My Granny’s Cocoa Cream Pie
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My Granny’s Cocoa Cream Pie always makes an appearance at holiday gatherings, it’s one of those special holiday treats that everyone looks forward to!
This recipe is a lovely, quick, and easy dessert to make, often used during the 1930s and 1940s for its simple ingredients. You can double this recipe for a deep dish pie, or just use a regular nine-inch pan for a simple and delicious cocoa cream pudding pie.
My Granny’s Cocoa Cream Pie is an old, tried-and-true recipe.
Granny was a very resourceful woman. She lived through the Great Depression, and I grew up begging for any stories she would tell me of those days. While she always thought it was funny for a young girl to want to know about that time in history, she would still tell me what I wanted to know.
Blind Baking a Pie Crust and Instructions
If you are new to blind baking a pie crust, no worries, I’ve got you covered.
Blind baking is merely pre-baking the crust without any filling, so you can fill it later with a filling of your choice. All cream pies need a blind-baked or pre-baked crust.
Place your crust in a pie pan and crimp the edges. I also take a fork and prick the crust all over, which helps prevent bubbles from forming while cooking. Then, I chill my crust in the fridge for 30-60 minutes. You can also stick it in the freezer for about 20 minutes if you are in a pinch for time. This chilling process helps prevent shrinkage in the pie crust.
Then, you line the chilled crust with parchment paper and add pie weights, dried beans, or rice to hold the shape as you bake it.
Bake in a preheated 375-degree oven for 20 minutes.
Remove the pie from the oven and lift out the paper and weights. Return the crust to the oven and bake for an additional 15 minutes until golden brown.
Ingredients
This recipe makes one nine-inch pie.
One pie dough round ( this is my go-to pie dough recipe )
Cream Filling Ingredients –
1/2 cup of cocoa powder
1/2 cup of flour or 1/4 cup of cornstarch
3 egg yolks
1 cup of granulated sugar
1/4 teaspoon of salt
2 cups of milk
1 teaspoon of vanilla
1 tablespoon of butter
Extra add-on – one bar of dark chocolate
NOTE: I sometimes add a bar of dark chocolate to this recipe to change it up and make it extra, extra rich in chocolate flavor. I reduce the cocoa to 1/4 cup, the sugar to 3/4 cup, and melt the bar in the microwave or on the stovetop, and add to the pie filling as it’s just starting to thicken. This is a fun option if you want to play around with this recipe.
Instructions
Pie Crust
Prepare one single pie crust to blind bake. This is my go-to pie crust recipe; it makes two single pie crusts or one double pie crust. I like to bake one and freeze the other one to use later.
Cream Filling
Mix cocoa powder, flour or cornstarch, sugar, and salt, then gradually add milk. Stir in the beaten egg yolks while stirring in a pot over medium to medium-high heat on your stovetop.
Cook until thick, whisking until smooth. Do not stop stirring or leave the pot until it reaches a nice, thick consistency like pudding. Remove from heat as soon as it begins to thicken, or it will become overly thick.
Cream Pies take some time to thicken, so stir for 5-10 minutes or until thickened. Using a heavy-bottomed pan helps. Just keep stirring until it thickens, add vanilla in after you take the pan off the heat, and add 1 Tbs of butter. Pour into a pre-baked pie shell. Put in the fridge to chill, and add whipped cream if you like. Or use the leftover egg whites for a meringue topping!
Watch the video if you are having any trouble.
A few commonly asked questions:
- How do you make an easy chocolate pudding pie from scratch? From-scratch pudding is a combination of eggs, milk, thickener, and flavorings that thicken as you cook them over medium heat. Let me show you how easy it is to make with this recipe.
- How long does it take to make achocolate pie? About 5-10 minutes for cooking time and an hour of refrigeration (if you want it chilled).
- How do you store Chocolate Cream Pie? Store in the fridge.
- Do you need to bake or freeze it? No. It is an old-fashioned pudding, and it thickens as you cook it. Cornstarch is a perfect gluten-free option.
- How many ingredients does it take to make this pie? Only eight ingredients, plus the pie crust.
Even More Pies to Try Next
Recipe Card
MY GRANNY’S COCOA CREAM PIE
Ingredients
- ½ c. cocoa powder I like to use a good dark Dutch cocoa powder
- 1/2 cup Flour or 1/4 c. cornstarch
- 3 egg yolks
- 1 c. granulated sugar
- ¼ tsp. salt
- 2 c. milk
- 1 tsp. vanilla
- 1 tbsp butter
- 1 Pre-baked pie crust
Instructions
- Mix cocoa powder, flour or cornstarch, sugar, and salt, then add milk gradually, add in the beaten egg yolks while stirring in a pot over medium to medium-high heat on your stovetop.
