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Enjoy this modern Chocolate Butter Cream Pie with a Chocolate Wafer Pie Shell.


  • Shell
  • 25 or more chocolate wafers
  • 1/4 rounded cup sugar
  • 3 to 4 tablespoons soft butter or margarine

  • Filling
  • 3/4 cup butter
  • 1 cup sugar
  • 4 ounces unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla
  • 4 eggs
  • 2 cups whipping cream


Pulverize, between 2 pieces of waxed paper, the chocolate wafers. Add sugar and the butter or margarine that has been allowed to get to room temperature and blend together thoroughly. Press onto the sides and bottom of 10-inch pie plate. Chill for 1 hour, then fill with chocolate buttercream.

Filling: Cream butter with an electric mixer. Add and cream thoroughly the sugar, unsweetened chocolate, and the vanilla. Add the eggs, 1 at a time, beating well after each addition, until light in color. Whip 1 cup of whipping cream and fold into chocolate mixture. Spoon into chocolate wafer pie shell (10 inches). Chill for an hour or more before serving. Before serving, top pie with remaining cream, whipped. If chocolate mixture gets dark and runny from overbeating chill and rebeat.

Serves 8