My father in law is a great cook and when I think of other “foodies” and great cooks in the family he’s one of the first people that pop into my mind! While he is fantastic at making all types of dishes, he has 3 great recipes that I call his “3 Signature Dishes”, those would be:
- Homemade Chocolate Fudge (which I’m still trying to master)
- Sausage and Gravy Biscuits (which BigBear has gotten really good at making)
- Chocolate Pie (which I have gotten pretty good at making haha)
My father in law still makes these home cooked dishes but I wanted to learn how to make them too so that I can pass them onto our future children and their children. These are the types of recipes that I love to make, recipes with family history haha.
I first had this chocolate pie about 9 years ago, back when Thomas and I were dating and I’ve been in love ever since, it probably helped seal the deal when he asked me to marry him. haha just kidding, just kidding! 😉
A few years ago, My father in law, Robin, taught me how to make it and offered a few tips last year when I decided to give it a try on my own for Thanksgiving.
I was so excited that I was finally going to make Robin’s Chocolate Pie for Thanksgiving. I followed every step and carefully added EXACTLY the right ingredients amounts. I worked on it, poured it into the pie shell, wrapped it up and stuck it into the fridge.
It sat there for about 6 hours until it was time to pack it up and take it over to Mom and Dad’s for Thanksgiving Dinner.
When dessert time came, I was so excited. I cut a slice, tasted it and …..well this is really good but this isn’t Robin’s Chocolate Pie, it’s really good but it’s not right. What the heck! I did everything I was suppose to do, I had taken my time, I had made it exactly like he taught me too.
I wrapped up the left overs and took them home with my head hung in shame.
The next evening, I took some of the pie out of the fridge and decided to have another slice to see if I could pin point where I had gone wrong.
One Bite…. Oh, My, Gosh… it’s perfect. What in the world…it’s the exact same pie as yesterday, but now it was amazing and tasted just like my father in laws famous chocolate pie!
It needed to sit in the fridge for over 24 hours to really make it rich and perfect! FACEPALM
Haha, so if you make this, PLEASE take the time to let it sit for about 24 hours in the fridge or at least overnight! I know it’ll be hard to wait that long but it’s 100% worth the wait!
A few other tips for making this pie:
- If you’re using a store bought pie crust, make sure to get a “deep dish” pie crust. Pre-bake it according to the package directions before filling.
- Use ARGO Cornstarch for a smoother pie
- Make sure to heat the milk beforehand to cut down on the whisking and cook time.
- Don’t want to keep the pie in the foil pie pan with the store bought crusts? While it’s still super cold, trim the edges of the pie dish and pop it out of the foil pan, press it down into your own pie pan! 🙂
Top with whipped cream and shaved chocolate if you’re feeling “fancy” haha.
This old fashioned chocolate pie recipe is one of the very best that I've made. It was passed down to me from my Father in Law who fell in love with it from a Hershey chocolate Cookbook years ago! Heat the milk in the microwave until hot. In a medium sauce pan, whisk together the cocoa powder, sugar, cornstarch and salt. Add in the milk and whisk until smooth. Cook and whisk over medium heat until it starts to boil. As soon as it starts to boil, start a timer for 3 minutes. Whisk for 3 minutes. Remove from the heat and let cool for just a minute. Whisk in the butter and extract. Pour into the prepared pie crust. Cover the pie with plastic wrap, letting it touch and cover the top of the pie. (It'll stick to the top of the pie and prevent it from forming a film) Refrigerate at least 4 hours but preferably 24 hour, TRUST ME, it will be 10000 times better after 24 hours in the fridge. Source: Adapted from my Father in law's Chocolate Pie recipe which originally came from HersheyChocolate Pie
Ingredients
Instructions
Notes
**BigBearsWife Tips:
- If you’re using a store bought pie crust, make sure to get a “deep dish” pie crust. Pre-bake it according to the package directions before filling.
