Chocolate Cream Pie

Preparation info

  • Difficulty


  • Six


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 tablespoons flour
  • tablespoons cornstarch
  • ½ teaspoon salt
  • ¾ cup sugar
  • 2 cups milk
  • 2 squares unsweetened chocolate
  • 4 egg yolks, lightly beaten (save whites for another purpose)
  • 1 teaspoon vanilla extract, rum, or cognac
  • 1 tablespoon butter
  • 1 baked 9-inch pie shell
  • Sweetened whipped cream


  1. Combine the flour, cornstarch, salt, and sugar in a 1-quart saucepan. Using a wire whisk, stir in the milk, add the chocolate, and bring the mixture to the boil, stirring, over low heat. Cook, stirring, until chocolate melts and filling thickens.

  2. Combine the yolks with a little of the hot filling, then return this mixture to the filling. Continue to cook, stirring, over very low heat for 2 minutes more. Remove from the heat. Add the flavoring and butter and let cool slightly. Pour into the baked pie shell and serve cold with sweetened whipped cream on top.