Grandma's Chocolate Pie

Indulge in the rich, nostalgic flavors of Grandma’s Chocolate Pie, a timeless dessert that captures the essence of homemade comfort. This recipe features a buttery, golden crust made from scratch, encasing a velvety chocolate custard filling that’s perfectly balanced with deep cocoa notes and a hint of vanilla. Topped with a cloud of freshly whipped cream, this pie is a show-stopping treat that’s perfect for any occasion, from holiday gatherings to casual family dinners. With just 30 minutes of prep time and a few pantry staples like cocoa powder, cornstarch, and whole milk, you can recreate this classic dessert that will leave everyone asking for seconds. Serve chilled for the ultimate creamy, chocolaty delight!

Nutriscore Rating: 56/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups unsalted butter
• 1 tablespoon granulated sugar
• 4 tablespoons cold water
• 1 cup granulated sugar
• 0.25 cup unsweetened cocoa powder
• 0.25 cup cornstarch
• 0.25 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 0.5 teaspoon vanilla extract

Directions

Step 1

To make the pie crust, combine 1.5 cups of all-purpose flour, 0.5 cups of unsalted butter (cold and cut into small cubes), and 1 tablespoon of granulated sugar in a food processor or mixing bowl.

Step 2

Pulse or cut in the butter until the mixture resembles coarse crumbs.

Step 3

Add 4 tablespoons of cold water, one tablespoon at a time, mixing until the dough just comes together.

Step 4

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 5

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch pie dish.

Step 6

Trim, fold, and crimp the edges as desired. Prick the base with a fork and line with parchment paper. Fill with pie weights or dried beans.

Step 7

Blind bake the crust for 15 minutes. Remove the weights and parchment, and bake for another 10 minutes or until golden brown. Let cool completely.

Step 8

In a medium saucepan, whisk together 1 cup of granulated sugar, 0.25 cups of unsweetened cocoa powder, 0.25 cups of cornstarch, and 0.25 teaspoons of salt.

Step 9

Gradually whisk in 3 cups of whole milk, ensuring no lumps remain.

Step 10

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 7 to 10 minutes.

Step 11

Remove from heat and quickly whisk in the 4 egg yolks, one at a time, stirring vigorously to prevent curdling.

Step 12

Return the mixture to the heat and cook for an additional 2 minutes, stirring constantly.

Step 13

Remove from the heat and stir in 2 tablespoons of unsalted butter and 2 teaspoons of vanilla extract until smooth.

Step 14

Pour the chocolate filling into the cooled pie crust. Smooth the top with a spatula and let it cool to room temperature, then refrigerate for at least 4 hours or until set.

Step 15

To make the whipped cream topping, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and 0.5 teaspoons of vanilla extract until stiff peaks form.

Step 16

Spread the whipped cream over the chilled pie or pipe it decoratively. Slice and serve!

Nutrition Facts

Serving size	(1663.2g)

Amount per serving	% Daily Value*
Calories	3777.1

Total Fat 203.6g	0%
Saturated Fat 115.1g	0%
Polyunsaturated Fat 0.8g
Cholesterol 1251.8mg	0%
Sodium 998.9mg	0%
Total Carbohydrate 439.0g	0%
Dietary Fiber 26.5g	0%
Total Sugars 251.0g
Protein 65.9g	0%

Vitamin D 395.3IU	0%
Calcium 1110.2mg	0%
Iron 19.8mg	0%
Potassium 2310.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.6%

Protein: 6.8%

Carbs: 45.6%