This Old Fashioned Chocolate Pie is a rich, creamy chocolate dream. It’s made from scratch with only seven ingredients and ready in just minutes.
This Old Fashioned Chocolate Pie recipe has been passed down through my family for three generations. It’s the first pie my mother learned to make and it was one of the first desserts learned to make from her.
I’m pretty much a chocoholic. If you can’t tell from all the chocolate recipes I share. Two of my favorites are Chocolate Peanut Butter Haystacks and this Easy Chocolate Bundt Cake in the past.
This recipe is made with really basic pantry staples so there’s a good chance you have everything or almost everything you need to make this pie already on hand.
What ingredients do you need to make this pie?
- cocoa powder
- flour
- sugar
- egg yolks
- milk
- vanilla extract
- prepared pie crust
How do you make this classic pie?
- Prepare a frozen or refrigerated pie crust according to package directions
- Begin by sifting together flour, cocoa powder, and sugar into a bowl.
- Separate three eggs and combine the egg yolks into dry ingredients (see my easy tips below)
- Next, slowly stir in milk adding it in a little at a time as you stir
- Transfer mixture into a medium sauce pan and cook over medium heat until mixture becomes thick then remove from heat add vanilla extract, stir to combine.
- Transfer to baked pie crust and chill in the refrigerator for two hours to 24 hours
- Top with whipped cream and serve!
Other topping ideas:
- Shaved chocolate
- Drizzle with melted chocolate
- Sliced strawberries or rasberries
- Crumbles of your favorite candy bar or cookies
This chocolate pie will keep in the fridge for a two the three days. The best way to store it is to wrap it tightly with plastic wrap or a fitted lid if your pie pan came with one.
The most important part of making this pie is to not over think the process. It really is one of the easiest desserts you’ll ever make and I promise everyone will rave about how good it is.
Looking for a few other delicious pie recipes check these out:
Happy Cooking Y’all!
Susanne
Let’s connect follow me on: Instagram, Facebook or Pinterest!
Old Fashioned Chocolate Pie
Ingredients
- 6 tablespoons flour
- 3 tablespoons cocoa powder
- 1 cup sugar
- 3 egg yolks
- 2 cups milk
- 1 teaspoon vanilla extract
Instructions
-
Prepare a frozen or refrigerated pie crust according to package directions
-
In a medium bowl sift together flour, cocoa powder, and sugar
-
Mix egg yolks into dry ingredients
-
Next, slowly stir in milk pouring it in a little at a time
-
Transfer into a medium sauce pan and cook over medium heat until mixture becomes thick
-
Remove from heat add vanilla extract, stir to combine
-
Transfer to baked pie crust and chill in the refrigerator for an hour to 24 hours
-
Store leftover pie in the fridge for up to three days
Is the pie crust deep dish or regular size?
A regular pie crust works perfectly with this recipe.
Susanne
Can I make my own pie crust and bake it for your recipe rather than using premade or frozen?
Yes! Of course!
Susanne
This pie taste just like my mom’s!!! Thank you for this delicious recipe and bringing back sweet memories of her! The only thing I did differently is I added 1 tablespoon of espresso powder to enrich the chocolate even more. So yummy!!!
I had never made a chocolate pie like this before today, so I was looking for a recipe with ingredients that I already had and that was easy to make. This was a rich, delicious, and easy pie that my whole family enjoyed for Christmas Eve dessert! The only change I made was to add 2 pats of butter at the end with the vanilla.
Does this turn out to be more of a jello/gelatin texture? Or a mousse/pudding texture?
This pie should have a thick mousse pudding like texture.
Susanne
Have you ever used gluten free flour mix?
No I’m sorry I haven’t.
Susanne
Can you reheat this
Cidney,
If you reheat this pie the filling will melt. It’s best to store this pie in the fridge to keep it cool.
Thanks
Susanne
Definitely not jello/gelatin texture. Just like it looks, pudding texture.
My husband and I absolutely loved this pie! I don’t cook much but this was so easy to follow and make. Thank you
Carolyn,
It makes me so happy to read you loved this pie! Thanks for letting me know!!
Susanne
What do you do with the egg whites
You can discard them or maybe make an eggs white omelette with them. You won’t need the eggs whites for this recipe.
Susanne
I always scramble mi and put them in with my Great pyrenees dog food, he loves it!
Could I just mix all my ingredients in the saucepan to take a shortcut and eliminate a step (and a dish to.wash..lol)?
Use the egg whites for meringue!
What other dish is there? It is all done in the pan.
