Double Chocolate Cream Pie | Recipes

Double Chocolate Cream Pie

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Makes:8 servings

Oh me, oh my what a great-tasting pie! Using a store-bought Chocolate Cookie Pie Crust makes this a super easy, no-bake dessert.


1 prepared 9” 23 cm Chocolate Cookie Pie Crust


2 ½ cups 625mL Carnation® Regular, 2% or Fat Free Evaporated Milk
¾ cup 175mL granulated sugar
¼ cup 50mL cornstarch
2 tbsp 30mL cocoa powder
2 eggs
8 oz 250g semi-sweet chocolate, chopped
1 tbsp 15mL vanilla extract


1 cup 250mL whipping cream
3 tbsp 45mL icing sugar
1 tsp 5mL vanilla extract


¼ cup 50mL shaved chocolate


  1. Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.
  2. Combine sugar, cornstarch and cocoa in a medium heat proof bowl. Whisk in remaining ½ cup (125mL) evaporated milk. Beat in eggs. Slowly add hot milk to bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, reduce heat and cook, stirring for 2 minutes or until thick.
  3. Meanwhile, place chocolate in a large heat proof bowl. Strain hot mixture over chocolate. Stir until chocolate melts and mixture is smooth.. Stir in vanilla. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate until mixture is cold.
  4. Spoon cold mixture into pie crust.
  5. Whip cream until light. Add icing sugar and vanilla and beat until stiff and cream holds its peaks. Spoon over chocolate filling. Sprinkle with shaved chocolate. Refrigerate for at least 1 hour before serving.


  • Using a store bought prepared pie crust makes this a no-bake dessert.

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