Grandma’s Chocolate Pie

Grandma’s Chocolate Pie is the kind of dessert that brings generations together around the table. It’s rich, creamy, and perfectly sweet with a glossy chocolate filling nestled in a flaky, golden crust. The dollops of whipped topping around the edge add a playful elegance that makes each slice look like a treat from a vintage bakery window. One bite transports you to a simpler time — where love was baked into every dish and dessert meant made-from-scratch perfection.

Whether you’re making it for a family gathering, holiday celebration, or just a cozy weekend indulgence, this chocolate pie never fails to impress. The velvety chocolate custard, deep in flavor and just the right amount of sweetness, melts on your tongue. Paired with that buttery crust and light whipped topping, it’s an irresistible classic that feels both nostalgic and timeless.

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Ingredients for Grandma’s Chocolate Pie

• 1 9-inch pie crust (pre-baked and cooled)
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 3/4 cups whole milk
• 3 large egg yolks (lightly beaten)
• 2 tbsp unsalted butter
• 1 1/2 tsp vanilla extract
• Whipped topping or meringue for garnish

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Step 1: Prepare the Chocolate Filling

In a medium saucepan, whisk together the granulated sugar, cocoa powder, cornstarch, and salt until fully combined. This dry mix is the foundation of your smooth, rich chocolate custard.

Step 2: Heat the Milk

Gradually pour in the milk while whisking constantly to prevent any lumps. Place the saucepan over medium heat and cook, stirring steadily, until the mixture begins to thicken and bubble. This can take around 8–10 minutes. Don’t rush this step — patience ensures a luscious, pudding-like texture.

Step 3: Temper the Egg Yolks

In a small bowl, lightly beat the egg yolks. To avoid scrambling them, slowly add a few spoonfuls of the hot chocolate mixture into the yolks while whisking quickly. Then, pour the tempered yolk mixture back into the saucepan, stirring constantly.

Step 4: Thicken and Finish

Continue cooking for 2–3 more minutes until the custard thickens further. Remove the pan from heat and stir in the butter and vanilla extract. Mix until the butter is completely melted and incorporated.

Step 5: Fill the Pie Crust

Pour the warm chocolate custard into the pre-baked pie crust. Use a spatula to smooth the top evenly. Let the pie cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 4 hours, or overnight if possible.

Step 6: Garnish and Serve

Once the pie is set, top it with generous dollops of whipped topping or pipe meringue around the edges for a decorative finish. Slice and serve chilled for the best texture and flavor.

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Storage Instructions

To keep Grandma’s Chocolate Pie fresh and flavorful:

• Refrigerate: Store the pie in the refrigerator, covered loosely with plastic wrap or foil. It will stay good for up to 4–5 days.
• Avoid Freezing: Freezing is not recommended as it can change the texture of the chocolate custard and the crust may become soggy.
• Make Ahead Tip: You can make the pie a day in advance and garnish with whipped topping just before serving to maintain a fresh look and texture.

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Estimated Nutrition (Per Slice – based on 8 servings)

• Calories: 330
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 210mg
• Total Carbohydrates: 44g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g

Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I use a store-bought crust?

Yes, a store-bought pre-baked crust works just fine and saves time. You can also use graham cracker crust if preferred.

2. How do I prevent lumps in the filling?

Whisk constantly while cooking and when adding milk. Tempering the egg yolks carefully also helps avoid curdling.

3. Can I make this pie dairy-free?

You can try using plant-based milk and vegan butter, though the texture might slightly vary.

4. Do I need to blind bake the crust?

Yes, the crust should be fully baked before adding the filling since the custard does not go back in the oven.

5. What’s the best way to garnish the pie?

Classic whipped topping or a piped meringue ring adds a nostalgic and beautiful touch.

6. Can I make the filling in advance?

Absolutely. You can prepare the chocolate custard up to a day ahead and store it covered in the fridge.

7. How do I know when the filling is thick enough?

It should coat the back of a spoon and leave a trail when you run your finger across it.

8. Why did my filling turn grainy?

Overheating or not stirring enough can cause the filling to curdle or seize. Keep the heat moderate and stir often.

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