I have used this recipe for years. I am 69 and got it from my grandmother when I was a teenager. It is great!! If it still in your refrigerator after 3 days, you have more will power than is good for you.
My mom always used the whites to make a merangue for the pie. Very tasty!
This is the recipe handed down from my mother. She always used the egg whites to make meringue, as do I. A delicious pie.
Is this for one pie or 2
In the original recipe the egg whites were used to make meringue as a tipping for the pie.
Use the egg whites to make a meringue to top it with
I always use flour as my thinking agent in my pie, it does not even look like cake when cooked on top of stove
As my thicking agent, sorry
My family loves this recipe. We like a thick pie, so I double the recipe.
I am interested to know how the pie came out with the dairy free milk. My husband’s birthday is coming up and he doesn’t like cake but would like a pie. He asked for chocolate pie or blueberry and he can’t have dairy. Does the dairy free milk work the same way?
I am dairy free. I am planning on using the new silk dairy free “whole milk” & also plan to use vegg brand egg yolk sub (high cholesterol)… but wondering if I can also use a sugar substitute will it ruin consistency of this pie ? Yes I have many dietary issues
Paula,
I’ve only made this pie as stated in the recipe. I would think a 1:1 sugar substitute like Splendia would be an acceptable swap but I cannot promise it will work. Good luck!
Susanne
I like using a graham cracker crust
My gg grandmother’s recipe is very similar and it calls for flour, but mine makes 2 deep dish pies. Mine had a lot more sugar until we adjusted.
Do you share the recipe. I need to make it in a 13×9 pan! I want a thick pudding and can’t find my original. So maybe triple this recipe?.??.
I made two of the chocolate pies and I used the deep dish and it worked out perfectly.
Do you use plain flour for this recipe?
Yes, all-purpose flour is perfect for this recipe.
Susanne
I just made this as recipe is written and it’s perfect!
Me too!!! The “leftovers” in the pot were delicious!! Can’t wait to eat it tomorrow!!
You can use them to make a meringue top for the pie. Beat with mixer until stiff peaks, add sugar and vanilla to taste. Top the pie and put back in oven to brown – no more than 5 minutes…keep an eye on it.
At what temperature do you set to put it back in the oven
Make merengue
You can make meringue with the whites.
Could you not make a meringue with the egg whites to go on top? Just a thought. Or would that not turn out right? Can’t wait to make this pie tonight.
I make a meringue topping for the pie. It really takes the pie to another level.
Some freeze the egg whites to use in another recipe
Butter makes it even better, it can be made With sugar substitute, like Splenda. It thickens very quick made with it but family that can’t have real sugar love it. Texture is weird but they request it over and over again… Thanks for sharing
Make a meringue to go on top, just need egg whites and suger. Then either put in the oven on broil or torch until the top is golden brown. Do this before refrigeration.
You can use the egg whites to make forgotten cookies
My chocolate pie is very similar and I make mereinge with egg whites for topping pie and brown in about 350 degree oven.
I make a meringue for the pie with mine! It’s really tasty with a meringue!
Yes can you tell me how to make the mergine for thepie
Whip the egg whites till thick add cram of tartar and about 1/2 c sugar. Whip till thick. Pour on top of pie. Sprinkle sugar on top of meringue. Put in oven on 350 until it browns.
You could make a morangue to go on top of this pie. It’s delicious 😋
I use them for meringue topping for chocolate pie this is the same receipe my mother in law passed down before she passed away
Can you make this with almond milk ?
I have never made this with Almond Milk so I can’t say it would work or not. I’m sorry I can’t be of more help.
Susanne
Susanne, add a layer of peanut butter filling over the chocolate layer. Girl it is out of this world. Nothing better than peanut butter and chocolate together.
Make a meringue for the pie.
You can make a meringue to go on top of the pie with the egg whites.
This recipe was a hit with my family last night! I tried others and they just didn’t measure up. Thank you so much!
Can you use non-dairy milk with this recipe?
I have never done this but I would think that it would be an even exchange. You might have to whisk it a little longer to make sure it sets up once you transfer it to the crust. If you try it please come back and let me know how it turns out!
Susanne
silk brand vanilla soymilk works just fine.
pie is delicious
Do you use all purpose flour? And regular granulated sugar?
Yes. This recipe is made from simple pantry ingredients.
Susanne
Super delicious recipe, the flavor is so rich and chocolatey! I’ve never made a pie filling like this before, and it was really easy to follow. Thank you for sharing! A couple things from the recipe ended up being different for me, though.
