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Old-Style Chocolate Pie Recipe with Silky Custard and Optional Topping Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Old-Style Chocolate Pie is a simple, silky, and comforting dessert featuring a rich chocolate custard filling nestled in a crisp prebaked pie crust. The custard is made on the stovetop with a smooth blend of cocoa, sugar, eggs, and milk, then chilled until perfectly set. You can finish it with either a classic whipped cream topping or a fluffy baked meringue for a nostalgic treat that’s both elegant and satisfying.

Ingredients

Scale

Pie Crust

  • 1 fully baked 9-inch pie crust (homemade or store-bought)

Chocolate Custard Filling

  • 2 1/2 cups whole milk (2% can be used, but whole milk gives better body)
  • 3 large egg yolks (reserve whites if making meringue)
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup cornstarch (for thickening)
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • Optional: 2–3 ounces semisweet chocolate, chopped (for extra richness)

Whipped Cream Topping (optional)

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Meringue Topping (optional)

  • Reserved 3 egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Bake the crust: Prebake a 9-inch pie shell according to package or recipe instructions. Let it cool completely so it stays crisp under the filling.
  2. Whisk the dry ingredients: In a medium saucepan (off heat), whisk together sugar, cocoa powder, cornstarch, and salt until no lumps remain. This ensures a smooth custard later.
  3. Add milk gradually: Whisk in a small amount of milk first to create a smooth paste, then slowly add the remaining milk while whisking continuously to keep the mixture silky and lump-free.
  4. Cook the custard: Place the saucepan over medium heat. Stir steadily with a whisk or heatproof spatula, scraping the bottom and corners to prevent scorching. After 6–10 minutes, steam and small bubbles will appear, and the custard will begin to thicken.
  5. Temper the yolks: In a small bowl, whisk the egg yolks. Gradually ladle in some hot custard while whisking to warm the yolks gently. Then pour this mixture back into the saucepan. Cook for an additional 1–2 minutes until the custard is thick and glossy.
  6. Finish with butter and vanilla: Remove the saucepan from heat, then stir in the butter and vanilla extract until the mixture is smooth. If desired, add the chopped semisweet chocolate now for extra richness and a shiny finish.
  7. Strain for perfection: Pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits or lumps, ensuring the filling is silky smooth.
  8. Fill the crust: Transfer the warm custard into the cooled prebaked pie crust and smooth the top. To prevent a skin from forming on the custard surface, press a piece of plastic wrap directly onto it if you aren’t topping with meringue.
  9. Chill: Refrigerate the pie for at least 4 hours or until fully set and sliceable. For best results, chill overnight to get clean slices.
  10. Top it off: For whipped cream topping: Beat heavy cream with powdered sugar and vanilla to soft peaks, then spread evenly over the cold pie. For meringue topping: Beat reserved egg whites with cream of tartar to soft peaks, gradually add sugar until stiff and glossy peaks form. Spread over warm filling, sealing the edges to the crust. Bake in a preheated 350°F (175°C) oven for 12–15 minutes until golden brown. Cool completely before slicing.
  11. Serve: Use a sharp knife dipped in warm water for neat cuts, wiping the knife between slices to keep edges clean and presentable.

Notes

  • Using whole milk rather than 2% milk improves the custard’s texture and richness.
  • Tempering the egg yolks prevents them from curdling when added to the hot custard mixture.
  • Pressing plastic wrap onto the custard avoids a skin forming if not using meringue topping.
  • Refrigerating overnight yields cleaner slices and enhances flavor development.
  • Meringue topping adds a classic vintage touch but requires baking after spreading, unlike whipped cream topping.
  • If desired, garnish slices with fresh berries or a dusting of cocoa powder for extra presentation appeal.

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Find it online: https://internetfamousfood.com/old-style-chocolate-pie-recipe-with-silky-custard-and-optional-topping-recipe/