Classic Chocolate Pie

chocolate-pie

Pies | October 1, 2015 | By

There’s nothing very fancy or complicated about a Classic Chocolate Pie recipe. There’s also nothing better than a slice of real, honest to goodness, made from scratch chocolate pie. A frozen variety or even one from the bakery just isn’t the same and to make the original takes little if no effort. Spoiler alert: I do not make my own pie crusts so that certainly saves me some time.

This is a very old, classic recipe using Hershey’s Cocoa and I like it that way. If you want to get fancy and use a more expensive cocoa then go for it but please DO NOT use a store brand cocoa or any kind of generic variety. It’s one of those times when it isn’t worth saving a buck so don’t do it. And you will want to use whole milk, not 2% or skim. Again, it isn’t worth the calories you will save to have a thin, soupy filling. The whole milk is what helps the pudding thicken into the firm consistency that you need for a pie.

As for the topping, my husband is not a meringue fan so I use whipped cream on top of my chocolate pie. I love a nice meringue but I don’t miss it and I think the whipped cream is perfect on top of the rich chocolate filling. I love to top it with real whipped cream but will use Cool Whip if I’m not going to be serving the entire pie all at once – fresh whipped cream will separate over a short period of time so it doesn’t store well.

So here’s the top secret recipe for an old fashioned classic chocolate pie, ha! It is so simple, fast and inexpensive to make. And man, is it good!

chocolate-pie

Classic Chocolate Pie
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Ingredients
  1. 1 cup sugar
  2. 1/2 cup flour
  3. 1/2 cup Hershey's Cocoa
  4. 2 cups milk
  5. 2 egg yolks
  6. 2 TBSP. butter
  7. 1 tsp. vanilla
  8. 1 baked pie crust
  9. Cool Whip or Whipping Cream with 2 TBSP. sugar
Instructions
  1. Begin by adding all of the dry ingredients in a heavy saucepan. Use a whisk to blend everything together. Whisk in the milk and egg yolks. Cook over medium heat, stirring constantly until it begins to thicken. It will take about 10 minutes. Add the 2 TBSP. of butter and the vanilla. Let cool for a few minutes and then pour into the baked pie crust. Cover the top of the filling with plastic wrap and put into the refrigerator until cool. Top with whipped cream, either fresh or Cool Whip.
  2. If you're making fresh whipped cream put a small carton of cream into a mixing bowl, beat on high until it starts to form peaks. Add 2 TBSP. of sugar and beat until stiff. Be very careful or the cream will turn into butter at this stage...don't let it go too far!
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Comments

  1. Leave a Reply

    Carolin
    December 14, 2015

    Question: did you use whole milk or 2% ? I have read where using whole milk does not make it runny?? Thanks!

    • Leave a Reply

      Chris
      December 27, 2015

      I’m sorry it’s taken so long for a reply, for some reason this didn’t come up in my inbox! Yes, I agree that whole milk is always best in every recipe and I always use it. Some may opt for 2% when trying to save on calories and fat grams but it will produce a thinner, less creamy custard and who wants that when you’re making an old fashioned chocolate pie?

    • Leave a Reply

      Zeenat
      March 2, 2017

      This turned out delicious! I topped it off with some pecans and served it with cool whip. It was not too bitter not too sweet, just right. I boxed some up for friends and they loved it too. Thanks for this classic recipe.

      • Leave a Reply

        Chris
        March 15, 2017

        I’m so glad Carolin! It’s very “old style” but I think that’s what makes it so perfect. And I apologize for the delay in my response..for some reason I didn’t get a notification of your comment!

  2. Leave a Reply

    Amanda
    November 8, 2015

    I’m a bit confused or I may just be over looking something on the recipe….the ingredients show 1/3 cup butter and 2tblsp butter. The directions only show the 2tblsp butter.

    • Leave a Reply

      Chris
      November 8, 2015

      You were right to be confused Amanda…this was a typo and I thank you for bringing it to my attention! I have corrected it on the recipe and hope it didn’t cause you too much inconvenience. We were on the road when you sent your comment and I got back to you as soon as I could. Just add 2 TBSP. of butter to the chocolate pudding after it has thickened to give it a nice glossy finish, there is no “1/3 cup butter” in the recipe at all. Good grief!

    • Leave a Reply

      Patty
      December 6, 2015

      I’m so excited to make this for my Mom New Years Day. She’s not a sweets eater but every year on Decoration Day she always looked forward to my Aunt Ree’s Chocolate Pie. Her recipe was never written down but if my memory is right yours is very close!! I’m not sure did you use sweetened or unsweetened Cocoa? I’m sure even if this isn’t exactly like my Aunts…my Mom’s going to love it. I know I will…lol. Thanks for your great recipes!!

      • Leave a Reply

        Chris
        December 6, 2015

        Definitely unsweetened cocoa Patty and this pie is very retro so I wouldn’t be at all surprised if it’s the same recipe…I hope so! So happy to hear that you enjoy my recipes and I wish you a wonderful holiday season full of special moments around the table sharing some delicious treats!

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