A classic Southern favorite, this pie brings back the comforting taste of old-fashioned homemade desserts. The smooth, rich chocolate filling pairs perfectly with a flaky pie crust, creating a nostalgic treat that feels like it came straight from grandma’s kitchen.
Why You’ll Love This Recipe
I love how simple yet decadent this pie is. It uses just a few basic ingredients—nothing fancy—and still delivers that deep, creamy chocolate flavor that I crave. I like that it’s versatile too; I can serve it plain, with whipped cream, or even top it with meringue if I’m feeling traditional. Every bite reminds me of classic family gatherings and cozy Sunday afternoons.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pre-baked 9-inch pie crust
¼ cup butter
1 cup granulated sugar
¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 cups whole milk
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
Directions
Pre-bake the pie crust according to package directions if using a store-bought crust, then let it cool completely.
In a medium saucepan, mix together the sugar, flour, and cocoa powder.
Gradually whisk in the milk until smooth and combined.
Stir in the egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 8–10 minutes).
Remove from heat and stir in the butter and vanilla extract until smooth and glossy.
Pour the hot filling into the cooled pie crust and spread evenly.
Let the pie cool to room temperature, then refrigerate for at least 1 hour or until fully set.
Serve as is, or top with whipped cream or meringue if desired.
Servings and Timing
This recipe makes about 8 slices.
Prep time: 15 minutes
Cook time: 10–15 minutes
Chill time: 1–2 hours
Total time: about 1 hour 30 minutes
Variations
I sometimes replace the cocoa powder with a mix of cocoa and melted dark chocolate for a richer filling.
For a lighter twist, I like using a graham cracker crust instead of a traditional pastry crust.
A pinch of cinnamon or espresso powder adds a deeper flavor if I want something extra special.
I occasionally add a layer of sliced bananas or toasted coconut at the bottom of the crust for a fun flavor change.
Storage/Reheating
I keep leftover chocolate pie covered in the refrigerator for up to 3 days. It tastes best chilled or slightly at room temperature. I don’t reheat it, since the filling may lose its creamy texture. If I want a slightly warmer slice, I let it sit out for 15–20 minutes before serving.
FAQs
1. Can I use a store-bought pie crust?
Yes, I often use a store-bought crust to save time. I just make sure to bake it first so it’s crisp and ready for the filling.
2. Why did my filling come out runny?
The filling likely didn’t cook long enough. I keep it on the stove until it thickens like pudding—it should coat the back of a spoon.
3. Can I make this pie ahead of time?
Yes, I usually make it a day before serving. It sets beautifully in the fridge overnight and slices cleanly the next day.
4. Do I have to top it with meringue?
Not at all. I personally prefer it plain or with whipped cream, but if I want a more traditional look, I’ll make a meringue topping with the leftover egg whites.
5. How can I make the filling extra smooth?
I whisk constantly while cooking and strain the filling through a fine-mesh sieve before pouring it into the crust for the silkiest texture.
Conclusion
This old-fashioned chocolate pie is pure comfort in dessert form. I love how quick and easy it is to make, and every bite delivers that perfect mix of creamy, rich chocolate and buttery crust. Whether I serve it after Sunday dinner or as a special treat during the holidays, it always feels like home.
This Old‑Fashioned Chocolate Pie is a nostalgic, comforting dessert featuring a rich, silky chocolate filling tucked into a flaky pie crust. Simple ingredients, timeless flavor—just like grandma used to make.
Ingredients
1 pre‑baked 9‑inch pie crust
¼ cup (57 g) butter
1 cup (200 g) granulated sugar
¼ cup (30 g) all‑purpose flour
½ cup (50 g) unsweetened cocoa powder
2 cups (480 ml) whole milk
3 large egg yolks, lightly beaten
1 teaspoon vanilla extract
Instructions
Ensure the pie crust is pre‑baked according to the package directions (or your homemade crust is fully baked) and cooled completely.
In a medium saucepan, whisk together the sugar, flour, and cocoa powder until evenly combined.
Gradually whisk in the milk until the mixture is smooth and free of lumps.
Stir in the lightly beaten egg yolks, mixing well.
Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding‑like consistency (this may take about 8–10 minutes). Remove from heat.
Stir in the butter and vanilla extract until fully incorporated and the filling is glossy.
Pour the hot filling into the cooled pie crust and spread evenly.
Allow the pie to cool to room temperature, then refrigerate for at least 1 hour (preferably longer) until fully set.
Serve plain or top with whipped cream or a meringue as desired.
Notes
Use high‑quality cocoa powder and whole milk for the creamiest texture and best flavor. :contentReference[oaicite:0]{index=0}
If the filling doesn’t set, it most likely wasn’t cooked long enough. Continue cooking until it thickens fully while stirring. :contentReference[oaicite:1]{index=1}
You can make the pie a day ahead—just cover and refrigerate. Many say the flavor deepens overnight. :contentReference[oaicite:2]{index=2}
For a richer flavor, you could replace part of the cocoa powder with chopped dark chocolate (inspired by older versions). :contentReference[oaicite:3]{index=3}
