There’s something magical about old-fashioned desserts that take us back to simpler times. This Old Fashioned Chocolate Pie is one such treat that brings back fond memories of family gatherings and childhood indulgence. I remember my grandmother making a similar pie for our Sunday dinners, and the rich aroma of chocolate filling the house as we eagerly awaited dessert. It’s a recipe that has been passed down through generations, and I’m thrilled to share it with you.
What makes this pie special is its timeless appeal and the way it combines classic ingredients to create a dessert that’s both comforting and indulgent. The velvety chocolate filling, encased in a flaky deep-dish pie crust, is simply irresistible. Whether topped with a fluffy meringue or a generous dollop of sweetened whipped cream, this pie is sure to be a hit at any gathering.
For those who enjoy a bit of experimentation, there are several tweaks you can try to make this recipe your own. If you’re a fan of dark chocolate, consider using cacao powder for a richer, more intense flavor. You can also add a pinch of espresso powder to the filling to enhance the chocolate taste. For a festive twist, sprinkle some chocolate shavings or curls over the whipped cream topping. If you’re serving this pie during the holidays, a dash of peppermint extract in the filling can add a delightful seasonal touch.
When making the meringue, be sure to beat the egg whites to stiff peaks for a beautifully fluffy topping. If you prefer a more straightforward approach, the sweetened whipped cream is equally delightful and adds a creamy texture that pairs perfectly with the chocolate filling.
One of the joys of this recipe is its versatility. Whether you’re making it for a special occasion or simply to satisfy a chocolate craving, this Old Fashioned Chocolate Pie is sure to become a favorite. It’s a wonderful way to bring a touch of nostalgia to your table and create new memories with family and friends. Enjoy!
How to Make Old Fashioned Chocolate Pie
Click here to get printable version
Ingredients
- 3 1/2 tablespoons all-purpose flour
- 10 ounces heavy whipping cream
- 1 cup sugar
- 4 tablespoons cocoa powder or cacao powder
- 1 1/2 tablespoons unsalted butter
- 4 ounces water
- 6 ounces milk
- 1 deep dish pie crust, baked (a shallow crust will be very full)
- 3 egg yolks
- 1/4 teaspoon real salt
- 2-3 teaspoons vanilla flavoring
- 3 egg whites (for meringue)
- 5 tablespoons fine grain sugar (for meringue)
- 1 teaspoon vanilla (for meringue)
- 1 cup heavy whipping cream (for whipped cream)
- 3 tablespoons fine grain sugar (for whipped cream)
- 1 teaspoon vanilla (for whipped cream)
Directions
- In a small bowl, mix together the flour, sugar, cocoa powder, and salt.
- Separate the three eggs, placing the yolks in a medium saucepan and the whites in a mixing bowl for meringue.
- Whisk the egg yolks in the saucepan, then add the heavy cream, milk, and water, blending well.
- Cook over medium heat, stirring constantly with a long-handled wooden spoon until it starts to boil.
- When it begins to boil lightly, add the dry mixture and whisk until combined. Return to stirring with the wooden spoon.
- Stir in the butter and continue to cook until the mixture thickens to a pudding-like consistency.
- Remove from heat and mix in 2-3 teaspoons of vanilla flavoring. Pour the filling into the baked pie crust.
- If using meringue, add it now. Let the pie cool on a rack until the plate is no longer hot, then refrigerate for at least one hour before serving.
- For whipped cream: Cover the pie with parchment paper or plastic wrap to prevent a skin from forming. Let it cool on a rack until the plate is no longer hot, then refrigerate for at least one hour before serving.
- To Make Meringue: Beat the egg whites on high speed until fluffy. Lower the speed and gradually add 5 tablespoons of sugar, one tablespoon at a time, until fully incorporated. Return to high speed and beat until stiff peaks form. Spread over the pie and brown under the broiler, watching closely.