- Cook until thick, whisking it until smooth. Don't stop stirring or leave the pot until it's nice and thick, like pudding. Pull off the heat as soon as it starts to thicken, or it will get to thick.
- Cream Pies take some time to thicken, so stir for (5-10 minutes or until thickened). Using a heavy bottom pan really helps. Just keep it up until it thickens, add vanilla in after you take the pan off the heat and 1 Tbs of butter. Pour into a pre-baked pie shell. Put in the fridge to chill, and add whipped cream if you like. Or use the leftover egg whites for a meringue topping! Watch the video if you are having any trouble.
Notes
Here is my step-by-step video on how to make a Chocolate Cream Pie and Pie Crust by Hand
I will show you how to make a simple Cocoa Cream Pie (also called Easy Chocolate Pudding Pie) and give you a few hints and tips. We just refilmed this video and it’s got lots of pie-making and how I make my pies.
And, if you’re like me and love finding a new channel to watch on YouTube, be sure and subscribe and like! We cover everything from adventures in simple, cozy living, recipes, and tutorials, and more! Also, leave a comment and tell me what your favorite pie is! I love hearing from y’all. -Abby Jo
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I have this recipe and have used it for YEARS, but I don’t use cornstarch I use flour.
That’s wonderful, my mom always uses flour when making it too 🙂
I got it from older sister add a little butter , um um good!
I didnt even think of using butter, that’s a great idea!
Same amount as the cornstarch
Plain flour?
Yes, regular flour 🙂
yes all purpose flour
I tried the recipe with flour and the flavor was delicious but the filling appeared chunky. What am I doing wrong?
Hmmm, it’s hard to say. Perhaps try whisking it consistently. Best of luck!
This pie is delicious. However, due to the directions not being very clear, accurate and precise, I am only giving it 4 stars. This is the same pie that my mother used to make. As for the lumps, try taking 1/2 of the milk or even just a 1/2 cup of the milk and leaving it out to whisk the cornstarch into the milk. Whisk it again before adding it slowly to the moisture. Then, consistently and constantly keep whisking the mixture or the cornstarch will settle out and burn on the bottom. It is real easy and simple to do and will turn out right every time, then. Cornstarch does not do well in hot liquids and adding it to all of those ingredients like that just causes it to form a chemical reaction and clot up into clumps.
I’m about as amateur a cook as you’ll meet and I found the direction to be better than adequate. You, tkay, appear to be the only one to award stars and me thinks you’ve a bit of a stick in your arse. Make your own food blog where you and your ilk can frolic with sticks in your arses!
Combine and whisk your dry ingredients well to cut down on clumps. If that doesn’t work put it in the blender for a few seconds or run it through a a net colander use a silicone spatula to eliminate clumps and whisk again. If that doesn’t work use your Mothers method. I had zero problems and I’m a horrible cook. For the crust I used GLUTEN FREE OREOS. I remove as much cream filling as I can throw into food processor add melted butter and chill. Add chocolate cream and chill over night
You need to whisk the filling continuously until it gets thick, don’t walk away, stay with it, wish until it’s removed from heat, otherwise you will have lumps and it will stick to the bottom of the pan!
Ty for the advice.
Going by OP directions = lumps
I mixed cornstarch with cold milk like u said.
In cold boiler mixed cocoa, sugar,salt
Turned heat to medium
Slowly added milk/cornstarch mixture
Then added egg yokes.
Zero lumps.
In fact, silky smooth.
Added vanilla after taking off heat & filled prebaked crust
Let cool room temp 30 mins then chilled in fridge
Excellent recipe!!
SIFT the flour! then measure the right amount
Perfect pies. Thank you. I used flour, ceramic coated cast iron Dutch oven and a metal whisk
Did you mix flour in with the cold milk first and whisk it in. Make sure to stir right from the beginning as flour likes to settle really fast.
For the pie crust is plain flour used or self rising? I would assume plain but need to know.
Plain regular flour 🙂
Can this recipe be used to make a coconut cream pie
Yes, but i have my grandmothers coconut cream pie recipe on the blog too! Here is the link https://www.forgottenwayfarms.com/forgotten-way-farms-blog/coconut-cream-pievideo-tutorial
Sounds delicious going to try it . My favorite pie is raisin pie wish could find good recipe for one without the cinnamon. Happy baking from Tennessee
My favorite, old fashioned pie, too!
