Once you’ve prepared this delectable old-fashioned chocolate pie recipe from scratch, there’s simply no turning back to store-bought or instant pie fillings. This velvety, smooth, and decadently delicious dessert is bound to become a beloved staple in your home. Let’s explore the history behind my old-fashioned chocolate pie recipe and delve into the details of creating this mouthwatering treat.
The History of My Old fashioned Chocolate Pie Recipe
This cherished recipe has been handed down through the generations in my family, originating with my great-grandmother, Ma Horton. I learned the art of making this chocolate pie from my Aunt Helen when I was a young mother, and let me tell you, that was eons ago!
Back in the day, when my husband and I first met, he claimed he didn’t particularly care for chocolate pies. However, I managed to persuade him to give my old-fashioned homemade chocolate pie a try, and to this day, he insists it’s the only chocolate pie worth eating.
I have fond memories of family reunions and “dinners on the ground.” For those unfamiliar with the term, “dinner on the ground” referred to the shared meal during a church’s anniversary celebration, known as a homecoming. We’d lay out quilts or occasionally a few folding chairs, and each family would bring an abundance of food to share.
All the food was placed on boards laid out between trees, sawhorses, and an occasional table, and you went around fixing your plate with whatever you wanted. You better get your dessert on the first go-around, or it would be gone.
One thing was for sure: Ma Horton’s chocolate pie recipe was always a coveted item at these gatherings. Made with rich cocoa powder and encased in a golden brown homemade pie crust, it was often referred to as the “French silk pie of heaven” – a title I wholeheartedly endorsed. We knew it as her chocolate pie with meringue.
When Ma Horton could no longer prepare this pie for such occasions, my grandmother and Aunt Helen carried on the tradition. Aunt Helen, in particular, earned the illustrious title of the “Queen of Chocolate Pie.”
It’s no wonder that this old-fashioned chocolate pie from scratch has become one of the most requested dishes in our family. It graces the table at birthdays, holidays, and whenever we seek the comforting embrace of familiar flavors. Your family is sure to fall in love with it too!
FAQ About My Chocolate Pie Recipe
1. Why Don’t My Grandmother’s Recipes Taste The Same When I Follow Them Exactly?
It’s important to note that the ingredients used by most of our grandmothers were quite different from what we have available today. It took me a long time to figure out this problem with my great-grandmother’s and Granny’s recipes.
They often used freshly ground flour, farm-fresh eggs, unrefined real salt, and unpasteurized, raw A2A2 milk. Back then, there were no GMOs, pesticides, or herbicides in the food chain, which contributed to the distinct flavors of their recipes.
While it can be challenging to replicate the exact taste, using organic, non-GMO ingredients can help you come close. Even if you don’t have access to yard eggs or raw milk, you can still create a delicious pie that will quickly become a family favorite.
2. Should an old-fashioned chocolate pie be refrigerated?
Allow your pie to cool on the counter until the pan is no longer hot to the touch. Refrigerating a hot pie can lead to cracks and excess condensation, resulting in a soggy bottom crust. Once it has cooled to room temperature, you can safely refrigerate it, although there may not be much left for leftovers!
3. Why does my homemade chocolate pie get watery?
If your pie is topped with meringue, this is probably the cause. To prevent a weeping meringue, consider the following tips:
– Don’t overbake the meringue, as excessive baking can cause the egg whites to shrink and release moisture.
– Check the meringue at the minimum recommended baking time, and watch it closely. Meringue can quickly overbake or burn.
– Make sure that the sugar in your egg whites is fully dissolved during mixing. Begin at low speed to eliminate any graininess before whipping at high speed into stiff peaks. Using caster sugar or superfine granulated sugar can help.
– Prepare the meringue before you start on the pie crust and filling, allowing it ample time to chill. This helps it spread more easily and reduces the likelihood of shrinking during baking.
– When spreading the meringue on your pie filling, extend it all the way to the crust’s edge and seal it securely.
4. Do You Make this old fashioned chocolate pie recipe with cocoa Powder?
While you can use either cocoa powder or cacao powder interchangeably, I personally prefer using cacao powder. Both are derived from the cacao bean, but there are differences in their processing.
Cacao is made from fermented cacao beans processed at low temperatures, retaining more nutrients, enzymes, and minerals. It has a slightly bitter taste compared to cocoa.
