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Chocolate Pie
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Chocolate Pie
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Here’s a twist on the classic 50’s diner chocolate pie recipe. A rich custard-like chocolate filling sits on a crumbly, graham cracker crust and is topped with whipped creme chantilly.

Prep time
Plan for

Refrigerate at least 2 hours

One 9-inch pie
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Chocolate Pie
Extra Fine Granulated Sugar
Prep time :
Plan For

Refrigerate at least 2 hours

Yield :
One 9-inch pie


  • One 9-inch graham crust
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/3 cup cocoa powder, preferable dark cocoa
  • 2 cups milk
  • 3 large egg yolks
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

Whipped Creme / Crème Chantilly

Optional: Chocolate Shavings

  • 1 good quality chocolate bar, about 3-5 ounces


  1. Preheat oven to 375°F.
  2. Best results are obtained by pre-baking graham crust. Follow manufacturer’s directions.
  3. In a saucepan whisk together sugar, cornstarch, flour and cocoa powder. Whisk in milk, egg yolks, salt and vanilla extract. Whisk mixture constantly over medium heat to a full boil.
  4. When mixture bubbles and is thick remove from heat and stir in butter. Pour in pre-baked pie shell. Place in refrigerator and let cool completely, at least 2 hours.
  5. Meanwhile prepare chocolate shavings. Best results are obtained if chocolate is at about 75°F. Using a vegetable peeler, shave chocolate in same manner as peeling a carrot.
  6. For whipped cream, use a cold bowl and whip together cream, sugar and vanilla until firm peaks form. Decorate pie with whipped cream and chocolate shavings.
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