Here’s a classic comfort dessert that never goes out of style: Old-Fashioned Chocolate Pie. Rich, silky, and made from scratch, this Southern favorite features a creamy chocolate custard filling in a buttery pie crust, often topped with whipped cream or meringue. 🍫🥧
🍫 Old-Fashioned Chocolate Pie
📋 Ingredients:
For the filling:
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1 cup granulated sugar
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1/4 cup unsweetened cocoa powder
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1/4 cup cornstarch (or 1/3 cup all-purpose flour)
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1/4 tsp salt
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3 cups whole milk
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4 large egg yolks, lightly beaten
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4 tbsp unsalted butter
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1 ½ tsp vanilla extract
For the crust:
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1 (9-inch) pre-baked pie crust (homemade or store-bought)
Optional toppings:
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Whipped cream or meringue
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Chocolate shavings or cocoa dusting
👩🍳 Instructions:
1. Bake the crust
If using a homemade or store-bought unbaked crust, bake it according to directions (usually 375°F for 12–15 minutes until golden). Let it cool.
2. Make the chocolate filling
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In a medium saucepan, whisk together sugar, cocoa, cornstarch (or flour), and salt.
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Slowly whisk in milk until smooth.
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Place over medium heat and cook, stirring constantly, until it begins to bubble and thicken (about 8–10 minutes).
3. Temper the eggs
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Slowly whisk about 1/2 cup of the hot chocolate mixture into the beaten egg yolks (to prevent scrambling).
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Then pour the egg mixture back into the saucepan and cook for 2–3 more minutes, stirring constantly, until thickened like pudding.
4. Finish the filling
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Remove from heat. Stir in butter and vanilla until smooth.
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Pour the filling into the cooled, baked pie crust.
5. Chill
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Press a piece of plastic wrap directly on the surface to prevent a skin from forming.
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Chill in the refrigerator for at least 4 hours, or until fully set.
6. Top and serve
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Before serving, top with whipped cream or a light meringue if desired.
🍽 Tips:
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Want a deeper chocolate flavor? Add a handful of semi-sweet chocolate chips when stirring in the butter.
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For a more rustic look, sprinkle shaved chocolate or dust with cocoa powder.
Would you like a meringue topping recipe, a gluten-free crust option, or a no-bake version of this pie?
