Old Fashioned Chocolate Pie

*Prep Time: 30 minutes | Cook Time: 35 minutes | Chilling Time: 4+ hours | Total Time: 5 hours 5 minutes*
Intensity Level: Medium (Requires stovetop custard-making and blind-baking)

There’s a certain magic to a pie that relies not on trendy ingredients or complicated techniques, but on the deep, comforting alchemy of cocoa, sugar, and cream. This Old-Fashioned Chocolate Pie is a tribute to that magic. With a flaky, buttery crust and a filling that’s rich, silky, and profoundly chocolatey, it’s a dessert that feels like a warm embrace. It’s the pie you’ll find in cherished recipe boxes, the one that turns an ordinary dinner into a special occasion. Let’s bake a memory.

Ingredients

For the Flaky Pie Crust:

1 ¼ cups (160g) all-purpose flour, plus more for dusting
½ teaspoon salt
½ teaspoon granulated sugar
½ cup (1 stick / 113g) unsalted butter, cold and cubed
3-5 tablespoons ice water

For the Chocolate Filling:

1 ½ cups (300g) granulated sugar
⅓ cup (35g) high-quality unsweetened cocoa powder (not Dutch-processed for the most classic flavor)
¼ cup (30g) cornstarch
½ teaspoon salt
4 large egg yolks (save the whites for another use!)
2 ½ cups (590ml) whole milk
½ cup (120ml) heavy cream
4 tablespoons (½ stick / 57g) unsalted butter, cut into pieces
1 ½ teaspoons pure vanilla extract

For the Meringue Topping (Optional Classic Finish):

4 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (100g) granulated sugar

Alternatively, top with lightly sweetened whipped cream just before serving.

Equipment

9-inch pie plate
Mixing bowls
Whisk
Medium saucepan
Fine-mesh sieve (optional, but recommended for ultra-smooth filling)
Rolling pin
Pie weights or dried beans for blind-baking
Parchment paper
Electric hand mixer or stand mixer (for meringue)

Instructions

Step 1: Make and Blind-Bake the Pie Crust (Time: 1 hour 15 minutes, mostly hands-off)

Make the Dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
Add Water: Drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to clump together when pressed.
Form and Chill: Turn the dough out onto a lightly floured surface. Gently knead it just until it comes together into a disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days).
Roll and Shape: On a floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to your 9-inch pie plate. Gently press it into the bottom and sides. Trim and crimp the edges as desired. Prick the bottom and sides all over with a fork. Freeze for 15 minutes.
Blind Bake: Preheat oven to 375°F (190°C). Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove the parchment and weights. Return the crust to the oven and bake for another 10-15 minutes, until the bottom is dry and just starting to turn golden. Set aside to cool completely. Reduce oven temperature to 350°F (175°C) if making meringue.

Step 2: Create the Chocolate Filling (Time: 20 minutes, active)

Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt until no lumps remain.
Temper the Eggs: In a separate bowl, whisk the egg yolks. Slowly drizzle in about ½ cup of the milk, whisking constantly, to gently warm the yolks.
Cook the Custard: To the dry ingredients in the saucepan, whisk in the remaining milk and heavy cream until smooth. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble, about 8-10 minutes. Reduce the heat to low and cook, whisking vigorously, for 1 full minute to cook out the starch taste.
Finish the Filling: Slowly whisk about 1 cup of the hot chocolate mixture into the egg yolk mixture to temper it. Then, pour the entire yolk mixture back into the saucepan, whisking constantly. Cook over low heat for 2 more minutes, whisking non-stop, until very thick. Remove from heat.
Add Butter & Vanilla: Whisk in the butter pieces and vanilla extract until completely smooth and glossy. For an ultra-silken texture, you can pour the filling through a fine-mesh sieve into a bowl.
Fill the Crust: Immediately pour the hot chocolate filling into the cooled pie crust. Smooth the top with a spatula. If you are not making meringue, press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Step 3: Top with Meringue & Brown (Time: 10 minutes)

Beat Egg Whites: Using a spotlessly clean bowl and beaters, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Add Sugar: Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
Top and Bake: Pile the meringue onto the warm (not hot) filling, sealing it to the edges of the crust. Use the back of a spoon to create decorative peaks.
Brown: Bake at 350°F (175°C) for 8-12 minutes, or until the meringue peaks are lightly browned. Watch carefully.

Step 4: The Most Important Step – Chill (Time: 4+ hours, hands-off)

The filling needs time to set fully and develop its perfect, sliceable texture. Allow the pie to cool completely at room temperature, then transfer it to the refrigerator. Chill for at least 4 hours, but preferably overnight.

Serving & Storing

Serving: For the cleanest slices, dip your knife in hot water and wipe it dry between cuts. Serve cold.
Storing: This pie must be stored covered in the refrigerator. It will keep for up to 3 days. The meringue may begin to “weep” (release small beads of moisture) after the first day; this is normal but best consumed within 1-2 days. If topped with whipped cream, add it just before serving.

Nutritional Information (Per slice, based on 10 servings, with meringue)

Calories: ~420
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 135mg
Sodium: 220mg
Total Carbohydrates: 53g
Dietary Fiber: 2g
Sugars: 38g
Protein: 6g