My filling got a little lumpy during the heating, so I suspect that I was supposed to stir constantly while it was on the stove, even though it doesn’t say to in the recipe. It also for some reason took a really long time to thicken. I saw people on Pinterest saying that theirs didn’t set, and I really didn’t think mine would either. But after babysitting it for probably 20 minutes, the filling suddenly went from basically chocolate milk to a nice thick consistency. My burner was probably just slow to heat up, but since I saw other people with that problem, I just thought I’d mention it!
Thanks for the tip! I’m making it now and was just wondering how long I have to stand here and if I should be stirring the whole time!
Any specific high-quality cocoa powder you can recommend? I assume the better quality the tastier the pie will be.
This recipe is easy to put together, had every thing on hand. I had a graham cracker crust which worked out great and used the egg whites to make meringue. Sounds good, well it is. Thanks
I cook the filling in the microwave. Whisk every 3 minutes or so until thick.
All about easier
Why no butter? I’ve always use 1 Tbs right before I pour into my pie crust. A few wisks to mix before pouring. Just wondering what difference it can make.
This recipe is one that was handed down through my mother’s family. I’ve never variated from the original. Unfortunately my mom and grandmother are both no longer with us so I can’t ask about adding the butter to the crust. I feel like just a small amount of butter would be fine to add but I’ve never done it and I can’t remember ever seeing it done.
If you add the butter please let me know, I would be interested in trying it!
Thanks
Susanne
Yes I use 2 table spoons of butter. I add the butter and the vanilla at the same time right before I put it in the pie crust. The was a family recipe. Everyone loves it. Good luck
Was the butter of 2 tablespoons for 1 pie or 2 pies?
My mother used similar recipe. 1or T butter added to cooked mixture
when taken from heat for gloss.
Add 2 T butter before pouring into the pie crust.
I just made a chocolate pie, which is very similar to this. It calls for 1/2 c. Flour and an extra egg. I modified it years ago to the 3 tablespoons of cocoa powder. Because I like extra filling, I increased the milk to 3 cups, use 5 eggs, and add another 1 tablespoon of cocoa. The butter is used, in my opinion, to give the recipe the equivalent of 1square of chocolate. I add 3 tablespoons of butter and the vanilla after it’s cooked.
I got this basic recipe (mine did have just a little butter) from my grandmother about 50 years ago and it has always been a family favorite. Did you know that you can leave out the cocoa, cook it, then add coconut for a coconut pie? You can also leave out the cocoa and pour the cooked recipe over bananas and vanilla wafers for a killer banana pudding! I have no exact measures for the coconut, or the bananas & vanilla wafers though. I just always used my judgment on those.
I have a recipe from Miss Patties in Kentucky for the Mile High Meringue Coconut Pie. My Aunt gave me the recipe and said for coconut pie add 1 cup; for a pineapple pie add 1 cup well-drained crushed pineapple
Delicious chocolate pie recipe. I used a graham cracker crust.
Next time I may add a little cinnamon to the crust.
This is the recipe my mother, grandmother and great grandmother used. We never added butter either and sadly they are all gone now. This pie has always been a hit at any event we took it to and was often requested. They always used the egg whites for meringue.
The recipe doesn’t list how much of each ingredient to use. Hiw much cocoa powder, how much sugar, how many egg yolks …thanks
UPDATE:
😂😂😂 I didn’t scroll down far enough. I answered my own question.
I’m gonna make this and use a pre-made pecan pie crust!
Instead of cocoa powder, can I used solid chocolate?
You can substitute unsweetened solid baking chocolate. One square=3 Tbs cocoa. The fat in the bar would substitute for the butter, others have mentioned. That’s what my mom added to the filling, just before filling the crust.
I’ve lost my recipe and have made many chocolate pies. Seems like I remember more than 3 T cocoa, maybe 4. Does 3 make it chocolate ly enough? I always put butter in mine when I put in the vanilla, 1 T if I’m remembering right.
Just made this, it was very simple and it taste delicious! I did add butter at the end. I’m use to making my moms receipe, which is more complicated.
( I will not tell her I changed receipes)!
This pie was delicious! Everyone loved it. It’s not very sweet which is a good thing because it was perfect with a dollop of sweetened whipped cream. I will be making this again soon – way too good to make for Thanksgiving only like my other pie recipes.
Close to my grandmas recipe . I use only 5 tablespoons flour , 3/4 cup sugar and one egg yolk n about 5 tablespoons cocoa lol I like mine a bit more chocolate. I do add coolwhip to give more rich taste after pudding cools sometimes . The rest is the same .
