This old-fashioned chocolate pie is silky, rich, and deeply chocolatey—made with simple pantry ingredients and a stovetop custard that sets beautifully in a flaky pie crust. It tastes just like the classic Southern-style chocolate pies served at family gatherings and holiday tables.
Why You’ll Love This Recipe
- Classic, nostalgic chocolate flavor made from scratch.
- Silky, smooth custard filling that sets perfectly in the fridge.
- Simple ingredients you likely already have at home.
- No complicated techniques—beginner friendly.
- Perfect for holidays, potlucks, or weekend desserts.
- Customizable with toppings like whipped cream or chocolate shavings.
- Uses basic pantry staples with no special tools required.
Ingredients
Pie Filling
- 1 9-inch pie crust, pre-baked
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 cups whole milk
- 3 egg yolks, beaten
- 2 tbsp butter
- 1 tsp vanilla extract
Optional Topping
- Whipped cream
Directions
1. Prepare the Chocolate Filling
- In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
- Slowly pour in the milk while whisking until completely smooth.
- Turn the heat to medium and cook, stirring constantly.
- Continue whisking as the mixture thickens, about 4–7 minutes. Do not stop whisking to prevent lumps.
2. Add the Eggs
- Remove about 1/2 cup of the hot chocolate mixture and pour it into the beaten egg yolks while whisking continuously.
- Mix until the yolks are fully blended and warmed (this tempers the eggs).
- Pour the egg mixture back into the saucepan.
- Cook over low heat for 1–2 more minutes, stirring constantly, until the filling is thick, smooth, and glossy.
3. Finish the Filling
- Remove the saucepan from the heat.
- Add the butter and vanilla extract.
- Stir until the butter is fully melted and incorporated.
4. Fill and Chill the Pie
- Pour the warm chocolate filling into the pre-baked pie crust.
- Smooth the top with a spatula for an even surface.
- Allow the pie to cool at room temperature.
- Refrigerate for at least 3–4 hours, or until fully set.
Tips for Best Results
- Whisk constantly to avoid lumps or scorching.
- Temper the eggs slowly to prevent them from cooking too quickly.
- Use whole milk for the creamiest texture.
- Let the pie cool fully before refrigerating to avoid condensation.
- Pre-bake the crust until lightly golden to prevent sogginess.
- For a firmer set, chill overnight.
Variations & Substitutions
- Use dark cocoa powder for a deeper, more intense chocolate flavor.
- Add a pinch of espresso powder to enhance the chocolate taste.
- Swap whole milk for half-and-half for an extra-rich filling.
- Add a meringue topping instead of whipped cream for a classic Southern variation.
- Use gluten-free pie crust and cornstarch for a gluten-free dessert.
Serving Suggestions
- Top with whipped cream, chocolate curls, or powdered sugar.
- Serve with fresh berries for a refreshing contrast.
- Enjoy with a scoop of vanilla ice cream for an ultra-decadent treat.
- Pair with hot coffee or iced milk for a nostalgic Southern-style dessert.
Storage & Reheating
- Refrigerator: Store the pie covered for up to 4 days.
- Freezing: Not recommended, as the custard may separate.
- Make Ahead: Prepare the filling and crust a day ahead; assemble and chill overnight.
- Reheating: This pie is served cold; no reheating needed.
FAQ
Why did my chocolate pie not set?
It may not have cooked long enough. The custard must thicken fully on the stovetop before chilling.
Can I use low-fat milk?
Whole milk is best for a creamy texture, but 2% can work with slightly softer results.
Do I need to blind-bake the crust?
Yes. Pre-baking prevents a soggy bottom once the filling is added.
Can I use cocoa mixes instead of cocoa powder?
No. Sweetened mixes will alter sweetness and texture. Use unsweetened cocoa powder.