When I whip up my Homemade Chocolate Pie, the aroma of cocoa powder and bittersweet chocolate mingling with a fresh buttery crust transports me to a moment of bliss. I love incorporating rich egg yolks and creamy whole milk to create a captivating dessert that promises an unforgettable chocolate indulgence tonight.

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I remember the first time I tried making this pie, and boy, it turned out to be something really special. Grandma’s Homemade Chocolate Pie has a flavor that reminds me of those old-school recipes with a modern twist.

I start by mixing 1 1/4 cups all-purpose flour with 1/2 cup cold unsalted butter, a pinch of salt and just enough ice water to form a flaky crust that holds up to the rich filling. For that filling, I combine 3/4 cup granulated sugar with 1/3 cup unsweetened cocoa powder, a pinch of salt, 4 egg yolks and 2 ounces chopped bittersweet chocolate.

These ingredients perfectly deliver a deep chocolate taste and a smooth texture. I finish the creation with a topping of whipped 1 cup chilled heavy whipping cream mixed with 2 tablespoons powdered sugar and a flourish of chocolate shavings.

Every bite gets you closer to chocolate paradise.

Why I Like this Recipe

I like this recipe cuz the crust is so buttery and flaky, it gives the whole pie a real satisfying crunch and flavor every time I bite into it. I also love how the chocolate filling comes out super rich and smooth – its like a perfect chocolate explosion that isn’t too sweet. The whipped cream topping with those chocolate shavings makes it look really fancy and gives it an extra touch of sweetness that I just can’t resist. Lastly, the whole process isn’t that hard so it makes me feel like I accomplished something delicious each time I make it.

Ingredients

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All-purpose flour: mainly carbohydrates that give structure and energy.
Cold unsalted butter: rich fat that creates a flaky, tender pie crust.
Granulated sugar: boosts sweetness and gives energy, though not the healthiest.
Unsweetened cocoa powder: loads of deep chocolate flavor with some antioxidants.
Egg yolks: add protein and creaminess while thickening the yummy filling.
Whole milk: provides protein and a creamy base for a smooth texture.
Heavy whipping cream: a luxe topping that increases fat for smooth richness.

Ingredient Quantities

1 1/4 cups all-purpose flour (for the crust)

1/2 cup cold unsalted butter, cubed (for the crust)

1/4 teaspoon salt (for the crust)

1/4 cup ice water (add a bit more if needed for the crust)

3/4 cup granulated sugar (for the filling)

1/3 cup unsweetened cocoa powder (for that deep chocolate flavor)

1/4 cup cornstarch (helps thicken the filling)

A pinch of salt (for the filling)

2 3/4 cups whole milk (for a creamy texture)

4 egg yolks (beaten lightly, for the filling)

2 tablespoons unsalted butter (melted into the filling)

2 ounces bittersweet chocolate, chopped (for extra richness)

1 teaspoon vanilla extract (to round out the flavors)

1 cup heavy whipping cream, chilled (for the topping)

2 tablespoons powdered sugar (to sweeten the whipped cream)

Chocolate shavings (for garnish and that extra wow factor)

How to Make this

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1. First, make the crust: In a big bowl, mix 1 1/4 cups all-purpose flour with 1/2 cup cold cubed unsalted butter and 1/4 teaspoon salt until the mixture looks like coarse crumbs. Slowly add 1/4 cup ice water (add a little more if needed) and knead just until it comes together as a dough, then flatten it into a disc and chill for at least 30 minutes.

2. Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface and press it into a pie plate. Prick the bottom with a fork and bake for about 15 minutes or until its edges are lightly golden.

3. While the crust is baking, start on the chocolate filling. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and a pinch of salt.

4. Slowly pour in 2 3/4 cups whole milk into the dry ingredients while whisking continuously to smooth out any lumps. Heat the mixture over medium heat.

5. Once the milk mixture is warm, add 4 lightly beaten egg yolks gradually and keep stirring constantly, until the filling thickens and just starts to boil.

6. Remove the saucepan from heat then stir in 2 tablespoons unsalted butter, 2 ounces chopped bittersweet chocolate, and 1 teaspoon vanilla extract until everything is melted and smooth.

7. Carefully pour the hot chocolate filling into your baked pie crust and smooth out the top evenly.

8. Allow the pie to cool on the counter for a few minutes, then cover it and chill in the refrigerator for at least 4 hours to set.

9. When you are ready to serve, beat 1 cup chilled heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.

10. Top the pie with a generous cloud of whipped cream and decorate with some chocolate shavings for that extra wow factor before serving. Enjoy!

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A pastry cutter (or food processor if you prefer)
4. A rolling pin
5. A pie plate
6. A fork
7. An oven
8. A medium saucepan
9. A whisk
10. A spatula
11. A knife (for chopping chocolate)
12. An electric mixer (or hand whisk) for whipping cream
13. A refrigerator

FAQ

Can I make the crust ahead of time?

