Grandma’s Chocolate Pie

Grandma’s Chocolate Pie

This delicious and decadent chocolate pie recipe comes together in a snap. With a crisp, flaky pie crust and a rich, fudgy chocolate filling, it’s an impressive dessert that’s actually quite simple to make.

Can I use a store-bought pie crust?

Yes, you can absolutely use a store-bought pie crust instead of making your own. Just follow the package instructions for pre-baking.

What kind of cocoa powder should I use?

You can use either natural or Dutch-processed cocoa powder. Natural cocoa will give the pie a slightly more intense chocolate flavor.

Can I use milk chocolate instead of cocoa powder?

Using all milk chocolate instead of cocoa powder will give you a sweeter, milder chocolate flavor. You’ll need about 4 ounces of chopped chocolate. Melt it with the sugar and milk.

What if I don’t have pie weights?

If you don’t have ceramic pie weights, you can use dried beans or rice instead. The weights help prevent the unbaked crust from slumping or shrinking.

Can I make the pie crust ahead of time?

Absolutely! You can prepare the pie crust, pre-bake it, and store it in the fridge for up to 2 days before filling.

How do I know when the filling is done cooking?

The filling is done when it thickens and comes to a gentle boil. It should coat the back of a spoon and leave a trail when you swipe your finger across.

How long will the pie last in the fridge?

The filled pie will keep well in the fridge for 3-4 days. Cover lightly with plastic wrap once cooled completely.

Can I freeze any leftovers?

You can freeze slices of the pie for up to 3 months. Thaw overnight in the fridge before serving. The texture may be a bit more pudding-like after freezing.


For the pie crust:

  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 teaspoon salt
  • 1/2 cup cold butter (115g), cubed
  • 1/4 cup cold water (60mL)

For the chocolate filling:

  • 1 1/2 cups granulated sugar (300g)
  • 1/2 cup unsweetened cocoa powder (50g)
  • 1 1/2 cups whole milk (360mL), divided
  • 1/4 cup butter (55g), cubed
  • 1 teaspoon vanilla extract
  • 4 large egg yolks
  • 3 tablespoons all-purpose flour (25g)
  • 1/2 teaspoon salt


Make the pie crust:

  1. In a food processor, pulse together the flour and salt. Add in the cold butter and pulse until mixture resembles coarse crumbs.
  2. With the food processor running, slowly add the cold water until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a 9-inch pie pan and crimp the edges decoratively. Chill for 15 minutes.
  4. Preheat oven to 400°F (204°C). Line pie crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and paper, bake 10-15 minutes more until golden brown. Allow to cool completely before filling.

Make the chocolate filling:

  1. In a medium pot, whisk together the sugar and cocoa powder. Slowly whisk in 1 cup of the milk until smooth. Bring to a simmer over medium-high heat, stirring frequently.
  2. In a bowl, whisk together the egg yolks, remaining 1/2 cup milk, flour, and salt. Temper in about 1/3 of the hot chocolate mixture, whisking constantly. Whisk egg mixture into remaining chocolate mixture in pot.
  3. Return pot to medium-low heat and cook, stirring constantly, until thickened and bubbling, about 5 minutes. Remove from heat and stir in butter and vanilla until melted and smooth.
  4. Pour filling into cooled pie crust. Smooth top with an offset spatula. Refrigerate pie at least 2 hours before slicing and serving.


  • For best results, use a pot with thicker walls so the custard doesn’t scorch.
  • When stirring the custard, make sure to scrape the sides and bottom of the pot to prevent burning.
  • If the filling seems lumpy, press through a fine mesh sieve before pouring into the pie crust.
  • Let the baked pie crust cool completely so the hot filling doesn’t make it soggy.
  • Refrigerate the pie for at least 2 hours to allow the filling to set up.

Chocolate pie is such a crowd-pleasing dessert. The contrast of the crisp, buttery crust and the rich, velvety chocolate filling is irresistible. For more easy pie recipes, check out the pie recipes playlist. Enjoy!

Meta description: An easy recipe for decadent chocolate pie with a homemade crust and smooth, fudgy filling. Ready in just over an hour for a fast dessert everyone will love.

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