  • 3 egg whites
  • 1⁄4 tsp cream of tartar
  • 1 tsp vanilla
  • 1⁄3 C sugar


Mix sugar, cocoa, flour and salt in a medium saucepan. Gradually mix in cream and milk. Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat to medium low. Cook and stir 2 minutes more. Remove pan from heat.  Stir a cup of hot filling into the egg yolks; put egg mixture back into remaining filling. Return saucepan to heat, and bring to a gentle boil, stirring for 2 minutes.  Remove from the heat and stir in vanilla.  Pour hot filling into baked crust.

In a clean bowl, beat egg whites, cream of tartar and vanilla until soft peaks form.  Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.

Bake at 350° for 12 to 15 minutes, until peaks are golden. Serves 8.

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