Easy Chocolate Custard Pie

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  • Ingredients
    1 cup chocolate syrup
    3/4 cup milk
    1/4 cup sugar
    4 EGGS
    1 tsp. vanilla
    1 prepared crumb crust (9-inch)

    Yields: 8 servings

  • Nutritional Information

    Per Serving

    Good Source: Choline

    Calories: 292

    Total Fat: 9 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 1 g

    Cholesterol: 95 mg
    Sodium: 159 mg
    Carbohydrates: 46 g
    Dietary Fiber: 1 g
    Protein: 5 g
    Vitamin A: 178.5 IU
    Vitamin D: 31.7 IU
    Folate: 13.7 mcg
    Calcium: 47 mg
    Iron: 1.8 mg
    Choline: 67 mg


  1. HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges. SET ASIDE.

  2. BEAT eggs and vanilla in medium bowl until blended. Stirring constantly, slowly ADD heated milk mixture until well blended. POUR into crumb crust.

  3. BAKE in center of 350°F oven until knife inserted near center of pie comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.

Insider Info

Rich and creamy, make this easy chocolaty pie for any occasion.

If prepared crust is not available, you can make your own. See Graham Cracker Crust variation or Gingersnap Crumb Crust.

When is it done? Baked custard should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Custard will continue to “cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. Insert knife about 1 inch from the center. If knife is clean when pulled out, the custard is done. If any custard clings to the blade, bake a few minutes longer and test again.

Refrigerate any leftover pie promptly.