Name: Old Fashioned Chocolate Pie
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 9-inch prepared pie crust, baked and cooled; 1 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup cornstarch; 1/4 tsp salt; 2 3/4 cups whole milk; 4 large egg yolks; 3 tbsp unsalted butter; 1 tsp vanilla extract; Whipped cream or meringue (optional, for topping)

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Old Fashioned Chocolate Pie is a rich, silky dessert that brings back all the nostalgia of home-cooked meals and handwritten family recipes. With its smooth chocolate custard filling nestled in a flaky pie crust and topped with whipped cream or meringue, this pie is classic comfort in every slice. I love how simple ingredients come together to create a dessert that feels both indulgent and timeless.

Why You’ll Love This Recipe

I love how this pie strikes the perfect balance between sweet and chocolaty without being overwhelming. The texture is creamy, almost like pudding, with just the right amount of firmness to slice cleanly. It’s made from scratch—no instant mixes—which gives it that old-fashioned, homemade depth of flavor. Whether I’m making it for the holidays, Sunday dinner, or just to satisfy a chocolate craving, it never fails to please. Old Fashioned Chocolate Pie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Prepared pie crust (homemade or store-bought, baked and cooled)
Granulated sugar
Unsweetened cocoa powder
Cornstarch
Salt
Whole milk
Egg yolks
Unsalted butter
Vanilla extract
Whipped cream or meringue (for topping, optional)

Directions

I start by blind baking my pie crust if I haven’t already, then let it cool completely.
In a medium saucepan, I whisk together sugar, cocoa powder, cornstarch, and salt.
I slowly whisk in the milk and place the pan over medium heat, stirring constantly.
Once the mixture starts to thicken, I temper the egg yolks by slowly adding some of the hot mixture into the yolks, whisking constantly.
I pour the tempered yolks back into the saucepan and continue cooking, stirring, until the custard is thick and smooth.
I remove it from heat, stir in butter and vanilla, and mix until fully melted and combined.
I pour the hot filling into the cooled pie crust, smoothing the top.
I let it cool slightly, then refrigerate for at least 4 hours, or until fully set.
Before serving, I top it with freshly whipped cream or a fluffy meringue, if I’m feeling traditional.

Servings and timing

This recipe makes 8 servings.
Prep time: 15 minutes
Cook time: 15–20 minutes
Chill time: 4 hours
Total time: Around 4 hours 30 minutes

Variations

I’ve used dark cocoa powder for a deeper, more intense chocolate flavor.
Adding a pinch of cinnamon or espresso powder gives the chocolate extra depth.
For a fun twist, I’ve topped it with chocolate shavings, toasted coconut, or chopped pecans.
Sometimes I use a graham cracker or chocolate cookie crust for a different texture.
To make it dairy-free, I’ve used plant-based milk and vegan butter with good results.

storage/reheating

I store the pie covered in the fridge for up to 4 days. It’s best served chilled, but I sometimes let it sit at room temperature for about 10 minutes before slicing for the perfect texture. I don’t recommend freezing it—it affects the smoothness of the custard filling. Old Fashioned Chocolate Pie

FAQs

Why did my chocolate filling turn out lumpy?

That usually happens if the eggs aren’t tempered properly or if the custard is overheated. I always stir constantly and temper the yolks slowly to keep the texture smooth.

Can I use a store-bought crust?

Yes, I often do when I want to save time. I just make sure to bake it according to the package instructions before filling.

Is this the same as chocolate pudding pie?

Similar, but not exactly. This old fashioned version is a bit thicker and richer, and it holds its shape better when sliced.

Can I use cocoa mix instead of unsweetened cocoa?

I wouldn’t—it’s already sweetened and usually contains additives. I stick with unsweetened cocoa powder for the best flavor and control over the sweetness.

What’s the best topping: whipped cream or meringue?

Both are great! I use whipped cream when I want it light and simple, but meringue gives it that classic old-school feel.

Conclusion

Old Fashioned Chocolate Pie is a tried-and-true dessert that always brings smiles to the table. I love how it delivers deep chocolate flavor with a creamy texture and a touch of vintage charm. Whether I’m sharing it with guests or keeping it all to myself (no shame), it’s a dessert I’ll never get tired of making—or eating.

Old Fashioned Chocolate Pie

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Old Fashioned Chocolate Pie is a rich, creamy dessert made with a smooth chocolate custard filling in a flaky crust, topped with whipped cream or meringue. It’s a comforting, nostalgic treat that’s perfect for holidays or any chocolate craving.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 4 hours 30 minutes
Yield: 8 servings
Category: Dessert
Method: Stovetop, Chilling
Cuisine: American
Diet: Vegetarian

Ingredients

1 9-inch prepared pie crust, baked and cooled
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup cornstarch
1/4 tsp salt
2 3/4 cups whole milk
4 large egg yolks
3 tbsp unsalted butter
1 tsp vanilla extract
Whipped cream or meringue (optional, for topping)

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Instructions

Blind bake your pie crust if not already done, and let it cool completely.
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
Gradually whisk in the milk until smooth, then place over medium heat.
Stir constantly until the mixture begins to thicken.
In a separate bowl, slowly whisk some of the hot mixture into the egg yolks to temper them.
Pour the tempered yolks back into the saucepan and continue cooking, stirring, until thick and smooth.
Remove from heat and stir in butter and vanilla until fully combined.
Pour the hot filling into the cooled pie crust and smooth the top.
Let it cool slightly, then refrigerate for at least 4 hours, until fully set.
Top with whipped cream or meringue before serving, if desired.