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Old-Fashioned Chocolate Pie

Rich, creamy chocolate filling in a buttery graham cracker crust, topped with fresh whipped cream for the ultimate classic dessert.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, Classic
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 6 tbsp unsalted butter melted
  • 1 pinch salt
Chocolate Filling
  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.33 cup unsweetened cocoa powder
  • 3 large egg yolks
  • 2.5 cups whole milk
  • 4 oz dark chocolate chopped
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract
Topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract

Equipment

  • 9-inch pie dish
  • Heavy-bottomed saucepan
  • Whisk
  • Fine mesh strainer
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
  2. Mix graham cracker crumbs, sugar, melted butter, and salt until mixture resembles wet sand.
  3. Press crumb mixture firmly into bottom and sides of pie dish, creating smooth, compact crust.
  4. Bake crust for 10 minutes until lightly golden, then cool completely on wire rack.
  5. In heavy-bottomed saucepan, whisk together sugar, cornstarch, and cocoa powder until smooth.
  6. Whisk egg yolks until smooth, gradually add milk, then slowly pour into dry ingredients.
  7. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 8-10 minutes.
  8. Remove from heat, add chocolate, butter, and vanilla, stirring until completely melted.
  9. Strain hot filling into cooled crust, press plastic wrap onto surface, refrigerate 4 hours.
  10. Whip cream with powdered sugar and vanilla until soft peaks form, spread over chilled pie before serving.

Notes

For best results, chill pie overnight before serving. Dip knife in warm water between cuts for clean slices. Store covered in refrigerator up to 5 days.