Here is the one I use, its from Epicurious.

Crust
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
Filling
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 tablespoons cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter

Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

PreparationFor crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. Blend cookie crumbs, butter, and sugar in medium bowl. Press mixture evenly over bottom and up sides (not on rim) of prepared dish. Chill crust 30 minutes.
Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.

For filling:
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. Gradually add 1/4 cup milk, whisking until cornstarch dissolves. Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. Stir over medium-high heat until pudding thickens and boils, about 8 minutes. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.

For topping:
Peel plastic wrap off pie. Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. Arrange remaining berries atop cream. Chill pie at least 1 hour and up to 4 hours.

Someone posted this last year. I made it and it's very good. It's a nice firm filling.

GRANNY'S CHOCOLATE MERINGUE PIE
Make and/or bake crust until golden, 450° about 9 to 12 minutes. Remove from the oven and cool completely.

Filling:
3 oz. bittersweet chocolate, chopped
1 cup sugar
¼ cup cornstarch
Pinch salt
3 cups milk
3 eggs yolks
1 tsp. pure vanilla extract
2 Tbls. butter

In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well.
Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly.
Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes.
Remove from the heat and stir in the vanilla and butter.
Pour the filling into the prepared pie shell and cool completely.
Cover with plastic and refrigerate until chilled.

Topping
3 egg whites
¼ cup sugar

Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes.
Add the remaining sugar and continue to beat until stiff peaks form.
Spread the meringue evenly over the pie.
Place in a preheated 350° oven, on the top rack and bake until golden brown, about 10 minutes.

I don't know who granny is, but she makes a good pie!

Here's what I call a "cheat" recipe:

1 box Chocolate Jello Instant Pudding Mix
However much milk is called for...BUT substitute half-n-half; you can use whipping cream too, but it gets VERY stiff.

Mix as directed; fill prepared pie shell; don't tell anyone what you've just done.

momj47, LOL, that would be my Grandma's Chocolate Pie. I love it, it's dark, rich, chocolately, not too sweet.

That recipe came from one of those little paperback cookbooks, Better Homes and Gardens I think. Grandma's name was Delphia Powell and she made a helluva chocolate pie. That was the recipe she used to teach me to temper eggs before adding them to hot mixtures, so they wouldn't "cook".

Annie

Annie, I'll add your name to the saved recipe. I usually remember to add the name of the CF friend who posts a recipe. I love that pie, as do my kids.

Thanks

I've been looking for a place to share this pie segment :)

Here is a link that might be useful: Pies

I made a Chocolate Cream Pie a few weeks ago. If I had not made the Chocolate Cream myself I would swear it was Jello Chocolate Cook and Serve pudding.

I've decided to stay with the cooked jello pudding version!! I love it!

Michelle

I always make my own pudding/custards and this is my all time favorite chocolate pudding, wonderful flavor & very creamy, from Martha Stewart

Chocolate Pudding 101

Serves 6

6 tablespoons sugar

3 tablespoons cornstarch (for pie/cake filling I add an additional teaspoon)

1 1/2 tablespoons cocoa powder

Pinch of salt

2 1/4 cups heavy cream

1 1/4 cups milk

1 teaspoon pure vanilla extract

6 ounces best-quality semisweet chocolate, finely chopped

1 1/2 tablespoons unsalted butter, cut into small pieces

1. In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt. In a 4-cup measuring cup, combine 1 1/4 cups cream with milk and vanilla. Whisk 1 cup cream mixture into dry ingredients until cornstarch is completely dissolved. Whisk in remaining cream mixture until smooth.

2. Place saucepan over medium heat. Cook, whisking constantly, until mixture comes to a boil and thickens, about 4 to 5 minutes. Add chocolate, and cook, whisking until chocolate is melted, about 1 minute. Remove from heat, and whisk in butter until melted. Using a 3-ounce ladle, pour pudding into six dessert cups. Refrigerate until completely set, about 1 hour.

3. Whip remaining cup of cream to soft peaks, and serve with pudding.

Thanks, all you chocolate pie lovers!

While I've made the pies with the cooked Jello pudding mix (I really don't like the instant), I don't always have it on hand, but I always have the from-scratch ingredients. And as I said, my concern was about finding a recipe that holds up after it's cut. I HATE it when the filling oozes into the empty space in the piepan and you get a sad piece of pie next time it's cut.

I may try all these from-scratch recipes using smaller amounts to see which will keep standing best when it's cut. It appears that the trick is to add some kind of shaved or chopped chocolate blocks or chips to standard cornstarch-egg pudding recipes to solidify it.

I'm going to have a GREAT time testing these! Thanks again!

Anney, I gave up on trying to make a chocolate pie and use this recipe now. I know it's probably different than what you are looking for but it's really good and easy.

Chocolate Cream Cheese Pie:

8 oz. cream cheese (softened)
3/4 cup sifted powdered sugar
1/4 cup baking cocoa
12 oz. Coolwhip (divided)
1 premade chocolate crumb crust

Combine 1st 3 ingredients in a mixing bowl; beat @ medium speed until well blended. Fold in 8 oz. of the coolwhip. Spread into the crust and top with remaining coolwhip.
Chill at least 1 hour before serving.