This Old Fashioned Chocolate Pie recipe whips up a delicious pie with a sweet chocolate filling. It tastes like a creamy, decadent chocolate custard, all in the form of an easy recipe.
It’s basically the pie you’ll want to make all the time because let’s be honest…it’s always a good time for a slice of pie.
Our family seems to have a sweet tooth, especially when it comes to chocolate of all kinds. In fact, I’d say our family cookbook with lots of my grandmother’s recipes has more desserts than any other category.
Family holidays were like that, too. We usually had a 2:1 ratio of desserts to dinner items.
I have a bunch of my Grandma’s old cookbooks and there are lots of old fashioned pies in them. Fruit pies, icebox pies, cream pies…you name it.
But there’s something about cream pies that strike a chord of nostalgic pie making love for me.
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Old Fashioned Chocolate Cream Pie
And this pie, well, we go way back. It’s good enough that I almost didn’t share it with you. Almost.
But here we are.
This pie is perfect for any time of the year. It’s easy enough to whip up during the holiday season, but it’s also great when you don’t want to heat up the kitchen in the summer time.
And of course, we’re keeping things easy. Like easy as pie, get it???
We’re using a pre-made pie crust to offset the super rich chocolate filling, then topping the pie filling with whipped cream or cool whip. Or go halvsies. Your choice.
Just make this chocolate pie.
Ingredients in Old Fashioned Chocolate Pie
It’s amazing how wholesome, simple ingredients can be transformed.
- cocoa powder
- Egg yolks – discard the egg whites or use them in another recipe
- baked pie crust – you can pick up a pie crust at the freezer section of the grocery store. Follow the package instructions for baking it. And relax, there’s no shame in using prepared pie crusts, they also make a mean apple slab pie!
- fresh whipped cream (optional but no doubt highly recommended), or cool whip whipped topping.
How to make No Bake Chocolate Pie
- The first step is to combine the dry ingredients in a medium sized saucepan. Add the milk and cook, whisking constantly for about 15 minutes.
- In a saucepan mix together cornstarch, cocoa, sugar, and salt. Add milk and cook on medium heat constantly whisking until thicken, about 15 minutes. In a small mixing bowl beat egg yolks. Set aside.
- Ladle out some of the chocolate mixture into beaten egg yolks, stirring constantly being sure not to scramble the eggs. This allows the eggs to come to proper temperature. Then add egg yolk mixture back into saucepan mixture. Cook again until thickened, another 5 minutes.
- Take off heat and add butter. Pour into the baked pie shell and smooth out the top of the pie. Refrigerate overnight. Top with whipped cream and a dusting of cocoa powder, enjoy!
This no bake chocolate cream pie takes all of the flavors in a instant chocolate pudding, except it’s homemade and this pudding pie tastes a hundred times better. Make it and I think you’ll agree!
Top with chocolate shavings or crumbled oreo cookie crumbs.
Make with a graham cracker crust or an oreo crust from the store, or go crazy and make your own homemade pie crust
How to store no-bake chocolate pie
Chances are, you don’t have leftovers, but just in case…
Keep this pie refrigerated. You can loosely cover the top with plastic wrap. My mom always inserted a few toothpicks to keep the plastic from touching the whipped topping.
Or, you could add the topping as you serve it and then it wouldn’t be a problem at all.
Other no bake dessert recipes
If you make this old-fashioned chocolate pie recipe, leave a recipe review or comment below!
- 1 cup sugar
- ¼ teaspoon salt
- 2 cups milk
- 2 Tablespoons butter
- 6 Tablespoons cocoa powder
- 4 Tablespoons cornstarch
- 3 egg yolks, beaten (at room temperature)
- 1 pre baked pie crust
- Whipped cream for topping and cocoa powder for dusting (optional but highly recommended!)
- In a saucepan mix together cornstarch, cocoa, sugar, and salt. Add milk and cook on medium heat constantly whisking until thickened, about 15 minutes. In a small bowl beat egg yolks. Set aside.
- Ladle out some of the chocolate mixture into beaten egg yolks, stirring constantly being sure not to scramble the eggs. This allows the eggs to come to proper temperature (the fancy term is called tempering). Then, add egg yolk mixture back into saucepan. Cook again until thickened, another 5 minutes.
- Take off the heat and add butter.
- Pour into the baked pie shell and refrigerate overnight.
Top with whipped cream and a dusting of cocoa powder before serving.
Store in the fridge, covered for up to 3 days.
Amount Per Serving: Calories: 304Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 211mgCarbohydrates: 45gFiber: 1gSugar: 29gProtein: 5g