Just Desserts

Classic Chocolate Cream Pie

By Charlotte on May 23, 2014 6:43 AM

Bob and my mom have one big thing in common (besides loving me!): they're both crazy about chocolate. And this Classic Chocolate Cream Pie is among their favorite desserts.

This chocolate-lover's dream includes a store-bought crust filled with creamy, milk-chocolate pudding and covered with whipped topping and roasted pecans.

Ready to eat-600.jpgIt's based on a Betty Crocker recipe from a dog-eared cookbook I received when Bob and I married 36 years ago this month. That's a wedding gift with staying power!

I usually save this creamy chocolate creation for Bob's birthday. But I scored extra points by making it recently as a "Happy Mother's Day" for Mom and "Happy Anniversary" to Bob. Don't you just love multi-tasking?!

You begin by baking a ready-made pie crust. To help it keep its shape, I filled my crust with these pie weights from Crate & Barrel because I thought they were fun! But dried pinto beans or black-eyed peas have the same effect.

Pie weights like these help an unfilled crust keep its shape while baking.

Pie Weights-600.jpgWhile the crust cools, you make the luscious milk-chocolate filling from scratch. There's no instant pudding mix involved here. Instead, you'll need sugar, unsweetened chocolate, flour, salt, milk, beaten egg yolks, butter and vanilla. Although I'm normally a fan of low-fat milk, whole or 2% works best here.

There's no instant pudding mix involved in the yummy, from-scratch filling for this cream pie.

Chocolate Pie Ingredients-600.jpgYou put the sugar, chocolate, flour and salt in a saucepan. Slowly add the milk while cooking the mixture over medium heat and stirring it with a whisk to avoid lumps. Continue cooking and whisking until the chocolate melts, the mixture thickens and you see big bubbles. Cook for another two minutes (set a timer), while whisking. Then take the pan off the burner.

Adding the milk slowly and keeping a whisk in action helps keep the filling creamy.

Adding Milk-600.jpgChocolate Whisking-600.jpgNow, it's time to add the egg yolks. They help give the filling a nice, rich taste. But to keep them from cooking too quickly, you'll need to raise their temperature slowly or "temper" them. Pour about a cup (eyeball it) of the hot mixture into the yolks, whisking until they're well combined.

Pour about a cup of the hot mixture into the beaten egg yolks to raise their temperature slowly.

Pouring into eggs-600.jpgReturn that concoction to the original saucepan and cook another two minutes, whisking all the while. When the timer goes off, turn off the heat and stir in the vanilla and butter.

Stir in vanilla and butter as the last step before baking.

Adding Vanilla-600.jpg

Pour the filling into the cooled crust and top with some wax paper before popping the pie into a preheated 350° oven. 15 minutes later, pull it from the oven, remove the wax paper and place the pie on a wire rack to cool.

After it cools completely, cover this chocolate-lover's dream with whipped topping (we like Cool Whip Lite) and roasted pecans before refrigerating. Or save the toppings and spoon as much (or as little) as you like on each slice before serving. Either way, you've got a winner!

Classic Chocolate Cream Pie

Serves 8

Bake pie shell according to package directions and let it cool completely.

Preheat oven to 350°. Spread a single layer of chopped pecans on a baking sheet. Bake 5 - 8 minutes or until slightly browned. Set aside.

Combine sugar, chocolate, flour and salt in a medium saucepan. Gradually add milk, whisking and cooking over medium heat until chocolate is melted and very large bubbles form. Continue cooking and whisking for 2 minutes. Remove pan from burner.

Pour around a cup of the hot mixture into the beaten egg yolks, stirring to combine. Return the egg yolk mixture to the saucepan. Cook over medium heat 2 more minutes, whisking constantly. Remove pan from burner. Add butter and vanilla, stirring until butter melts.

Pour into cooled pastry shell. Cover filling with wax paper. Bake in preheated 350° oven for 15 minutes. Cool completely.

Spread on whipped topping and sprinkle with roasted pecans. Store in refrigerator.

In the mood for something sweet? You'll also enjoy:

Red Thong Strong: Girlfriends Little Secrets to Smoothing Lifes Panty Lines
Guest Room

Diabetes-Friendly Chicken Burrito Bowl

ChickenBurritoBowlEverydayDiabetes 600.jpg

By Laura Cipullo and Lisa Mikus, authors of Everyday Diabetes Meals
Image credit: Colin Erricson

Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.


If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.

If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.

Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.

Continue Reading »

Playing Favorites

Windy City

It's been almost 18 years since Alison Krauss gave us a solo album, but the wait is over with Windy City. The release (her fifth solo studio album) features ten covers of classic songs (and some bonus tracks) she picked with producer Buddy Cannon.

Continue Reading »

Follow Us

Follow us on Twitter: @BoomerBrief 

and @CharlotteBoomer

Follow Charlotte on Pinterest:  Follow Me on Pinterest

Follow Bob on Pinterest

Know someone battling cancer? Baylor Health Care System's Sammons Says... cancer blog is a great place to go for help. Here, you'll find information, resources, physicians, support groups and just about everything you need to help you navigate your way through this illness.

Now Trending 

We Like These Sites 

Senior Forums is a great place to get the news and share views on everything from hobbies and healthcare, to food, family & travel. 

Matt Drudge gets the goods and his site ain't bad either.

The Huffington Post is the gold standard of political blogs.

You don't have to live in Dallas to enjoy D Magazine.

More →