Yup, you can make the crust a day before. Just keep it in the fridge wrapped well so it stays fresh.

How do I know when the chocolate filling is set?

The filling should be thick and smooth. If it coats the back of a spoon and doesn't run, it's done.

Can I swap the bittersweet chocolate for milk chocolate?

Sure, but just know that it might make the pie a bit sweeter and less rich.

What if my whipped cream doesn't come out stiff enough?

Make sure your cream is chilled along with your bowl and beat it long enough until you see firm peaks.

How long can I store the pie after making it?

You can keep it in the fridge for up to 3 days. Just cover it well to keep it from drying out.

Grandma’s Homemade Chocolate Pie Recipe Substitutions and Variations

For the all-purpose flour, you can try using a gluten free all-purpose blend; just remember the liquid might need a slight adjustment.
If you dont have cold unsalted butter, using chilled coconut oil or a good vegan butter works pretty good for the crust.
You can swap granulated sugar with light brown sugar to add a richer, deeper flavor to the filling.
If you’re short on heavy whipping cream, mix 3/4 cup whole milk with 1/4 cup melted butter to get a similar creamy effect.
For the bittersweet chocolate, dark chocolate can step in; it still gives that intense, rich flavor to your pie.

Pro Tips

1. Make sure you really chill your crust dough for at least 30 mins, or even better keep it in the fridge longer if you can. A well chilled dough means the butter stays firm and gives you a flakier crust.

2. When you add the egg yolks to your chocolate filling, do it really slowly while stirring all the time. This helps prevent the mixture from separating into scrambled eggs and thick chocolaty cream.

3. Let the pie cool for a few minutes after you pour in the filling before you stick it in the fridge. My experience is that if you rush it, the filling might not set evenly and you could end up with a watery pie.

4. Don’t overwhip your cream. If you go too far, you’ll end up with butter instead of that fluffy topping we all love. Keep a close eye on it until you see soft, stiff peaks forming.

Grandma's Homemade Chocolate Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A large mixing bowl
2. Measuring cups and spoons
3. A pastry cutter (or food processor if you prefer)
4. A rolling pin
5. A pie plate
6. A fork
7. An oven
8. A medium saucepan
9. A whisk
10. A spatula
11. A knife (for chopping chocolate)
12. An electric mixer (or hand whisk) for whipping cream
13. A refrigerator

Ingredients

1 1/4 cups all-purpose flour (for the crust)
1/2 cup cold unsalted butter, cubed (for the crust)
1/4 teaspoon salt (for the crust)
1/4 cup ice water (add a bit more if needed for the crust)
3/4 cup granulated sugar (for the filling)
1/3 cup unsweetened cocoa powder (for that deep chocolate flavor)
1/4 cup cornstarch (helps thicken the filling)
A pinch of salt (for the filling)
2 3/4 cups whole milk (for a creamy texture)
4 egg yolks (beaten lightly, for the filling)
2 tablespoons unsalted butter (melted into the filling)
2 ounces bittersweet chocolate, chopped (for extra richness)
1 teaspoon vanilla extract (to round out the flavors)
1 cup heavy whipping cream, chilled (for the topping)
2 tablespoons powdered sugar (to sweeten the whipped cream)
Chocolate shavings (for garnish and that extra wow factor)

Directions

First, make the crust: In a big bowl, mix 1 1/4 cups all-purpose flour with 1/2 cup cold cubed unsalted butter and 1/4 teaspoon salt until the mixture looks like coarse crumbs. Slowly add 1/4 cup ice water (add a little more if needed) and knead just until it comes together as a dough, then flatten it into a disc and chill for at least 30 minutes.
Preheat your oven to 375°F. Roll out the chilled dough on a lightly floured surface and press it into a pie plate. Prick the bottom with a fork and bake for about 15 minutes or until its edges are lightly golden.
While the crust is baking, start on the chocolate filling. In a medium saucepan, whisk together 3/4 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1/4 cup cornstarch, and a pinch of salt.
Slowly pour in 2 3/4 cups whole milk into the dry ingredients while whisking continuously to smooth out any lumps. Heat the mixture over medium heat.
Once the milk mixture is warm, add 4 lightly beaten egg yolks gradually and keep stirring constantly, until the filling thickens and just starts to boil.
Remove the saucepan from heat then stir in 2 tablespoons unsalted butter, 2 ounces chopped bittersweet chocolate, and 1 teaspoon vanilla extract until everything is melted and smooth.
Carefully pour the hot chocolate filling into your baked pie crust and smooth out the top evenly.
Allow the pie to cool on the counter for a few minutes, then cover it and chill in the refrigerator for at least 4 hours to set.
When you are ready to serve, beat 1 cup chilled heavy whipping cream with 2 tablespoons powdered sugar until stiff peaks form.
Top the pie with a generous cloud of whipped cream and decorate with some chocolate shavings for that extra wow factor before serving. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.