Old Fashioned Chocolate Pie (Printer-Friendly)
Classic chocolate pudding with flaky crust and whipped topping, simple ingredients and minimal effort required.
# What You’ll Need:
→ Pie Crust
01 -
1 (9 inch) deep dish pie shell, blind baked and cooled
→ Filling
02 -
1/2 cup unsweetened cocoa powder
03 -
1/4 cup cornstarch
04 -
3 large egg yolks, lightly beaten
05 -
1 1/2 cups granulated white sugar
06 -
1/4 teaspoon salt
07 -
2 cups 1% milk
08 -
1 teaspoon vanilla extract
→ Topping
09 -
2 cups heavy whipping cream (33-35% fat)
10 -
2 to 4 tablespoons granulated sugar
→ Garnish (optional)
11 -
Additional cocoa powder for dusting
12 -
Chocolate shavings
13 -
Pieces of dark chocolate (e.g., Lindt dark chocolate bar)
# Steps to Follow:
01 -
Blind bake the pie shell by pricking the bottom with a fork or using pie weights, then bake at 400°F for 8 to 10 minutes until golden brown. Allow to cool completely.
02 -
In a medium saucepan, whisk together cocoa powder, cornstarch, beaten egg yolks, sugar, vanilla extract, and salt until smooth.
03 -
Gradually add milk to the saucepan while stirring constantly over medium heat. Cook the mixture, whisking frequently, until thickened and pudding-like, about 14 to 15 minutes for initial thickening plus an additional 3 to 4 minutes. Remove from heat and let cool for 10 minutes.
04 -
Pour the cooled chocolate filling into the pre-baked pie shell. Refrigerate for 1 to 2 hours until fully set.
05 -
Using an electric mixer, whip heavy cream on high speed to soft peaks. Add 2 tablespoons of sugar and continue whipping until stiff peaks form.
06 -
Before serving, evenly spread the whipped cream over the chilled chocolate filling. Optionally, garnish with cocoa powder, chocolate shavings, and dark chocolate pieces.
# Helpful Hints:
01 -
Avoid overcooking the filling to prevent it from becoming dense or separating; cook until it reaches 160°F (71°C) as measured by an instant-read thermometer.
02 -
Chill the pie for at least 1 hour before adding the whipped cream topping to ensure proper setting.
03 -
Pie crust must be pricked or weighted during blind baking to avoid puffing or slumping.
04 -
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days.
05 -
Freeze pie without whipped cream or meringue topping; add topping only after thawing.