I made this chocolate pie and it is so delicious. I think the cornstarch makes it so easy. When you use flour it’s harder to prevent lumps and also has a flour after taste. I do always add a little more coco. And today I used some 1/2 and 1/2. It is so very good. Thanks again.
Can I double the recipe?
I don’t see why not 🙂
Does anyone think I can use lactose free milk for the recipe?
Yes you can the first time I ever made this recipe I used a lactose free milk and it was delicious !!!
I use blue carton of oatly milk. l
I have never had problem using this, it is equivalent to semi skimmed milk.
Yes you can.
I used 3 cups of milk. Filled a deep dish pie crust.
I remember my mom making pudding the old fashioned way. I love a good chocolate pie. This looks delicious!
What a great recipe. Simplest desserts always let the best flavors shine through. Plus something about the smooth shiny top drew me in . Saving this one to try. Thank you and your great granny for sharing it.
I just made this pie and so far the pudding is delicious!!!
My grandma had a great recipe just like this but she used the squares of unsweetened baking chocolate. Somehow the last 2times I’ve made it the chocolate never incorporated as well as it used to. I’m def gonna try the cocoa powder instead! Thanks so much! Oh I hope it turns out as well as you all say. We use fresh whipped cream on top of it.
Can skip the coco powder and just make a vanilla pudding pie?
Hmmm, you could certainly try that! I would perhaps scrape the insides of a vanilla bean and add it with the sugar for extra “vanilla” flavor. Good luck!
Jodi,
Helpful hint on your Granny’s chocolate squares, if you heat your chocolate low and slow it will break down better. If it gets too hot, it’s chemical reaction is totally different, and not a good outcome. I just learned this myself and thought I would share it with you!
Do you need to cover the pie filling with plastic wrap while it is chilling in the fridge?
I think it’s best too, as it keeps it from taking on any fridge odors.
-Abby Jo
What type of coco powder?
Any will do 🙂 I like to use a dark high quality baking powder.
to keep it from skinning over if you fill while filling is still warm, yes.
Made it a few days ago for thanksgiving and the hubby already requested another one, I have one chilling right now, only this time I 1 and a half the recipe to fill a deep dish crust
My grandmother would be proud, I’m glad you’re enjoying it.
Thank you so much for commenting!
-Abby Jo
Hi, what kind of cocoa do you use for this pie?
Whatever kind I have on hand! Preferably a darker cocoa, but that’s just me 🙂
HERSEYS BRAND.
If you use a double boiler, you don’t have to stir constantly. I have never made this recipe but I have made many cream pies.
True, I just know it seems these days a lot of people don’t have a double boiler, but great advice 🙂
I use my kitchenaid bowl over a small saucepan as my “double boiler” lol
You can also do this in the microwave! I mix all dry ingredients then add all the liquids except the vanilla and butter. Microwave at 1 minute intervals stirring after each minute until thickens, then add vanilla and butter.
how much butter do you add?
There is no butter in the recipe. 🙂
2 tablespoons
1Tbsp at the end of cooking, along with the 1 tsp of vanilla
Can you substitute stevia for the sugar? My husband Would eat the whole thing so anything I can do to lessen his sugar intake is helpful!
You know, I have not used Stevia before. It’s worth a try 🙂
I’ve not had a chance to make this recipe, but 3 months ago I started to use Stevia in all of my baking. I was pleasingly shocked. Everything tasted wonderful & I could not tell the difference. I make alot of spicey things like pumpkin bread, cinnamon breads, spice breads. The Stevia is so much more healthy than the previous alternate sweeteners. It’s been used alot in other countries since 1970’s & reasearch has found it is not harmful. I would go with the Stevia for this recipe, or use half sugar & 1/2 Stevia. P.S. – Straight Stevia has a bitter taste in beverages but if you purchase a product that contains other new, healthy sugar alternatives + Stevia you will do away with the bitterness in beverages. Read about sugar alternatives on-line. I’ve been able to have some really great treats since I changed. Hope this helps. Take good care & have fun experimenting.
The Cookie Lady
Try. Monkfruit taste like sugarand more natural. It better than stevia you can find iit on Amazon.
Anyone ever added coconut?
Hello Sally, I do! Usually just a cup of unsweetened coconut 🙂
OMG!! THE best chocolate pie I have EVER had!!
Can you use almond milk instead of cows milk?
Absolutely 🙂
If you choose to make a meringue, do you put it back in the oven on the cooled pie? Does it make the pie watery?
You will want to make the meringue while the Filling/pudding is still warm put it on top and pop back into oven 🙂
What if you already refrigerated the pie? Can you still add meringue?
