This Old Fashioned Chocolate Pie is a timeless dessert that brings back cherished memories. With its rich, velvety chocolate filling nestled in a flaky pie crust, it’s a treat that never goes out of style.

Why I Love This Recipe

I adore this pie for its simplicity and depth of flavor. The combination of basic pantry ingredients transforms into a luscious dessert that’s both comforting and indulgent. It’s a go-to recipe for family gatherings and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pre-baked 9-inch pie crust
¼ cup unsalted butter
1 cup granulated sugar
¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 cups whole milk
3 large egg yolks
1 teaspoon vanilla extract

Directions

In a medium saucepan, melt the butter over medium heat.
Stir in the sugar, flour, and cocoa powder until well combined.
Gradually whisk in the milk, ensuring a smooth mixture.
In a separate bowl, lightly beat the egg yolks. Slowly add a small amount of the warm chocolate mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan with the remaining chocolate mixture, stirring continuously.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
Remove from heat and stir in the vanilla extract.
Pour the filling into the pre-baked pie crust, smoothing the top.
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours until set.
Serve chilled, optionally topped with whipped cream or meringue.

Servings and Timing

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes

Variations

Meringue Topping: For a classic touch, top the pie with a fluffy meringue made from the leftover egg whites.
Chocolate Chips: Stir in a handful of chocolate chips for added texture and richness.
Nutty Delight: Add chopped nuts like pecans or walnuts to the filling for a crunchy contrast.

Storage/Reheating

Store the pie covered in the refrigerator for up to 3 days. For the best texture, avoid freezing. If topped with meringue, it’s best enjoyed within a day to maintain the topping’s integrity.

FAQs

What type of cocoa powder should I use?

I prefer using unsweetened cocoa powder for a deep, rich chocolate flavor. Dutch-processed cocoa can also be used for a smoother taste.

Can I use a store-bought pie crust?

Absolutely! A store-bought pre-baked pie crust works perfectly and saves time.

How do I prevent lumps in the filling?

Consistent stirring and gradually adding the milk help ensure a smooth, lump-free filling.

Is it necessary to temper the egg yolks?

Yes, tempering prevents the yolks from curdling by slowly bringing them up to temperature before combining with the hot mixture.

Can I make this pie ahead of time?

Yes, I often make it a day in advance. Just keep it refrigerated until ready to serve.

Conclusion

This Old Fashioned Chocolate Pie is a delightful dessert that combines simplicity with indulgence. It’s a recipe that stands the test of time, bringing joy to every bite. Whether for a special occasion or a sweet treat, this pie is sure to impress.