- Use ARGO Cornstarch for a smoother pie
- Make sure to heat the milk beforehand to cut down on the whisking and cook time.
Love it? Pin it!
bellalimento says
Oh Angie! This is seriously decadent! I need a few slices, no way one would do!
Lori says
When should butter be added?
Angie says
Whisk in the butter after removing from heat. Same time you add the extract 🙂
Amy says
Quick question. This recipe has no eggs. Is that correct or is it missing as a typo? Thank you
Angie says
Hi Amy. There are no eggs in this recipe 🙂
Dawna says
Just have a quick question. When boiling for the 3 mins do I whisk during those 3 mins or do I whisk for 3 mins after boiling for the 3mins? sorry that was a little confusing for me for some reason lol thanks!!
Angie says
Hey! You’ll want to whisk for the 3 minutes that it’s boiling. 🙂
Isabelle Boucher says
I love that you’re taking the time to learn and write down all of those family heirloom recipes… I wish I’d done the same with some of my grandmother’s signature dishes, because there were a few dishes that she made better than anyone else I know. (Seriously, I still dream of her salt cod fritters… I’ve tried and tried to make them at home, but I just can’t seem to figure out the perfect balance of ingredients.)
This looks like an amazing recipe. Not sure I could wait a full 24 hours before diving into that silky, chocolatey gorgeousness, though. 🙂
Ashley @ Wishes and Dishes says
I’m glad you perfected this pie! I guess letting it sit in the fridge for all that time really helped and made all the difference! Good to know…
A Family Feast says
Oh yum! This pie looks heavenly!
The Food Hunter says
I want a slice of this right now!
Lauren Kelly Nutrition says
Yup, you are right, this does look perfect!
foody schmoody says
Oh delicious and what a great feeling it must of been when you realized it was perfected after all.
CookinCanuck says
It’s amazing what 24 hours in the fridge can do to chocolate desserts! How awesome to have a list of such wonderful recipes to pass on to your kids.
Kayle (The Cooking Actress) says
this pie looks AMAZING-I love how chocolatey it is and the texture is divine!
Sarah Caron says
I would have never thought to let it rest like that! It’s amazing what a little time can do to make something perfect like that.
The Better Baker says
It’s beautiful and so inviting! Thanks for sharing this special recipe. Pinned!
Tina Blackwell says
Hey, can you email me this recipe for the chocolate pie? Every time I pull the recipe up, half the instructions are ‘cut off’ on the right side…? Not sure why!? thanks!
Tina Blackwell
Angie says
Hey! Sorry about that! I fixed it but I also just e-mailed it to you! <3
Clara says
I made this pie for the weekend and it was a big success. Everyone loved it. I made it the day before like you said. It was so velvety smooth and flavor was fantastic. Thank you so much for sharing!!!????
Angie says
I am so glad that you liked it!!!
Chris Dietz says
I want to make this pie but I’m confused…how many total tsp of vanilla extract 2 or 3? And how many tsp chocolate extract 1 or 2? Also can I use Watkins pure cocoa extract I can’t afford the other kind and Watkins is all Walmart carries.
Angie says
It’s 2 teaspoons vanilla. The * on the end means there is a note to go with it at the list. So use 1 teaspoon of vanilla and one teaspoon of chocolate extract when I make mine so I added a note that instead of 2 teaspoons of vanilla you could use one teaspoon of vanilla and one teaspoon of chocolate. I’ve never used the Watkins Cocoa Exact but it’s probably the same 🙂
Rania says
Can I use half and half instead of milk?
Angie says
I’ve never used half and half in this recipe but if you do, I’m not sure if it will affect the texture or not. I’ve only made it with milk and my father in law always makes it with milk.
Kathleen Divine says
Thanks for the recipe! I just made this pie and it will be sitting in my fridge setting for the next 24 hours. I also used the Amish Pie crust recipe I found on the web. Looking forward to cutting into it tomorrow on Mother’s Day 🙂
Angie says
YAY!! I hope that you loved it!! We love this pie recipe so much! Happy Mother’s Day!
