Grandma’s Chocolate Pie is the kind of old-fashioned dessert that instantly brings back cozy kitchen memories. It’s rich, smooth, and deeply chocolatey, with a classic custard-style filling that sets up perfectly in a flaky baked crust. No fancy extras—just reliable pantry ingredients and that timeless homemade taste.

Flavor and Texture Highlights

This pie is all about a silky, creamy chocolate filling with a clean cocoa flavor and a tender, sliceable set once chilled. It’s sweet without being overpowering, with a soft custard bite that feels nostalgic in the best way.

Jump to Section

• Why You’ll Love This Recipe
• What You’ll Need
• How to Make This Recipe
• Easy Variations
• Serving Suggestions
• How to Store It
• Frequently Asked Questions
• Recipe Card

Why You’ll Love This Recipe

• Old-fashioned Southern chocolate pie with a creamy, custard-style filling
• Made with simple pantry staples
• Reliable texture that sets cleanly for neat slices
• Perfect make-ahead dessert for holidays and gatherings

What You’ll Need to Make This Recipe

You’ll use a baked pie crust, cocoa, sugar, cornstarch, milk, egg yolks, butter, and vanilla. The full measurements are included in the recipe card at the end of the post.

How to Make This Recipe

First, bake your pie crust and let it cool. Then you’ll cook the chocolate filling on the stovetop by whisking the dry ingredients with milk until thickened. After tempering the egg yolks, you’ll finish cooking until glossy, stir in butter and vanilla, pour into the crust, and chill until fully set. The detailed step-by-step instructions are in the recipe card below.

Easy Variations

• Chocolate meringue pie: Top with meringue and bake until lightly golden.
• Extra rich: Replace 1 cup of milk with heavy cream.
• Darker chocolate flavor: Use a dark cocoa powder.
• Chocolate peanut butter twist: Swirl a few spoonfuls of melted peanut butter into the warm filling before chilling.
• No-crust option: Pour into small cups for homemade chocolate pudding.

Serving Suggestions

Serve this pie well-chilled with whipped cream, or keep it classic and serve plain with coffee, milk, or hot tea. For a clean finish, dust lightly with cocoa powder or add a few chocolate shavings right before serving.

Helpful Tips

• Whisk constantly: This prevents scorching and keeps the filling smooth.
• Let it bubble: The mixture must thicken and gently bubble before you move on—this is how it sets properly.
• Temper the yolks: Add hot mixture slowly to the yolks while whisking so they don’t scramble.
• Prevent a skin: Press plastic wrap directly onto the surface while chilling.
• Chill long enough: Give it at least 4 hours (overnight is even better).

How to Store and Serve Later

• Refrigerator: Store covered in the fridge for up to 4 days.
• Best texture: Slice cold for clean edges, then let it sit 5–10 minutes if you prefer a softer custard bite.
• Freezing: Not recommended—the custard can weep and change texture after thawing.

Frequently Asked Questions

Is this the same as chocolate cream pie?

Yes. This is a classic chocolate cream-style pie made with cocoa, milk, and egg yolks for a custard-like filling.

Can I make it ahead of time?

Absolutely. It’s actually better made a day ahead so the filling sets completely.

Why is my filling runny?

The filling usually needs a bit more stovetop time. It must thicken and bubble before you temper the yolks and finish cooking.

Can I use chocolate chips instead of cocoa powder?

You can, but cocoa gives the most traditional flavor. If using chips, melt them into the milk mixture after it starts warming, then continue thickening with cornstarch.

Can I use a store-bought crust?

Yes—just bake it fully and let it cool before adding the filling.

Conclusion

Grandma’s Chocolate Pie is proof that the simplest recipes are often the best. With its silky chocolate filling and flaky crust, it’s the kind of dessert that always feels special—whether it’s a holiday table, Sunday supper, or a “just because” treat.

Grandma’s Chocolate Pie

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 slices
Calories: ~360 per slice

Ingredients

• 1 baked 9-inch pie crust (fully baked and cooled)
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• Whipped cream or meringue (optional)

Instructions

1. Prep the crust: Bake the pie crust until fully baked and lightly golden. Cool completely.
2. Mix dry ingredients: In a medium saucepan, whisk sugar, cocoa powder, cornstarch, and salt until no lumps remain.
3. Add milk and thicken: Slowly whisk in the milk. Cook over medium heat, whisking constantly, until thickened and bubbling, about 6–8 minutes.
4. Temper yolks: In a small bowl, whisk egg yolks. Slowly whisk in a few spoonfuls of the hot mixture. Pour the yolks back into the saucepan while whisking.
5. Finish: Cook 1–2 minutes more until thick and glossy. Remove from heat. Stir in butter and vanilla until smooth.
6. Fill and chill: Pour filling into the cooled crust and smooth the top. Chill at least 4 hours (overnight is best) until set.
7. Serve: Slice cold and top with whipped cream if desired.

Notes

• Whisk constantly to prevent scorching and keep the filling silky.
• For the cleanest slices, wipe the knife between cuts.
• To prevent a skin, press plastic wrap directly onto the surface while chilling.

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