Cocoa is made from fermented cacao processed at higher temperatures, leading to a loss of most nutrient value. Many cocoa products include added sugar to offset the bitterness, so check labels to avoid excess sugar.
Ma Horton’s Old-Fashioned Chocolate Pie Recipe
To recreate this beloved family recipe, start with your choice of pie crust (whether it’s homemade or store-bought) and set it aside to cool. Personally, I make an Einkorn pie crust, but you’re free to choose your favorite.
NOTE: Once you begin cooking the filling, you cannot leave the stove for any reason. It will scorch and pop bubbles that will scald you if you leave it.
Ingredients For Pie Filling
- 1 cup sugar
- 3 1/2 Tablespoons all-purpose flour
- 1/4 teaspoon salt – I use real salt
- 4 Tablespoons cocoa powder or cacao powder
- 3 eggs
- 10 ounces heavy whipping cream
- 6 ounces milk – I use A2A2 whole milk
- 4 ounces of water
- 1 1/2 Tablespoons unsalted butter
- 2-3 teaspoons vanilla extract flavoring to taste
Ingredients For Fluffy Meringue
- 3 Egg whites (separated from yolks used in the pie filling)
- 5 Tbs fine grain sugar
- 1 tsp vanilla
Ingredients For Whipped Cream Topping: Yields 2 1/3 cups of whipped topping
- 1 cup heavy whipping cream
- 3 Tbs fine grain sugar
- 1 tsp vanilla
Instructions For Chocolate Pie Filling
- Mix the dry ingredients in a small bowl.
- Separate three eggs and put the egg yolks in a medium saucepan.
- If you want to make meringue for your pie instead of whipped cream, put the egg whites in the mixing bowl you’ll use to make your meringue and refrigerate them. (I make my meringue first and refrigerate it while I’m preparing the filling.)
- Whisk the egg yolks together in the saucepan, then add the liquid ingredients to the saucepan.
- Whisk these ingredients together well.
- Cook over medium-high heat on the stovetop while using a long-handled wooden spoon to stir constantly until begins to boil.
- Once the mixture reaches a low boil, add the dry ingredients to the pot. I whisk them to mix well and then go back to stirring with the wooden spoon.
- Add the butter and continue to stir continuously.
- Cook for 5 minutes over medium heat until the desired thickness is reached. It needs to be thick like pudding.
- When the filling is thickened, remove from heat and add 2-3 teaspoons of vanilla (I use 3 because we like vanilla)
- Pour the filling into your prepared pie crust.
- See the directions below if you want chocolate pie with meringue
- Let cool on the counter until the pie plate is not hot to the touch.
- Then over with parchment paper or plastic wrap to prevent skin from forming on top of the pie while cooling.
- Refrigerate for at least one hour before serving.
NOTE: If you want a meringue, add it to your pie before you refrigerate.
Instructions To make the meringue recipe
- Whip the egg whites in a large bowl on high speed of an electric mixer using your whisk attachment until fluffy.
- Reduce speed to low and slowly add the sugar one tablespoon at a time until all 3 Tablespoons are added.
- Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone).
- Return the mixer to the highest speed and continue beating until stiff peaks form.
- Spread the meringue over the freshly cooked pie and brown under your broiler. Remember to watch it carefully, the meringue will brown and burn before you know it.
My family prefers homemade whipped cream on their pie.
Instructions To make sweetened whipped cream
- Put 1 cup of heavy whipping cream into a chilled bowl.
- Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer until the cream begins to stiffen.
- Gradually add 3 Tablespoons of sugar, one tablespoon at a time. Continue beating until stiff peaks form.
- Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight-fitting lid.
You can make the whipped cream any flavor you like. For this old fashion chocolate pie recipe, we like vanilla flavoring. To flavor, after you’ve added the sugar, add 1 teaspoon of flavoring to heavy whipping cream, and beat as directed above.
Notes for My Old Fashioned Chocolate Pie Recipe
If you don’t have the time to make the homemade flour crust you can make a graham cracker crust in your pie pan or use a store-bought prepared crust to pour the hot filling into to make your own old-fashioned chocolate cream pie.
