Why You’ll Love This Recipe

The Old-Fashioned Chocolate Pie has a smooth, velvety chocolate custard filling that is perfectly balanced with a flaky, golden pie crust. It’s a simple yet elegant dessert, made with ingredients you likely already have in your pantry. The combination of rich chocolate and the comforting texture of the custard is the perfect indulgence for chocolate lovers. Plus, the ease of preparation means you can whip this up quickly for a delicious homemade treat.

Old-Fashioned Chocolate Pie

Ingredients

1 pie crust (store-bought or homemade)
1 ¾ cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons cornstarch
½ teaspoon salt
4 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Blind bake your pie crust according to package directions or until golden brown. Set aside to cool.
In a medium saucepan, whisk together the milk, heavy cream, egg yolks, sugar, cocoa powder, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble, about 8-10 minutes.
Once thickened, remove the saucepan from the heat and add the chopped semisweet chocolate, butter, and vanilla extract. Stir until the chocolate and butter have melted completely and the filling is smooth.
Pour the chocolate filling into the prepared pie crust, smoothing it out evenly with a spatula.
Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until set.
Before serving, you can garnish the pie with whipped cream or chocolate shavings if desired.

Servings and Timing

Servings: 8-10
Prep time: 20 minutes
Cook time: 15 minutes
Chilling time: 4 hours

Variations

Peanut Butter Chocolate Pie: Add a swirl of creamy peanut butter into the chocolate filling before chilling.
White Chocolate Version: Substitute the semisweet chocolate with white chocolate for a different twist.
Crumb Crust: Instead of a traditional pie crust, use a graham cracker crust for a different texture and flavor profile.
Topped with Meringue: For an added touch, top the pie with a homemade meringue and bake it for a few minutes until golden.

Storage/Reheating

Storage: Store leftover pie in the refrigerator, covered, for up to 3 days.
Reheating: The pie is best served cold, but if you prefer it warm, place individual slices in the microwave for about 20-30 seconds until warm, but not hot.

FAQs

1. Can I use a store-bought pie crust?

Yes, a store-bought pie crust works perfectly fine for this recipe. Just make sure it’s fully baked before adding the filling.

2. How can I make sure my chocolate filling isn’t lumpy?

Whisk constantly while cooking the custard to ensure it thickens evenly and doesn’t form lumps. If you’re concerned, you can strain the mixture before pouring it into the pie crust.

3. Can I make this pie ahead of time?

Absolutely! This pie is best when chilled for several hours or overnight, so making it ahead of time is a great idea.

4. Can I use different types of chocolate?

Yes, you can experiment with different chocolates, such as bittersweet or milk chocolate, to adjust the sweetness and flavor.

5. Can I freeze this pie?

Yes, you can freeze the pie for up to 1 month. Just make sure to wrap it tightly in plastic wrap or aluminum foil and let it thaw in the fridge before serving.

6. How long does this pie take to set in the refrigerator?

It takes about 4 hours for the pie to fully set in the refrigerator, but overnight is best for the filling to firm up.

7. Can I add whipped cream to the pie before refrigerating it?

It’s better to wait until right before serving to add whipped cream. This ensures it stays light and fluffy.

8. What should I do if my pie crust is too brown?

If your pie crust is getting too brown while baking, cover the edges with aluminum foil to prevent over-baking.

9. How can I make the chocolate filling richer?

For a richer filling, you can use heavy cream in place of some or all of the milk.

10. Can I use a non-dairy substitute for the milk and cream?

Yes, you can substitute almond milk, coconut milk, or other non-dairy alternatives, but it may alter the flavor slightly.

Conclusion

This Old-Fashioned Chocolate Pie is a true classic, combining creamy, rich chocolate with a perfect, flaky crust. It’s easy to make and always a hit, whether you’re preparing it for a holiday, family gathering, or a weeknight dessert. With a few simple ingredients and a little patience, you can create a dessert that’s sure to satisfy any chocolate lover’s cravings