Ukrops Chocolate Pie Recipe: Decadent Southern Tradition

This Southern classic delivers a rich, velvety chocolate filling in a flaky crust, a tradition worth preserving.

I perfected this version after years of testing, balancing sweetness and texture for that signature decadent finish.

Ingredients for Ukrops Chocolate Pie

A Southern classic with rich cocoa and a flaky, buttery crust. Simple but impressive.

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The cocoa powder is key here—Hershey’s Special Dark or Ghirardelli give that deep chocolate flavor. For the butter, Land O’Lakes or a store-brand unsalted works fine (just avoid margarine). Evaporated milk might seem old-school, but it’s what gives this pie its signature velvety texture. Grab it from the baking aisle—Pet or Carnation are reliable.

No cocoa powder? Melted baking chocolate at half the amount works in a pinch (use 4 oz). Out of evaporated milk? Heavy cream cut with a splash of water mimics the thickness. The crust can be store-bought if you’re short on time—Pillsbury pie crust is a solid backup. For extra richness, swap the semi-sweet chips for bittersweet.

This pie keeps beautifully at room temperature for 2 days (covered) or in the fridge for 5 days. Freeze slices for up to 3 months—thaw overnight before serving. The filling sets as it cools, so let it rest after baking (don’t slice too soon!).

Step-by-Step Instructions for Ukrops Chocolate Pie

This Southern classic comes together with a flaky crust and rich filling. Follow these steps carefully.

Step 1: Prepare the Flaky Crust

In a large bowl, combine the 1.25 cups All-Purpose Flour with the 0.25 tsp Salt. Cut in the 0.5 cup Unsalted Butter and 2 tbsp Vegetable Shortening using a pastry cutter or fork until the mixture resembles coarse crumbs. You’ll see pea-sized butter pieces—this creates the flaky texture.

Add the 4 tbsp Ice Water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overwork it; the dough should be slightly crumbly but hold when pressed. Wrap it in plastic and chill for 30 minutes—this relaxes the gluten for easier rolling.

Step 2: Roll and Blind-Bake the Crust

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, press it into the bottom and up the sides, then trim and crimp the edges. Prick the bottom all over with a fork to prevent air bubbles during baking.

Line the crust with parchment paper and fill it with pie weights or dried beans. Blind-bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for another 5-7 minutes until the crust is light golden brown. Let it cool slightly while you prepare the filling.

Step 3: Make the Chocolate Filling

In a medium saucepan, whisk together the 1.5 cups Granulated Sugar, 0.5 cup Unsweetened Cocoa Powder, and 2 tbsp Cornstarch. Gradually whisk in the 1 cup Evaporated Milk until smooth. This prevents lumps from forming in your filling.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Let it boil for 1 minute, then remove from heat. The filling should coat the back of a spoon thickly. Stir in the 1 cup Semi-Sweet Chocolate Chips until fully melted and smooth.

Step 4: Temper and Add Eggs

In a separate bowl, whisk the 2 whole Large Eggs until well combined. Slowly pour about 1 cup of the hot chocolate mixture into the eggs while whisking constantly—this tempers the eggs and prevents them from scrambling. Pour the tempered eggs back into the saucepan with the remaining chocolate mixture.

Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly, until the filling thickens further. Remove from heat and stir in the 1 tsp Vanilla Extract. The filling should be glossy and smooth, with no raw egg taste.

Step 5: Assemble and Chill the Pie

Pour the chocolate filling into the pre-baked crust, spreading it evenly with a spatula. The filling will be thick but still pourable—this ensures it sets properly. Tap the pie gently on the counter to remove any air bubbles.

Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight) until fully set. The filling should be firm to the touch and slice cleanly. Serve chilled with whipped cream for the ultimate Southern treat.

Wine and Beer Pairings for These Flavors

Dessert Wines

For this Southern classic, I love a Port wine like Graham’s Six Grapes—its rich berry notes complement the chocolate beautifully. A Ruby Port is slightly sweeter and more affordable, perfect for casual gatherings. 🍷

Sweet Whites

A Moscato d’Asti from Italy brings light, effervescent sweetness that cuts through the richness. Saracco is my go-to brand. For something bolder, try a Sauternes—its honeyed apricot notes create a luxurious pairing.

Coffee Pairings

Skip the wine and serve this pie with a cold brew coffee for a Southern diner experience. I use Stumptown beans, brewed for 24 hours and served over ice. The bitterness balances the sweetness perfectly. ☕

Beer Options

For beer lovers, a chocolate stout like Young’s Double Chocolate Stout mirrors the pie’s cocoa notes. A milk stout with its creamy texture also works wonderfully. Serve both slightly chilled to enhance the pairing.

Non-Alcoholic

I often serve this with iced vanilla chai—the spices add warmth. A sparkling pomegranate juice like POM Wonderful offers a festive, alcohol-free option. Both let the chocolate shine without overpowering it.

Frequently Asked Questions