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Grandma’s Chocolate Pie with Flaky Homemade Crust

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This nostalgic chocolate pie features a silky-smooth, deeply chocolatey custard filling nestled in a homemade, buttery flaky crust. Perfect for family gatherings, potlucks, or a cozy night in, it’s a crowd-pleasing dessert that’s easy to make and even easier to love.

Ingredients

Scale
  • 2 cups all-purpose flour (unbleached preferred)
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 1/4 cup ice water (plus extra if needed)
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder (Dutch-process or regular)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 large eggs (room temperature)
  • 2 cups whole milk (or 2%)
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • Fresh whipped cream (optional, for topping)
  • Chocolate shavings or curls (optional, for topping)
  • Toasted pecans or walnuts (optional, for topping)

Instructions

  1. In a large bowl, whisk together flour and salt.
  2. Add cold, cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse crumbs.
  3. Drizzle in ice water, mixing gently until dough just holds together. Add more water a tablespoon at a time if needed.
  4. Gather dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. Preheat oven to 375°F (190°C).
  6. On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, trim excess, and crimp edges.
  7. Prick bottom with a fork. Line with parchment and fill with pie weights or beans if desired.
  8. Bake for 15 minutes or until edges are golden. Remove weights and bake 5 more minutes. Cool completely.
  9. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt.
  10. In a separate bowl, beat eggs and whisk in milk.
  11. Pour milk mixture into saucepan and whisk until smooth.
  12. Cook over medium heat, whisking constantly, until thick and glossy (about 8-10 minutes).
  13. Remove from heat and stir in butter and vanilla. Let filling thicken as it cools.
  14. Pour warm chocolate filling into cooled pie crust and smooth the top.
  15. Let cool to room temperature, then refrigerate at least 2 hours (overnight is best).
  16. Top slices with whipped cream, chocolate shavings, or nuts as desired. Serve chilled.

Notes

Keep butter and dough cold for the flakiest crust. Blind-bake the crust to prevent sogginess. Constant whisking prevents scorching the chocolate filling. For gluten-free, use a 1:1 GF flour blend. Chill pie thoroughly for clean slices. Strain filling for extra-smooth texture if desired.

Nutrition

Keywords: chocolate pie, homemade pie crust, grandma's recipe, comfort food, easy dessert, flaky crust, custard pie, family recipe, potluck dessert, nostalgic dessert

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