{"id":3030,"date":"2026-04-03T17:56:24","date_gmt":"2026-04-03T17:56:24","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=3030"},"modified":"2026-04-03T17:56:24","modified_gmt":"2026-04-03T17:56:24","slug":"homemade-pie-crust-and-old-fashioned-chocolate-pie","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/04\/03\/homemade-pie-crust-and-old-fashioned-chocolate-pie\/","title":{"rendered":"HOMEMADE PIE CRUST AND OLD-FASHIONED CHOCOLATE PIE"},"content":{"rendered":"

HOMEMADE PIE CRUST AND OLD-FASHIONED CHOCOLATE PIE\u00a0<\/strong><\/h2>\n

I make several of these every Christmas because they are simple, reliable, and absolutely delicious. The pie crust is flaky and buttery, and the chocolate filling is rich, smooth, and comforting. Even if you don\u2019t use it in a pie, this chocolate filling makes an incredible homemade pudding on its own.<\/p>\n

HOMEMADE PIE CRUST RECIPE<\/strong><\/h2>\n

Yields:<\/strong> 2 pie crusts
\nServes:<\/strong> 8 slices per pie<\/p>\n

Ingredients<\/strong><\/h3>\n
    \n
  • 2 cups all-purpose flour, sifted<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 2\/3 cup butter or shortening (Crisco works great)<\/li>\n
  • 5 to 7 tablespoons cold water<\/li>\n<\/ul>\n

    Instructions<\/strong><\/h3>\n

    Step 1 \u2014 Prepare the Dough<\/strong><\/h4>\n

    Place the sifted flour into a large mixing bowl. Add the shortening or butter. Using a pastry cutter (or two forks), cut the fat into the flour until the mixture looks like coarse crumbs.<\/p>\n

    Add the salt and begin adding the cold water, one tablespoon at a time. Mix gently until the dough starts to come together and forms a soft ball. Do not overmix.<\/p>\n

    Step 2 \u2014 Shape the Crust<\/strong><\/h4>\n

    You can roll the dough out on a lightly floured surface with a rolling pin.
    \nOr, for an easier method, place the ball of dough directly into the pie pan and press it evenly across the bottom and up the sides with your fingers.<\/p>\n

    Step 3 \u2014 Bake the Crust<\/strong><\/h4>\n

    Preheat the oven to 375\u00b0F (190\u00b0C)<\/strong>.
    \nBake the crust until it turns a light golden brown. Remove from the oven and allow it to cool before adding the filling.<\/p>\n

    OLD-FASHIONED CHOCOLATE PIE<\/strong><\/h2>\n

    This classic chocolate pie filling is silky, rich, and deeply chocolatey. It thickens into a pudding-like texture that sets beautifully inside the pie shell.<\/p>\n

    Ingredients<\/strong><\/h3>\n
      \n
    • 1\/2 cup cocoa powder<\/li>\n
    • 1\/4 cup cornstarch<\/li>\n
    • 3 egg yolks, beaten<\/li>\n
    • 1 1\/2 cups sugar<\/li>\n
    • 1\/4 teaspoon salt<\/li>\n
    • 2 cups milk<\/li>\n
    • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

      Instructions<\/strong><\/h3>\n

      Step 1 \u2014 Make the Chocolate Filling<\/strong><\/h4>\n

      In a medium saucepan over medium-high heat, combine the cocoa powder, cornstarch, beaten egg yolks, sugar, salt, and vanilla extract.<\/p>\n

      Slowly pour in the milk while stirring constantly to prevent lumps from forming.<\/p>\n

      Continue cooking and stirring without stopping. The mixture will begin to thicken and turn smooth and glossy. This usually takes several minutes. Keep stirring until it reaches a pudding-like consistency.<\/p>\n

      Step 2 \u2014 Assemble the Pie<\/strong><\/h4>\n

      Pour the hot, thickened chocolate filling into the pre-baked and cooled pie crust. Spread it evenly.<\/p>\n

      Step 3 \u2014 Chill Until Set<\/strong><\/h4>\n

      Place the pie in the refrigerator and chill for several hours until fully set.<\/p>\n

      Optional Topping<\/strong><\/h3>\n

      You can add a fluffy meringue topping if you like, but this pie is perfectly delicious just as it is \u2014 rich, creamy, and full of chocolate flavor.<\/p>\n","protected":false},"excerpt":{"rendered":"

      HOMEMADE PIE CRUST AND OLD-FASHIONED CHOCOLATE PIE\u00a0 I make several of these every Christmas because they are simple, reliable, and…<\/p>\n","protected":false},"author":2,"featured_media":3031,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3030","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3030","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=3030"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3030\/revisions"}],"predecessor-version":[{"id":3032,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/3030\/revisions\/3032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/3031"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=3030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=3030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=3030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}