Old-Fashioned Chocolate Pie: A Rich, Creamy Slice of Nostalgia


 

1. Prepare the Pie Crust

  1. Mix dry ingredients – In a bowl, whisk flour and salt.

  2. Cut in butter – Using a pastry cutter or fingers, work butter into flour until pea-sized crumbs form.

  3. Add ice water – 1 tbsp at a time, mixing just until dough comes together.

  4. Chill – Form into a disk, wrap in plastic, and refrigerate for 30+ minutes.

  5. Roll & blind bake – Roll out dough, fit into a 9-inch pie dish, prick with a fork, and bake at 375°F (190°C) for 12-15 minutes until lightly golden.

2. Make the Chocolate Filling

  1. Whisk dry ingredients – In a saucepan, combine sugar, cornstarch, cocoa powder, and salt.

  2. Add milk gradually – Whisk in milk until smooth.

  3. Cook over medium heat – Stir constantly until thickened (about 8-10 minutes).

  4. Temper egg yolks – Slowly pour ½ cup hot mixture into yolks, whisking, then return to saucepan.

  5. Add chocolate & butter – Remove from heat, stir in chocolate chips and butter until melted.

  6. Finish with vanilla – Stir in vanilla, then pour into baked pie crust.

3. Chill & Set

  • Let pie cool at room temp for 30 minutes, then refrigerate for at least 4 hours (or overnight).

4. Top with Whipped Cream

  1. Whip cream – Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

  2. Spread over pie – Just before serving, top with whipped cream and garnish.

Pro Tips for the Perfect Pie

🍫 For extra richness – Use dark chocolate instead of semi-sweet.
🔥 Prevent a soggy crust – Brush baked crust with egg wash before adding filling.
⏳ Make ahead – The pie keeps well in the fridge for up to 3 days.
🥧 No-crust option – Serve as chocolate pudding in cups!

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