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Classic Diner-Style Chocolate Pie
Classic Diner-Style Chocolate Pie
Nathan Congleton / TODAY
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This is a wonderful dessert recipe for classic diner-style chocolate pie, courtesy of Baked's Matt Lewis. 

The secret ingredient: A few spoonfuls of chocolate malt Ovaltine, which adds to the old-fashioned appeal. 


  • Pie

    • 30 chocolate wafer cookies (about 6 ounces)
    • 1 tablespoon sugar
    • 6 tablespoons unsalted butter, melted
    • 1/2 cup sugar
    • 3 tablespoons chocolate malt Ovaltine
    • 1 teaspoon salt
    • 1/4 cup cornstarch
    • 5 large egg yolks
    • 2 cups whole milk
    • 1/2 cup heavy cream
    • 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
    • 2 ounces milk chocolate, coarsely chopped
    • 2 teaspoons whiskey
    • 1 teaspoon pure vanilla extract
  • Vanilla Bean Whipped Cream

    • 2 cups heavy cream
    • 1 vanilla bean
    • 1/4 cup sugar


For the chocolate pie:

1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.

2. Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.

3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.

4. Add chocolates, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving. 

For the vanilla bean whipped cream:

1. Chill the bowl and whisk attachment of an electric mixer. Place cream in a medium bowl. Cut vanilla bean in half lengthwise and scrape seeds into cream. Add bean to cream; whisk to combine. Cover mixture and refrigerate for 1 hour.

2. Strain cream mixture through a fine mesh sieve into chilled bowl of an electric mixer. Transfer bowl to mixer fitted with chilled whisk attachment; beat on medium speed for 1 minute.

3. With the mixer running, sprinkle in sugar. Increase speed to medium-high and beat until soft peaks form. Serve immediately or cover and refrigerate, up to 2 hours.

To serve: Serve the pie topped with the Vanilla Bean Whipped Cream.

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