Classic Old Fashioned Chocolate Pie

This Old Fashioned Chocolate Pie is a classic dessert that never fails to impress. Its rich and creamy chocolate pudding filling combines perfectly with a flaky pie crust topped with a generous amount of whipped cream that adds a light and airy contrast to the decadent chocolate. Simple pantry ingredients and straightforward steps make this an easy dessert to prepare for holidays or any special occasion.

I first made this pie because of my grandma’s fondness for it and it has since become a family favorite we return to year after year. Every time I serve it nostalgic memories of holiday gatherings come flooding back.

Ingredients

• 9 inch pie shell: either homemade or store-bought for convenience I prefer a deep dish for a generous filling
• Unsweetened cocoa powder: for its rich intense chocolate flavor choose one that is pure and unsweetened for best control over sweetness
• Cornstarch: to thicken the pudding filling ensures a smooth velvety texture without lumps
• Egg yolks: add richness and bind the filling creating a silky consistency
• White granulated sugar: to balance the bitterness of the cocoa and provide sweetness
• Salt: enhances all the flavors and rounds out the chocolate
• Milk: provides the base for the pudding 1 percent or 2 percent milk both work well depending on your preference for creaminess
• Vanilla extract: adds warmth and depth to the chocolate flavor
• Whipping cream: for the topping opt for heavy cream with 33 to 35 percent fat for perfect whipping and a luscious finish
• Optional garnishes: cocoa powder chocolate shavings or dark chocolate pieces add a lovely touch and extra chocolate indulgence

Instructions

Sauté the Aromatics:

Mix the unsweetened cocoa powder cornstarch beaten egg yolks sugar vanilla extract and salt together thoroughly in a medium saucepan. Gradually add the milk while stirring constantly to prevent lumps. This dry to wet combination ensures the cornstarch dissolves evenly and the eggs are well distributed.

Cook the Chocolate Pudding:

Place the saucepan over medium heat and continuously whisk the mixture. It will begin to thicken noticeably only after about 14 to 15 minutes. Keep cooking and stirring for an additional 3 to 4 minutes until the filling resembles a thick pudding. This slow cooking process prevents the eggs from scrambling and delivers a perfectly smooth filling. Once thickened remove the pan from heat and let it cool for about 10 minutes to avoid cracking the pie crust when filling.

Prepare the Pie Crust:

Blind bake your pie crust prick the bottom of the crust with a fork or use pie weights and bake at 400 degrees Fahrenheit for 8 to 10 minutes until golden brown. This step prevents the crust from becoming soggy once filled and ensures a crispy base.

Fill and Chill:

Pour the cooled chocolate filling into the prebaked pie shell spreading it evenly. Refrigerate for 1 to 2 hours to allow the filling to set firmly. This chilling step is crucial to get that classic chocolate pie texture.

Add the Whipped Cream:

Just before serving whip cold heavy cream with an electric mixer on high speed. Beat until soft peaks form add 2 tablespoons of sugar and continue beating to stiff peaks. Spread the whipped cream generously over the chilled pie. Optionally garnish with extra cocoa powder chocolate shavings or small pieces of dark chocolate.

Optional Meringue Topping:

If you prefer meringue to whipped cream reserve the egg whites from the yolks used earlier. Beat the whites until stiff peaks form and spread them atop the pie. Bake as you would a lemon meringue pie if desired.

One of my favorite ingredients is the egg yolk because it contributes to a velvety rich filling that really sets this pie apart. My grandmother always stressed using just the yolks for this reason and I have fond memories of sitting beside her in the kitchen as she patiently stirred the filling until it thickened filling the house with that warm chocolate aroma.

Storage Tips

Store leftover pie in an airtight container in the refrigerator for up to three days to keep it fresh and creamy. If you plan to freeze the pie do so without any whipped topping or meringue as those toppings do not freeze well. Wrap the pie tightly in plastic wrap and place in a freezer safe container. Thaw fully in the refrigerator before adding fresh topping just prior to serving.

Ingredient Substitutions

Cornstarch can be replaced with arrowroot powder for a similar thickening effect or flour if needed but use extra flour as indicated. Milk can be swapped with 1 percent 2 percent whole or lactose free milk depending on dietary needs. Whipped cream may be substituted with Cool Whip or a meringue topping but avoid canned spray whipped cream as it does not hold properly on the pie. Pie shell options include a homemade crust store bought shell or a graham cracker crust for variation. For dairy free or gluten free needs use appropriate milk alternatives and pie crusts.

Serving Suggestions

This chocolate pie pairs beautifully with a variety of meals. It works well as a sweet finish to casual meals such as slow cooker sandwiches or hearty make ahead casseroles. For an elegant dinner try serving it after baked beef cannelloni or a special holiday roast. A cup of strong coffee or a glass of cold milk alongside the pie rounds out the dessert experience perfectly.

Chill the pie fully before topping and serve with fresh whipped cream. It keeps well in the fridge for up to three days.

Common Recipe Questions

→ How do I make the filling thick and smooth?

Cook the cocoa, cornstarch, egg yolks, sugar, salt, and vanilla with milk over medium heat, stirring constantly until it thickens to pudding consistency, about 18-20 minutes. Use a whisk to prevent lumps and overcooking.

→ Can I use a store-bought crust for this pie?

Yes, both homemade pie crusts and store-bought shells work well. Blind bake the crust to ensure it stays crisp before adding the filling.

→ What’s the best way to prepare the whipped cream topping?

Beat heavy cream with sugar on high speed until stiff peaks form. This adds a light, fluffy texture that balances the rich chocolate filling.

→ How should this dessert be stored?

Keep it refrigerated in an airtight container for up to 3 days. Avoid freezing if topped with whipped cream or meringue, as texture may be affected.

→ Can egg whites be used for a different topping?

Yes, leftover egg whites can be whipped into meringue and baked on the pie for an alternative light and fluffy topping.