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Chocolate Cream Pie I

In this video, you’ll see how to make a delicious no-bake chocolate cream pie from scratch. And it’s so easy! Egg yolks and flour help thicken the chocolate custard on your stovetop, and when all the ingredients are smooth and creamy, just pour into a prebaked pie shell, chill, and serve. All your chocoholic friends will thank you. Get the recipe for Debbie Cavitt’s Chocolate Cream Pie I.

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  • Marge

I cut down the milk to 1 1/2 cups and use the cream to fill cream puffs or cup cakes. always got great results.

  • Nicvanpoo

Did not stay firm, was a chocolate mush pie. I agree with Tina2, jello pudding pie would be better.

  • qtrmoon

my mom would make 15-20 pies and about 10 cakes every year at ThanksGiving and Christmas .She always bought her cake mixes because making them from scratch ,they always seemed a little dry to her. !0 kids, we didn't care as long as it had sugar. But the pies the whole pies were made from scratch and she would always use the powdered Hersheys' Chocolate ,so how would the conversion go from chocolate pieces to chocolate powder?