Pro Tips for the Best Chocolate Pie
- Whisk constantly while cooking to avoid lumps or scorching
- Use whole milk for the creamiest texture
- Don’t rush the cooling time — the pie firms as it chills
- Cover with plastic wrap touching the surface to prevent skin
- For deeper flavor, add ½ teaspoon espresso powder
Variations & Substitutions
- Chocolate Meringue Pie: Use the reserved egg whites for topping
- Extra Dark Chocolate: Replace half the cocoa with dark cocoa powder
- Dairy-Free: Use full-fat coconut milk and vegan butter
- Gluten-Free: Use a gluten-free pie crust
Serving, Pairing & Storage
Serving
- Serve chilled or at cool room temperature
- Perfect with whipped cream or vanilla ice cream
Storage
- Refrigerate covered for up to 4 days
Freezing
- Freeze slices individually for up to 1 month
- Thaw overnight in the refrigerator
FAQ
Why is my pie runny?
It likely didn’t cook long enough or didn’t cool fully.
Can I make it ahead?
Yes — it’s best made a day in advance.
Can I use low-fat milk?
You can, but the filling will be less creamy.
Does it need refrigeration?
Yes, after cooling — especially for food safety.
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Grandma’s Unbelievably Creamy Chocolate Pie
A rich, smooth, old-fashioned chocolate pie with a silky custard filling and golden crust — just like Grandma used to make.
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