Chocolate Mayonnaise Pie is an old fashioned Southern chocolate custard pie with a smooth, creamy filling tucked into a crisp baked crust. It’s rich, simple, and the kind of dessert I like when I want something classic that slices clean and looks nice on a plate.
The mayonnaise sounds odd until you taste it, but it really just reads as extra creamy and silky, not “mayo.” For me, it’s what makes this filling set up well while still staying soft and spoonable.
I make this when I need a make-ahead pie for holidays, Sunday dinners, or any time I want a chilled dessert waiting in the fridge. A simple whipped cream topping and a few chocolate curls is all it needs.
Why You’ll Love This Recipe
Old-school and reliable: It’s that classic chocolate pie flavor, with a custard-style filling that actually sets up nicely.
Super creamy filling: The mayonnaise makes the texture softer and smoother than a lot of chocolate custard pies I’ve tried.
No-fuss topping: Whipped cream and a little chocolate on top is simple, and it makes the whole pie look finished.
Easy to slice: After a good chill, you get clean slices that hold their shape without being stiff.
Great make-ahead dessert: This is the kind of pie I like making earlier in the day (or the night before) so dessert is already handled.
Ingredients You’ll Need
Pie Crust
- Prebaked pie crust: I use a 9-inch store-bought crust when I want this to be easy. If you’re making your own, just make sure it’s fully blind baked and completely cooled so the filling doesn’t soften it.
Chocolate Filling
- Granulated sugar: Regular white sugar is all you need here. It sweetens the cocoa and keeps the custard tasting like a classic chocolate pie.
- Unsweetened cocoa powder: Natural cocoa works, but I like Dutch process when I want a deeper chocolate flavor. Use what you have.
- Cornstarch: This is what thickens the filling and helps it set into neat slices. Make sure it’s well whisked in so you don’t get lumps.
- Kosher salt: Don’t skip it. A little salt keeps the chocolate from tasting flat.
- Whole milk: Whole milk gives the best texture. Lower-fat milk works in a pinch, but the filling won’t feel as rich.
- Egg yolks: Yolks make the custard taste and feel more old fashioned. Save the whites for another recipe.
- Mayonnaise: Use full-fat mayo here, not light. It blends in and gives the filling a creamier, softer set.
- Unsalted butter: Butter rounds out the flavor and makes the custard look glossy. If you only have salted butter, just go easy on the added salt.
- Vanilla extract: I like a plain vanilla extract here, nothing fancy. It smooths out the chocolate flavor at the end.
Topping
- Whipped cream: Homemade or store-bought both work. I usually keep it simple and spoon it on right before serving.
- Chocolate curls: Totally optional, but they make it look like a bakery pie with almost no effort. A veggie peeler and a chocolate bar will get you there fast.
Recipe Instructions
- Whisk the dry ingredients: In a medium saucepan, whisk the sugar, cocoa powder, cornstarch, and salt until evenly mixed.
- Add the milk: Slowly whisk in the milk until the mixture is smooth and you don’t see any dry cocoa or cornstarch pockets.
- Temper the yolks: Whisk the egg yolks in a bowl. Whisk in about 1/2 cup of the warm chocolate mixture to bring them up to temperature.
- Cook the custard: Whisk the tempered yolks back into the saucepan. Cook over medium heat, whisking constantly, until the filling is thick and bubbling, then cook 1 minute more.
- Add the mayonnaise: Remove the pan from the heat and whisk in the mayonnaise until it’s fully blended and smooth.
- Finish the filling: Whisk in the butter and vanilla until the filling looks glossy and completely smooth.
- Fill the crust: Pour the chocolate filling into the prebaked pie crust and smooth the top.
- Chill: Press plastic wrap directly onto the surface of the filling, then chill for at least 4 hours, until set.
- Top and serve: Add whipped cream and chocolate curls right before slicing and serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use full-fat mayonnaise. Light mayo doesn’t set the same way and the texture can end up a little loose. Full-fat gives the cleanest slice and the creamiest filling.
Whisk before you heat. Take an extra minute to really whisk the cocoa and cornstarch into the sugar before adding milk. It helps a lot with keeping the custard smooth.
Don’t rush the thickening. Keep the heat at medium and whisk the whole time. If you crank the heat, it can thicken unevenly and you’ll fight lumps.
Cook one minute after it bubbles. That extra minute helps the cornstarch do its job so the pie sets up well in the fridge.
Press plastic wrap on the surface. This keeps a skin from forming on top of the custard. It also makes the top look nicer when you spread on whipped cream later.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: I like a thick layer on each slice, not just a little dollop. Homemade whipped cream is great, but the tub kind is fine for a casual dinner.
- Fresh berries: Strawberries or raspberries are nice on the side if you want something fresh on the plate. Even a handful makes the pie feel less heavy.
- Extra chocolate: Add chocolate curls, shavings, or a light dusting of cocoa on top. It’s an easy way to dress it up without changing the flavor.
- Coffee: This pie is really good with a cup of coffee, especially after a big meal. I usually go with plain drip coffee or an Americano.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Keep the pie covered so the custard doesn’t dry out or pick up fridge smells. I usually add whipped cream to slices as I serve them.
You can make this recipe ahead since it needs time to chill anyway. I like making it the night before and topping it right before serving.
If you want to freeze it, freeze individual portions or freeze the whole pie (without whipped cream). Thaw in the fridge overnight; the texture can be a little softer after freezing, but it still tastes good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Does the pie taste like mayonnaise?
No. It just tastes like a rich chocolate custard pie. The mayonnaise mostly shows up as a creamier texture and a softer set.
Can I use a homemade pie crust?
Yes. Just make sure it’s fully blind baked and completely cooled before you add the warm filling, or the crust can get soggy.
Why do I have to temper the egg yolks?
Tempering keeps the yolks from scrambling when they hit the hot chocolate mixture. It’s a quick step that helps you get a smooth custard.
Can I make it more chocolatey?
For a deeper chocolate flavor, Dutch process cocoa works really well. You can also stir in about 2 ounces of chopped semisweet chocolate off heat with the butter, then whisk until smooth.
How long does it need to chill before slicing?
I’d plan on at least 4 hours so the filling fully sets. If you slice too early, it will still taste good, but the pieces won’t hold their shape as neatly.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Chocolate Mayonnaise Pie
INGREDIENTS
Pie Crust
- 1 9 inch prebaked pie crust.
Chocolate Filling
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp kosher salt
- 2 1/2 cups whole milk
- 3 large egg yolks
- 1/2 cup mayonnaise
- 2 tbsp unsalted butter
- 1 tsp vanilla extract.
Topping
- 1 cup whipped cream
- chocolate curls for garnish.
INSTRUCTIONS
Make filling
- whisk sugar
- cocoa
- cornstarch
- and salt in a medium saucepan
- slowly whisk in milk until smooth
- whisk egg yolks in a bowl then whisk in 1/2 cup of the warm chocolate mixture to temper
- whisk tempered yolks back into the saucepan and cook over medium heat whisking constantly until thick and bubbling then cook 1 minute more.
Finish and chill
- remove from heat and whisk in mayonnaise until fully blended
- whisk in butter and vanilla until smooth and glossy
- pour filling into prebaked pie crust and smooth the top
- press plastic wrap directly onto the surface and chill at least 4 hours until set
- top with whipped cream and garnish before slicing.
