Old Fashioned Chocolate Pie Recipe: A Slice of Pure Nostalgia

There’s something undeniably comforting about a classic chocolate pie. It evokes memories of cozy kitchens, family gatherings, and the simple joys of life. Forget fancy pastries and complicated desserts – this old fashioned chocolate pie recipe brings you back to basics with a rich, creamy filling nestled in a flaky, homemade crust. It’s the kind of dessert that makes you want to slow down, savor each bite, and appreciate the timeless appeal of a well-made pie. This isn’t just a pie; it’s a hug in dessert form.

Why This Recipe Works

This recipe has been carefully crafted and tested to ensure a perfect balance of flavor and texture. Here’s why it works so well:

• Rich Chocolate Flavor: We use a combination of unsweetened cocoa powder and semi-sweet chocolate to create a deep, complex chocolate flavor that isn’t overly sweet.
• Creamy Texture: The combination of milk, sugar, and cornstarch creates a smooth, velvety filling that melts in your mouth.
• Homemade Crust: While store-bought crusts are convenient, a homemade crust adds a superior flakiness and buttery flavor that complements the chocolate filling perfectly. We’ll guide you through making a simple, yet delicious crust.
• Cooked Filling: Cooking the filling on the stovetop ensures that the cornstarch is properly activated, preventing a grainy texture and creating a stable, sliceable pie.
• Meringue Option: The recipe includes instructions for a classic meringue topping, adding a light and airy contrast to the rich chocolate filling. However, you can also top it with whipped cream or enjoy it plain!

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3-5 tablespoons ice water

For the Chocolate Filling:

• 1 1/2 cups granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups milk
• 2 ounces semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

Optional Meringue Topping:

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

Making the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the Butter: Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. The butter should remain in small pieces.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition until the dough just comes together. Be careful not to overmix.
4. Form a Disc: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle.
6. Transfer to Pie Plate: Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
7. Pre-bake the Crust (Optional): For a crispier crust, pre-bake the crust for 10-12 minutes at 375°F (190°C) after docking the bottom with a fork. This step is optional but recommended.

Making the Chocolate Filling:

1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
2. Add Milk: Gradually whisk in the milk until smooth.
3. Cook the Filling: Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens. Continue to cook for 1 minute, stirring constantly.
4. Remove from Heat: Remove the saucepan from the heat and stir in the chopped chocolate, butter, and vanilla extract until smooth and melted.
5. Pour into Crust: Pour the chocolate filling into the prepared pie crust.
6. Cool: Let the pie cool completely at room temperature before refrigerating.

Making the Meringue Topping (Optional):

1. Beat Egg Whites: In a clean, dry bowl, beat the egg whites with an electric mixer until foamy.
2. Add Cream of Tartar: Add the cream of tartar and continue beating until soft peaks form.
3. Gradually Add Sugar: Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form.
4. Add Vanilla: Beat in the vanilla extract.
5. Spread Meringue: Spread the meringue evenly over the cooled chocolate filling, making sure to seal the edges to the crust.
6. Bake (Optional): Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the meringue is lightly golden brown. Alternatively, you can use a kitchen torch to brown the meringue.
7. Cool: Let the pie cool completely before refrigerating for at least 2 hours.

Tips for Success

• Use Cold Butter: Cold butter is essential for a flaky pie crust. Make sure the butter is very cold before cutting it into the flour.
• Don’t Overmix the Dough: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax, resulting in a more tender crust.
• Stir Constantly: When cooking the chocolate filling, stir constantly to prevent scorching and ensure a smooth texture.
• Seal the Meringue: When spreading the meringue, make sure to seal the edges to the crust to prevent the meringue from shrinking.
• Be Patient: Allow the pie to cool completely before refrigerating and serving. This will allow the filling to set properly.

Storage Instructions

Store the chocolate pie in the refrigerator for up to 3-4 days. If the pie has a meringue topping, it’s best to consume it within 1-2 days, as the meringue may start to weep after that. Cover the pie loosely with plastic wrap to prevent it from drying out.

FAQ

Can I use a store-bought crust?

Yes, you can use a store-bought crust for convenience. However, a homemade crust will provide a superior flavor and texture.

Can I use different types of chocolate?

Yes, you can adjust the type of chocolate to your preference. Using dark chocolate will result in a richer, less sweet pie. Milk chocolate will create a sweeter, milder pie.

Can I make this pie ahead of time?

Yes, you can make the pie a day or two in advance. Store it in the refrigerator until ready to serve.

My meringue is weeping. What did I do wrong?

Weeping meringue is often caused by underbeating the egg whites or not sealing the meringue to the crust properly. Make sure to beat the egg whites until stiff, glossy peaks form and ensure that the meringue is sealed to the crust to prevent moisture from seeping out.

Can I freeze this pie?

While you can freeze the pie, the texture of the filling may change slightly upon thawing. It’s best to freeze the pie without the meringue topping. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving. Add the meringue topping after thawing if desired.

Conclusion

This old fashioned chocolate pie recipe is a guaranteed crowd-pleaser. Its rich, creamy filling and flaky crust create a perfect harmony of textures and flavors that will transport you back to simpler times. Whether you’re baking it for a special occasion or simply craving a comforting dessert, this pie is sure to satisfy your sweet tooth. So, gather your ingredients, put on your apron, and get ready to bake a slice of pure nostalgia!