Best EVER Homemade Dark Chocolate Cream Pie

homemade dark chocolate cream pie

This homemade Dark Chocolate Cream Pie is holiday favorite in my home. All made from scratch with the secret ingredient. When asked what my secret ingredient is I simply reply “it’s love.” Loving to bake makes most everything taste better. From the pie crust, the homemade chocolate cream filling and up to the gorgeous meringue this is a perfect dessert for all occasions!

The secret way to make the perfect homemade pie crust:
Your pie crust will turn out perfectly rolled by using the best shortening Crisco and making it a fine crumble with the flour and salt. The trick is to use ice cold water and never mix the dough with your hands. Always use a pastry cutter. When you use your hands you invertedly add more salt from your body making the dough tough and hard to roll out.

Homemade Pie Crust


  • 1 1/2 c. sifted flour
  • 1/2 c. Crisco Shortening
  • 1/2 tsp. salt
  • 5 T ice cold water


  1. Using a pastry cutter mix the flour, salt and Crisco until it resembles fine crumbles.
  2. Add the cold water and mix well.
  3. Using a rolling pin, roll dough into a circle shape.
  4. Wrap onto the rolling pin and place in pie pan.
  5. Crimp the pie edges using your fingers or a fork.
  6. Bake 10 minutes at 350°.

Dark Chocolate Pie


  • 4 eggs
  • 3/4 c sugar
  • 1/4 c cornstarch
  • 2 1/2 c half & half or milk
  • 3 oz baker’s chocolate
  • 1 T butter
  • 1 1/2 tsp vanilla
  • 1 recipe for 4 egg white meringue


  1. Preheat oven to 425°.
  2. In medium saucepan combine sugar and cornstarch. Whisk well.
  3. Add the milk and bakers chocolate.
  4. Cook over medium heat until thick and bubbly. Cook 2 more minutes and remove from heat.
  5. Slightly beat the egg yolks and add 1 cup of the hot mixture into the eggs.
  6. Now add that mixture back into the pan. Bring to boil cooking 2 minutes.
  7. Remove from heat. Stir in butter and vanilla.
  8. Pour into pie shell. Keep filling warm while preparing the meringue.



  • 4 egg whites
  • 1 tsp vanilla
  • 1/4 tsp cream of tartar
  • 6 T sugar


  1. Allow egg whites to stand at room temperature for 30 minutes.
  2. In large bowl add egg whites, vanilla and cream of tartar.
  3. Beat with electric mixer until soft peaks form (about 1 minute).
  4. Add the sugar 1 tablespoon at a time until the mixture forms soft peaks standing straight up and all the sugar is dissolved (rub a dot of it between your fingers to make sure its really smooth).
  5. Immediately spread over hot pie sealing all the edges of the filling to the pastry edge to prevent it from shrinking while baking.
  6. Bake for 30 minutes, cool and chill for 3-6 hours before serving.

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