← Back to recipe
Old-Fashioned Chocolate Pie
nibbleboard.com/recipes/chocolate-pie-recipe
Ingredients
Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 6.5 oz bittersweet chocolate, finely chopped
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 1 pre-baked 9-inch pie crust, cooled
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Cocoa powder for dusting (optional)
Instructions
- Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined.
- In a separate bowl, whisk the egg yolks into the milk until smooth. Gradually pour the milk mixture into the saucepan, whisking constantly to prevent lumps.
- Set the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture just barely comes to a boil and thickens enough to coat the back of a spoon.
- Remove the pan from the heat immediately. Add the chopped bittersweet chocolate, butter, and vanilla extract. Whisk until the chocolate is completely melted and the filling is glossy and smooth.
- Pour the hot chocolate filling into the pre-baked and cooled pie crust. Spread it evenly with a spatula.
- Place the pie in the refrigerator uncovered and chill until fully set, at least 4 hours or overnight for best results.
- When ready to serve, beat the heavy cream and powdered sugar with an electric mixer until stiff peaks form.
- Spread or dollop the whipped cream over the chilled pie. Dust lightly with cocoa powder if desired. Slice and serve cold.
Nutrition per Serving
553Calories
7gProtein
68gCarbs
30gFat
Chef Tips
- I've found that finely chopping the chocolate makes all the difference — it melts evenly into the hot pudding without any grainy bits. Don't skip this step.
- After trying both ways, I always chill the pie uncovered for the first 2 hours so a thin skin forms on top, then cover loosely with plastic wrap. This prevents condensation from making the surface watery.
- You can use a store-bought pie crust, a homemade pastry crust, or even a graham cracker crust — all three work beautifully. Graham cracker gives a slightly sweeter, crunchier base.
- Don't whisk the filling too aggressively once it thickens or you'll break the starch and it won't set properly. Steady, gentle stirring is the move.
- Make this the day before you need it. Overnight chilling gives you the cleanest slices and the deepest chocolate flavor.
Storage
Cover loosely with plastic wrap and store in the refrigerator for up to 4 days. The filling actually improves after a full day of chilling.