Place the bowl over gently simmering water (medium-low heat).
Stir constantly to prevent sticking or scorching.
After about 15–20 minutes, the mixture will thicken into a silky custard with a pudding-like consistency.
4. Add the Butter
Remove the custard from the heat.
Stir in the butter until melted and the filling looks glossy and smooth.
5. Fill the Pies
Pour the hot custard evenly into the two baked pie shells.
Smooth the tops with a spatula for an even finish.
6. Chill and Serve
Let the pies cool to room temperature.
Transfer to the refrigerator and chill for at least 4 hours (or overnight) so the custard can fully set.
Slice and serve cold.
Tips for Perfect Chocolate Custard Pie
Use whole milk: It gives the custard richness and creaminess.
Keep stirring: Custard can scorch quickly if left alone — a whisk is your best friend here.
Add vanilla: For an extra layer of flavor, stir in 1 teaspoon of vanilla extract after removing from heat.
Make it pretty: Top with whipped cream, chocolate shavings, or even a dusting of cocoa powder before serving.
How to Serve It
This pie shines in almost any setting:
As a comforting Sunday dessert after a family meal.
For special occasions like birthdays, holidays, or church gatherings.
Paired with coffee in the morning or tea in the afternoon.
Why This Recipe Matters
This pie is more than just chocolate and sugar — it’s love on a plate. Families who make it often talk about how it brings back memories of their childhood and the warmth of their grandmother’s kitchen. Sharing it keeps those memories alive and connects one generation to the next.
