Old-Fashioned Chocolate Pie – The Creamiest Southern Classic!
If you’re craving a rich, velvety, and nostalgic dessert that brings comfort with every bite, this Old-Fashioned Chocolate Pie is the answer. A beloved staple in Southern kitchens, this pie features a buttery crust filled with a silky-smooth chocolate custard, cooked from scratch just like grandma used to make.
Whether you’re serving it at Sunday dinner, during the holidays, or just because you need a chocolate fix, this pie will never disappoint.
Ingredients:
For the filling:
- ¼ cup unsalted butter
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 cups whole milk
- 3 large egg yolks (beaten)
- 1 teaspoon pure vanilla extract
For the base:
- 1 pre-baked 9-inch pie crust (store-bought or homemade)
Optional Toppings: whipped cream, shaved chocolate, or a light dusting of cocoa powder.
Step-by-Step Instructions:
1. Pre-bake the pie crust
If you’re using a raw pie crust, preheat your oven to 375°F (190°C). Line the crust with parchment paper and add pie weights or dry beans to keep it from puffing. Bake for 12–15 minutes or until golden. Let it cool completely.
2. Melt the butter
In a medium-sized saucepan over medium heat, melt the butter until fully liquefied and slightly golden. Remove from heat temporarily.
3. Combine the dry ingredients
In a mixing bowl, whisk together the sugar, flour, and cocoa powder until well combined. This helps eliminate lumps and ensures an even mixture.
4. Add milk and egg yolks
Gradually whisk in the milk to the dry mixture until smooth. Then, slowly add the beaten egg yolks while stirring constantly to prevent them from curdling.
5. Cook the filling
Return the saucepan with the melted butter to medium heat. Slowly pour in the milk mixture, whisking continuously. Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency—this usually takes 8–12 minutes. Don’t rush this step!Tip: The mixture should coat the back of a spoon. If it’s too runny, keep stirring. If it curdles, it likely overheated — low and slow is best.
6. Add vanilla extract
Once the mixture is thick and silky, remove from heat and stir in the vanilla extract. Mix well to infuse the custard with that final aromatic touch.
7. Fill the pie crust
Pour the hot chocolate custard into the pre-baked pie shell, using a spatula to smooth the top.
8. Chill and set
Let the pie cool at room temperature for about 30 minutes, then refrigerate for at least 3–4 hours, or until fully set. Overnight is even better!
Serving Suggestions:
Serve cold, topped with whipped cream and a sprinkle of cocoa powder or shaved chocolate. Pairs beautifully with a cup of coffee or cold milk. This pie is best enjoyed within 3–4 days and should be stored in the refrigerator.
FAQs
Can I use cornstarch instead of flour?
Yes! Substitute ¼ cup flour with 3 tablespoons of cornstarch for a gluten-free thickener.
Can I make it ahead of time?
Absolutely. This pie can be made up to 2 days in advance. Just keep it chilled and covered.
Can I freeze it?
You can freeze it (without whipped topping) for up to 2 months. Thaw overnight in the fridge before serving.
Why You’ll Love This Recipe:
- Made from scratch: No pudding mixes or shortcuts.
- Velvety texture: Silky and rich, never gritty or overly sweet.
- Timeless flavor: A true taste of Southern tradition.
- Perfect for any occasion: Holidays, potlucks, or just a Tuesday treat.
Final Tips:
- Always stir the filling constantly to avoid lumps or burning.
- Use whole milk for the best texture and flavor.
- For extra decadence, top with a layer of chocolate ganache or mini marshmallows and broil for a s’mores-like twist.