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Chocolate Cream Pie

10

30

Cherry

Matt Pittman's recipe is taking this chocolaty, silky classic for a wood-fired spin. Plus, using a premade crust makes it all as simple to make as it is delicious.

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  • 1 pre-made pie shell, unbaked

  • 2 Cup whole milk

  • 2/3 Cup Sugar

  • 3 Large egg yolks, beaten

  • 1/4 Teaspoon Kosher salt

  • 2 Tablespoon cocoa powder

  • 3 Tablespoon (heaping) cornstarch

  • 1/2 Teaspoon vanilla

  • Whipped cream, for serving

  • Chocolate bar, for shaving (optional)

  • 1

    When ready to cook, set Traeger temperature to 400˚F and preheat, lid closed for 15 minutes.

    400 ˚F

  • 2

    Place pie shell on the grill and bake according to manufacturers instructions. Remove from the grill and let cool at room temp.

    • 1 pre-made pie shell, unbaked

  • 3

    In the bowl of a double boiler, mix all ingredients, except the vanilla, together and whisk until completely combined. Cook stirring constantly until thickened, 10-15 minutes.

    • 2 Cup whole milk

    • 2/3 Cup Sugar

    • 3 Large egg yolks, beaten

    • 1/4 Teaspoon Kosher salt

    • 2 Tablespoon cocoa powder

    • 3 Tablespoon (heaping) cornstarch

  • 4

    Remove from heat and cool. Add vanilla and pour into baked pie shell. Transfer to the fridge and let cool overnight.

    • 1/2 Teaspoon vanilla

  • 5

    Top with cool whip and serve. Enjoy!

    • Whipped cream, for serving

    • Chocolate bar, for shaving (optional)