Old Fashioned Chocolate Cream Pie

Indulge your sweet tooth with this Old Fashioned Chocolate Cream Pie, a classic dessert that never goes out of style. Rich and velvety, this pie features a luscious chocolate filling made from simple ingredients, all nestled in a flaky, prebaked crust.

Perfect for special occasions or a cozy night in, it’s sure to impress family and friends alike. With its creamy texture and decadent chocolate flavor, this pie is a delightful treat that evokes nostalgia and brings a smile to every dessert lover’s face. Let’s dive into this timeless recipe!

Old Fashioned Chocolate Cream Pie

Ingredients

1 prebaked pie shell (8 or 9 inches)

½ cup cornstarch

½ cup cocoa powder

3 egg yolks

1 ½ cups granulated sugar

¼ teaspoon salt

2 cups whole milk

1 teaspoon vanilla extract

¼ teaspoon salt

Instructions

Step 1:

In a saucepan on the stove, combine the cornstarch, cocoa powder, sugar, salt, and the beaten egg yolks.

Gradually pour in the milk while stirring continuously over medium-high heat.

Cook the mixture, stirring until it becomes smooth.

Step 2:

While stirring, add the vanilla extract.

The mixture will thicken in about 10 to 15 minutes, so keep stirring patiently.

Once it reaches the desired thickness, pour it into the prebaked pie shell.

Step 3:

Place the pie in the refrigerator to set and chill for several hours.

If desired, top with whipped cream or meringue (bake according to meringue instructions if you choose to add that).

Enjoy your delicious chocolate cream pie!

Notes:

Prebaked Pie Shell: Make sure your pie crust is fully prebaked before adding the filling. You can use store-bought or homemade crust—just follow the baking instructions on the package or your recipe.

Egg Yolks: Be sure to separate the egg yolks from the whites carefully, as any egg white in the yolks can prevent the filling from thickening properly.

Stir Constantly: While cooking the filling, constant stirring is essential to prevent lumps and ensure a smooth texture.

Thickening Time: The filling will thicken as it cooks, but it may take a bit longer depending on your heat level. Keep an eye on it and be patient.

Chilling Time: For the best texture and flavor, let the pie chill in the refrigerator for at least 4 hours, or overnight if possible. This allows the filling to set properly.

Topping Options: Whipped cream is a classic topping, but you can also use meringue for a different flavor and texture. If you choose meringue, make sure to bake it until golden and cooked through.

Serving Suggestions: This pie pairs beautifully with fresh berries or a drizzle of chocolate sauce for an extra touch of elegance.

Storage: Keep any leftovers covered in the refrigerator. The pie is best enjoyed within 2-3 days for optimal freshness.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Calories: 290 | Total Fat: 14g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 100mg | Sodium: 150mg | Total Carbohydrates: 41g | Dietary Fiber: 1g | Sugars: 25g | Protein: 4g

Frequently Asked Questions:

Can I use a store-bought pie crust?

Yes, using a store-bought pie crust is a convenient option and works perfectly for this recipe.

Just make sure it’s fully prebaked according to the package instructions before adding the filling.

How do I know when the filling is thick enough?

The filling should be thick enough to coat the back of a spoon and hold its shape when poured into the pie shell.

This usually takes about 10 to 15 minutes of cooking over medium-high heat while stirring constantly.

What if my filling has lumps?

If your filling ends up with lumps, you can strain it through a fine-mesh sieve after cooking to achieve a smoother texture.

Make sure to stir continuously while cooking to minimize lumps.

Can I make this pie ahead of time?

Absolutely! This pie can be made a day or two in advance.

Just be sure to keep it covered in the refrigerator to maintain freshness.

How should I store leftovers?

Leftover pie should be stored in the refrigerator, covered with plastic wrap or in an airtight container.

It’s best enjoyed within 2-3 days for optimal taste and texture.

Do I need to cook the egg yolks before adding them to the mixture?

No, you do not need to cook the egg yolks separately.

They will be combined with the other ingredients in the saucepan and will cook thoroughly as the filling thickens on the stove.

What type of cocoa powder should I use?

You can use either unsweetened cocoa powder or Dutch-processed cocoa powder.

Unsweetened cocoa will give you a more intense chocolate flavor, while Dutch-processed cocoa has a milder taste and darker color.

Can I make a gluten-free version of this pie?

Yes! You can use a gluten-free pie crust instead of a traditional one.

Just ensure that all other ingredients are gluten-free, which they typically are.

What should I do if my filling doesn’t thicken?

If the filling doesn’t thicken after the recommended cooking time, increase the heat slightly while stirring continuously.

If it still doesn’t thicken, it may be necessary to mix a little cornstarch with cold milk and add it to the filling, then cook a bit longer.

Is it necessary to chill the pie before serving?

Yes, chilling the pie is important as it allows the filling to set properly and enhances the flavor.

For best results, refrigerate for at least 4 hours, or overnight if possible.