Hi Ashley, I made one yesterday, and chilled the pie before I put the meringue on, (I was busy!) Then made the meringue and put in the oven to brown……BIG mistake! Pie never did “set up”……although my husband said it was delicious, it was like pudding! (I did put it in a graham cracker crust-per hubby’s request!) But the next one I make, I’m going to make the meringue and brown before I chill ANYTHING! Lesson learned! 🙂
What size of pie dish does this require?
Basic 9 inch pie pan 🙂
I wonder what I did. I followed the recipes but I feel like the filling only
Filled a quarter of the crust. Now I’m worried it won’t be “right”. Trying to decide if I should make more filling or just let it be
Hmmm, maybe you made a deep dish pie??? In that case, I would probably double the recipe if it only filled it a quarter of the way. I hope you have better luck next time! Thanks for letting me know! I’ll add that as a note to the recipe 🙂
What is your pie topped with in the picture?
Whipped cream and scraped chocolate! 🙂
I would like to make this for Thanksgiving can I make it 2 days in advance? Today is my pie day!
Yes, that should be fine 🙂
In the video you added 1 cup of sugar The written recipe says 1 1/2??? Help!
Sorry Cindy, I just saw this! You can use either, I will change the recipe soon! It has always been 1 1\2 cups, but over the years I realized I was only ever adding 1 cup and I liked it better 🙂
Egg substitute?
You know I don’t know, never had to use an Egg substitute before.
I cant wait to try this pie recipe! Do you have a pie crust recipe to recommend over store bought?
I do, I will add it to post soon 🙂 Here is a link to my all butter pie crust! I filmed on my Youtube channel: https://youtu.be/wlW3KmpPrAw
Have you ever tried a graham cracker cust?
Yep, it tastes great!
What kind of sugar do you use? Caster; raw; white; etc?
I use organic sugar at Costco 🙂
Yummmmm
My momma made this pie, but let it cool on the counter while she made the meringue. Then popped it in the oven under the broiler and browned the pie. Then by the time super was done the pie was fully set yet still slightly warm.
She also made what she called “egg pie” which was the same pudding recipe minus the cocoa and vanilla and adding an amount of butter.
And as with many southern cooks she measured by sight and feel for she had learned it from previous generations
My Granny always made it with meringue too 🙂 My kids like it with whip cream 😉
So, seeing the comments about cornstarch vs flour, makes me wonder, which is better?
I use flour all the time, but I think cornstarch is suppose to make it smooth. I whisk mine the whole time and never have had problems with flour. Unless cornstarch is organic and GMO free I stay away from it 🙂
I accidentally use a little bit more cornstarch than I should have and the feeling turned into pure rubber. I read the recipe wrong, so be very careful about using too much cornstarch because it will ruin the filling
are you using plain flour or self rising flour?
Just plain flour, I use unbleached organic white flour in this recipe 🙂
Thank you for this easy looking recipe. I have been looking for recipes to use up an overabundance of cocoa I currently have (don’t ask!). I was wondering if I could add a little peppermint flavoring and sprinkle the whipped cream with crushed candy canes for a holiday dessert.
That sounds yummy, I added mint once and it was really good 🙂
My pie did not gel properly. It was too liquidy. I kept it in the fridge overnight I thought I followed the directions. What did I do wrong?
I never had that problem, I am thinking you didn’t cook it long enough?? Because when you cook it all the way it makes a pudding and gets rather thick. Did you watch the video too?
I just found this recipe. I doubled it, made two pies and topped them with whipped cream. Wow! So smooth and chocolatey, and thick. This recipe is so delicious that next time, I’m going to skip the crust and serve as pudding, maybe folding in a bit of whipped cream. Thank you for sharing!!
I’m so glad you like it so much 🙂 I like to eat it as pudding too!
Hello! If I want to make the meringue topping, can I simply make the meringue and top the pie with it before putting it in the refrigerator to chill? Thank you!
Yes, you can 🙂
My pudding was lumpy! What did I do wrong?
Trouble shooting: did you have the heat to high? Lots of wisking, can’t leave it on the burner without stiring. Not sure what else to say??
I have used this recipe at least 20 times. Always turns out perfect. I use less cocoa sometimes. And. . .l always cook it in the microwave !!!! I stir it with a wire whisk every 2 minutes. Usually takes 6 minutes. Then… I add butter & vs la.
That’s awesome, so glad that you shared that 🙂 Thank you!
Do you have to refrigerate after it’s cooked?
Yes, I would.
My ex mother-in-law made this same recipe, and it is thee best! I bought the premade graham cracker pie crusts for the pie instead of making my own, and it is delicious.