Love this easy homemade recipe! My first homemade chocolate pie…success! Thank you for sharing your recipe.
Laurie,
I’m so happy to hear that your pie was a success! I’ve always loved this pie and I’m so glad you did too!
Susanne
Tried this recipe as it was printed: delicious, very easy. I used 1% milk and it came out perfect!, A definite do again recipe!!! Thanks
I just made this recipe as it said. It turned out wonderful! Thank you for taking your time to share it!!
Does milk have to be whole milk or can it be 1 or 2 percent milk?
Well, I thought I had cocoa on hand and had the other ingredients measured, but I could not find the cocoa, It is national pie day and I had to make this pie…oh me what to do? I had a small amount of Ghirardelli’s double hot cocoa mix and I used that, all the while knowing it would be silly sweet, 🤪 I licked the spoon and to my surprise it was sooooooo good and not too sweet! I was grateful that I did not have to make a grocery store run!
Thanks for the recipe. It was very easy and we love it,
my recipe is like this but I had 3 Tablespoons of butter and can use egg whites for meringue
Glad you shared so much like my Moms,was a Old North Carolina Recipe Passed Down,she added a Stick Of Butter For 2 Pies Everybody Loved it Had 1 Friend that would travel Hour and 1/2 To Get one I will Be Making Thank You 😊
I don’t cook that much and never make pie! But, my husband’s favorite is Old Fashioned Chocolate Pie. So, I tried this recipe and it was absolutely delicious! Turned out perfect!!!❤️
Same ingredients as mine except I also add 2 T of butter.
Delicious!! We loved it. Tasted like my grandmothers…I added one tablespoon of butter. Thank you for this delicious pie recipe
Haven’t tasted the pie yet – it’s cooling in the refrigerator. But I thought I would add that a 8″ or 9″ pie crust is probably the best for the recipe as it’s written. Also had an issue with my filling getting lumpy as it thickened. The vanilla seemed to help thin it out a bit. My takeaway is that lower heat and constant stirring would be good.
Next time I’ll add coconut or nuts!
Can you use Splenda in place of the sugar? My husband is diabetic.
Cindy,
I’ve not used Splenda in this recipe so I can’t say 100% for sure. But I do know that it is a 1:1 exchange for sugar in recipes so I can’t see why it would not work out fine.
Susanne
You are WRONG ! This pie will NOT last three days in the fridge. At my house they have been stolen out of the kitchen WHILE STILL HIT. The empty pie pan is usually found abandoned in some anonymous location within an hour of theft.
LOL! Danny, Thank you for the laugh this morning!
Susanne
I made this for my son at Thanksgiving and it was THE BEST chocolate pie I ever put in my mouth. Since it was my first time making it, I felt like I stirred and stirred and questioned if it would ever thicken up. Eventually, it did and can I say, it was AAAAHHHH-MAZING!!! Just be patient and keep stirring ladies and gentlemen. I PROMISE YOU it will be the BEST chocolate pie you’ve EVER put in your mouth!! I also added whipped cream to the top and chopped up Hershey kisses and sprinkled them on. YUM, YUM, YUMMY!!!
I made this today and it turned out perfect!!! It’s the first time I’ve ever made a chocolate pie. I did add 2 pats of butter with the vanilla! A+A+A+A+A+
Can this recipe amount be used in a deep dish pie shell or should I make 1 & 1/2 the recipe? Really want to make this and I already have deep dish shells.
Denise,
I have never made this recipe with deep dish shells. I feel fairly sure that if you use deep dish shells there will not be enough filling to fill the shells.
Susanne
I have made this recipe twice now and used tartlet molds for the pre-baked pie crust. OMG! My church family nearly swooned. The only thing I had left to bring home was the crumbs. Yep, that was a success. I did deviate from the recipe by whisking my eggs in the milk first before adding the wet to the dry ingredients. Otherwise, it was perfect. This will be my ‘Go To’ chocolate pie recipe from now on. Thanks for sharing this with us.
Reading this comment absolutely made my morning!! Thank you so much for your kind words!
Susanne
Have you ever made this pie with cornstarch instead of flour?
Karla,
I have never made this pie with cornstarch. I always follow this recipe as stated.
Susanne
Karla,
I have never made this pie with cornstarch. I always follow this recipe as stated.
Susanne
Just made 2 deep dish with meringue made with egg whites and sugar they turned out beautiful!! And the filling is so good!! Easy to follow recipe!! Thanks for sharing!! 🩷🩷