Old-Fashioned Chocolate Pie
A cozy, silky, and easy chocolate pie that delivers rich flavor and a luscious texture, perfect for chocolate lovers.
Ingredients
For the Crust
- 1 9-inch baked pie crust, your choice of homemade or store-bought Blind bake and cool completely.
For the Filling
- 1 cup granulated sugar For sweetness and structure.
- 1/3 cup cocoa powder, unsweetened Use a brand you love for best flavor.
- 1/4 cup cornstarch To thicken the creamy filling without eggs scrambling.
- a pinch salt To balance the sweetness.
- 2 1/4 cups whole milk Or use 1 cup evaporated milk plus 1 1/4 cups whole milk for extra richness.
- 3 large egg yolks, whisked They make the filling silky and custardy.
- 3 tablespoons unsalted butter For shine and velvety texture.
- 2 teaspoons vanilla extract To round out the chocolate.
- lightly sweetened whipped cream or a dusting of cocoa For topping.
Instructions
Preparation
- Blind bake your pie shell according to package or recipe directions. Cool it completely before filling.
Cooking the Filling
- In a medium saucepan, whisk together the sugar, cocoa, cornstarch, and salt to prevent clumps.
- Gradually whisk in the milk (or milk plus evaporated milk) until smooth. Place over medium heat.
- Cook, whisking often, until the mixture steams and thickens, watching for small bubbles that pop slowly.
- In a small bowl, whisk the egg yolks. Ladle in a scoop of the hot chocolate mixture and whisk. Do this twice to warm the yolks.
- Pour the yolk mixture back into the pot. Keep whisking and cook for 2 to 3 more minutes until thick and glossy.
- Take off the heat. Stir in the butter and vanilla until fully melted and smooth.
- Pour the filling into the cooled crust. Press plastic wrap directly on the surface to prevent a skin.
Chilling and Serving
- Chill at least 4 hours, preferably overnight, until the filling is set. Top with whipped cream right before serving.
- For clean slices, use a sharp knife dipped in warm water and wiped clean between cuts.
Notes
This pie can be made ahead of time and actually tastes better the next day as the flavors settle. Keep it chilled for transporting and add toppings just before serving.