Chocolate Pie Recipe
Chocolate pie, start to finish — Old Fashioned Chocolate Pie, Granny Fuller's Chocolate Pie, no bake chocolate pie, Easy chocolate pie — for weeknights.
★ dessert
dessertOld Fashioned Chocolate Pie
A classic, rich chocolate pie with a flaky crust and creamy chocolate filling, perfect for dessert.
Jim WillsIngredients
- 1 prepared pie crust Pie crust
- 4 oz Semi-sweet chocolate
- 1 cup Sugar
- 3 Eggs
- 1 cup Milk
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
- as needed Whipped cream (for topping)
Instructions
- 1Pre-bake the pie crust according to package instructions and set aside.
- 2In a saucepan, melt the semi-sweet chocolate over low heat.
- 3In a bowl, whisk together sugar and eggs until well combined.
- 4Gradually add the egg mixture to the melted chocolate, stirring constantly.
- 5Add milk, butter, and vanilla extract to the mixture and cook over medium heat until thickened, about 5-7 minutes.
- 6Pour the chocolate filling into the prepared pie crust.
- 7Chill the pie in the refrigerator for at least 2 hours before serving.
- 8Top with whipped cream before serving.
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Open in Pepper →The Chocolate Pie Everybody Asks For
A chocolate pie is the dessert you can make with what's already in the pantry — sugar, eggs, milk, a little chocolate — and it still gets cut down to the pan.
Cooks on Pepper reach for these when company's coming Sunday, when somebody's birthday snuck up, or when supper was plain and dessert needs to make up for it.
Every recipe here is a real chocolate pie: Old Fashioned Chocolate Pie and Granny Fuller's Chocolate Pie cooked on the stove, a No-Bake Chocolate Pie in an Oreo crust, Easy chocolate pie with pudding and Cool Whip, and Peanut Butter Chocolate Pie with crushed peanuts on top.
Quick Tips
- 1
Stir the filling constantly
Cook the sugar, eggs, and milk over medium heat and keep the spoon moving the whole 8 to 10 minutes so the bottom doesn't scorch.
- 2
Temper the eggs
Whisk about 1 cup of the hot milk into the beaten eggs a little at a time, then pour it all back in — that keeps you from getting scrambled bits.
- 3
Chill at least four hours
A stovetop or no-bake pie needs 4 hours in the fridge, and overnight is better, or the slices will slump on the plate.
- 4
Press the crumb crust firm
Mix 2 cups cookie crumbs with melted butter and pack it up the sides with the bottom of a glass so it doesn't crumble when you cut it.
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