Here’s a detailed, step-by-step article about making Old-Fashioned Chocolate Pie (Classic Southern Style):

Old-Fashioned Chocolate Pie (Classic Southern Style)

Few desserts evoke the warmth of Southern kitchens quite like the classic chocolate pie. Rich, silky, and decadently sweet, this old-fashioned treat has been a staple of family gatherings and Sunday dinners for generations. The beauty of this pie lies in its simplicity: a flaky crust, a creamy chocolate filling, and a light topping of whipped cream. Follow this guide to make a perfect Old-Fashioned Chocolate Pie, just like grandmom used to make.

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
• 3–4 tablespoons ice water

For the Chocolate Filling:

• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Step-by-Step Method

Step 1: Prepare the Pie Crust

1. Mix the dry ingredients – In a medium bowl, combine the flour and salt.
2. Cut in the butter – Using a pastry cutter or your fingers, cut the cold butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water – Sprinkle ice water, one tablespoon at a time, over the flour mixture. Toss gently with a fork until the dough begins to hold together. Avoid overworking.
4. Chill the dough – Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
5. Roll and fit – On a lightly floured surface, roll out the dough into a 12-inch circle. Fit it into a 9-inch pie pan, trim the edges, and flute if desired.
6. Pre-bake (optional but recommended) – Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 5–7 more minutes until lightly golden. Let it cool.

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