Kathleen Divine says
Loved this pie so much that I just made 2 more pies when my family came out to visit. The only thing I changed was not adding the chocolate extract it was just too strong for me. I made them 3 days ahead of time and they were great! Thanks so very much for sharing the recipe!
Kathleen Divine says
Thanks for the recipe! I just made this pie and it will be sitting in my fridge setting for the next 24 hours. I also used the Amish Pie crust recipe I found on the web. Looking forward to cutting into it tomorrow on Mother’s Day 🙂
Dana says
This looks AMAZING. I have a regular pie dish but not a deep dish. Can I make this recipe as a standard pie? Would I have to adjust the cooking time or any other aspect of the recipe? I expect to have a bit of the filling leftover but any other adjustments you’d recommend? Or would you not recommend making it this way whatsoever? Thanks in advance!
Angie says
You can make it in a standard pie dish, you’ll just have a bit of filling let over. 🙂 I’d just pour that extra filling into a bowl and eat it with a spoon after it chills hahaha
Lisa Langston says
Hi, does this pie get watery by the next day? Thanks!
Angie says
nope! it gets thicker the longer it sets 🙂
lydia says
My uncle has been eating different chocolate pies for 80 years. He LOVES a really good pie and can tell if it is homemade or store bought. I was so happy when my aunt called this week and said that she needed the recipe because my uncle said it was the best thing he had ever tasted! This is truly the greatest pie!
Angie says
YAY!! I’m so happy to hear that he loved it! It’s one of our favorites!
lydia says
I could not find chocolate extract anywhere. I used 1/3 cup chocolate syrup and it turned out great!
Angie says
My father in law just used vanilla extract but I love the extract chocolate boost from the extract. So glad that the Chocolate Syrup worked!
Jan says
LOVE this recipe! I’ve made it three times this summer and doubled it the last time so we could have two pies! Thank you (and Robin) for sharing!
Angie says
YAY! This made my day! I’m so happy that y’all loved it!
Judy says
Can I use meringue on it
Angie says
maybe. I haven’t done it like that. You just don’t want to put the pie into the oven too long for the meringue because the pie will melt.
D Wick says
Use a blowtorch on the meringue instead of oven? IDK if that would work with this kind of pie cuz I’ve never tried just an idea.
Angie says
oo great idea!!
Sheila Thompson says
Al the chocolate pies have eggs in them, this doesn’t? I’m trying it for Thanksgiving, even tho I went to 3 stores trying to find the chocolate extract, I found Godiva pudding and will put a little of that in. Ordered it from Amazon…hope it’s great!
Angie says
Hey Shelia,
There are no eggs in this recipe 🙂 I’m not sure how chocolate pudding would work in it because I’ve never tried that. Chocolate or Vanilla extract will work. I just like the Chocolate. This pie is better the longer it sits in the fridge too 🙂 I hope y’all love it!
Elaine says
Is this recipe not supposed to have egg yolks?
Angie says
there are no eggs in this recipe
Mary Kay says
Could this be frozen? I’ve made it and it’s delicious.
Angie says
I’ve never frozen it before but I feel like it would have a weird texture after being frozen and thawed out. I’ll try it next time we make one with a slice and see how it does.
Dlc says
I make this chocolate pie all the time but I throw in a handful of chocolate chips instead of the chocolate flavor and like it better
Angie says
ooooo I like the idea of the chocolate chips!!
Donna says
Milk chocolate or semi-sweet chips?
Erna says
I’m making this right now for Thanksgiving. I have an extra pie crust and was wondering if you ever tried freezing it? I know this post is a little older so I was curious if you ever did try it 🙂
Angie says
Hi Erna. I haven’t tried that.
Elaine says
I am making it shortly for tomorrow’s Thanksgiving Dinner; I can’t wait to taste it after I bake it.
