Ah, an old-fashioned chocolate pie — classic comfort food! Here’s a traditional version that gives you a rich, creamy chocolate filling in a flaky pie crust. I’ll give a step-by-step recipe.
Ingredients
For the crust:
- 1 9-inch pie crust (homemade or store-bought)
For the filling:
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 3/4 cups whole milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the topping (optional):
- Whipped cream
- Chocolate shavings or cocoa powder
Instructions
- Pre-bake the crust (if using a plain crust):
- Preheat oven to 375°F (190°C).
- Place pie crust in a 9-inch pie pan, prick bottom with a fork, and bake for 12–15 minutes until lightly golden. Cool completely.
- Make the chocolate filling:
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a gentle boil.
- Boil 1–2 minutes while stirring, then remove from heat.
- Slowly whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then return mixture to the pan.
- Cook for another 2 minutes, stirring constantly.
- Remove from heat, stir in butter and vanilla.
- Assemble the pie:
- Pour chocolate filling into the cooled crust.
- Smooth the top and let it cool to room temperature.
- Refrigerate for at least 4 hours (or overnight) to set.
- Serve:
- Top with whipped cream and chocolate shavings if desired.
This recipe gives that classic, silky, rich chocolate pie taste — the kind your grandma might have made.
If you want, I can also give you a super-easy no-bake version that’s just as creamy and perfect for last-minute desserts.
Do you want me to do that?
