Old Fashioned Chocolate Pie is a rich and creamy deep dish chocolate pie made with real chocolate chips. Tastes just like Grandma’s! So delicious, easy to make, and tastes even better with a little whipped cream topping.

 

Who doesn’t love chocolate? Chocolate desserts are some of our favorite and most popular dessert recipes here on the site. It’s not hard to tell why: you can make all sorts of chocolate cakes and chocolate cookies and folks are certain to love them wherever you serve them up. We really love our chocolate pie recipes too: take a peek at our Hershey’s Chocolate Pie and Triple Layer Chocolate Cream Pie when you get the chance. After craving some chocolate pie recently, we decided to mix things up and go with this classic Old Fashioned Chocolate Pie.

This old fashioned dessert recipe skips all the instant pudding and jello mixes that a lot of popular recipes use as a shortcut. Instead, you make up an easy chocolate pie filling with whole milk, egg yolks, and real bittersweet chocolate. You’re pretty much making some chocolate pudding from scratch- which sounds hard but, really, it isn’t. Toss that into a prebaked pie crust and let it set in the fridge and you’ve got an amazing Chocolate Pie that just like Grandma used to make!

Why you’ll love this Easy Chocolate Pie recipe

• Chocolate Pie is just such a tasty dessert. I don’t think we’ve ever run into anyone who hates it- and this might be the Best Chocolate Pie Recipe we’ve tried!
• For something that’s so delicious and tasty, it’s not all that hard to make. You just have to make up a quick chocolate pudding style filling on the stovetop and then let it chill in a pie crust for a bit. A couple extra steps from your usual Chocolate Pudding Pie recipe but well worth that little bit of extra effort!
• There’s something about the ingredients that these Old Fashioned Chocolate Pie recipes use that makes a rich and creamy pie filling. If you’ve been looking for the way to make something that tastes just like Grandma’s Chocolate Pie, we’ve got you covered!
• It’s a perfect cream pie to make for Thanksgiving, Christmas and Easter dessert.

Old Fashioned Chocolate Pie Ingredients

Like a lot of classic dessert recipes, our Old Fashioned Chocolate Pie doesn’t need any weird or specialty ingredients. Just a line-up of classic fridge staples and pantry ingredients! Here’s all you’ll need to make this Homemade Chocolate Pie for yourself:

• Granulated Sugar
• Cornstarch – Just to help thicken our Chocolate Pie filling up a little.
• Salt
• Milk
• Egg Yolks – We’re not going to need those egg whites at all- feel free to save them for an omelette or something!
• Chocolate Chips – We went with these Ghirardelli bittersweet chocolate chips for our pie filling. If you plan on using something more or less sweet, consider adjusting your sugar appropriately. Use a a good quality chocolate for best results. Consider buying bittersweet chocolate bar and chopping it instead of chips.
• Butter
• Vanilla Extract
• Deep Dish Pie Crust – We saved time by going out and picking up this deep dish pie crust from the grocery store. You can also go store-bought or go homemade with our Easy Pie Crust. Whatever you pick, make sure you bake and let cool before using.

Of course, you might also want to pick up some whipped cream for a topping- as well as some shaved chocolate.

See recipe card for quantities.

How to make Chocolate Pie

This Old Fashioned Chocolate Pie is so easy to make: it’s sort of like making a Chocolate Pudding Pie from scratch. Trust me though, going with our recipe is going to taste so much better than using some instant pudding mix! Here’s all you’ll have to do:

1. Whisk sugar, cornstarch and salt together in the bottom of a medium saucepan. Add milk and egg yolks before whisking everything together until well combined.
2. Set saucepan over medium heat and cook until it starts to boil (7-8 minutes), stirring constantly. Once mixture reaches pudding consistency, remove from heat, add chocolate chips, butter, and vanilla. Stir until butter is melted and mixture is blended.
3. Transfer the finished chocolate pie filling to a prebaked pie crust. Tap gently against the counter to level and knock air bubbles out. Allow to refrigerate for at least 4 hours before optionally topping with whipped cream and serving.

Substitutions

In case you’re missing some of the ingredients for our Chocolate Cake Recipe, we’ve got you covered! Here’s a few substitutions you can use:

• Cornstarch – Cornstarch helps us thicken up our pie filling and give it a bit of structure. If you’re running low on cornstarch or out of it completely, flour could work. Use double the amount of flour for whatever amount of cornstarch you’re replacing.
• Milk – We’d heavily recommend going with whole milk for a recipe like this. In a pinch, you can try using 2% milk, skim milk, or non-fat milk but it will heavily affect the creaminess and flavor profile of your finished pie filling.
• Pie Crust – If you’re out of pie crusts, don’t have the ingredients to make one, or just plain don’t want to use one, you have a couple other options. We’d recommend going with something like our Homemade Nilla Wafer Pie Crust, No Bake Graham Cracker Crust, or Oreo Pie Crust if you want a Double Chocolate Pie!

Variations

Need some ways to change our Old Fashioned Chocolate Pie recipe? Here’s a couple ways to mix things up a little:

• Pecan Chocolate Pie – A classic spin on Chocolate Pie that you could take in plenty of different directions. Either add some crushed pecans in with your chocolate pie filling or use some pecans to top your finished pie with.
• Chocolate Pie with Meringue – Another interesting idea you can try actually puts those leftover egg whites to good use! Beat those egg whites together with some cream of tartar and sugar to make a meringue to top your pie with. Give it a quick stint in the oven and let set in the fridge before serving.

Storage / Freezing

Storage: Once you’ve enjoyed some of your Old Fashioned Chocolate Pie, you’ll want to save those leftovers! Cover the leftover pie with plastic wrap or foil and keep in the fridge for another 4-5 days.

Freezing: What with the milk and eggs, freezing this pie and thawing it out later might not yield the best texture. You’re still more than welcome to try freezing it: wrap tightly in foil and keep frozen for another 1-2 months. Allow to thaw before enjoying.

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