Hi Abby Jo,
I want to thank you for answering the questions sent in. I really get frustrated when people have questions and the responses from the bloggers go unanswered for years if they are even answered at all.
I am making this scrumptious pie and appreciate your response to those that asked if subbing almond milk will work as my daughter has gone dairy free.
And thank you about the hint for when to top with meringue.
Can’t wait to get this in the oven. I will be back for more recipes!!
Thank you,
Terry
Your welcome! Thank you for leaving a comment 🙂
I just made it with canned organic unsweetened coconut milk and it’s fantastic.
Oh yum! I’m going to have to try that!
Hi Abby Jo! I’m so excited, and a little nervous, to try this pie. My husband has been begging for one, but I’m not much of a baker. He has more faith in me than I do, but I’m going to give it a try for his birthday.
I was wondering if you might have a recipe for meringue you could share also. I’ve never been fond of it myself, but my husband loves it.
I don’t have one on the blog at present, but I should do a video and post on it! You got this, tell me how it turns out 🙂
I just made this . It’s cooling in the refrigerator. I licked the spoon, I can tell you I won’t be purchasing boxed chocolate pudding again. I will add more milk for pudding. I can’t wait to enjoy this . Since it’s just me , I’m going to be cutting and freezing individual pieces . I’ll enjoy them partially frozen.
Thank you for a great recipe.
I’m thrilled you like it!!!
My granny would use 1 1/2 cups of milk and a 1/2 cup of coffee, so good
Sounds delightful!
Easy and delicious
Thank you for sharing
Thank you!
Is it possible to add avocado to it. I know sounds terrible but was told by my nutritionist that if I’m going to eat chocolate pie to make it from scratch and add that
I think that would work just fine, chocolate goes good with avocados 🙂
I just made this. It is AWESOME!!!!!
Thank you! So glad you like it 🙂
Do you think I could eliminate the cocoa and add a cup of peanut butter? And if I try butter scotch wonder how many chips I’d have to use?
I don’t see why not, I would use 1 to 1-1/2 cups of chips.
I’d like to know from whomever adds butter, just how much, in my world, butter makes everything better.
I have made this pie for a long time and it’s fantastic. After lots of research and recipes I found that this recipe, using corn starch is one of the absolute best. Though at the very end I do add 2 TBSP of butter at the time you add the vanilla. It adds a little extra richness and shine to the pie. If you are really watching calories you absolutely don’t need the butter, but I personally enjoy this recipe with the addition of the butter. I also prefer making a graham cracker crust. I have an 8″ pie pan with a lid that works perfectly for storing in the fridge.
Love this recipe! I use the base for all kinds of creme pies: vanilla, banana creme, coconut creme.
So glad to hear that! That’s what my granny did too. In fact, I recently put up her recipe for Coconut Cream Pie too! So yummy.
Thanks for commenting!
I haven’t made the pie yet, it does sound yummy. My question is if I am making 1 1/2 , how many eggs would you use?
Hi Katie! Hmmm, good question. I would use 2 egg yolks! Hope that helps 🙂
Can I store brought crust?
I would check your store bought crust for info on that question! 🙂 Thanks for asking though!
Ypur photoshow the pie in a crust, but there is no mention of a crust in your ingredient list. You really should add it to you list.
Great tip! I’ll change that right now. Thanks for leaving a comment!
Is whole milk the best or does it work with 2%.?
I usually make mine with whole milk, but 2% should work just fine!
So excited to make this recipe!
I’ve read all the comments and they are so helpful! I’ll be making one pie with Almond milk and one regular dairy…can’t wait!
Thank you for answering all the questions!!
I’m so glad to hear that! Well, thank you for leaving such a lovely comment.
I always love hearing from y’all!
Just made 2 pies for Easter tomorrow. So easy. We can’t wait Indulge. Note… I added 1/2 cup more milk for deep dish pies . Perfect amount! Pudding tasted amazing so I know they will be delicious.
Sounds so yummy! 🙂
Hi! I made this today and it was yummy!!! The only problem was after letting it chill for 3 hours it was runny when I cut into it! Help for next time please thanks for sharing!
Hmmm, the cornstarch should have thickened it sufficiently. The only other troubleshooting tip I have is to cook the pudding a little longer next time, make sure it is quite thick and pudding-like before you pour it into the pre-baked pie crust. Hope that helps! Better luck next time, thanks for leaving a comment!
My aunt made this and I love it! This recipe is so good – thank you for bringing back memories.
Yay! I’m so glad this recipe brought back memories. Thanks for commenting!
