Copycat Marie Callender's Chocolate Cream Pie

Chocolate Cream Pie


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This delectable dessert is a copycat version of Marie Callender's famous chocolate cream pie. This recipe will blow you and your family away. Just one bite of this dessert will get you hooked on the recipe.

Shared by
Chicago IL

Time needed

45 min preparation + 8 hour cooking

Serving Size / Yield

8 servings


  • Crust:
  • 1 1/3 C chocolate wafer crumbs
  • 5 Tbs melted butter
  • 1/4 C sugar
  • Filling:
  • 2/3 C sugar
  • 1/4 C cornstarch
  • 1/2 tsp salt
  • 4 large egg yolks
  • 3 C whole milk
  • 5 oz melted bittersweet chocolate
  • 2 oz melted unsweetened chocolate
  • 2 Tbs softened butter
  • 1 tsp vanilla
  • Topping:
  • 3/4 C chilled heavy cream
  • 1 Tbs sugar

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Preheat oven to 350°.

To make the crust, stir together crumbs, butter, and sugar. Press mixture onto the bottom and sides of a large pie plate, and bake until crisp. Let the crust cool on a rack.

To make the filling, whisk together sugar, cornstarch, salt, and egg yolks in a large saucepan, then pour in the necessary milk in a stream, whisking as you go. Boil the filling over medium heat, whisking all the while, then reduce heat and simmer, whisking for one more minute.

Pour and press the filling through a fine-mesh sieve into a bowl, then whisk in the chocolates, butter, and vanilla. Cover the filling's surface with buttered wax paper and cool it in the fridge for around 2 hours.

Spoon the filling into crust, loosely cover the pie, and chill it for six hours.

Make the cream topping just before serving by beating cream with sugar in a bowl using an electric mixer until it holds stiff peaks, then spooning over the pie in even layers.

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