Old Fashioned Chocolate Pie is a timeless dessert that combines a velvety, rich chocolate filling with a flaky, buttery pie crust. This Southern classic is simple yet indulgent, making it the perfect treat for holidays, gatherings, or whenever a chocolate craving strikes.
Why You’ll Love This Recipe
- Rich and Creamy: The luscious chocolate filling is decadently smooth.
- Classic Comfort: A nostalgic dessert that evokes warm memories of homemade treats.
- Simple Ingredients: Made with pantry staples and easy-to-follow steps.
- Perfect for Any Occasion: Whether casual or formal, this pie fits any event.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pre-made or homemade pie crust
- Granulated sugar
- Unsweetened cocoa powder
- All-purpose flour
- Eggs
- Whole milk
- Unsalted butter
- Vanilla extract
- Whipped cream or meringue (optional, for topping)
Directions
- Prepare the Pie Crust:
- Preheat your oven to 350°F (175°C).
- Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork, line with parchment paper, and add pie weights. Bake for 10 minutes, then remove the weights and bake for another 5 minutes. Let it cool.
- Make the Chocolate Filling:
- In a medium saucepan, whisk together sugar, cocoa powder, and flour until combined.
- Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until the mixture thickens (about 8-10 minutes).
- Remove from heat and stir in butter and vanilla until fully melted and incorporated.
- Assemble the Pie:
- Beat the eggs in a small bowl. Temper the eggs by adding a small amount of the warm chocolate mixture to the eggs, whisking constantly. Gradually pour the tempered eggs into the saucepan, whisking to combine.
- Pour the filling into the pre-baked pie crust.
- Bake:
- Bake the pie for 30-35 minutes or until the filling is set.
- Cool and Serve:
- Let the pie cool to room temperature, then refrigerate for at least 2 hours. Serve with whipped cream or meringue if desired.
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Chill Time: 2 hours
- Total Time: 3 hours 5 minutes
Variations
- Dark Chocolate Version: Use dark cocoa powder for a deeper, more intense chocolate flavor.
- Meringue Topping: Add a fluffy meringue topping instead of whipped cream. Bake until lightly golden.
- Gluten-Free: Use a gluten-free pie crust and substitute cornstarch for the flour in the filling.
- Nutty Twist: Add a layer of chopped pecans or walnuts to the crust before pouring in the filling.
Storage/Reheating
- Storage: Cover the pie with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days.
- Reheating: Serve cold or gently warm individual slices in the microwave for 10-15 seconds.
FAQs
Can I use a store-bought pie crust?
Yes, a pre-made pie crust works perfectly for this recipe.
What type of cocoa powder is best?
Unsweetened cocoa powder is ideal. For a richer flavor, use Dutch-process cocoa.
How do I prevent the pie filling from being grainy?
Stir constantly while cooking the filling to ensure the sugar dissolves completely.
Can I freeze this pie?
Yes, freeze the pie without the whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before serving.
Is this pie served warm or cold?
It’s best served chilled, but it can also be enjoyed slightly warm.
Can I make this pie without eggs?
You can try an egg substitute, but the texture may differ. Cornstarch can help thicken the filling.
What’s the best way to slice the pie cleanly?
Use a sharp knife dipped in hot water, wiping the blade clean between each slice.
Can I use milk alternatives?
Yes, full-fat alternatives like almond or coconut milk can be used, but the flavor and texture may vary.
How do I know when the pie is done baking?
The center should be set but still have a slight jiggle. It will firm up as it cools.
Can I double the recipe?
Yes, use a larger pie dish or make two pies to accommodate the extra filling.
Conclusion
Old Fashioned Chocolate Pie is a beloved dessert that never goes out of style. With its creamy filling and flaky crust, this pie is the perfect way to end a meal on a sweet note. Whether you’re serving it at a holiday dinner or enjoying a slice with coffee, it’s sure to become a cherished favorite in your recipe collection.
Print
Old Fashioned Chocolate Pie
- Prep Time: 15 minutes
- Chill Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Southern, American
Description
This Old-Fashioned Chocolate Pie is a rich, creamy, and decadent dessert that captures the nostalgic charm of homemade pies. With a buttery crust, velvety chocolate filling, and a whipped topping, it’s a timeless favorite for chocolate lovers.
Ingredients
For the Pie Crust:
- 1 pre-made pie crust (or your favorite homemade recipe)
For the Chocolate Filling:
- 1 cup (200 g) granulated sugar
- 1/4 cup (30 g) all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 cups (720 ml) whole milk
- 4 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping (Optional):
- Whipped cream or meringue
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- Prick the bottom of the crust with a fork to prevent puffing. Line with parchment paper and fill with pie weights or dried beans.
- Bake for 12–15 minutes until lightly golden. Remove the weights and bake for another 5 minutes. Let the crust cool completely.
2. Make the Chocolate Filling:
- In a medium saucepan, whisk together the sugar, flour, cocoa powder, and salt.
- Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 7–10 minutes.
- Remove from heat. Slowly whisk a small amount of the hot chocolate mixture into the beaten egg yolks to temper them, then return the tempered yolks to the saucepan.
- Cook for 2 more minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract until smooth.
3. Assemble the Pie:
- Pour the warm chocolate filling into the cooled pie crust. Smooth the top with a spatula.
4. Add the Topping (Optional):
- If using whipped cream, chill the pie until completely set (at least 4 hours), then spread or pipe whipped cream on top.
- For meringue, spread beaten meringue over the warm filling, ensuring it touches the edges of the crust. Bake at 350°F (175°C) for 10–12 minutes until the meringue is golden.
Notes
- Make Ahead: This pie can be made a day in advance. Keep it refrigerated and add whipped topping just before serving.
- Variations: Use dark cocoa powder for a deeper chocolate flavor or top with chocolate shavings for an elegant finish.