- To Make Sweetened Whipped Cream: Chill a bowl, then whip 1 cup heavy whipping cream at high speed until it begins to stiffen. Gradually add 3 tablespoons of sugar, one tablespoon at a time. Continue beating until stiff peaks form. Store in the refrigerator until ready to use. Add 1 teaspoon of vanilla flavoring after the sugar for vanilla whipped cream.
FAQs:
Can I use a regular pie crust instead of a deep dish one?
While you can use a regular pie crust, keep in mind that a shallow crust will be very full and might overflow. A deep dish pie crust is recommended to accommodate the filling properly.
How can I prevent the pie filling from being too runny?
Make sure to cook the filling until it thickens to a pudding-like consistency. If it’s not thickening, you can cook it a bit longer while continuing to stir constantly.
Is there an alternative to meringue topping?
Yes, you can top the pie with sweetened whipped cream instead of meringue. Simply follow the directions for making whipped cream and spread it over the cooled pie before serving.
Can I use a different type of milk?
You can substitute the milk with any other type of milk, such as almond milk or oat milk. However, keep in mind that this might slightly alter the taste and texture of the filling.
What is the best way to store leftover pie?
Store any leftover pie covered in the refrigerator. It will keep well for up to 3 days. If you used meringue, note that it may weep slightly, but the pie will still be delicious.
Can I make the pie crust from scratch?
Absolutely! You can use your favorite pie crust recipe or even a store-bought one. Just make sure to bake it before adding the filling to ensure it holds up well.
Old Fashioned Chocolate Pie
Ingredients
- 1 deep dish pie crust baked (a shallow crust will be very full)
- 1 cup sugar
- 3 egg yolks
- 1/4 tsp real salt
- 3 1/2 Tbs all-purpose flour
- 4 Tbs cocoa powder or cacao powder
- 10 oz heavy whipping cream
- 6 oz milk
- 4 oz water
- 1 1/2 Tbs unsalted butter
- 2-3 tsp vanilla flavoring
- 3 egg whites for meringue
- 5 Tbs fine grain sugar
- 1 tsp vanilla for meringue
- 1 cup heavy whipping cream for whipped cream
- 3 Tbs fine grain sugar for whipped cream
- 1 tsp vanilla for whipped cream
Instructions
- Combine the sugar, flour, salt, and cocoa powder in a small bowl.
- Separate three eggs. Place the yolks in a medium saucepan and the whites in a mixing bowl for meringue.
- Whisk the egg yolks in the saucepan, then add the heavy cream, milk, and water. Mix well.
- Cook over medium heat, stirring constantly with a long-handled wooden spoon until it starts to boil.
- When it reaches a low boil, add the dry ingredients and whisk to combine. Return to stirring with the spoon.
- Add the butter and continue stirring until the mixture thickens to a pudding-like consistency.
- Remove from heat and stir in 2-3 teaspoons of vanilla. Pour the filling into the baked pie crust.
- If topping with meringue, do so now. Let the pie cool on a rack until the plate is no longer hot, then refrigerate for at least one hour before serving.
- For whipped cream: Cover the pie with parchment paper or plastic wrap to prevent a skin from forming. Let it cool on a rack until the plate is no longer hot, then refrigerate for at least one hour before serving.
- To Make Meringue:
- Whip the egg whites on high speed until fluffy.
- Reduce speed to low and gradually add 5 tablespoons of sugar, one tablespoon at a time, until fully incorporated.
- Return to high speed and beat until stiff peaks form. Spread over the pie and brown under the broiler, watching carefully.
- To Make Sweetened Whipped Cream:
- Chill a bowl, then whip 1 cup heavy whipping cream at high speed until it begins to stiffen.
- Gradually add 3 tablespoons of sugar, one tablespoon at a time. Continue beating until stiff peaks form.
- Store in the refrigerator until ready to use. Add 1 teaspoon of vanilla flavoring after the sugar for vanilla whipped cream.
