This pie is the kind of dessert grandmas made on Sunday — smooth chocolate custard cooked on the stovetop, poured into a buttery crust, and chilled until creamy. It’s simple, comforting, and very Southern.
Ingredients
For the Pie Filling
- 1 ½ cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 cups whole milk
- 4 large egg yolks
- 3 tablespoons butter
- 1 teaspoon vanilla extract
For the Crust
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
Optional Topping
- Whipped cream or meringue
Instructions
1. Mix the Dry Ingredients
In a medium saucepan, whisk together
sugar + cocoa + cornstarch + salt.
2. Add Milk
Slowly whisk in the milk until smooth.
3. Cook Until Thick
Place over medium heat.
Cook while whisking constantly until the mixture becomes thick and pudding-like (8–10 minutes).
4. Temper the Egg Yolks
In a small bowl, beat the yolks.
Add a spoonful of the hot chocolate mixture into the yolks while whisking, then pour the yolks back into the pot.
Cook 2–3 more minutes.
5. Add Butter & Vanilla
Remove from heat, stir in butter and vanilla.
6. Pour Into Crust
Pour the hot filling into your baked pie crust.
7. Chill
Refrigerate at least 4 hours, or until fully set.
Serving
Top with whipped cream, chocolate shavings, or serve plain for a true old-fashioned taste.
Tips
- Add a pinch of instant coffee for deeper chocolate flavor.
- Use whole milk — it makes the filling silky.
- Let it cool fully so it slices clean.
