Baked Milk Chocolate Custard Pie

I was digging through my heirloom recipes for a good chocolate pie that was inexpensive to make and easy.  What I was looking for was a recipe that didn’t require a prebaked pie crust.  I get lazy and would rather just bake the pie.  I also wanted to use cocoa powder instead of baker’s chocolate.  Cocoa powder is less expensive to use and easier than melting chocolate squares.  You can find also recipes using chocolate syrup but I don’t ever have the need to keep it on hand.  So keeping a baker’s stocked pantry in a frugal kitchen just requires cocoa because it is versatile and many simple recipes can be collected for cookies, puddings, cakes and pies that uses cocoa.

In the movie Help, Minnie made this type of chocolate pie.  Only this recipe leaves out her secret  ingredient.  The first half of the 20th century this was a staple dessert.  It could be popped in the oven while roasting meat or making a casserole. That is why I am giving you how long to cook it at 350 degrees or you can cook it at a slower oven, a more modern technique.

Originally ovens that were gas heat didn’t have a thermostat that would tell you what the temperature was at.  So you had to adjust the flame until you got the temp you wanted. If you were lucky you had an oven thermometer that you could put in the oven to watch to adjust with.  Old cookbooks would just say bake in a moderate oven.  And in those cookbooks they would explain that a moderate oven was when you put your hand in it, you could feel the hair on the back of your hand and forearm stand up.

Baked Milk Chocolate Custard Pie

  • Servings: 6 servings
  • Difficulty: easy
  • Print


1 unbaked pie crust

2 lg. eggs
1 c. sugar
4 tbsp. flour
2 tbsp. cocoa
1 3/4 c. milk
1 tbsp. butter, melted
1 tsp. vanilla
Dash of salt


Preheat oven 350 degrees.  Prepare unbaked pie shell in a 9 inch pie plate.

In a electric mixer using large bowl, beat eggs and sugar on low speed until blended. Add rest of the ingredients and slowly beat until smooth and blended. Pour in unbaked pie shell. Bake at 325 degrees for 60 minutes or until pie is set.

Everyones oven it different as to how it bakes.  So yours may take a little longer then mine.  You can also bake this in a 350 degree oven for 30 minutes. But you will have to cover the pie crust edges with foil to keep the crust from getting too brown.  When you bake it in a slower over you won’t have to do that.


Before baking


After baking.  It forms a crust on top. I jiggled it and it splashed over the edges.

14 Comments Add yours

    1. trkingmomoe says:

      Thanks for your comments.

      Liked by 1 person

  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

    Liked by 1 person

  2. chefkreso says:

    Looks delicious!

    Liked by 1 person

    1. trkingmomoe says:

      Thanks for your comment. It is a little sweet but this is a vintage . Many of the heirloom recipes used more sugar then we do today.

      Liked by 1 person

      1. chefkreso says:

        I must admit I don’t like when it’s too sweet but I always cut sugar in new recipes I try out 😀


  3. Sophie says:

    Ooh waw, desert for this weekend! Woesaaa!

    Liked by 1 person

    1. trkingmomoe says:

      It is a real sweet treat. I hope you enjoy it.


      1. Sophie says:

        I made it 3 times already! Everyrtime, amazing! xxx


  4. Karin says:

    Looks yummy!

    Liked by 1 person

  5. Sophie says:

    I made your delicious pie just now & it tastes wonderful! So very good in flavour! xxx

    Liked by 1 person

    1. trkingmomoe says:

      This is an old recipe. It didn’t photograph very well. It does taste good. Thanks for your comment.


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