Velvety Chocolate Cream Pie Recipe

Velvety Chocolate Cream Pie Recipe


3/4 cupgranulated sugar (175 mL)
1/3 cupHERSHEY'S Cocoa (75 mL)
1/3 cupcornstarch (75 mL)
1/4 tspsalt (1 mL)
3 eggs, beaten (3)
3 cupsmilk (750 mL)
3/4 cupCHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (175 mL)
3 tbspbutter (45 mL)
2 tspvanilla extract (10 mL)
9-inch (23 cm) prepared pie crust, cooled
Whipped topping
Additional CHIPITS Dark Chocolate Chips or Semi-Sweet Chocolate Chips


    1. Stir sugar with cocoa, cornstarch and salt in a medium saucepan. Whisk eggs and milk; gradually stir into sugar mixture until well blended. Set over medium heat; cook, whisking constantly, until mixture comes to a boil and starts to thicken. Remove from the heat.

    2. Add chocolate chips, butter and vanilla to milk mixture; stir until melted and smooth. Pour into cooled, prepared pie crust. Immediately, place a piece of plastic wrap onto the pie's surface. Chill for 3 to 4 hours or until firm. Garnish with whipped topping and chocolate chips.

    Makes 8 servings.

    • Add 1 cup (250 mL) sweetened coconut flakes along with the chocolate chips and butter.
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