Old Fashioned Chocolate Pie
Indulge in nostalgia with this Old Fashioned Chocolate Pie, a timeless dessert that blends rich, velvety chocolate custard with a flaky, buttery homemade pie crust. This classic recipe, perfect for chocolate lovers, features a luscious cocoa-infused filling thickened with egg yolks and cornstarch for an irresistibly smooth texture. Topped with billowy whipped cream and optional chocolate shavings, it strikes the perfect balance of decadence and simplicity. Whether you're hosting a holiday gathering or craving a slice of comfort, this chocolate pie is a show-stopping treat that transports you to simpler times. With easy-to-follow instructions and just the right touch of sweetness, it's destined to become a family favorite!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 3 tablespoons Ice water
- 1 cups Granulated sugar
- 0.25 cups Cornstarch
- 0.25 cups Unsweetened cocoa powder
- 2.5 cups Whole milk
- 3 large Egg yolks
- 2 tablespoons Unsalted butter
- 1 teaspoons Vanilla extract
- 1 cups Whipped cream
- 0.25 cups Chocolate shavings (optional)
Instructions
Preheat your oven to 375°F (190°C).
To prepare the pie crust, combine all-purpose flour and salt in a large bowl. Add cold unsalted butter, cubed, and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork the dough.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, trim the edges, and crimp as desired.
Line the crust with parchment paper or foil and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 7-9 minutes, or until golden brown. Let it cool completely.
For the filling, whisk together granulated sugar, cornstarch, and cocoa powder in a medium saucepan.
Gradually add the milk, whisking until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble.
In a small bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot chocolate mixture into the yolks, whisking constantly to temper them.
Return the tempered mixture to the saucepan, and continue to cook for 2-3 more minutes, stirring constantly.
Remove the saucepan from heat and stir in the unsalted butter and vanilla extract until smooth and glossy.
Pour the hot filling into the cooled pie crust, spreading it evenly. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until set.
Top the pie with whipped cream and garnish with chocolate shavings, if desired, before serving.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 30.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 114 mg | 9% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
