🍫 Old-Fashioned Chocolate Pie
Makes: 1 pie (8 slices)
Ingredients
For the pie
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1 pre-baked pie crust (homemade or store-bought)
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1 1/4 cups sugar
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1/4 cup cocoa powder
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1/4 cup cornstarch
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Pinch of salt
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3 cups whole milk
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4 egg yolks (save whites if making meringue)
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2 tbsp butter
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1 tsp vanilla extract
Optional topping
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Whipped cream
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OR meringue:
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4 egg whites
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1/4 cup sugar
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⭐ Instructions
1. Pre-bake the crust
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Bake an empty pie crust at 375°F (190°C) for 10–12 minutes, or until lightly golden.
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Set aside to cool.
2. Make the chocolate custard
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In a medium saucepan, whisk together:
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Sugar, cocoa powder, cornstarch, and salt.
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Slowly whisk in milk until smooth.
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Cook over medium heat, stirring constantly, until the mixture begins to thicken and bubble.
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In a bowl, lightly beat the egg yolks.
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Slowly pour a little hot mixture into the yolks to temper them while whisking.
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Pour yolk mixture back into the saucepan.
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Continue cooking 2–3 minutes, stirring constantly, until thick and pudding-like.
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Remove from heat and stir in butter and vanilla.
3. Fill the pie
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Pour the hot chocolate custard into the baked pie crust.
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Smooth the top.
4. Add topping (optional)
For meringue:
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Beat egg whites until soft peaks form.
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Slowly add sugar while beating to stiff peaks.
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Spread meringue over the hot filling, sealing edges.
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Bake at 350°F (175°C) for 10–12 minutes until golden.
Without meringue:
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Let pie cool, then refrigerate 2–4 hours.
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Top with whipped cream when serving.
🍽️ Serve
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Serve completely chilled for clean slices
OR slightly warm for a gooey old-school texture.
💡 Tips
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For a richer chocolate flavor, add 1/2 cup chocolate chips to the hot custard.
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For a silky custard, strain the chocolate mixture before adding to the crust.
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Keeps well covered in the fridge for 3–4 days.
If you want it, I can also give you:
🍫 Chocolate Meringue Pie
🍮 Old-Fashioned Butterscotch Pie
🍋 Vintage Lemon Icebox Pie
