15 minutes
Cooking Time
15 minutes
Total Time
4 hours 30 minutes (including chilling)
Nutritional Information (Approximate per slice)
Calories: 360
Protein: 6 g
Sodium: 210 mg
FAQs
Is this the same as chocolate cream pie?
Yes, this is a traditional chocolate cream-style pie made with cocoa and milk.
Can I make it ahead of time?
Absolutely. It’s best made a day ahead to fully set.
Why is my filling runny?
It likely didn’t cook long enough. The mixture must bubble and thicken before removing from heat.
Can I use chocolate chips instead of cocoa powder?
Yes, but cocoa powder gives the most classic flavor.
Can this pie be frozen?
Freezing is not recommended as the texture can change.
Conclusion
Grandma’s Chocolate Pie is a true classic that proves simple recipes are often the best. With its smooth, creamy chocolate filling and flaky crust, this pie delivers comfort, nostalgia, and timeless flavor in every slice. Whether you’re honoring family traditions or creating new ones, this old-fashioned dessert deserves a place on your table—and in your recipe box—for generations to come 🍫🥧
Ingredients
For the Pie Filling
1 baked 9-inch pie crust
1 cup granulated sugar
¼ cup unsweetened cocoa powder
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
Optional Topping
Whipped cream or meringue
Instructions
Step 1: Prepare the Pie Crust
Bake the pie crust according to package or homemade instructions until fully baked and lightly golden. Set aside to cool completely.
Step 2: Mix the Dry Ingredients
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Make sure there are no lumps for a smooth filling.
Step 3: Add Milk and Cook
Slowly whisk in the milk. Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This can take 6–8 minutes. Do not stop stirring to avoid scorching.
Step 4: Temper the Egg Yolks
In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot chocolate mixture into the yolks while whisking constantly. This prevents the eggs from scrambling. Pour the tempered yolks back into the saucepan.
Step 5: Finish the Filling
Continue cooking for 1–2 more minutes until thick and glossy. Remove from heat and stir in the butter and vanilla until smooth. Pour the filling into the baked pie crust and smooth the top.
