Old-Fashioned Chocolate Pie 🍫
Silky, rich stovetop chocolate custard in a classic flaky pie shell—just like the church potluck favorite.
Ingredients
- 1 prebaked 9-inch pie crust, cooled
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour (or 3 Tbsp cornstarch)
- ⅛ tsp fine salt
- 2 cups whole milk
- 3 large egg yolks
- 2 Tbsp unsalted butter
- 1 tsp vanilla extract
- Optional for serving: lightly sweetened whipped cream or meringue
Directions
- Whisk dry. In a saucepan, whisk sugar, cocoa, flour, and salt.
- Add liquids. Whisk in milk until smooth. Place over medium heat, whisking constantly until steaming.
- Temper eggs. In a small bowl, whisk yolks. Slowly drizzle in ½ cup hot mixture while whisking. Return egg mixture to saucepan.
- Thicken. Continue whisking 3–5 minutes until bubbles break the surface and the custard is thick and glossy.
- Finish. Off heat, whisk in butter and vanilla.
- Fill & chill. Pour into the cooled pie shell. Press plastic wrap directly onto the surface. Chill until set, at least 4 hours.
- Serve. Top with whipped cream (or meringue) and slice.
Tips
- For deeper flavor, sift cocoa and bloom it with 2 Tbsp hot coffee before adding milk.
- Grainy filling? Keep the whisk moving and don’t let it boil hard—gentle bubbles = silky custard.
- Make-ahead: pie keeps 3 days refrigerated, wrapped.
