Description
This classic Old-Fashioned Chocolate Pie features a rich, creamy chocolate filling nestled in a flaky baked pie crust. Made with simple pantry ingredients like cocoa powder, cornstarch, and whole milk, this dessert is cooked on the stovetop to create a smooth, glossy pudding-like texture. Perfectly chilled and optionally topped with whipped cream or meringue, it’s a comforting American dessert with deep chocolate flavor that’s easy to prepare and sure to satisfy any sweet tooth.
Ingredients
Scale
Pie Crust
- 1 prepared 9-inch pie crust (baked)
Chocolate Filling
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups whole milk
- 4 large egg yolks (lightly beaten)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
Topping (Optional)
- Whipped cream or meringue for topping
Instructions
- Mix dry ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt until well combined.
- Add milk gradually: Gradually whisk in the whole milk, stirring constantly to create a smooth mixture without lumps.
- Cook until thickened: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it begins to bubble and thickens, about 7 to 10 minutes.
- Temper the eggs: Reduce heat to low. Slowly pour a small amount of the hot chocolate mixture into the lightly beaten egg yolks while whisking quickly to prevent the eggs from curdling.
- Combine egg mixture: Pour the tempered egg yolks back into the saucepan with the chocolate mixture, whisking constantly to combine smoothly.
- Cook further: Continue cooking the mixture for another 2 to 3 minutes over low heat until the filling becomes thick and glossy.
- Add butter and vanilla: Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until fully melted and incorporated.
- Fill the crust: Pour the warm chocolate filling into the baked and cooled 9-inch pie crust, spreading evenly to smooth the top.
- Cool and chill: Allow the pie to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or until fully set.
- Serve: Before serving, optionally top with whipped cream or meringue for extra indulgence.
Notes
- For a deeper chocolate flavor, add a handful of semisweet chocolate chips to the filling while it’s still warm and stir until melted.
- Use either homemade or store-bought pie crust, but ensure it is pre-baked and cooled to prevent a soggy bottom.
