Old Fashioned Chocolate Cream Pie
This Old Fashioned Chocolate Cream Pie is made with pure rich cocoa powder and it’s silky smooth and easier to make than you might think. The filling is poured into a homemade pie crust, just like your grandma made. You can finish it with freshly whipped cream or homemade meringue.
When I was a kid, my Aunt Helen made 100’s of homemade Lemon Meringue and Chocolate Cream pies for our small-town restaurant. She made other pies as well, but these two seemed to be in the highest demand. This was back in the day before people put their modern-day twist on these old fashioned pies. Don’t get me wrong. I like all the modern-day twists on old fashioned pie recipes, but sometimes I like to indulge in a piece of old fashioned simple goodness! Old fashioned chocolate cream pie is made with pure cocoa, egg yolks, and either cornstarch or flour for thickening. No other chocolate is used. Just plain ole’ rich cocoa.
TEMPERING: ADDING EGG YOLKS TO HOT PIE FILLING
This old fashioned version of chocolate cream pie uses egg yolks. Egg yolks add richness to the pie filling and also aid in the structure of the pie filling.
How to add the eggs yolks without cooking them into scrambled eggs…
The process of adding egg yolks to hot pie filling without turning the egg yolks into cooked pieces of scrambled eggs throughout your pie filling is called tempering.
Here’s how to temper the egg yolks as you add them. Once you bring the hot mixture to a boil and cook it for about one minute, you’ll pour half of the hot mixture into the beaten egg yolks, while whisking vigorously for a few seconds. Then you’ll return the mixture back to the pan and continue whisking and cooking for at least one minute or until the mixture thickens. If you were to simply add the egg yolks to the pot of hot filling, you would end up with bits of scrambled cooked egg in your filling, and no one wants that!!
I used Aunt Elsie’s Flaky Pie Crust recipe for this pie, but you can use your own recipe or even storebought. You might even want to use a graham cracker crust which is fine, but the true old fashioned version uses pie crust.
If you really want to stay true to this old fashioned pie recipe, you’ll top it with meringue. However, everyone in my family, with the exception of me, likes freshly whipped cream, and most of my friends feel the same, so whipped cream it is!
If you love chocolate pie, you might also like this modern-day version of French Silk Chocolate Pie.Print
This Old Fashioned Chocolate Cream Pie is made with pure rich cocoa powder and it’s silky smooth and easier to make than you might think. The filling is poured into a homemade pie crust, just like your grandma made.
- 1 1/4 to 1 1/2 cups granulated sugar (I used 1 1/4)
- 5 tablespoons flour
- 1/2 cup cocoa (I use Hershey’s)
- Dash of salt
- 3 cups milk
- 4 large egg yolks
- 1 tablespoon butter
- 1 teaspoon pure vanilla extract
- 1 deep dish 9-inch pre-baked pie crust
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- Chocolate shavings, optional
- Place the egg yolks in a 2 cup measuring cup or medium bowl and lightly whisk. Set aside.
- In a medium saucepan, whisk together the sugar, flour, cocoa, and salt. Add the milk and whisk until smooth. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour half of the hot mixture in with the egg yolks while whisking constantly with a fork, then transfer the mixture back into the pan. Continue to cook for 1 minute over medium heat while stirring constantly. Remove from heat and whisk in the butter and vanilla.
- Pour the hot mixture into the prepared pie crust. Place a piece of plastic wrap directly onto the pie filling. Refrigerate for at least 6 hours or overnight. Serve with freshly whipped cream.
- Add the whipping cream to a large mixing bowl. Using the whisk attachment, (or use a hand mixer), whisk the cream on medium speed until it’s just starting to slightly thicken. Add the sugar and vanilla and whisk on high speed until the whipping cream forms soft to medium peaks. Serve immediately or refrigerate for up to 2 days.
- The process of cooking the filling and whisking half of it into the egg yolks before returning it to the pan is called tempering. If you add the egg yolks directly into the pan of the hot mixture, the heat will cook the eggs and you will have bits of cooked egg in your pie filling.
- You can omit the egg yolks in this recipe if you prefer. The egg yolks add richness to the pie, but you can omit them. If you omit the egg yolks, cook the pie filling over medium heat until it starts to form bubbles on top, while stirring constantly. Cook for an additional minute or until the mixture begins to thicken and remove from heat. Add the butter and vanilla.
- If you don’t have flour or prefer not to use it, you can use 1/3 cup of cornstarch in this recipe.
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