Old Fashioned Recipe

Easy Grandmas Chocolate Pie — Old Fashioned Southern Recipe is the kind of dessert you make when you need something dependable, chocolatey, and comforting without a lot of fuss. Maybe you volunteered to bring dessert and suddenly realized you are short on time. Or maybe you just want that old school slice that tastes like family reunions and Sunday suppers. This pie is smooth, rich, and simple enough that you do not have to be a pastry pro to pull it off. I have made it for potlucks, birthdays, and random Tuesdays, and it never fails me. If you have a whisk and a little patience, you are in great shape.

What ingredients do you need to make this pie?

This is a pantry friendly pie. Nothing fancy, just the basics working together the way Southern recipes always seem to do. I like using a baked pie crust because it keeps the filling from soaking in and turning the bottom soft.

Here is what you will need

• 1 baked 9 inch pie crust, homemade or store bought
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the meringue topping

You will use the egg whites you have left from separating the yolks.

• 4 large egg whites, room temperature if possible
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar, optional but helpful
• 1/2 teaspoon vanilla extract

If you are in a total chocolate mood, bookmark my other chocolate favorites for later. I love these buttery little cookies when I want something bite sized: deliciously easy chocolate spritz cookies. And if you want a cozy drink to go with pie, this one is a treat: homemade drinking chocolate.

How do you make this classic pie?

This is the part where people get nervous, but you do not need to be. The filling is basically a cooked chocolate pudding that sets up firm once it cools. The main thing is to keep whisking and do not crank the heat too high.

Step by step filling directions

1) Mix the dry ingredients first. In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Breaking up the cocoa early keeps lumps away later.

2) Add milk and cook it slowly. Pour in the milk a little at a time while whisking. Put the pan over medium heat and whisk often. It will look thin for a while and then suddenly start to thicken. That is normal.

3) Temper the egg yolks. In a bowl, whisk the egg yolks. Once the chocolate mixture is steaming and starting to thicken, ladle a little of it into the yolks while whisking fast. Do that a couple times, then pour the warmed yolks back into the saucepan.

4) Cook until thick. Keep whisking for 1 to 2 minutes. You want it thick like pudding, and you should see a few gentle bubbles.

5) Finish with butter and vanilla. Turn off the heat. Stir in butter and vanilla until smooth and glossy.

6) Fill the crust. Pour the hot filling into your baked pie shell. Smooth the top. Then move right into the meringue so the topping sticks well.

Quick note, if you are a cake person in addition to being a pie person, you would probably love this old school cake too: old fashioned swiss chocolate cake.

“I made this for my dad because he grew up on Southern chocolate pie, and he said it tasted just like his mama used to make. The meringue browned perfectly and the filling set up great after chilling.”

How To Make Homemade Meringue

Homemade meringue sounds intimidating, but it is really just egg whites plus sugar with a little patience. The biggest tip is to use a clean bowl and beaters. Even a tiny bit of grease can keep egg whites from whipping up right.

Meringue tips that actually help

Start with room temp egg whites if you can. They whip up easier. Add the cream of tartar if you have it. It helps the whites hold onto their fluff.

Here is how I do it:

1) Beat the egg whites. Use a hand mixer or stand mixer. Beat on medium until foamy.

2) Add cream of tartar. Beat another 30 seconds.

3) Slowly add sugar. Sprinkle it in a tablespoon at a time while beating. This makes a smoother meringue that does not weep as much.

4) Beat to stiff peaks. When you lift the beaters, the peaks should stand up and look glossy.

5) Top the pie while the filling is hot. Spread the meringue all the way to the crust edges to seal it. Make little swirls with the back of a spoon if you want it pretty.

6) Brown it. Bake at 350 F for about 10 to 12 minutes, just until lightly golden. Then cool at room temp for about an hour, and chill for at least 4 hours before slicing.

This is also a good moment to say, if you enjoy old fashioned pies with classic vibes, you might like this one too: old fashioned shoofly pie.

Why Was My Chocolate Pie Runny?

If your filling did not set, do not feel bad. This happens, and usually it comes down to one of a few common things. Easy Grandmas Chocolate Pie — Old Fashioned Southern Recipe depends on the filling cooking long enough to activate the cornstarch and thicken properly.

Most common reasons the pie turns runny

1) It did not cook long enough. The mixture needs to get hot and thick. I look for a pudding texture and a couple gentle bubbles.

2) The heat was too low the whole time. Medium heat is your friend. Too low can mean it never truly thickens.

3) Not enough cornstarch or a measuring slip. Cornstarch is the main thickener here. Level your measuring spoon or cup.

4) You sliced it too soon. This pie needs chill time. I know it is hard to wait, but give it at least 4 hours, and overnight is even better.

5) Too much liquid from substitutions. Lower fat milk can work, but the texture may be softer. If you use plant milk, results vary a lot depending on the brand.

Can you fix it? Sometimes you can. If the pie is already poured and chilled and it is still runny, you cannot really recook it without a mess. But you can scoop it into cups, call it chocolate pudding, and top with whipped cream. No one complains about that.

And just because it fits the old fashioned comfort food theme, if you want a cozy dinner before pie night, I make this one a lot: easy old fashioned swiss steak.

Variations for Chocolate Pie

Once you have the classic down, you can play around. I still come back to Easy Grandmas Chocolate Pie — Old Fashioned Southern Recipe when I want the real deal, but these variations are fun for different occasions.

Easy switches and add ons

Whipped cream instead of meringue is the simplest swap. Chill the pie, then top with freshly whipped cream right before serving. This is also great if you are nervous about meringue weeping.

Deeper chocolate flavor can happen with a handful of chocolate chips stirred in at the end with the butter. It makes it extra rich.

Mocha twist is one teaspoon of instant espresso powder whisked into the dry ingredients. It does not make it taste like coffee, it just boosts the cocoa.

Crust options include a graham cracker crust or even a chocolate cookie crust if you want to lean all the way in. Just be sure it is baked and cooled before filling.

Salted top is a tiny pinch of flaky salt over whipped cream, especially if you skip meringue. It makes the chocolate taste louder in the best way.

When I am making a dessert table, I like pairing this pie with something crunchy and snacky, like pecan pie bark. It disappears fast.

Common Questions

Can I make this pie a day ahead?
Yes, and it is honestly better. The filling sets beautifully overnight. Keep it covered in the fridge.

Do I have to blind bake the crust?
For this pie, yes. Since the filling is cooked on the stove, the crust needs to be baked and ready to go.

How do I store leftovers?
Cover the pie and refrigerate. It is best within 3 days. Meringue can soften over time, but it still tastes good.

Can I freeze chocolate pie?
I do not recommend freezing it with meringue. The texture gets weird when thawed. If you want to freeze, do it without the meringue and add whipped cream later.

Why does my meringue weep?
Usually it is from underbaking, adding sugar too fast, or spreading it on a cold filling. Put the meringue on while the filling is still hot and seal it to the crust edge.

A sweet little wrap up before you bake

If you want a no drama dessert that tastes like home, this one is it. Easy Grandmas Chocolate Pie — Old Fashioned Southern Recipe is creamy, chocolatey, and made with ingredients you probably already have. Take your time with the thickening step, chill it long enough, and you will get clean slices that make you proud. For extra inspiration, I also like comparing notes with Grandma’s chocolate pie | Homesick Texan and this classic take at Old Fashioned Chocolate Pie – – New South Charm:. Now go claim your slice, and do not be surprised if someone asks you to bring it to every gathering from here on out.