
Step 3: Make the Chocolate Filling
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually add milk, whisking constantly to avoid lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
- Reduce the heat to low and slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them.
- Return the egg yolk mixture to the saucepan and cook for 2 more minutes, stirring constantly.
- Remove from heat and stir in butter, vanilla, and chopped chocolate until smooth and glossy.
Step 4: Assemble the Pie
- Pour the warm chocolate filling into the cooled pie crust, smoothing the top with a spatula.
- Allow the pie to cool at room temperature for 15–20 minutes, then refrigerate for at least 4 hours, or until fully set.
Step 5: Make the Whipped Cream Topping
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the chilled chocolate pie just before serving.
Step 6: Serve and Enjoy
Slice the pie with a sharp knife for clean edges and serve as a perfect finish to any meal. For an extra touch, sprinkle chocolate shavings or a dusting of cocoa powder on top of the whipped cream.
Tips for Success
- Tempering the eggs is crucial to prevent them from scrambling when added to the hot chocolate mixture.
- Chill the crust and filling thoroughly—this ensures the pie slices neatly.
- Use high-quality chocolate; the flavor really shines in this simple dessert.
The beauty of this Old Fashioned Chocolate Pie lies in its simplicity and comforting flavor. Each bite delivers a silky, rich chocolate experience balanced perfectly with a buttery crust and light whipped cream—a dessert that feels both indulgent and nostalgic.
If you want, I can also create a shorter, printable step-by-step version with exact timings for each stage, perfect for baking without stopping to read long paragraphs.
Do you want me to make that version too?








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