Description
This Old-Style Chocolate Pie recipe delivers a simple, silky, and comforting dessert with a luscious chocolate custard filling set in a crisp baked pie crust. Whether topped with fluffy whipped cream or classic meringue, this pie is perfect for any occasion and boasts a smooth texture and deep chocolate flavor that pleases all palates.
Ingredients
Scale
Pie Crust
- 1 fully baked 9-inch pie crust (homemade or store-bought)
Chocolate Filling
- 2 1/2 cups whole milk (2% milk can be used but whole milk gives better body)
- 3 large egg yolks (save whites if making meringue)
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 2–3 ounces semisweet chocolate, chopped (optional for extra richness)
Whipped Cream Topping (optional)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Meringue Topping (optional)
- Reserved 3 egg whites
- 1/2 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions
- Bake the crust: Prebake a 9-inch pie shell according to package or recipe instructions. Let it cool completely so it stays crisp under the filling.
- Whisk the dry ingredients: In a medium saucepan (off heat), whisk together sugar, cocoa powder, cornstarch, and salt until no lumps remain. This helps prevent clumping later during cooking.
- Add milk gradually: Whisk in a small amount of milk to form a smooth paste with the dry ingredients, then slowly add the remaining milk while whisking constantly to maintain a silky mixture.
- Cook the custard: Place the saucepan over medium heat. Stir steadily with a whisk or heatproof spatula, scraping the bottom and sides as the mixture heats. Steam and small bubbles will appear, and the mixture will begin to thicken after 6 to 10 minutes.
- Temper the yolks: Whisk the egg yolks in a small bowl. Slowly ladle some of the hot custard into the yolks while whisking to warm them gently. Pour this mixture back into the saucepan and cook for 1 to 2 more minutes until the custard is thick and glossy.
- Finish with butter and vanilla: Remove the pan from heat and stir in the butter and vanilla extract until completely smooth. If using chopped semisweet chocolate, add it now to melt for extra richness and sheen.
- Strain for perfection: Pour the hot custard through a fine-mesh sieve into a bowl to catch any lumps or cooked egg bits, ensuring the filling is silky smooth.
- Fill the crust: Scrape the warm custard into the cooled pie shell and smooth the top. Press plastic wrap directly on the surface if not topping with meringue to prevent a skin from forming.
- Chill: Refrigerate the pie for at least 4 hours or until fully set and sliceable. Chilling overnight yields even cleaner slices.
- Top it off: For whipped cream topping: Beat heavy cream with powdered sugar and vanilla to soft peaks and spread over the chilled pie. For meringue topping: Beat the reserved egg whites with cream of tartar to soft peaks, gradually add sugar until stiff, glossy peaks form, then spread over the warm filling. Seal the edges to the crust and bake at 350°F (175°C) for 12–15 minutes until golden brown. Let cool completely before slicing.
- Serve: Use a sharp knife dipped in warm water for neat cuts, wiping the knife between slices to keep edges clean.
Notes
- Using whole milk rather than 2% improves the filling’s creaminess and body.
- Prebaking the crust ensures it stays crisp beneath the moist custard filling.
- If opting for meringue topping, be sure to bake it briefly to achieve a golden finish.
- Press plastic wrap directly on the custard surface if not using meringue to prevent a skin forming during chilling.
- To achieve smooth custard, do not rush the cooking process; stir constantly to avoid lumps or burning.
- Chilling the pie overnight is best for clean slices and fully set filling.
- Reserved egg whites are perfect for making the classic meringue topping.
