Old fashioned chocolate pie is easy to make yourself and a delicious finale to any dinner menu! Perfect for a holiday or weeknight dessert.
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You will love this Old Fashioned Chocolate Pie Recipe
Everyone needs a standout homemade chocolate pie recipe, and this one is mine. I've been perfecting this recipe for years, and I have to say, it's pretty darn good! The filling sets perfectly, is never runny, and doesn't make the crust soggy. I use real chocolate, not just cocoa powder, to give this pie a rich and decadent flavor that other recipes just can't match. You can use a mix of semi-sweet and milk chocolate like me, or just stick to one type - whatever you prefer. And don't worry, this recipe isn't complicated or time-consuming. It's actually quite simple and I'll show you how to make it step-by-step.
Next time you're invited to a potluck or need to bring something to a party, you'll be so happy you found this chocolate pie recipe. Trust me, make this once and it will become your go-to dessert for any occasion!
Chocolate Custard Pie
- Egg yolks
- Corn starch
- Sugar
- Whole milk
- Salt
- Vanilla
- Chocolate
- Butter
How to make Old Fashioned Chocolate Pie
- Make your chocolate pie by first blind baking the crust. Do this by preheating your oven to 400F degrees and preparing your pie crust in the pie plate. Crimp the edges and wrap in parchment or foil to prevent burning.
- Fill with pie weights and bake for 10minutes, remove the weights and continue baking for an additional 5 minutes or until the crust looks dry and a light golden brown.
- Then prepare the filling by combining the egg yolks, cornstarch, sugar, milk, and salt in a medium sized saucepan.
- Whisk them all together over medium heat.
- Continue whisking until the mixture has thickened. This should take about 5-8minutes.
- Turn off the heat and then whisk in the vanilla, chocolate, and butter until well mixed.
- Pour the chocolate pie filling into the prepared crust and smooth out the top with the back of a spoon.
- Gently press some plastic wrap over the top of the chocolate filling, just enough to cover the entire top, no need to wrap the whole pie. This will help to prevent that skin layer from developing over the homemade pudding.
- Chill the pie for at least 1 hour, but you can also chill up to a few hours like overnight if needed before serving.
How long will Chocolate Custard Pie last in the fridge?
This pie will last up to 4 days in the fridge if you keep it nice and covered. Any longer than that and you will notice the crust getting soggy and the filling becoming loose and runny.
Can you freeze Chocolate Custard Pie?
I recommend not freezing your chocolate custard pie. It will become watery and the texture will change once thawed because the cornstarch in the custard will break down. However, you can freeze the pie crust separately, thaw it, and then make it with the custard filling. Homemade all-butter pie crust will last up to 6 months in the freezer.
Old Fashioned Homemade Chocolate Pie Recipe FAQs
Your chocolate pie will be runny until it has set in the fridge. But, if your chocolate pie is still runny after chilling, there may have been an issue with the custard thickening or when the ingredients were combined. Make sure you combine the ingredients well and cook the custard until it thickens before pouring it into the pie crust. It takes about 5-8 minutes for the custard to thicken up.
Yes, your chocolate pie will thicken as it cools. This is because the thickening agent (in this recipe, cornstarch) in the custard will continue to set and thicken as it cools down.
You have to blind-bake your pie crust before adding the custard filling. You do this by baking the pie crust with weights (like dried beans or rice) to keep it from puffing up, and then removing the weights and adding your filling. It's the best way to prevent a soggy crust when making any type of pie.
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Homemade Chocolate Pie
Ingredients
- 3 egg yolks
- 3 tablespoons corn starch
- ⅔ cup sugar
- 2 ¾ cup whole milk
- ½ teaspoon salt
- 2 teaspoons vanilla
- ¾ cup chocolate (see note)
- 2 tablespoons butter
Instructions
For the Crust
- Preheat the oven to 400ºF.
- Place pie crust in a pie plate.
- Crimp the edges and line with foil or parchement. Fill with pie weights (see note).
- Bake for 10 minutes. Remove the pie weights (Carefully! They will be hot!).
- Bake for an additional 5 minutes, or until the crust looks dry and is a light golden brown.
For the Chocolate Pudding Filling
- Combine egg yolks, cornstarch, sugar, milk, and salt in a medium saucepan.
- Whisk together over medium heat.
- Whisk until thickened and bubbly, about 5-8 minutes.
- Off heat, whisk in the vanilla, chocolate, and butter.
- Pour the filling into the pie crust and smooth the top.
- Gently press some plastic wrap onto the top of the chocolate filling, no need to wrap it around the pie, only the pudding will need covered. Having the plastic wrap touch the filling will keep it from getting a skin on the top.
- Chill for at least one hour, up to overnight before serving.
Alli
Such a delicious pie!