Of course. An Old-Fashioned Chocolate Pie is a true classic—a rich, decadent, and silky-smooth chocolate custard filling in a flaky, buttery crust, often topped with billowy meringue or fresh whipped cream.
This recipe focuses on the traditional custard method, which is well worth the effort.
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The Spirit of the Dish
This isn’t a pudding mix pie. It’s a from-scratch labor of love, using simple ingredients like sugar, eggs, milk, and good cocoa powder (or chocolate) to create a deep, complex chocolate flavor with a texture that is both firm and meltingly smooth. It’s the kind of pie you’d find at a church social or a grandma’s kitchen.
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Old-Fashioned Chocolate Pie
This recipe makes one 9-inch pie.
Ingredients:
For the Flaky Pie Crust:
· 1 ¼ cups all-purpose flour
· ½ teaspoon salt
· ½ teaspoon granulated sugar
· ½ cup (1 stick) cold unsalted butter, cubed
· 3-4 tablespoons ice water
For the Chocolate Filling:
· 1 ½ cups granulated sugar
· ⅓ cup all-purpose flour
· ⅓ cup high-quality unsweetened cocoa powder (like Hershey’s or Ghirardelli)
· ¼ teaspoon salt
· 4 large egg yolks (save the whites for meringue if desired)
· 2 cups whole milk
· ½ cup heavy cream
· 1 teaspoon vanilla extract
· 3 tablespoons unsalted butter
For the Meringue Topping (Optional):
· 4 large egg whites, at room temperature
· ¼ teaspoon cream of tartar
· ½ cup granulated sugar
· OR use Sweetened Whipped Cream:
· 1 cup heavy cream, chilled
· 2 tablespoons powdered sugar
· ½ teaspoon vanilla extract
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Instructions:
Part 1: Make and Blind-Bake the Pie Crust
1. Make Crust: In a food processor or bowl, combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, pulsing or mixing until the dough just comes together.
2. Chill: Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. Roll and Shape: On a floured surface, roll the dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom and sides all over with a fork. Chill for 30 minutes.
4. Bake: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, and bake for another 10-15 minutes, until light golden brown. Let it cool completely.
Part 2: Make the Chocolate Custard Filling
1. Combine Dry Ingredients: In a medium heavy-bottomed saucepan, whisk together the sugar, flour, cocoa powder, and salt.
2. Temper Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually whisk in about ½ cup of the milk until smooth. This tempers the eggs and prevents them from scrambling.
3. Combine in Saucepan: Slowly whisk the egg yolk mixture, the remaining milk, and the heavy cream into the dry ingredients in the saucepan. It will look like chocolate milk.
4. Cook to Thicken: Place the saucepan over medium heat. Cook, whisking constantly and vigorously, until the mixture becomes very thick and begins to bubble slowly. This can take 10-15 minutes. Do not stop whisking, or it may scorch on the bottom.
5. Finish: Once thick and bubbling, let it cook for one more minute. Remove from heat and immediately whisk in the vanilla extract and butter until the butter is fully melted and incorporated.
6. Fill Crust: Pour the hot filling into the prepared, cooled pie shell. Smooth the top with a spatula.
Part 3: Top and Finish
· If Using Meringue: Preheat oven to 350°F (175°C). In a spotlessly clean bowl, beat room temperature egg whites with cream of tartar until soft peaks form. Gradually add sugar, 1 tbsp at a time, beating until stiff, glossy peaks form. Spread the meringue over the hot filling, ensuring it touches the crust edges all around to prevent shrinking. Bake for 10-15 minutes, until meringue is golden brown. Cool completely on a wire rack, then refrigerate for at least 4 hours.
· If Using Whipped Cream: Place the pie in the refrigerator to chill completely, at least 4 hours or overnight. Just before serving, beat the chilled heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the chilled pie.
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Tips for a Perfect Old-Fashioned Pie:
· Constant Whisking: This is the most critical step for a smooth, lump-free filling. A flat-bottomed whisk is ideal for getting into the corners of the pot.
· Tempering the Eggs: Adding a bit of the hot liquid to the egg yolks first slowly raises their temperature, allowing you to add them to the hot pan without making scrambled eggs.
· Cook Until Bubbling: The filling must come to a slow bubble to ensure the flour is fully cooked and the filling will set properly.
· Prevent Weeping Meringue: Using room temperature egg whites, adding the sugar slowly, and making sure the meringue touches the crust will give you a perfect, stable meringue that doesn’t “weep” or separate.
· Chill Thoroughly: This pie needs time to set up properly in the refrigerator. For the cleanest slices, chill it overnight.
Enjoy this slice of chocolatey, old-fashioned heaven