My mom used to make this pie but with meringue topping. It was my favorite growing up. I haven’t had it since she passed away, 47 years ago. I am going to try to make this. Thank you for the inspiration. Wish me luck.
That sounds like a lovely memory. Good luck!
I can’t find the subscribe button.
Thank you for the feedback!
My son is allergic to dairy, so so used unsweetened almond mild in place of milk. Other than that, I followed your recipe to the letter using corn starch. I doubled the recipe, just in case, because who wants a skimpy pie. It turned out fabulous. My son got to eat chocolate pie for the first time ever, and LOVED it. I had about 1cup of chocolate pudding left over, that I hid in the back of the refrigerator, for him to eat when the pie is gone. Thank you for sharing this wonderful recipe.
I’m so glad to hear that your son enjoyed it! My daughter is allergic to gluten, so I know the joy of finding a delicious allergy-free alternative.
I love reading comments like yours, thank you for leaving one!
My mother said that she was craving a chocolate pie and wanted one for Thanksgiving. I told her that I would TRY to make one. I used this recipe and it turned out great. It was a hit. She had to put some away for herself before it was all gone!
Then last week my daughter asked me to make one for her. I obliged. She was very happy!
Awww, how sweet! I love hearing that!
Do you have the nutrition information
No, I don’t 🙂
Great recipe just like grandma’s
Thank you! 🙂
Taste is unbelievably fantastic! Oh my, me a chocoholic glad I made a double batch to fill the deep dish crust now, I have extra pudding to dig into at a later time when those cravings just hit. I used flour not cornstarch and a wisk is most important, stirring constantly for 15 minutes came out perfect. Thanks to your grandmother as they often have the BEST recipes and thank you for sharing, be blessed as you are a blessing to others.
So glad to hear that! Thank you so much for leaving such a lovely comment! 🙂
I made this today for my hubby’s Father’s Day gift. We love it. Beautiful flavor.
Is it possible to over thicken a pie? I used flour and cooked until it was thick, similar to how video showed. It’s so thick, it’s almost like fudge consistency and a little on the dull side (in look definitely not in flavor!). It’s not lumpy at all, just super thick.
My 10 yr old is quite a critic on desserts and even with the peculiar texture I got, she says it’s her new favorite dessert ever!
Hmm, well, I’m glad to hear that your family enjoyed it!
If you find the texture too thick for your liking I would suggest taking it off the heat sooner before it’s reached that thickness. 🙂
It’s the best recipe I have found for chocolate pie!! Just a personal suggestion, for a since added depth of flavor and shine you can add 2 TBSP of butter at the same time as you add the vanilla. It gives the pie a gorgeous shine and a little richness. As for your extra thick issue, I did that once while trying to do to much multi tasking and I cooked my mixture for a minute or 2 too long. Next time lower the heat to med if you are using gas and back it off a minute or two sooner. You will not find a better recipe .. It just takes a time or two to find your sweet spot. I also personally found I love graham cracker crust to make it super easy and no baking!
I loved making this pie. My husband’s grandmother always made it. Wow. I couldn’t believe how easy it was. Thanks for sharing the recipe
You are so welcome! I’m glad to hear that 🙂
Thank you for sharing this delicious recipe! The taste is awesome! However, I had the same problem as a few others…my pie was too thin/runny. I followed the directions to a “T” using plain flour and cooked it until it was as thick pudding…for about 15 minutes. Is there a certain thickness we should be striving for? Should it be more jell-like before removing from the heat? Any additional tips?
As long as it’s a pudding-like consistency before you remove it from the heat, it should thicken reasonably. Perhaps try letting it cool and set in the fridge! 🙂 I hope that helps!
When using flour are you using 1/2 or 1/4 cup? I ask because recipe says 1/2 but comments seems to indicate the same as corn starch. Thanks in advance.
I use 1/2 cup of flour 🙂 But, if I want to make it gluten-free I use 1/4 cup of Cornstarch.
Made your pie for a friend who wanted a chocolate pie, I must say we really enjoyed it, I didn’t have whole milk so I added 1/2 cup heavy cream, turned out great! Thanks for posting❤
Thank you, Vicky, for the great review! So glad to hear that you enjoyed it 🙂
My grandchildren are allergic to milk. Can you use soy milk with this?
I’ve personally never tried it with soy milk, but many people have told me that they’ve had great success with milk substitutes! Perhaps try almond or coconut milk for a creamier milk substitute 🙂
This is the first recipe I’ve found where you don’t have to temper the eggs! I was a little sceptical at first,but this was sooo easy! And absolutely delicious! Thanks for sharing grants recipe! I am saving this one!
