Easy Old Fashioned Chocolate Pie

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.

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.

Equipment you'll need

• 9-inch deep dish pie plate
• mixing bowls
• medium saucepan
• whisk

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