This delicious, old fashioned chocolate pie is rich, creamy, and indulgent. A classic, timeless dessert that's incredibly easy to make, too!
If you're craving a classic chocolate dessert, you'll love this old fashioned chocolate pie. The filling is so rich and velvety smooth and the homemade pie crust is buttery and flakey.
This chocolate custard pie is absolutely divine! It's definitely the best chocolate pie I've ever had and it's such an easy recipe, too!
I love it with freshly whipped cream on top, but it's also delicious on its own.
Love easy chocolate desserts? Try my Easy Chocolate Walnut Cake, my Chocolate Marshmallow Ice Cream, or my Triple Chocolate Muffins.
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Why you'll love this this old fashioned chocolate pie recipe
- Few ingredients - You just need a few basic ingredients to make this pie, most of which you probably already have.
- Super chocolatey - This pie is rich in chocolate flavor, yet it's not overly sweet. It pairs really well with homemade whipped cream, too!
- Simple to make - You'll be surprised just how easy this recipe is.
- Great for get-togethers - This chocolate cream pie makes a wonderful dinner party dessert. It's perfect for your next social gathering - you'll watch it disappear in minutes!
What you need to make this recipe
Ingredients for homemade chocolate pie
- Baked pie shell - You'll need a blind baked pie crust for this recipe. You can use my pie dough recipe from my Pumpkin Pie and then blind bake it. I have a step-by-step picture tutorial on how to blind bake the crust in my Tarte aux Fraises (French Strawberry Tart) recipe. Alternatively, you could blind bake a store-bought pie crust according to package instructions.
- Chocolate - I use semisweet chocolate instead of cocoa powder, for a richer chocolate flavor. You could also use semisweet chocolate chips.
- Milk - I use whole milk instead of heavy whipping cream.
- Egg yolks - They help create a rich filling.
- Sugar - I use regular, granulated sugar.
- Cornstarch - Together with the whole milk, this will also help thicken the pudding.
- Butter - Butter adds a smooth flavor to the pudding. I use unsalted butter.
- Vanilla - I use pure vanilla extract.
- Salt - A little bit of salt enhances all the other flavors.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- 9-inch deep dish pie plate
- mixing bowls
- medium saucepan
- whisk
How to make old fashioned chocolate pie
Step-by-step Instructions
- Whisk together the sugar, cornstarch, and salt in a saucepan.
2. In another container, combine the egg yolks and milk.
3. Slowly pour the wet ingredients into the saucepan and cook until it comes to a boil.
4. Let it boil for about 30 seconds.
5. Remove from heat and whisk in the butter, vanilla extract and chocolate and mix until combined.
6. Pour into the baked pie shell and press plastic wrap directly on the surface.
Then refrigerate it for several hours or overnight until it's chilled and firm.
Recipe notes
Make-ahead options
To save some time, you can make and bake the pie crust a day ahead. You could also pour the filling into the crust, cover the top directly with plastic wrap and keep it in the refrigerator a day or 2 before serving. Don't add the whipped cream on top, though, just make it when you're ready to serve the dessert.
Storage Tips & Freezing Instructions
- You can store this pie in the refrigerator for up to about 4-5 days. Just cover it tightly with plastic wrap.
- This pie also freezes well. Wrap the pie in plastic wrap and then place it in a large freezer bag or cover it with foil. You can freeze it for up to about 2 months. To thaw, place it in the refrigerator overnight before serving.
Variations
- Chocolate Oreo Crust - For a 100% no-bake dessert, instead of an all-butter pie crust, you can make an Oreo pie crust, like the one in my No Bake Eggless Chocolate Cheesecake recipe.
- Chocolate Mint - I love mint and chocolate together! You could add some peppermint extract (¾ teaspoon) to the filling after you take it off the heat.
- Boozy Pie - Add some Kahlua or your favorite alcohol to the filling.
- Nutty - Sprinkle your favorite nuts on top before serving. Walnuts, peanuts, and Chocolate Covered Pecans would be delicious with this pie.
