Grandma’s Chocolate Pie

There’s something undeniably special about the recipes we inherit from our grandmothers. These cherished dishes are often steeped in nostalgia, evoking warm memories of family gatherings and celebrations. They are the heart of our culinary history, passed down through generations, often with a few personal twists and flourishes. Among these treasured recipes, Grandma’s Decadent Chocolate Pie stands out as a comforting symbol of love and indulgence.

Discover the warmth of family traditions with Grandma's Decadent Chocolate Pie recipe. This delightful dessert features a flaky, buttery crust filled with a rich, velvety chocolate filling that melts in your mouth. Perfect for any occasion, this pie is not just about the taste but also about creating cherished memories around the dining table. Follow our step-by-step guide to recreate this nostalgic treat and enjoy a delicious slice of family history.

Print Recipe Pin Recipe

Ingredients

For the Pie Crust:

1 ½ cups all-purpose flour

¼ cup granulated sugar

½ cup unsalted butter, chilled and cubed

1/4 teaspoon salt

4 to 6 tablespoons ice water

For the Chocolate Filling:

1 cup whole milk

1 cup heavy cream

1 cup semi-sweet chocolate chips

¼ cup granulated sugar

3 large egg yolks

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 teaspoon instant coffee granules (optional, for depth of flavor)

Pinch of salt

For Topping:

Whipped cream

Chocolate shavings or cocoa powder (for garnish)

--

Instructions

Make the Pie Crust:

- In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overmix.

- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Pre-bake the Pie Crust:

- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer the rolled dough to the pie plate and trim excess dough.

- Prick the bottom with a fork to prevent bubbling and line with parchment paper filled with pie weights or dried beans.

- Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes, or until golden brown. Let it cool completely.

Prepare the Chocolate Filling:

- In a medium saucepan, combine the milk, cream, and sugar. Heat over medium heat until it begins to simmer, stirring occasionally.

- In another bowl, whisk together the egg yolks, cornstarch, and salt until well blended. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.

- Return the mixture to the saucepan and cook over medium heat, stirring continuously until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the chocolate chips, vanilla extract, and instant coffee granules (if using) until smooth.

Assemble the Pie:

- Pour the chocolate filling into the cooled pie crust. Smooth out the top with a spatula, then refrigerate for at least 4 hours or until set.

Serve:

- Once the pie is set, top with dollops of whipped cream and sprinkle chocolate shavings or cocoa powder on top for garnish. Slice and enjoy the deliciousness!

---

Prep Time, Total Time, Servings: 30 mins | 5 hrs | 8 servings