Old Fashioned Chocolate Pie Recipe
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Print PinPie Filling Ingredients
- A deep dish pie crust, baked. - You can use a shallow crust but it will be very full
- 1 cup sugar
- 3 ½ Tbs all-purpose flour
- ¼ tsp real salt
- 4 Tbs cocoa powder or cacao powder
- 3 egg yolks
- 10 oz heavy whipping cream
- 6 oz milk
- 4 oz water
- 1 ½ Tbs unsalted butter
- 2-3 tsp Vanilla flavoring
Meringue Ingredients
- 3 Egg whites (separated from yolks used in the pie filling)
- 5 TBS fine grain sugar
- 1 tsp vanilla
For Whipped Cream Topping: Yields 2 1/3 cup whipped topping
- 1 Cup Heavy Whipping Cream
- 3 TBS Fine grain sugar
- 1 tsp Vanilla
- Mix the dry ingredients in a small bowl.
- Separate three eggs and put the egg yolks in a medium saucepan. If you want to make meringue for your pie instead of whipped cream, put the egg whites in the mixing bowl you’ll use to make your meringue.
- Whisk the egg yolks together in the saucepan, then add the liquid ingredients to the saucepan.
- Whisk these ingredients together well.
- Cook over medium heat while using a long-handled wooden spoon to stir constantly until begins to boil.
- Once the mixture reaches a low boil, add the dry ingredients to the pot. I whisk them to mix well and then go back to stirring with the wooden spoon.
- Add the butter and continue to stir continuously.
- Cook for 5 minutes or until desired thickness is reached. It needs to be thick like pudding.
- When the filling is thickened, remove from heat and add 2-3 teaspoons of vanilla (I use 3 because we like vanilla)
- Pour the filling into your prepared pie crust.If you are going to top with meringue, do that now.Once the meringue is cooked, let the pie cool on a cooling rack until the pie plate is not hot to the touch.
- Refrigerate for at least one hour before serving.
- If you are going to top with whipped cream:Cover with parchment paper or plastic wrap to prevent a skin from forming on top of the pie while cooling.Let the pie cool on a cooling rack until the pie plate is not hot to the touch. Refrigerate for at least one hour before serving
- Whip the three egg whites on high-speed of an electric mixer using your whisk attachment until fluffy.
- Reduce speed to low and slowly add the sugar one tablespoon at a time until all 3 Tablespoons are added.
- Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone).
- Return mixer to highest speed and continue beating until stiff peaks form.
- Spread the meringue over the freshly cooked pie and brown under your broiler. Remember to watch it carefully, meringue will brown and burn before you know it.
- Put 1 cup heavy whipping cream into a chilled bowl.
- Using the whisk attachment, whip at the highest speed of your electric mixer until the cream begins to stiffen.
- Gradually add 3 Tablespoons granulated or powdered sugar one tablespoon at a time. Continue beating until stiff peaks form.
- Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight fitting lid.
- You can make the whipped cream any flavor you like. For chocolate pie, we like vanilla flavoring. To flavor, just add 1 teaspoon flavoring to heavy whipping cream, after you’ve added the sugar, and beat as directed above.
Nutrition
Wrap Up
In the end, the journey through my old-fashioned chocolate pie recipe takes us on a delicious trip down memory lane, with roots that stretch back through generations of family tradition. This timeless dessert, born from the cherished recipes of my great-grandmother, Ma Horton, and lovingly passed down through the years, holds a special place in our hearts.
The story of this pie is a testament to the power of homemade goodness and the enduring magic of family gatherings. From family reunions to the memorable “dinners on the ground,” it’s a recipe that has consistently brought joy and comfort to our lives. Every bite of Ma Horton’s chocolate pie recipe is infused with the warmth and love that transcends time.
So, the next time you make this old fashioned chocolate pie recipe from scratch, remember the history behind it. The care and quality of ingredients may have evolved, but the essence of this cherished recipe remains the same.
Whether you choose to serve it with a fluffy meringue or a dollop of sweet whipped cream, you’ll be creating a dessert that embodies tradition, nostalgia, and the pure delight of savoring a slice of the past. As you share it with your family, you’ll be adding another chapter to the story of this beloved recipe, making it a treasured part of your own family’s history.
I hope you enjoy making and sharing this old fashioned chocolate pie recipe as much as I have throughout the years. It’s a testament to the enduring power of home-cooked meals and the love that goes into every bite.
As always, I’m here to help with any questions or guidance you may need on your journey. Happy baking!
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Followed directions exactly but mine did not set up as firm as it should have. Taste great.
