Make the Pie Crust
Mix flour + salt. Cut in cold butter until crumbly.
Add ice water, 1 tbsp at a time, until dough forms.
Roll out, fit into a 9-inch pie dish, and crimp edges.
Blind bake at 375°F (190°C) for 15 mins (with pie weights).
2. Prepare the Filling
Whisk sugar, cocoa, cornstarch, and salt in a saucepan.
Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened (~8–10 mins).
3. Temper the Eggs
Beat egg yolks in a bowl. Slowly whisk in 1 cup hot milk mixture.
Pour back into the saucepan and cook 2 more mins until bubbly.
4. Finish & Chill
Off heat, stir in butter + vanilla.
Pour into pre-baked crust and chill 4+ hours (or overnight).
5. Serve & Enjoy!
Top with whipped cream and chocolate curls.
💡 Pro Tips
🔥 Extra chocolatey? Add 1/2 cup chopped dark chocolate to the hot filling.
🔥 Lighter version? Use 2 cups milk + 1 cup half-and-half.
🔥 No crust? Serve as chocolate pudding in cups!
❓ FAQs
Can I use store-bought crust?
Yes! Skip step 1 and use a pre-baked 9-inch crust.
How to store leftovers?
Fridge: 4 days | Freeze filling (without topping) for 1 month.
Why is my filling lumpy?
Didn’t whisk constantly or heat too high. Strain before pouring into crust.
Final Thoughts
This old-fashioned chocolate pie is decadent, creamy, and timeless—perfect for potlucks, holidays, or when you need a chocolate fix!
Love vintage desserts? Try these next:
Buttermilk Pie
Vinegar Pie
Peanut Butter Pie
Made it? Tag us with your chocolatey slice! 📸🍫
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