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Chocolate Cream Pie

Chocolate Cream Pie

By Matt Pittman

Matt Pittman's recipe takes this silky chocolate classic for a wood-fired spin. Using a pre-made crust makes it as simple to make as it is delicious.

Prep Time

10 Min

Cook Time

30 Min




This recipe serves:


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Units of Measurement:
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 extract
Whipped cream, for serving
Chocolate bar, for shaving (optional)


  • 1

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

    400 ˚F / 204 ˚C


  • 2

    Place the pie shell on the grill grates and bake according to the package instructions. Remove from the grill and let cool to room temperature.

  • 3

    Meanwhile, set up a double boiler and bring the water to a simmer. Add the milk, sugar, egg yolks, salt, cocoa powder, and cornstarch to the top of the double boiler and whisk until completely combined. Cook, whisking constantly, until thickened, 10-15 minutes. Remove the custard from the heat and let cool to room temperature, about 20 minutes.

  • 4

    Stir the vanilla into the chocolate custard, then pour the custard into the pie shell. Transfer to the refrigerator and chill overnight.

  • 5

    When ready to serve, top the pie with whipped cream and chocolate shavings if desired, then slice into wedges. Enjoy!

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