- Fruity - Fruit goes so well with chocolate. You could top the pie with bananas or fresh strawberries, raspberries or, blueberries.
- Caramel - For a really decadent pie, drizzle some homemade salted caramel sauce on top of each slice before serving.
Tips for success
- Pie dish size. I used a deep dish pie plate, but if you have a regular 9 inch pie, you will probably have some leftover filling. If you do, just fill some some bowls and refrigerate them.
- Choose the right chocolate. High-quality dark chocolate will result in a richer flavor.
- Cover with plastic wrap. Make sure to touch the surface with plastic wrap to prevent a skin from forming.
- Chill completely. Allow the pie to chill thoroughly before serving so that it has time to set.
- Get creative with toppings. Customize your pie with sweetened whipped cream, grated chocolate, fresh berries, or a sprinkle of sea salt.
- Homemade vs. store-bought pie crust. Although I believe homemade is always best, a good quality store-bought crust can be a time-saver, too.
Frequently asked questions
There are so many factors involved that could cause a chocolate pie to be runny. Firstly, if it isn't cooked and thickened properly, it won't set. Also, you need to chill the pie thoroughly so that the filling becomes firm.
For me, using a combination of cornstarch and whole milk helps thicken the filling.
Make sure the pie crust is fully baked and cooled before adding the filling.
More delicious chocolate recipes:
Happy Baking!
Did you make this recipe? If so, please let me know how it turned out and leave a rating and review below! I'd love to hear from you! ❤️
Recipe
Easy Old Fashioned Chocolate Pie
Equipment
- 9-inch deep dish pie plate
- mixing bowls
- medium saucepan
- whisk
Ingredients
- ⅔ cup sugar (133g)
- ⅓ cup cornstarch (42g)
- ¼ teaspoon salt
- 4 egg yolks
- 3 cups whole milk (750ml)
- 2 tablespoons butter (30g)
- 1 teaspoon vanilla extract
- 10.23 ounces good quality semisweet chocolate, finely chopped (290g or 1 ¾ cups semisweet chocolate chips)
- 1 baked pie shell (9 inch)
Optional Topping
- whipped cream
- grated chocolate
Instructions
- In a medium/large saucepan, whisk together the sugar, cornstarch, and salt.⅔ cup sugar (133g), ⅓ cup cornstarch (42g), ¼ teaspoon salt
- In another bowl or large measuring cup/jug, combine the egg yolks and milk.4 egg yolks, 3 cups whole milk (750ml)
- Gradually pour the milk/egg mixture into the sugar mixture and cook over medium heat, whisking continuously until the mixture comes to a boil. This will take about 3 - 5 minutes.
- Let it boil for about 30 seconds and you see a few bubbles pop on the surface.
- Remove from heat and whisk in the butter and vanilla extract.2 tablespoons butter (30g), 1 teaspoon vanilla extract
- Add the chocolate and whisk until it is melted and the mixture is well-blended.10.23 ounces good quality semisweet chocolate, finely chopped (290g or 1 ¾ cups semisweet chocolate chips)
- Pour into the baked pie shell and press plastic wrap on the surface, making sure to touch the filling. If you have a smaller pie plate, fill some bowl with the leftover filling and cover them with plastic wrap.1 baked pie shell (9 inch)
- Cool for a few minutes and then refrigerate for at least 3 hours or overnight until it's chilled and firm.
- Garnish with whipped cream and grated chocolate, if desired.
- Enjoy!
Notes
- If your pie plate is smaller than a 9 inch deep dish pan, you'll probably have some leftover filling. If so, just fill a few small bowls and refrigerate them.
- The pie needs to chill for at least 3 hours before serving so that it has time to set.
- Store any leftovers in the refrigerator for up to 4-5 days.
- Freeze individual slices, wrapped well in plastic wrap, for up to about 2 months. Thaw in the refrigerator overnight before serving.
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