Prep 20 mins
Cook 45 mins
My great-grandmother was famous for this pie. Not a single Thanksgiving or Christmas passed without this as one of the desserts. After numerous years of experimentation, I have finally decoded her notes well enough to do her memory honor when making it, so I thought I would share it. Make your own piecrust or use a storebought one, as you prefer.
- Bake pie crust as directed on wrapper. Preheat oven to 400 degrees. Combine sugar, corn starch, and flour and set aside. Separate eggs and reserve whites in a small metal bowl.
- Melt chocolate in a large pot over low heat. Pour milk into a microwaveable container and gradually warm it through (30 seconds at time, stirring in between).
- Add the milk to chocolate and begin heating on high, stirring constantly. Stir yolks thoroughly then gradually add to chocolate and milk mixture. Drizzle the yolks in slowly, in a long thin strand, and stir continuously to help prevent them from clumping up.
- Slowly add sugar, corn starch and flour mixture to the pot; stir continually. Adjust heat to medium while stirring. Stop stirring when mixture thickens up, and pour into pie crust.
- Make the meringue in a small metal bowl: Beat egg whites until stiff (little peaks should form when beaters are pulled out of the mixture). A non-metal bowl can be used, but it will take longer and won't be as fluffy (but still delicious!).
- Add 2 T sugar and beat. Add last 2 T sugar and beat again. Don't overbeat, or the meringue will weep after baking. It should still form nice peaks when beaters are pulled out.
- Add vanilla extract and mix with a spoon. Spoon meringue onto the top of the pie.
- Bake until meringue turns brown on top and edges, about 5-10 minutes.
Finally I`ve found the perfect chocolate pie recipe that I`ve been looking for!! My mom use to make it from scratch from a recipe in the Bakers Chocolate small cookbook. Hers was also made with the chocolate squares, not powdered chocolate & not store bought pudding! Even though I judge all pies by hers, because hers was the best, this one is firmer & holds up great instead of running all over after you cut a slice. I made one mistake which did`nt effect the taste at all, when I made the pudding, I used the whole amount, 1 cup plus 4 tbsps & did`nt notice till I got to the meringue part, it would have helped if you had the pudding & meringue ingredients separate. Now this will be my recipe for all cream pies, just vary the ingredients like coconut or banana etc. The chocolate pie is my husbands favorite so this was a great surprise for him, thank you so much!!
Oh boy is this a good chocolate lovers' heavenly dream pie... I really think you need to change the name of the recipe! The only slight change I made was to use 2% milk instead of whole milk but it did not seem to make any difference in the setup of the actual pie. Enjoyed the chocolatey goodness and the pizazz of using the meringue! Made for the Potluck Tag game.
This is a *very* rich-in-chocolate pie! Fairly simple to put together too. We used store bought crust and it worked out fine. Thanks for sharing the recipe. :)