🍫 Old Fashioned Chocolate Pie Recipe

Perfect for: Family dinners, holidays, or a cozy Southern treat
Yields: 8 slices
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Chill Time: 4 hours minimum
Total Time: ~5 hours (including chill)
Calories per slice: ~400–500 kcal

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🧺 Ingredients

For the Filling:

• 1 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• ¼ cup all-purpose flour (or 3 tablespoons cornstarch for a silkier texture)

• ¼ teaspoon salt

• 2 cups whole milk

• 3 large egg yolks, beaten

• 1 tablespoon unsalted butter

• 1 teaspoon pure vanilla extract

For the Crust:

• 1 (9-inch) pre-baked pie crust (store-bought or homemade)

Optional Meringue Topping (Southern-style):

• 3 large egg whites

• ¼ teaspoon cream of tartar

• ¼ cup granulated sugar

• ½ teaspoon vanilla extract

Optional Garnishes:

• Whipped cream

• Shaved chocolate or cocoa powder

• Chocolate curls

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🥄 Instructions

Step 1: Pre-Bake the Pie Crust

1. Preheat oven to 375°F (190°C).

2. If using raw dough, line a 9-inch pie pan with the crust. Prick the bottom with a fork.

3. Line with parchment paper and pie weights or dry beans.

4. Bake for 10–12 minutes or until lightly golden. Let cool completely.

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🍫 Step 2: Make the Chocolate Filling

1. In a medium saucepan, whisk together sugar, cocoa powder, flour (or cornstarch), and salt.

2. Gradually whisk in the milk until smooth.

3. Place over medium heat, whisking constantly until the mixture begins to thicken and bubble – about 7–10 minutes.

4. In a small bowl, beat the egg yolks. Slowly drizzle a bit of the hot chocolate mixture into the yolks, whisking constantly to temper them (this prevents curdling).

5. Gradually whisk the tempered yolks back into the saucepan.

6. Continue cooking over medium-low heat, stirring constantly, for another 2–3 minutes or until thick like pudding.

7. Remove from heat. Stir in butter and vanilla extract until fully melted and incorporated.

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🥧 Step 3: Assemble the Pie

1. Pour the hot chocolate custard into the pre-baked pie shell.

2. Use a spatula to smooth the top.

3. Let it cool slightly at room temperature for 15–20 minutes.

4. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set.

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☁️ Optional: Meringue Topping (Southern Favorite)

1. In a clean, grease-free bowl, beat the egg whites with cream of tartar until soft peaks form.

2. Gradually add sugar, 1 tablespoon at a time, while beating until stiff peaks form.

3. Beat in vanilla extract.

4. Spoon or pipe the meringue over the still-warm pie filling (if using meringue, don’t chill the pie first).

5. Use a spoon to make decorative peaks.

6. Bake at 350°F (175°C) for 10–12 minutes or until meringue is golden. Cool completely before refrigerating.

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💡 Tips for Success

• Don’t overcook the custard. As soon as it thickens and coats the back of a spoon, it’s ready.

• Tempering eggs is key — if added too quickly, they’ll scramble.

• Use whole milk for the creamiest result. Evaporated milk can also be used for a richer taste.

• Make it silky: Use cornstarch instead of flour for a smoother pudding texture.

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🧊 Storage

• Store pie (with or without meringue) in the fridge, covered, for up to 3–4 days.

• Not recommended for freezing, as the custard may separate.

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🍽 Who Will Love This Pie?

• Anyone who craves a taste of the past – it’s a true Southern comfort dessert.

• Chocolate lovers who appreciate a less-sweet, rich cocoa flavor.

• Family and friends during holidays, reunions, or just a good Sunday supper.