Short Description
Old-Fashioned Chocolate Pie is a classic dessert featuring a flaky homemade crust filled with rich, smooth chocolate pudding and topped with fluffy whipped cream. This timeless pie delivers deep chocolate flavor and a creamy texture that has been cherished for generations.
Why You’ll Love This Recipe
This pie embodies nostalgia with its simple, homemade ingredients and classic preparation. The crisp, buttery crust perfectly balances the luscious, velvety chocolate filling made from scratch using cocoa and egg yolks. Topped with fresh whipped cream and optional chocolate shavings, it’s an elegant yet comforting dessert ideal for any occasion. Its make-ahead nature allows for stress-free entertaining and delicious results every time.
Ingredients
For the Crust:
1 ¼ cups all-purpose flour
½ tsp salt
½ cup cold unsalted butter, cubed
3–4 tbsp ice water
For the Filling:
1 ½ cups granulated sugar
¼ cup cocoa powder (Dutch-process preferred)
¼ cup cornstarch
½ tsp salt
3 cups whole milk
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
For the Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
Chocolate shavings (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Make the Crust: In a mixing bowl, whisk together flour and salt. Cut in cold butter using a pastry cutter or fingers until the mixture resembles pea-sized crumbs. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes.
On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the dish, trim and crimp the edges, then prick the bottom with a fork. Bake in a preheated oven at 375°F (190°C) for 15–18 minutes or until golden brown. Allow to cool completely.
Prepare the Filling: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, 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 8–10 minutes.
In a separate bowl, temper the egg yolks by slowly whisking in ½ cup of the hot chocolate mixture. Return the tempered yolks to the saucepan and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in butter and vanilla extract until smooth.
Pour the chocolate filling into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours or until set.
Add the Topping: Whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled pie. Garnish with chocolate shavings if desired.
Servings and Timing
This pie serves approximately 8 slices. Preparation time is around 30 minutes, plus at least 4 hours of chilling time for the filling to set properly.
Variations
Use bittersweet or dark cocoa powder for a more intense chocolate flavor.
Add a teaspoon of espresso powder to the filling to enhance the chocolate notes.
Substitute the homemade crust with a graham cracker or Oreo crust for variation.
Top with toasted nuts or a drizzle of caramel sauce for extra texture and flavor.
Incorporate a layer of raspberry jam between the crust and filling for a fruity twist.
Storage/Reheating
Store the pie covered in the refrigerator for up to 3 days. Avoid freezing, as the texture of the filling and crust may be compromised. Serve chilled for best texture and flavor. Reheating is not recommended.
FAQs
Can I use a store-bought pie crust instead of making my own?
Yes, a pre-made pie crust can be used for convenience and will still yield a delicious result.
What type of cocoa powder is best for this recipe?
Dutch-process cocoa powder is preferred for its rich, smooth flavor, but natural cocoa powder can also be used.
How do I prevent a skin from forming on the chocolate filling?
Cover the surface of the filling directly with plastic wrap while chilling to prevent skin formation.
Can I make this pie ahead of time?
Yes, this pie can be prepared a day in advance and refrigerated until ready to serve.
Is it necessary to use egg yolks in the filling?
Egg yolks contribute to the rich, creamy texture and help thicken the filling; however, custard substitutes can be used if needed.
Can I use low-fat milk instead of whole milk?
Whole milk is recommended for creaminess, but low-fat milk can be used with a slight difference in texture.
How should I store leftover pie?
Cover the pie with plastic wrap or store in an airtight container in the refrigerator.
Can I add flavor extracts to the filling?
Yes, vanilla is classic, but almond or peppermint extract can be used for different flavor profiles.
What is the best way to get clean slices when serving?
Use a sharp knife warmed under hot water and wiped dry between cuts for clean slices.
Can I freeze this pie?
Freezing is not recommended as the texture of the filling and crust may be adversely affected.
Conclusion
Old-Fashioned Chocolate Pie is a timeless dessert that combines a flaky homemade crust with a luscious, creamy chocolate filling and light whipped cream topping. Its nostalgic flavors and elegant presentation make it perfect for family gatherings or special occasions. Simple to prepare yet impressive to serve, this classic pie remains a favorite for chocolate lovers everywhere.
Old-Fashioned Chocolate Pie
- Prep Time: 30 minutes
- Total Time: 4+ hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Savor the rich, creamy indulgence of this classic Old-Fashioned Chocolate Pie. Featuring a flaky homemade crust filled with a smooth, chocolate custard and topped with fluffy whipped cream and chocolate shavings, it’s the perfect nostalgic dessert for any occasion.
Ingredients
For the Crust:
-
1 1/4 cups all-purpose flour
-
1/2 tsp salt
-
1/2 cup cold unsalted butter, cubed
-
3-4 tbsp ice water
For the Filling:
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1 1/2 cups granulated sugar
-
1/4 cup cocoa powder (Dutch-process preferred)
-
1/4 cup cornstarch
-
1/2 tsp salt
-
3 cups whole milk
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4 large egg yolks
-
2 tbsp unsalted butter
-
1 tsp vanilla extract
For the Topping:
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1 cup heavy whipping cream
-
2 tbsp powdered sugar
-
Chocolate shavings (optional)
Instructions
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Make the Crust: In a mixing bowl, whisk together flour and salt. Cut in cold butter until the mixture resembles pea-sized crumbs. Gradually add ice water, one tablespoon at a time, until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes. Roll out dough on a floured surface and fit into a 9-inch pie dish. Crimp edges and prick the bottom with a fork. Bake at 375°F (190°C) for 15–18 minutes until golden. Cool completely.
-
Prepare the Filling: In a saucepan, whisk sugar, cocoa powder, cornstarch, and salt. Slowly add milk while whisking. Cook over medium heat, stirring constantly, until thickened (8–10 minutes). Temper egg yolks by gradually adding ½ cup of the hot mixture, then return to the saucepan. Cook for 2 more minutes. Remove from heat and stir in butter and vanilla. Pour into the cooled crust. Cover with plastic wrap directly on the surface and chill for at least 4 hours.
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Add the Topping: Whip heavy cream and powdered sugar to stiff peaks. Spread over the chilled pie and garnish with chocolate shavings if desired.
Notes
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Use Dutch-process cocoa for a smoother, richer flavor.
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Be sure to cover the filling with plastic wrap directly to prevent a skin from forming.
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Store leftovers in the refrigerator for up to 3 days.
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