Grandma’s Chocolate Pie – Don’t EVER Lose This Classic Recipe
This Grandma’s Chocolate Pie is the kind of old-fashioned dessert that brings everyone to the kitchen before it even cools. Rich, silky chocolate filling, a perfectly flaky crust, and that deep cocoa flavor that tastes like pure nostalgia. This is not a quick pudding pie — this is the real deal, slow-cooked, creamy, and unforgettable.
Why This Chocolate Pie Is So Special
This recipe comes straight from traditional home kitchens, where desserts were made from scratch with patience and love. No shortcuts, no boxed mixes — just simple ingredients transformed into a smooth, luxurious chocolate filling that sets beautifully and slices clean every time.
Perfect for:
- Sunday family dinners
- Holidays and special occasions
- Potlucks and gatherings
- When you want a dessert that feels warm, comforting, and timeless
Ingredients
Chocolate Filling
- 1 unbaked 9-inch pie crust
- 1½ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 2½ cups whole milk
- 4 large egg yolks
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Optional Toppings
- Fresh whipped cream
- Chocolate shavings
- Cocoa powder dusting
- Meringue topping (old-school favorite!)
Step-by-Step Instructions
1. Prepare the Pie Crust
Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges nicely and set aside. You can use homemade or store-bought, but a buttery crust makes a big difference.
2. Mix the Dry Ingredients
In a medium saucepan (off heat), whisk together:
- Sugar
- Cocoa powder
- Cornstarch
- Salt
Make sure there are no lumps — this is key to a smooth filling.
3. Add Milk & Cook Slowly
Gradually whisk in the milk until fully combined.
Place the saucepan over medium heat, stirring constantly.
As the mixture heats, it will slowly thicken. This can take 8–10 minutes — don’t rush it. Keep stirring to prevent burning.
4. Temper the Egg Yolks
In a bowl, lightly whisk the egg yolks.
Slowly add about ½ cup of the hot chocolate mixture into the yolks while whisking constantly.
This prevents scrambling.
Pour the tempered yolks back into the saucepan.
5. Cook Until Thick & Glossy
Continue cooking and stirring for another 2–3 minutes until the filling becomes thick, smooth, and glossy — like a rich chocolate custard.
6. Finish with Butter & Vanilla
Remove from heat.
Stir in:
- Butter
- Vanilla extract
This adds shine, flavor, and that signature homemade taste.
7. Fill the Crust & Bake
Pour the hot chocolate filling into the unbaked pie crust.
Bake at 350°F (175°C) for 35–40 minutes, until the filling is set but slightly jiggly in the center.
8. Cool Completely
Let the pie cool at room temperature for at least 2 hours, then refrigerate for another 2–4 hours before slicing. This helps it set perfectly.
Serving Suggestions
- Top with freshly whipped cream right before serving
- Sprinkle with chocolate curls for an elegant touch
- Serve chilled or slightly cool — both are amazing
Storage Tips
- Store covered in the refrigerator for up to 4 days
- Do not freeze (the custard texture may change)
Grandma’s Secret Tips
- Use whole milk for the creamiest texture
- Stir constantly — patience makes perfection
- Let it chill fully before slicing for clean cuts