A classic, old-fashioned chocolate pie with a silky smooth filling and deep cocoa flavor. This simple dessert comes together with pantry staples and delivers the kind of comforting taste that feels like it came straight from grandma’s kitchen.

Why You’ll Love This Recipe

This chocolate pie is rich without being heavy, smooth without being complicated, and perfectly sweet with a balanced cocoa flavor. It’s made on the stovetop, doesn’t require baking the filling, and sets beautifully in the refrigerator. It’s ideal for family gatherings, holidays, or anytime you want a nostalgic homemade dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsweetened cocoa powder
¼ cup cornstarch
3 large egg yolks, lightly beaten
1½ cups granulated sugar
¼ teaspoon salt
2 cups milk
1 teaspoon vanilla extract
1 pre-baked 9-inch pie shell

Directions

In a medium saucepan, combine the cocoa powder, cornstarch, sugar, and salt. Stir until well mixed.

Add the beaten egg yolks to the dry mixture and stir until a thick paste forms.

Gradually pour in the milk while stirring continuously to prevent lumps.

Place the saucepan over medium-high heat and cook, stirring constantly, until the mixture thickens and becomes smooth and glossy. This usually takes several minutes.

Remove the saucepan from heat and stir in the vanilla extract.

Pour the hot chocolate filling into the pre-baked pie shell, smoothing the top with a spatula.

Let the pie cool slightly, then transfer it to the refrigerator and chill until fully set.

Servings and Timing

Servings: 8 slices
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 to 3 hours
Total time: approximately 2 hours 25 minutes

Variations

You can add a tablespoon of butter to the hot filling for extra richness and shine.

Top the chilled pie with whipped cream or a chocolate drizzle for a decorative finish.

Use dark cocoa powder for a deeper, more intense chocolate flavor.

Add a pinch of cinnamon or espresso powder to enhance the cocoa notes.

Storage/Reheating

Store the chocolate pie covered in the refrigerator for up to 4 days.

This pie is best served cold and does not require reheating.

If the filling softens slightly, additional chilling will help it firm back up.

FAQs

Can I use whole eggs instead of egg yolks?

Egg yolks are recommended because they provide a richer texture. Whole eggs may make the filling less smooth.

What type of cocoa powder works best?

Unsweetened cocoa powder is ideal for this recipe. Sweetened cocoa mixes should not be used.

How do I know when the filling is thick enough?

The filling should coat the back of a spoon and hold its shape when stirred.

Can I make this pie ahead of time?

Yes, this pie is perfect for making a day in advance since it needs time to chill and set.

Does this pie need to be baked after filling?

No, only the pie shell is baked. The filling sets in the refrigerator.

Can I use a store-bought pie crust?

Yes, a store-bought pre-baked pie shell works perfectly.

Why did my filling turn lumpy?

Lumps usually form if the mixture isn’t stirred constantly or if the heat is too high.

Can I use a milk alternative?

Regular milk gives the best texture, but some milk alternatives may work with slight texture changes.

How long does it take to fully set?

The pie usually sets within 2 to 3 hours, but overnight chilling is ideal.

Can I freeze chocolate pie?

Freezing is not recommended, as it can affect the texture of the filling.

Conclusion

Grandma’s Chocolate Pie is a timeless dessert that proves simple ingredients can create unforgettable flavor. With its creamy texture and classic chocolate taste, this pie is sure to become a favorite at your table, just as it has been for generations.

Print