Chocolate Cream Pie

Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 small pies or 1 large pie
Author Alida Ryder


for the crust

  • 200 g tennis biscuits or graham crackers
  • 100 g butter melted

for the filling

  • 750 ml milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon good quality instant coffee
  • 1/2 cup corn flour
  • 1/2 cup sugar
  • 1/3 cup cocoa powder
  • 5 egg yolks
  • 1 teaspoon salt

to serve

  • fresh cream whipped
  • cocoa powder for sifting


  • Crush the tennis biscuits and mix with the melted butter.
  • Press into the bottom of 6 small or 1 large pie tin and place in the fridge to set.
  • To make the filling, combine the milk, vanilla and coffee in a saucepan and bring to boiling point.
  • In a separate bowl, combine the corn flour, sugar, cocoa powder, egg yolks and salt and mix well to form a smooth paste.
  • When the milk has reached boiling point, remove from the heat.
  • Whisk a ladle full of the hot milk into the corn flour mixture and continue with the rest of the mixture.
  • Pour the liquid back into the saucepan and over low heat, whisk continuously until the filling is thick and when tasted, has no floury taste.
  • Pour the mixture through a sieve to make sure there is no lumps and pour the smooth filling into the prepared pie case.
  • Allow to set in the fridge for at least 2 hours.
  • When you are ready to serve, whip the cream and swirl onto the pie. Dust with cocoa powder and serve.