Classic Chocolate Pie
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!
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup Hershey's Cocoa
- 2 cups milk
- 2 egg yolks
- 2 TBSP. butter
- 1 tsp. vanilla
- 1 baked pie crust
- Cool Whip or Whipping Cream with 2 TBSP. sugar
- 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.
- 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!
Linda Melton
January 19, 2021
Change whole mile to carnation milk and plain crust to Graham cracker crust
Al C.
June 23, 2022
Tried your recipe, I teach at a local fire academy, made it fir the guys, it was great, simple but very good, thx.
REBECCA CLARK
May 15, 2020
This tasted amazing but did not set up. Do you think reducing the milk to 1.5 cups would do the trick?
Chris
August 9, 2020
I get this comment frequently and I just can’t explain it because I have never had an issue with the measurements – in fact it often turns out almost too thickly set for me and I’ve thought about reducing the flour but never have because it’s such an old family recipe. So…I think it must be location and weather? Definitely try cutting back on the milk next time and that should do it since the custard is a simple flour to milk ratio with the egg yolks for texture. Good luck!
Kat Ashe
January 2, 2020
I have been looking for the chocolate cream pie recipe that used to be printed on the side of the Hershey’s Cocoa tin FOREVER! I mean the old one; probably from somewhere between the ’30s – ’50s. My grandmother (best pastry cook ever) would make 2 pies every Sunday morning before Mass; a chocolate meringue and a butterscotch meringue. I never could replicate her chocolate, and finally asked for her “secret ” recipe. She looked at me like I was a little slow, and said, ” Honey, it’s on the side of the cocoa tin.” Alas, it’s not there anymore and I never wrote it down. I’m going to try this one, as it sounds very familiar. Thanks!
Alice Clary
November 14, 2019
I know this is an old post, but hopefully you’ll see my comment. This looks like the recipe my mom used and she made the best pies in the world. She passed away in August of 2018 and suffered with Dementia before that, so we never were able to get her correct recipe from her. I am anxious to try this, but I’m wondering…is it unsalted or salted butter? I thought the recipe called for a smidgen of salt but maybe you just use salted butter instead?
Chris
November 14, 2019
Hi Alice, I’m so sorry about your mom, how terrible to lose her as well as so many of her precious memories💔
You can use either salted or unsalted butter, either way I will usually throw in a pinch of salt for good luck more than anything, ha! I have always kept salted butter in my fridge for the most part but truthfully, I can barely tell any difference between the two.
I hope you enjoy the pie, we always have and I will be making one (or two) for Thanksgiving this year! Happy holidays to you and your family❤
Alice Clary
November 14, 2019
Thank you so much, Chris. Yes, it was difficult. My younger (and only) brother passed away six weeks after Mom. It was a rough year. That’s very kind of you.
Perfect…I appreciate the information, and that makes sense. I’m planning on making it for Thanksgiving but I might give it a trial run this weekend. 🙂 Thanks again and Happy Holidays to you and your family! (I followed you on Pinterest under Alicia Dean. Your recipes look wonderful!)
Chris
November 14, 2019
I understand Alice. I lost my only sister in 2018 after a very sudden cancer diagnosis, we were very close and last Thanksgiving was a struggle. We always had so much fun going over my mom’s recipes, the holidays were so important to both of us so I did my best to just “get through it”. I’m grateful that his year is so much better and I’m going to start posting more recipes again soon so stay tuned and try to hang in there…grief is a long journey without a final destination but it does seem to help when we know we aren’t alone❤
MELANIE GLINSKI
November 17, 2019
Hi there! Im just about to pour the filling into the crust. Is it still supposed to be a bit liquidy? It appears to be like thick hot chocolate. I hope it’s supposed to set up thicker by being placed in the fridge 😉
Chris
November 17, 2019
Hi Melanie! I can’t imagine why it’s not thick, it should be a very pudding like consistency, almost like a custard by the time you pour it into the crust? I’ve made this pie so many times, if anything I sometimes have to add a little milk to loosen up the texture so no, it most definitely should not be like thick hot chocolate. If it doesn’t thicken when cooled let me know and I will walk you through the steps and we will try to figure out where it went off grid:-)
Donice Cain Mauldin
March 4, 2019
One half cup of Cocoa seems like a lot to me, I haven’t tried your recipe yet but it’s very similar to the old one I use except more on the cocoa. Wondering if anyone else cut back on the cocoa….thanks. Like your website very much….
Chris
April 15, 2019
Thank you! And yes, it is very rich and it can stand a bit of hold back on the cocoa for those that like it a little bit lighter on the chocolate flavor, this is a very OLD recipe so I wouldn’t be surprise if many people have seen it over the years!
Jo
August 8, 2019
I made this for my daughter in law tasted just like my granny’s thank you for the recipe
Chris
August 17, 2019
So glad you enjoyed the recipe!
Lynn
December 11, 2018
Hello – looks wonderful! Plain or self rising flour?
Thank you!
Chris
December 11, 2018
Plain flour will work just fine:)
Velma Rickman
August 25, 2018
Could I use heavy cream in place of milk
Chris
August 25, 2018
I wouldn’t use cream Velma, I’m afraid the custard would be too thick. The recipe will make a very thick, creamy custard with milk and I don’t think you will miss the cream at all!
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!
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?
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.
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!
April
October 9, 2019
Hi Chris I’m making this for my ex husband he LOVES chocolate pie & this old fashioned recipe is perfect. However he also loves meringue, should I top it with the meringue before or after cooling? Best guess I’m saying before?
Chris
October 13, 2019
I would definitely let it cool and then top with the meringue, it will only take a few minutes for the peaks to get nice and golden brown!
MELANIE GLINSKI
November 17, 2019
Chris, thanks so much for your speedy reply! I do appreciate it. I followed your instructions to the “T”….even bought whole milk for the first time in years. I’m going to ask what seems like a stupid question, but do you turn on the heat with dry ingredients before adding the milk and eggs? I turned it on right before adding them both so maybe my saucepan wasn’t hot enough? I cooked on medium heat for 10 minutes, stirring the entire time. I would so appreciate any feedback you could give me about what I might’ve done wrong.
Chris
November 18, 2019
The only thing I can think of is to wonder if perhaps you added entire eggs rather than just yolks? This would definitely cause the pudding to be thin? Because the ratio of 2 cups of milk with 1/2 cup flour should thicken up easily…let me know!
Kimberly
December 22, 2023
Is this self rising or all purpose flour?
Chris
January 1, 2024
It’s all purpose.
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.
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!
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!!
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!