Grandma's Chocolate Pie Recipe (2024)

FAQs

Why is my chocolate pie not setting? ›

This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.

How long is chocolate pie good for? It'll stay good for about three days in the fridge, covered in plastic wrap. How do you thicken chocolate pie filling? I add in a little cornstarch to help thicken up the filling.

The short answer is yes, pies can be frozen! Many types of pies can be frozen and thawed, or frozen raw and baked fresh. Pro tip - both of the pies we sell in our online store, Bourbon Pecan Pie and Sea Salt Chocolate Chess Pie, freeze and thaw very well!

Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.

Add More Chocolate

One of the best ways to go about this is by adding more chopped chunks of chocolate to fix the seized chocolate. This ensures that the chocolate at high temperature is supported by room temperature chunks of chocolate; to retain its true melted consistency.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

On the flip side, already-baked pies that are then frozen won't have the same crispy, flaky crust as pre-freeze, but in my experience they are still delicious, especially when reheated in the oven and/or served a la mode. Most cream, custard and meringue pies do not hold up well to freezing.

In general, custard and cream pies do not freeze well. They tend to get soggy and unappealing when you defrost them. On the other hand, Stephens and Wickenden say fruit pies freeze quite beautifully. First, let the pie cool to room temperature.

However, if your chocolate hasn't set, there are a few reasons why this could be. It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit.

The chocolate wasn't tempered (or pre-crystallised)

As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it.

Why didn't my chocolate pudding pie set? ›

If your pudding pie filling is runny, it likely means that you either overmixed or undermixed the pudding. If you mix it on too high or a speed or for too long, it can become watery. If you don't mix it long enough, the ingredients won't combine well enough to thicken properly.

Seized chocolate occurs when the chocolate you're melting comes into contact with moisture. Chocolate itself doesn't contain any moisture, so adding a small amount of liquid can disrupt the melting process.