Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie is a timeless dessert I always come back to when I want something rich, comforting, and full of homemade charm. With its silky chocolate filling, flaky pie crust, and a generous topping of whipped cream or meringue, this pie brings classic Southern goodness to the table in the most satisfying way.

Why You’ll Love This Recipe

I love how simple and nostalgic this pie is—it tastes just like the ones my grandma used to make. The filling is smooth and decadent without being overly sweet, and it’s made with basic pantry staples. It’s the kind of pie that impresses with its flavor, not its fuss. Whether I serve it warm, chilled, or at room temperature, it always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pie crust (homemade or store-bought, pre-baked)

• Granulated sugar

• Unsweetened cocoa powder

• All-purpose flour or cornstarch

• Salt

• Egg yolks

• Whole milk

• Unsalted butter

• Vanilla extract

• Whipped cream or meringue (for topping, optional)

directions

1. I start by blind-baking the pie crust at 375°F until golden and fully baked. I set it aside to cool.

2. In a saucepan, I whisk together the sugar, cocoa powder, flour (or cornstarch), and salt.

3. I slowly add the milk while whisking constantly to avoid lumps, then stir in the egg yolks.

4. I cook the mixture over medium heat, stirring constantly, until it thickens and starts to bubble—this usually takes 8–10 minutes.

5. Once thick, I remove it from the heat and stir in the butter and vanilla extract until smooth and glossy.

6. I pour the hot filling into the prepared pie crust and smooth the top.

7. I let the pie cool slightly, then refrigerate it for at least 4 hours until set.

8. Before serving, I top it with whipped cream or meringue, depending on the mood.

Servings and timing

This pie serves 8 people. It takes about 15 minutes to prep, 10 minutes to cook the filling, and at least 4 hours to chill, so I plan for around 4.5 hours total (mostly inactive time).

Variations

Sometimes I use dark cocoa powder for a deeper chocolate flavor or stir in a small handful of chocolate chips while the filling is hot. For a mocha version, I add a teaspoon of instant coffee. If I want a nutty twist, I sprinkle chopped toasted pecans or walnuts over the top before serving.

storage/reheating

I keep the pie refrigerated, covered, for up to 4 days. It’s best served cold or at room temperature. If topped with meringue, I avoid covering it tightly to prevent the topping from weeping. This pie doesn’t freeze well since the custard can separate, so I enjoy it fresh.

FAQs

Can I use cornstarch instead of flour?

Yes, cornstarch gives a smoother texture. I use about half the amount of cornstarch as I would flour for thickening.

How do I prevent lumps in the filling?

I whisk constantly while adding milk and during cooking, and I make sure to cook over medium—not high—heat to prevent curdling.

Can I use a graham cracker crust?

Definitely. It gives a slightly sweeter, crunchier contrast to the creamy filling and works really well with the chocolate.

Should I top it with whipped cream or meringue?

Both work beautifully. I use whipped cream when I want something rich and fluffy, and meringue when I want a more traditional finish.

Can I serve this pie warm?

Yes, I can serve it slightly warm if I prefer a softer filling, but it holds its shape better once fully chilled.

Conclusion

Old-Fashioned Chocolate Pie is a simple pleasure that never goes out of style. It’s rich, creamy, and loaded with nostalgic flavor that reminds me why homemade desserts are always worth it. Whether I make it for a holiday, family dinner, or just to treat myself, this pie always delivers that perfect slice of chocolate comfort.