• Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Makes 8 servings


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  • 1 prepared 9 Chocolate Cookie Pie Crust
  • Filling
  • 2 1/2 cups Carnation® Regular 2% or Fat Free Evaporated Milk
  • ¾ cup granulated sugar
  • ¼ cup cornstarch
  • 2 tbsp cocoa powder
  • 2 eggs
  • 8 oz semi-sweet chocolate, chopped
  • 1 tbsp vanilla extract
  • Topping
  • 1 cup whipping cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • Garnish
  • ¼ cup shaved chocolate

Serving Size: 8 servings


Serving Size: 8 servings

  • Heat 2 cups (500mL) evaporated milk in a medium saucepan over medium heat.
  • 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.
  • 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.
  • Spoon cold mixture into pie crust.
  • 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.


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