Old Fashioned Chocolate Pie
A timeless dessert, this classic chocolate pie offers a rich and silky cocoa custard nestled in a tender, pre-baked pastry shell. It's a quick and satisfying treat perfect for holidays or everyday indulgence.
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Ingredients
- 2 teaspoons pure vanilla extract
- 3 large egg yolks separated from the whites and reserved
- 5 tablespoons unsalted butter cut into pieces
- 1 pre-baked pie crust 9-inch
- ½ cup unsweetened cocoa powder sifted
- ¼ teaspoon fine sea salt
- 2 cups whole milk brought to room temperature
- ¼ cup cornstarch
- 1 cup white granulated sugar
Instructions
- In a medium-sized saucepan, thoroughly combine the granulated sugar, cocoa powder, and cornstarch using a whisk until no clumps remain.
- In a separate container, beat the egg yolks with the milk until fully incorporated. Add this mixture into the saucepan along with the butter pieces.
- Place the saucepan over medium heat and cook, stirring frequently with a whisk, until the mixture thickens to a smooth, pudding-like consistency.
- Remove the pan from heat. Stir in the salt and vanilla extract until well blended. If the texture is not completely smooth, beat with an electric mixer to eliminate any remaining lumps.
- Transfer the warm chocolate filling into the prepared baked pie crust. Smooth the top and refrigerate for a minimum of 3 hours until fully set.
- Before serving, optionally garnish the chilled pie with a layer of whipped cream or meringue, prepared as outlined below.
Notes
For Whipped Cream Topping:
In a large mixing bowl, combine 1 cup heavy whipping cream, 3 tablespoons sugar, and ½ teaspoon vanilla extract. Beat on medium-high until stiff peaks form. Spread generously over the chilled pie just before serving. For Meringue Topping:
Place the reserved 3 egg whites in a clean mixing bowl. Using a mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until they begin to turn glossy. Add ¼ teaspoon cream of tartar, then gradually incorporate 3 tablespoons granulated sugar. Increase speed and whip until stiff peaks form. Spread the meringue over the pie, sculpting peaks with a spoon. Place under a preheated broiler, about 4–5 inches from the heat source, and broil until the meringue develops a golden hue. Store any remaining pie in the refrigerator, covered with plastic wrap, and consume within 5 days.
In a large mixing bowl, combine 1 cup heavy whipping cream, 3 tablespoons sugar, and ½ teaspoon vanilla extract. Beat on medium-high until stiff peaks form. Spread generously over the chilled pie just before serving. For Meringue Topping:
Place the reserved 3 egg whites in a clean mixing bowl. Using a mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until they begin to turn glossy. Add ¼ teaspoon cream of tartar, then gradually incorporate 3 tablespoons granulated sugar. Increase speed and whip until stiff peaks form. Spread the meringue over the pie, sculpting peaks with a spoon. Place under a preheated broiler, about 4–5 inches from the heat source, and broil until the meringue develops a golden hue. Store any remaining pie in the refrigerator, covered with plastic wrap, and consume within 5 days.