Old Fashioned Chocolate Pie

This old fashioned chocolate pie is a timeless dessert that brings rich, creamy chocolate pudding filling together with a flaky pie crust and a light whipped cream topping. It’s perfect for holidays, special occasions, or simply when you need a comforting sweet treat. Made with straightforward ingredients you probably already have in your pantry, this pie requires minimal effort but delivers maximum flavor and satisfaction.

I first made this pie inspired by my grandmother’s recipe and it instantly became a family favorite. It reminds me of holiday dinners where everyone eagerly reached for a slice, making those celebrations all the sweeter.

Ingredients

• Pie crust: a flaky, golden crust is essential. I prefer the neverfail homemade crust from Grandma’s recipe, but a good storebought shell works well too
• Unsweetened cocoa powder: provides deep chocolate flavor without extra fat or sugar, so you control the sweetness
• Cornstarch: the thickening agent that makes the filling rich but smooth choose a fresh box for best results
• Egg yolks: add richness and help bind the filling to give that velvety texture
• White granulated sugar: balances the bitterness of cocoa and sweetens the filling just right
• Salt: enhances the chocolate notes without being salty
• Milk: I use 1 percent milk for creaminess with less fat, but whole milk also works
• Vanilla extract: rounds out the flavor and adds warmth
• Whipping cream: heavy cream whipped to peaks makes the perfect fluffy topping
• Optional garnishes: cocoa powder, chocolate shavings, or dark chocolate pieces for an elegant touch

Instructions

Sauté the Pie Shell:

Blind bake your pie crust by pricking the bottom with a fork or using pie weights to prevent puffing. Bake at 400 degrees Fahrenheit for about 8 to 10 minutes or until golden. This cooks the crust through and keeps it crisp under the filling.

Prepare the Chocolate Filling:

In a medium saucepan, mix cocoa powder, cornstarch, beaten egg yolks, sugar, vanilla, and salt. Gradually add the milk while stirring continuously over medium heat. This slow incorporation prevents lumps and builds a smooth texture.

Cook the Pudding:

Keep stirring constantly as the mixture thickens. It will start to thicken after around 14 to 15 minutes. Continue cooking for 3 to 4 additional minutes until it reaches a puddinglike thickness. Check the temperature if you have a thermometer it should be around 160 degrees Fahrenheit. Remove from heat and cool for 10 minutes.

Assemble the Pie:

Pour the warm chocolate filling carefully into the cooled, baked pie shell. Smooth out the top. Cover and refrigerate the pie for 1 to 2 hours to let it set completely.

Make the Whipped Cream Topping:

Just before serving, beat the whipping cream on high speed to soft peaks first, then add 2 to 4 tablespoons of sugar and beat until stiff peaks form. Spread the whipped cream generously over the chilled pie.

Add Garnishes and Serve:

Dust with a little cocoa powder, chocolate shavings, or sprinkle finely chopped dark chocolate pieces on top. This adds texture and extra chocolate flavor. Slice and serve chilled.

The unsweetened cocoa powder is my favorite ingredient here because it allows the true chocolate flavor to shine through without being overly sweet. Baking this pie always brings back fond memories of my grandmother’s kitchen where pies like this were a staple during holiday dinners, and everyone looked forward to the chocolate pie above all else.

Storage Tips

Store any leftover pie in an airtight container in the fridge for up to three days. Cover the pie tightly with plastic wrap or a pie dome to protect the whipped cream topping. If you want to freeze the pie, remove all whipped cream first, freeze the pie filling and crust separately, and add fresh whipped cream after thawing to maintain the best texture.

Ingredient Substitutions

If you don’t have cornstarch, arrowroot powder can substitute in the same amount. You can also use allpurpose flour but may need to increase quantity slightly. For milk, whole, 2 percent, or even lactosefree milk all work fine. Replace heavy cream with whipped topping alternatives if dairyfree. A graham cracker crust is a tasty alternative to the traditional pie crust.

Serving Suggestions

This chocolate pie matches wonderfully with light coffee or tea and is a hit after cozy family dinners or holiday feasts. Serve it alongside fresh berries to add a bright contrast to the rich chocolate or pair small slices with a scoop of vanilla ice cream.

Chill the pie fully before topping with whipped cream and serve chilled for best texture and flavor.

Common Recipe Questions

→ Can I prepare the chocolate filling in advance?

Yes, the chocolate pudding can be made ahead and chilled before filling the crust to save time.

→ Why does the filling sometimes fail to set properly?

Under- or overcooking can affect set. Cook slowly until thickened to pudding consistency and ensure proper cornstarch use.

→ How do I blind bake the pie crust correctly?

Prick the crust bottom with a fork and use pie weights to prevent puffing during baking for a firm, crisp shell.

→ Is refrigeration necessary after assembly?

Yes, chilling the filled pie for 1-2 hours helps the filling set and maintain structure before serving.

→ Can I substitute whipped cream with meringue topping?

Absolutely. Beaten egg whites make a light meringue that can be baked on top for a different texture and presentation.