Dessert

Old-Fashioned Chocolate Pie Recipe: A Slice of Sweet Nostalgia Recipe

ByHugo Harnd October 22, 2025October 22, 2025

Introduction

Old-Fashioned Chocolate Pie is a classic dessert that brings a nostalgic touch to any table. With its rich, silky chocolate filling nestled in a crisp pie crust, it’s a timeless treat that’s both comforting and indulgent.

The image shows a slice of chocolate cream pie on a white plate placed on a white marbled surface. The pie has three distinct layers: at the bottom is a light golden flaky crust, in the middle is a smooth, thick, dark brown chocolate filling, and on top is a fluffy white whipped cream layer with a few small chocolate shavings sprinkled over it. In the background, another slice of the same pie is visible, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-baked 9-inch pie crust
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
3 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Whipped cream or chocolate ganache, for topping

Instructions

Step 1: Bake your pie crust according to package directions or your favorite homemade recipe. Allow it to cool completely before filling.
Step 2: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until fully combined.
Step 3: In a separate bowl, lightly beat the egg yolks. Slowly whisk in the milk, then pour this mixture into the saucepan while stirring constantly.
Step 4: Place the pan over medium heat and continue whisking until the mixture thickens and starts to bubble, about 6–8 minutes.
Step 5: Remove from the heat and stir in butter and vanilla extract until silky and smooth.
Step 6: Pour the warm chocolate custard into the cooled pie crust, spreading evenly with a spatula.
Step 7: Let the pie cool to room temperature, then refrigerate for at least 3 hours or until fully set.
Step 8: Top with whipped cream or a swirl of chocolate ganache for an extra-decadent finish. Slice, serve, and enjoy.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.
To speed up chilling time, place the pie in the freezer for about 1 hour before moving it to the refrigerator.
Sprinkle a pinch of sea salt over the whipped cream topping to enhance the chocolate richness.
Substitute whole milk with half-and-half for an even creamier filling.

Storage

Store the pie covered in the refrigerator for up to 3 days. When ready to serve, let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as the texture may become grainy upon thawing.

How to Serve

The image shows a slice of chocolate cream pie on a white plate set on a white marbled surface. The slice has three clear layers: a light golden crust at the bottom, a thick, smooth, deep brown chocolate filling in the middle, and a fluffy white whipped cream topping with small chocolate shavings sprinkled on top. The texture of the crust looks crumbly, while the filling is glossy and rich-looking. The whipped cream is soft and slightly peaks in shape. In the background, another slice of the same pie is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought graham cracker crust instead of a traditional pie crust?

Yes, a graham cracker crust works well and adds a nice texture contrast to the creamy chocolate filling.

What can I do if my filling is too runny after cooking?

If the filling doesn’t thicken properly, continue cooking it gently while stirring for a few more minutes. If it remains too thin, try adding a little more cornstarch dissolved in cold milk and cook until it thickens.