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Thrive On

Chocolate Cream Pie

Low SodiumLow PotassiumLow ProteinVegetarianNo ShellfishNut-FreeAmericanDessert
10 servings
Active time: 1 hour
Total time: 4 hours

Nutrition Per Serving

  • Calories320 cal
  • Total Fat15.2 g
  • Saturated Fat6.7 g
  • Cholesterol0 mg
  • Sodium178 mg
  • Carbohydrate Total41.2 g
  • Protein5.6 g
  • Phosphorus139 mg
  • Potassium228 mg
  • Fiber1.5 g
  • Calcium106 mg



  • 7 ounces chocolate wafer cookies, (about 32 small cookies)
  • 2 tablespoons canola oil
  • 2 tablespoons low-fat milk


  • ⅔ cup granulated sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • 2½ cups low-fat milk
  • 2 large eggs
  • 4 ounces chopped bittersweet chocolate


  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • Chocolate curls, for garnish


Chocolate cream pie isn’t just a diner special—it’s the perfect dessert for any celebration. We love the added flair of chocolate curls on top, but a pretty dollop of whipped cream on each piece would look just as elegant.


  1. Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. To prepare crust: Process chocolate wafers in a food processor until finely ground. Add oil and milk; pulse until combined. Using your hands, press the mixture into the bottom and up the sides of the prepared pie pan. Bake for 12 minutes. Transfer to a wire rack.
  3. To prepare filling: Combine sugar, cornstarch and salt in a large saucepan. Whisk milk and eggs in a medium bowl, then whisk into the sugar mixture. Cook over medium-low heat, stirring constantly, until bubbles begin to form around the edges. Cook, stirring vigorously, for 2 minutes more. Strain through a sieve into a large bowl. Whisk in chocolate until completely melted.
  4. Pour the filling into the crust. Press a piece of plastic wrap directly on the surface to prevent a “skin” from forming. Refrigerate until firm, about 3 hours.
  5. To prepare topping & decorate pie: Just before serving, beat cream and vanilla in a bowl with an electric mixer until soft peaks form. Smooth any lines on the pie’s surface with the back of a spoon. Spoon or pipe (with a pastry bag) 10 dollops of whipped cream around the edge of the pie. Garnish with chocolate curls.


  • Tip: To make chocolate curls, start by microwaving a block of chocolate on Low, in 15-second bursts, until barely softened, not warm. Use a vegetable peeler to shave the chocolate into curls.
  • To make ahead: Prepare through Step 4 and refrigerate for up to 1 day. Decorate just before serving.
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