Angie says
YAY!!! I hope that y’all love it!! It’s our favorite!! I look forward to making it every Thanksgiving and Christmas!
Kali says
Made this and even though it tastes delicious the pie part did not set up- it’s more of a pudding consistency and that’s with over 24 hour wait time. What went wrong?
Angie says
Hi Kali, Without having been in the kitchen with you while you were making it, I can’t tell you exactly what happened but it sounds like cornstarch maybe was forgotten or didn’t get heated enough with the mixture to make it firm enough to slice. I’m so sorry that it didnt’ set up for you.
Cindy Porter says
I made this yesterday. Mine never set up either and after 24 hours I threw it away because it didn’t set up. I followed the instructions exactly, and yes, I used cornstarch.
Angie says
Hi Cindy! That is so disappointing to hear. I wish that I could be there with you to help you figure out what went wrong.
Dora says
This might sound like a silly question but for the first step of whisking the cocoa,cornstarch etc…is it on medium heat or not until you add the milk?
Angie says
Not until you add the milk 🙂 No heat until the milk is added.
Diane Chiodo says
Have you everTried making this with an Oreo crust instead of a pastry crust??
Angie says
I have! It’s fantastic! This is the recipe I use for an oreo crust – https://www.bigbearswife.com/easy-chocolate-cookie-crust-bake-or-no-bake-options/
KATHLEEN THOMAS says
Love the hint about heating milk first started to boil ssf o much faster, made sure to cook until thick enough and pie turned out perfect
Niki says
Question: If I put the cling wrap on the top, as instructed, when I pull it off later, will it damage the top of the pie?
Angie says
Sometimes if you don’t get all of the air bubble outs and don’t have the cling wrap directly on the pie it can give it a funky texture when you pull the cling wrap off. However, a funky texture is way better than the gross thick pudding skink you’ll get if you leave it off.
Jill says
Do you cover the pie immediately after you fill the crust or let it cool first? Anytime I have covered a hot chocolate pie, it liquified.
Angie says
I cover it with plastic wrap as soon as I finish pouring it into the pie crust. The plastic wrap prevents a “skin” from forming on it while it cools.
tosha Hicks says
Quick question do you use the unsweetened cocoa powder?
Angie says
yes 🙂
Jane Johnson says
This was a wonderful chocolate pie that your father in law made . I have it in the refrigerator now doing it’s 24 hour countdown but did taste the pudding first and its mighty tasty. My only suggestion to make it easier to follow the instructions would be to place the ingredients in order of use . You had the instructions in order so that was good. I have a hard time remembering what I need to add but maybe the younger bakers don’t have that issue. Thank you again.
Stevie says
Oh my gosh, I can hardly wait to make this pie. I’ve searched & searched the internet for a chocolate pie that looks like what my grandmothers used to make. Thank you for sharing, & thank your father-in-law too!
Eleanor says
I know that pie recipe! I tried so hard to make it two or three times. I could NEVER get it right! My 10 year old daughter tried and got it right the first time!
Judy says
Can you put meringue on top of this pie?
Angie says
You can BUT if you’re going to, you need to use a kitchen torch to cook/toast the topping. If you put this pie in the oven, it’s going to melt me pie.
Char says
Hi…what temperature do I use?
Angie says
Hi! Char! You don’t bake this pie. You cook everything on the stove top according to the recipe and then pop it into the fridge to set up
Mary Hartgraves says
I have made this pie many times. It’s a favorite in my house. Just want to thank you.
Angie says
Hi Mary! I’m so happy to hear that!
Yolanda says
I love your humor!!! And I can’t wait to make this pie. It sounds heavenly.
Kathy says
Thank you for the recipe, just wondered if you can use 2% Milk instead of whole?
thats what we use.
Angie says
I haven’t tried this recipe with 2%. The whole milk has a higher fat content and gives the pudding a richer flavor and creamier texture