Chocolate Cream Pie

Chocolate Cream Pie

Creamy, sweet decadence - with a 43% calorie reduction from traditional recipes!


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Serves: 8 person(s) Change

Preparation Time: 30 mins
Cooking Time: 15 mins
Extra Time: 6 hrs
(for refrigeration)

Yield: 8 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 pastry for single-crust 9-inch pie
  • 1 1/2 cup Equal® Spoonful*
  • 1/2 cup cornstarch
  • 1/3 cup European or Dutch-process cocoa
  • 1/4 tsp salt
  • 3 cup low-fat 2% milk
  • 2 eggs
  • 1 tsp vanilla


Preheat oven to 375°F.

PIE CRUST: Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated oven 10 to 12 minutes or until crust is golden. Cool on wire rack.

FILLING: Combine Equal®, cornstarch, cocoa, and salt in medium saucepan. Stir in milk. Heat to boiling over medium-high heat, whisking constantly. Boil and stir until thickened, about 1 minute.

Beat eggs in small bowl; whisk about 1 cup chocolate mixture into eggs. Whisk egg mixture into chocolate mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat. Stir in vanilla.

PIE: Spread hot filling in baked crust. Refrigerate until chilled and set, about 6 hours.


Garnish top of pie with dollops of whipped topping and chocolate curls, if desired.

* NOTE: 1-1/2 cups Equal® Spoonful can be replaced by the following:

1) 36 packets Equal® sweetener, or

2) 1-1/2 cups granulated sugar

Alternate suggestions are not included in the nutritional analysis.


Refrigerate pie between usage.

Thanks to Merisant/Equal® -