Description
This Old-Fashioned Chocolate Pie is a rich and creamy classic dessert featuring a tender homemade pie crust filled with a silky, chocolate custard. Baked to perfection and topped with a light whipped cream, it offers a nostalgic treat that’s perfect for any occasion.
Ingredients
Scale
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup ice water
- 1/2 tsp salt
- 1 tbsp sugar (optional)
For the Chocolate Filling:
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 3/4 cups whole milk
- 3 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
For the Topping (Optional):
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Pie Crust: In a mixing bowl, combine the flour, salt, and optional sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, stirring until a dough forms. Shape the dough into a disk, wrap in plastic wrap, and chill for 30 minutes. After chilling, roll out the dough on a floured surface and fit it into a 9-inch pie pan.
- Make the Chocolate Filling: In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt. Gradually add the milk, whisking until smooth. Place the pan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. In a separate bowl, lightly beat the egg yolks. Temper the yolks by gradually adding a small amount of the hot milk mixture while whisking continuously, then return this mixture to the saucepan. Continue cooking for a few more minutes until thick and smooth. Remove from heat and stir in the butter, vanilla extract, and optional cinnamon until fully incorporated.
- Assemble and Bake: Pour the chocolate filling into the prepared pie crust, smoothing the top evenly. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the filling is set and slightly puffed. Remove from the oven and allow the pie to cool completely on a wire rack. Then, refrigerate for at least 3 hours to fully set.
- Prepare Whipped Cream Topping: In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled pie just before serving for a beautifully creamy finish.
Notes
- The optional sugar in the crust adds a slight sweetness and enhances browning but can be omitted if preferred.
- Tempering the egg yolks is essential to prevent curdling and achieve a smooth custard.
- Be sure to fully chill the pie before adding whipped cream topping to ensure it stays firm.
- Ground cinnamon in the filling adds a subtle warm spice which can be left out if desired.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for pastry.