I have been using this recipe for quite some time. I have tried a few different recipes before finding that this truly holds the best flavor and texture. I do enjoy adding 2 TBSP of butter at the end when you add the vanilla for just a little extra richness and shine. It’s totally just a personal preference but this recipe is so nice because I have everything on hand any time. I also make a graham cracker crust to keep it simple and easy. Truly a tasty treat. I personally love that it’s not a ton of filling because I can make a perfect 8″ pie that I happen to have a lid so it stores perfect in the fridge. I also found that the whites actually work out perfect to make little meringue cookies for my mom. Thanks for such a simple yet perfect recipe!
I love your recipe ❤️❤️❤️❤️ I made it today and it is amazing just like my Mom and Grandma made thank you for sharing this ❤️
ABSOLUTELY Delicious!! ❤️
This recipe is so quick and easy! I think next time I’ll try to add a little espresso powder to enhance the chocolate flavor!
Wow I did this with my daughter and it was excellent. Trying something different together baking (cooking) +chocolate pie. I loved the recipe because it was easy to follow and we did not mess it up, that’s a plus!
How do you get your pie crust to stay up on the sides? Mine always slides fown
Best to blind bake it with beans or pie weights.
This looks amazing! How do you recommend I do a sugar-free option?
Thank you!
I would use a sugar free sweetener of your liking 🙂
Fantastic using gf flour or cornstarch and full fat coconut milk! My new go-to for chocolate pudding and pie!!! YUM!!!
Yes! I use that combo for my gluten-dairy free friends and daughter 🙂
I have made this pie by following your recipe at least 10 times. Everyone loves it! Thank you for sharing it!! My favorite part about it is that it has a few simple ingredients, but the flavor is fantastic!
Thank you for leaving such a nice comment 🙂 Glad it’s a hit at your home!
This is the BEST EVER RECIPE.
Easy to make.
Fabulous taste.
Thank you.
I’m so glad you like it 🙂
I’ve never had coconut milk. Will it make the pie taste like coconuts, or is it a more subdued flavor? I want to make the pie dairy-free for my daughter, but, I certainly don’t want to hide the chocolate!! Also, is coconut milk sweet? If so, should I reduce the sugar in the recipe, to balance it?
It will have a definite coconut taste but is not overpowering. However, I like coconut milk. It’s not sweet, at least not the kind I buy. Hope that helps.
I made three of these pies today, all using regular milk. On the first two, I followed your instructions exactly, and they turned out fine. On the third, I tried a different mixing method that worked great! I put *all* of the dry ingredients into the pan, then whisked the egg yolks INTO THE MILK. I slowly whisked the milk/egg mixture into the dry ingredients. This method gave me an even smoother pie, with less struggle. (The first two were *not* lumpy, but, there was a definite textural difference from the third. The surface of the third pie even looked smoother.)
Great tip, I’m so glad you enjoyed the recipes! 🙂 Thank you for the comment!
Great tip, thank you 🙂
Yes!! Thats the way to do it
Can I use evaporated milk, 1/2 & 1/2 or heavy cream instead of milk?
Yes you can 🙂
Yes, you can 🙂
This recipe was so close to my Grandmothers, that I gave it a try and several times after!
I can’t have any dairy so I sub with So coconut milk and dairy free butter. Comes out yummy every time!
That’s wonderful, thank you for leaving the comment 🙂
I’ve been making this recipe for 61 years with my grandmother (I was 6 and would help her stir – and then of course lick the spatula after she poured it into the pie crusts). She always made 3 pies. If you make more than 1 pie you only use 2 egg yolks for each additional pie you make.
Also yes, the recipe called for butter. After it was cooked you added a tablespoon of butter with the vanilla and stirred it in.
She started making this pie in the 20s and 30s and through the depression. She ran a boarding house and it was always a favorite!
Super chocolaty, rich pie! Wonderful
Love this pie! Can you give me the calorie amount for a slice? TIA
I’m sorry but I don’t have calculations for that.
This pie was great! Thank you so much!
We can’t stop making and eating this pie! So good. I follow the recipe, using flour and have liked vanilla or even almond extract for the flavor at the end. I’ve added 3 tbsp of butter at that same time, and finds it adds a little extra creaminess. Thanks so much for sharing!
I used cornstarch and it was great. As for the runny consistency, it reaches a magic moment when it suddenly thickens and you must stir quickly for only about one more minute. I used a spoon alternating with a whisk to make sure I scraped the bottom and sides adequately. Also, my personal preference is to leave out the butter at the end, it cuts the chocolate flavor and I like more of a dark, almost bitter flavor.
