Chocolate Cream Pie

This pie was amazing. It took a little work, but well worth it.

Had some problems but not with the recipe itself. First I tried to bring the first part of the filling recipe together by way of double-boiler which did not work well for me at all. Stick to the recipe. :) A slight boil and lots of whisking gave a great filling. To take the bitter edge off of the filling I did add about a half cup of milk chocolate. The from scratch whipped cream proves a good match for this because of the bitter chocolate. After the pie crust was filled (a store bought chocolate 9 inch cheesecake crust) there was around a cup and a half of the filling left. This filling recipe works great as a pudding as well.

Terrific pie! I made this for a church Christmas party. This was my first attempt at a chocolate cream pie from scratch. It was well worth the effort to follow directions closely, and it came out perfect. I followed some of the advice and combined bittersweet chocolate with semisweet. Good advice!

I agree with ItalianCook79 that is was a little work but worth it. Make sure to constantly stir the mixture after adding the eggs a lot. My crust was a little tough to get a fork through after sitting in the fridge. Overall, good and chocolaty.

It was soooooo delicious. The chocolate was not overwhelming and the crust was great. I went to four markets looking for the chocolate wafers to make the crust and it was worth the hunt. I will be making this pie a lot. Again, thanks for this recipe.

Quite delicious! I used Ghirardelli semi-sweet chips and they were perfect. Follow the directions exactly. The cream filling did not set up in the fridge as well as I had hoped, probably because I did not check the temperature and eyeballed it instead. Even still, it got rave reviews for taste alone.