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Chocolate Cream Pie

By Paula Deen


Featured in:

Paula Deen's Kitchen Classics

Difficulty: Medium

Prep time: 20 minutes

Cook time: 15-20 minutes

Servings: 6 to 8



  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 4 tablespoons all-purpose flour
  • Pinch of salt
  • 3 egg yolks, beaten
  • 2 cups milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 (9-inch) pre-baked pie crust


  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • 4 tablespoons sugar



In a saucepan, stir together the sugar, cocoa, flour, and salt. Slowly stir in the beaten yolks and the milk. Cook over low heat, and stir in the butter and vanilla.

Pour the filling into a bowl to cool. Pat waxed paper onto the surface of the filling to prevent a crust from forming.

When cool, pour the filling into the pie crust.


Preheat the oven to 350˚F.

Beat the egg whites with the cream of tartar until they form soft peaks. Add 1 tablespoon of sugar at a time, beating constantly, until the whites form stiff peaks

Spoon the meringue over the pie filling, spreading it out to touch the crust all around.

Bake until brown, 10 to 12 minutes.

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