I was searching for an easy, delish chocolate pie recipe and this is it! Followed the directions to a T and it came out perfect.
Yay, thank you!
Hi great recipe. I put all ingredients, except butter and vanilla, into a blender, whizz them for about 30 seconds. Then pour into microwave suitable and cook on high power. I do it in 3 minute burst then take out of microwave and whisk, and then put back in microwave. Keep doing this till the pudding is ready. Takes about 10 mins
Awesome, thank you for sharing 🙂
Thank you! Could you share the recipe for maple cream pie?
I show it in the video, but I don’t have it written down on the blog. I will try and do that sometime but you can watch it here on YouTube… https://youtu.be/CbSaSjeVE3k?si=uE2RfsWRiRk-ep9n
Finally found a recipe that is like my grandma’s! I have a lot of her recipes, but it’s not in there. My aunt who also has many copies, didn’t either nor recognize what I was describing. Her mother, my grandma didn’t make chocolate pie with regular pie crust much, but I loved it. This one is aces!
I’ve used this recipe at least 3 times now, and it has come out perfect each time and is so delicous! It makes just the right amount of filling for 9″ pie crust. Thanks so much for this easy recipe! It will always be my go-to for chocolate pie.
I’ve used this recipe at least 3 times now, and it has come out perfect each time and is so delicous! It makes just the right amount of filling for a 9″ pie crust. Thanks so much for this easy recipe! It will always be my go-to for chocolate pie.
I love this recipe! The first time I made it it came out perfect. The second time I made it (2 days ago, the filling didn’t set up as much as it should have. Is it possible that I cooked the filling too long? It was extremely thick when I poured it into the crust. I let the crust and the filling both cool down. The filling was just barely warm and I put it right in the fridge.
The taste is perfect though. Any advice? Thanks so much. I love your website and recipes. So glad I found it!
I have made this pie twice since finding Granny’s and your recipe 2 weeks ago. I only wish my dad who passed in 2008 had tasted it..chocolate pie was his favorite. Great recipe, easy to follow instructions. Thank you so much!
I love all the different comments. Personally, I use cornstarch instead of flour, and evaporated milk. These substitutions work best for me. Everyone loves the cream pies I make so much. I have to make several pies at a time (at least 4) so that I can have one slice for myself. I also find that whisking above a gas stove is better than an electric stovetop. There is better control with fire I believe. Lastly, I substitute Karo light syrup in the maple cream pie and it is just as yummy. Everybody loves this too. I received a suggestion to add bananas to the Karo pie and guess what? IT IS A GREAT PIE.
Thanks Abby Jo
P.S. Actually, one more thing. Since the recipe makes more filling that my pie plates can handle, I use the classic Benton’s Danish Butter Cookies blue tin as a pie plate.
I found this recipe to be excellent
This is the same recipe my mother and housekeeper used to make chocolate pies. It is the best I have ever tasted. My husband is a chocolate lover and request this pie often. The only difference is my mother and housekeeper always used Ritz crackers for the crust. They laid the crackers whole on the bottom and lined them up on the sides. The salt and sweet is delicious. Thank you for sharing your family recipes.
Excellent! I blended most of the ingredients in the blender then added it to my pot with melted butter & 1/4 cup chocolate chips until it went from soup consistency to gravy. Again…excellent. Thank you for sharing!
Excellent directions, excellent pie. Been baking since 1977. Thank you!
Omg! I just found you on YouTube! Your recepies are amazing. Thank you for posting our crusts.
I love the video! I rarely look at them but this one offered additional ideas, practical advice and wrapped up with a creamy, delicious pie! Over 50 years of baking and still finding lots to learn!
Tried this chocolate pie today……fabulous recipe! Yum! I have tried others but this is, by far, the best. Thank you so much for this post! And next I will try your pie crust recipe. I am one of those that just can’t seem to make pie crust. I have tried many different recipes. I really am trying to perfect the blind bake and I just don’t seem to get it to stay down in the pie plate even though I cook it with weight of beans for 20 minutes and then remove for 15, it still seems to rise up around that bottom edge during that last 15 minutes. Any hints you can provide would be most appreciated. Thank again for these wonderful pie recipes. You’re the best!!! :)))
I’m so glad to hear that 🙂
Hi Abby Jo
In my above post I was also asking about pie crust and how to keep it from rising up around the bottom edging. I followed recipe, used the fork to prick holes and beans for weighting. But still didn’t remain seated in the pan once I removed the weights and cooked another 15 minutes.