The scent of melted butter, cocoa, and vanilla curling through my kitchen is my ultimate comfort. This isn’t just any chocolate pie; it’s my Grandma’s Chocolate Pie, a recipe I discovered tucked in her old, flour-dusted recipe box, written in her looping cursive. The first time I made it, I felt her presence in the gentle whisking of the custard, and when that rich, dark filling set into a slice of pure silk, I knew I’d found a piece of edible family history. It’s a humble, deeply satisfying pie that tastes like a hug, and I’m so thrilled to share it with you.
Ingredients
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 cup evaporated milk
- 3 large egg yolks
- 1 cup whole milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter, softened
- 1 unbaked 9-inch pie crust
- For the topping: 1 cup heavy cream, 2 tablespoons powdered sugar, and extra cocoa for dusting.
I need to pause here and talk about a few key players. Don’t be tempted to use Dutch-process cocoa; the natural unsweetened cocoa powder gives that classic, almost nostalgic chocolate flavor. And the evaporated milk? Trust me, don’t skip it. I tried it once with all regular milk, and it just didn’t have the same rich, caramelized depth. It makes a huge difference. For the pie crust, I often use a store-bought one for ease, but if you have a favorite homemade recipe, by all means, use it!(See the next page below to continue…)