Chocolate Cream Pie

Recipe provided by Don Bell. NOTE: Place plastic wrap or wax paper on top of the hot mixture so it doesn’t form a skin. You can use a meringue but I prefer Whipped Cream. I’ve made this several times and it turned out perfect each time.


  • 1 10” Pie Crust (pre-baked)

  • 1 Cup Water

  • 1 Cup Evaporated Milk

  • 1 Cup Sugar

  • 2 Tbs Cocoa (heaping)

  • 3 Tbs Cornstarch (level)

  • 4 Ea Egg Yolks

  • 2 Tbs Butter

  • 1 Tsp Vanilla


  • Place all dry ingredients in a microwave safe bowl (I use a Pyrex 8 cup measuring cup). Whisk together to thoroughly mix.

  • Add Evaporated Milk, Water and Egg Yolks and whisk together thoroughly.

  • Place in a microwave, on high, for 4 minutes.

  • Remove and whisk briskly until there are no lumps then return it to the microwave for 1 additional minute. Remove and whisk again (mixture will be thick and creamy.

  • Add the Butter and vanilla and stir until butter is melted

  • Pour into the pie crust and place it in the refrigerator for a couple of hours or until set.