My chocolate pie recipe was passed down to me from my paternal grandmother. She made it for my three brothers and I every time we came to visit her and pappy. As we got older and ate more, she would often make three chocolate pies, knowing we would eat every last slice before leaving to return home. Some chocolate pie recipes don’t include a meringue topping, but mine does. I’ve eaten chocolate pies without a meringue top, but they are just not as rich and eye-pleasing. This chocolate pie recipe is fast and easy and contains many ingredients which you probably already have in your pantry.
What you will need:
1½ cups of white sugar
2 cups of milk
½ stick or 4 tablespoons of butter
4 tablespoons of cocoa
¼ teaspoon salt
4 tablespoons flour
3 egg yolks
2 teaspoons of vanilla extract
1 9″ baked pie crust shell
Start by combining all of the ingredients (except the pie crust) in a large pot on medium heat. Use a hand mixer or beater at the beginning of this process to ensure that you have thoroughly mixed all of the ingredients. Cook until the pie filling begins to thicken. When the chocolate pie filling is done, it should resemble the consistency of custard. Pour the chocolate pie filling into a baked pie shell.
Optional Meringue Topping: This chocolate pie recipe includes a meringue topping, but you do not have to make it. Skip it if you want. The chocolate pie, sans meringue, is still quite delicious. If you decide to go with the meringue, before you make it, preheat the oven to 350°F.
What you will need:
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons of white sugar
½ teaspoon of vanilla extract
Use an electric beater, or even better, an electric stand mixer when making a meringue, as it will give you the best results. Beat the egg whites and the cream of tartar in a large bowl (2 quarts or larger) until it becomes foamy. Now beat in the white sugar 1 tablespoon at a time. Continue beating until the mixture becomes stiff and glossy. Do not under-beat the mixture. Now beat in the vanilla extract. That’s it, you’ve made the meringue for your chocolate pie.
Add the meringue to the top of your chocolate pie before cooking. Bake the pie in a 350°F oven for 10 minutes. Make sure you stay close and keep an eye on it so it doesn’t burn. You only want the meringue to brown up a bit, not burn.
Cool your chocolate pie on a wire rack after you take it out of the oven. For best results, refrigerate the chocolate pie for a few hours before slicing and serving. Bon Appétit!