Dana, there are only two reasons it didn’t thicken, the liquid portion was off or it didn’t cook long enough. Elevation and humidity are two factors but every kitchen and cook are different so cook it until it thickens even if it’s longer than the recipe says. Glad you like the flavor, it is delicious!
Is it possible to use vanilla unsweetend almond milk in this to replace the whole milk? I typically don’t have whole milk, but do have heavy cream. I could also maybe just dilute a portion of the cream (keeping the total liquid measurement correct). Thoughts?
Hi Cathy, I’ve never used almond milk so I don’t have any experience with how it would act in a recipe. If you usually use it in your recipes in place of whole milk, you could certainly try it. I do know, because I’ve done it (LOL), that you can add water to the heavy cream and use that. I hope this answers your question. Let me know if I can help further and thanks for reaching out to me.
I haven’t tried this yet, but am going to quite soon. I have 3 questions that I am not sure you may know.
1. Can I add marshmallows and/or bananas to the filling? If so are there any moisture adjustments that need to be made? Please let me know in cups or spoonfuls instead of ounces!
2. Is it possible to use a sugar substitute? My husband will absolutely love this pie, but I am a diabetic.
3. Can I make my own pie crust? Any suggestions?
Thank you so much for this recipe and your suggestions!
Hi Teri, I hope I can help. Q1) I’m sure you can add these things, however, I have never done it so I can’t give you adjustments to make. My educated guess would be little to no adjustments because the additions will set in the pudding as it thickens and both have a degree of moisture themselves. But it’s just a guess. Please let us know what you did and how it turns out if you try it. Q2) You can certainly use a sugar substitute. Again, I don’t have any experience with them but since you use them already you will know the conversion rate of sugar to substitute. Q3) I always make my own pie crusts. There’s a link in the article for pie crust and for Einkorn pie Crust. Here’s the link to the modern wheat all-purpose flour pie crust. Let me know if I can help further.
I need to make three pies for a luncheon. Can I cook all three pie fillings together at the same time or do I need to make each pie separately?
Hi Kathleen, I have doubled the recipe and it worked great but I have never trippled it. In theory it should be just fine. If it were me, I’d try it. Let me know how it turns out. I’m here to help.
This is my new chocolate pie recipe. My husband went nuts for this! Thank you so much for sharing~~
Thanks, Regina, for letting me know y’all enjoyed the recipe! I’m so glad to know it was a hit for your family.
My grandchildren and I made this a few weeks ago, it was so good. They actually made the pie and followed the recipe, 12-15 years old. They want to make it for Thanksgiving. I’m wondering how many days ahead we can make it? We didn’t have any leftover.
Gail, I’m delighted to know you and your grandchildren enjoyed the pie. I’m honored to know they have added my great-grandmother’s recipe to their skill base. She would be honored as well. Thank you for sharing this with me, it fills my heart with thanksgiving. Now for your question, I would recommend no more than two days in advance. Be sure to cover it well and that the plastic wrap is in contact with the pie filling to keep hard skin from forming on it. If you want to make meringue for the pie, don’t make it ahead of time. It will weep and put liquid onto the pie so make it the morning of or the night before you plan to serve it. If you have further questions, need clarification, or anything else, please feel free to contact me. Let me know how it turns out. Happy Holidays!
Can you freeze this pie without the topping? I’m wanting to make it ahead of time for Thanksgiving, and add the topping then.
Juli, I’ve tried to freeze the pie. It can be made a couple of days before the day. I’m not sure what the texture would be after thawing.If you try it, please let us know how it turns out.
How can I get my whipped cream thicker ? I did it exactly as the instructions ?
Hi Carol, My tips would be: 1) be certain you’re using heavy whipping cream. 2) make sure it is cold before you begin whipping it 3) Chill the bowl or jar you are whipping it in. 4) Don’t use plastic containers or utensils. 5) It may take longer for your mixer to whip the cream to thickness so whip it until it gets thick. 6) Stop whipping once it’s thick. These are my best tips. Please feel free to reach out any time you need me. I hope these help.
Made it again today. My husband loves this pie! I just shared it with my daughter and sister. Made it exactly by your recipe. Thank you for this great pie!
Cathy, I’m delighted that you and your family love the pie! Thank you so much for sharing with me and for being a part of TFL Community.
exactly my grandmothers recipe except all whole no whipping cream this is favorite pie in my family even over fresh from the farm peach
So I’m a little confused the heavy whipping cream is for the pie and not the topping. If you use whole milk do you exclude whipping cream, and water?
