Marvelous Microwave Chocolate Cream Pie

“I always hated to stand over the stove stirring and stirring......waiting for the custard to thicken and worried that it would stick and burn on the bottom of the pan. NOT ANYMORE!! This chocolate cream pie is delicious and no one will ever know you made it in the microwave unless you tell them!”
1 9inch pie

Ingredients Nutrition

  • 2 cups milk (whole or 2%)
  • 2 tablespoons cocoa
  • 1 13 cups sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 3 egg yolks (save whites for meringue)
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 teaspoon vanilla
  • Meringue
  • 3 egg whites, room temperature
  • 6 tablespoons sugar
  • 1 teaspoon vanilla
  • 9 inches pastry shells, cooked & cooled


  1. Place first 6 ingredients in a blender and blend until well mixed.
  2. Pour mixture into a Pyrex or microwave-safe glass bowl or measuring cup.
  3. I use a 4-cup Pyrex measuring cup with a handle.
  4. Add butter to chocolate mixture.
  5. Microwave on HIGH for 10 minutes.
  6. During last 5 minutes, stop and stir every minute.
  7. (if your microwave doesn't have a turntable, you will need to turn the bowl, also, during the last 5 minutes.) By this time, chocolate mixture should be thickened.
  8. Remove and let cool slightly.
  9. Add vanilla and continue to cool.
  10. Pour into a cooked 9-inch pie crust which has been allowed to cool.
  11. For Meringue: Pre-heat oven to 350 degrees.
  12. Beat egg whites until foamy.
  13. Gradually add sugar and continue beating until meringue becomes stiff and glossy.
  14. Add vanilla and mix in well.
  15. Spread meringue over cooled pie filling in pie shell.
  16. Spread all the way to the edges and make"seal" over the filling.
  17. Place pie on cookie sheet.
  18. Bake in 350°F oven approximately 10-12 minutes or until peaks of meringue turn golden brown.
  19. Cool thoroughly before slicing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a