Paula, The list of ingredients is for the pie filling. The ingredients for the meringue topping and whipped topping are listed under their headings. The pie filling itself calls for 10 oz of heavy whipping cream. You can substitute whole milk for the heavy whipping cream but the total amount of liquids must be the same: 16 oz whole milk and 4 oz of water. Your pie filling will have to cook longer in order to thicken if you use all whole milk and water. Also, the flavor will not be as rich and smooth when you use only whole milk but it is still delicious. I’ve done this myself when I didn’t have heavy whipping cream but wanted a chocolate pie. I do hope this clears up the confusion for you. If not, or if you have any other questions, please feel free to reach back out. After all, I’m here to help!
This pie looks and sounds absolutely divine!!! I do have a question. The instructions are to add the dry ingredients to the wet ingredients when the wet ingredients reach a boil. I’ve always been taught that the dry ingredients should be whisked into the wet ingredients before heating, because the dry ingredients will clump if added to hot liquid ingredients. Which do I do, add dry to hot liquid, or add dry to wet before heating?
Hi Abby, When cooking a pie filling, just like cooking a pudding, you add the dry ingredients to the hot. Whisking them into the hot liquid ensures any clumps will be dissolved. If you follow the recipe, the pie will be velvety smooth. I like your word “divine”, it is actually. Let me know if you have any further questions or if I can help in any way.
My experience as well. I whisked all ingredients together, except butter, cocoa, vanilla. This filling is delicious. I used Sacco Dutch process cocoa and got the perfect chocolate flavor. I did have to boil longer than 5 minutes to get it to the correct thickness. I cooled my chocolate before I poured into a pre-baked cooled crust. Topped with the egg white topping and used heavy cream, milk and water as directed in the pudding.
Thanks, Dixie, for sharing your experience and tweaks with us. I love it when people enjoy the recipe and make it their own!
I didn’t have any eggs so I used an egg substitute. It took a long time for it to get thick and after about 20 min of no change I added a corn starch slurry to help thicken it up. That worked. Looks good in the pie shells and will firm up nicely once cooled. Hope it tastes the same
Keena, Thanks so much for sharing this with us! I’ve never used egg substitute so I didn’t know how it would turn out. I hope it turned out to taste as good as it looked to you. We appreciate you being a part of TFL Community and for sharing your experience with us!
Do you use the heavy whipping cream in the filling mixture or just the homemade whip topping? I just want to make sure I’m using it in the right place.
Barbara, It is used for both. The recipe calls for 10 oz in the pie filling. Hope this answers your question. Enjoy! Let me know if I can help further.
Can you use an egg substitute
Theresa, I have never tried an egg substitute. As long as it’s in liquid form I would say it SHOULD be ok, but I can’t promise the same results. If you try it, please come back and let us know how it turns out and what you used.
Are you adding the filling to an already cooked pie shell?
Kerri, Yes, a 9” deep dish pie crust, baked. You can use a shallow crust but it will be very full. I talked about that in the post recipe but neglected to put it in the recipe box. Thank you for asking. I’ll add it to the box. I hope you love it as much as we do. I made one yesterday at the request of my eldest son who is coming over today.
Turned out perfect. Delicious. Thank you for sharing with us.
Letha, You are so welcome! I’m so glad to hear you enjoyed the pie as much as we do. Thank you for letting me know.
Does this pie have a creamy texture or more of a gelatin texture?
Madison, This pie is velvety smooth and silky. There is no gelatin in the recipe. I hope this answers your question. Let me know if I can help in any way.
I love this recipe! I even add 2 tbs of instant dark roast coffee to give it a kick!
Amanda, I’m happy you loved Ma Horton’s chocolate pie recipe. As a coffee lover, you know I’m going to have to try adding it to my next pie! Thanks for the idea. So glad you’re a part of TFL Community.
This is exactly how my neighbor taught me when I had to make a pie for home economics many,many years ago! Only way I make it!!
I love chocolate pie with a homemade crust and whipped cream. And a tall glass of cold milk! Pinning so I can try this later, thanks for sharing your family recipe. That makes it even more special!
Thanks so much, Jennifer. I did warn you, once you make it…you’ll always make it 🙂 I hope your family likes it as much as mine does. Let me know how it turns out for you. Thanks for stopping by and sharing with me.