Prep 15 mins
Cook 40 mins
My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.
- 2 (9 inch) deep dish pie shells, baked (bought or homemade)
- 2 cups sugar
- 6 tablespoons cornstarch
- 6 tablespoons good quality cocoa powder
- 1⁄4 teaspoon salt
- 6 eggs, separated
- 1 teaspoon vanilla flavoring (NOT ARTIFICIAL)
- 1 (15 ounce) can evaporated milk
- 4 cups whole milk
- 1⁄4 cup butter
- 6 teaspoons sugar
- 1⁄2 teaspoon cream of tartar
- Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
- Beat egg yolks with milk and stir into dry ingredients.
- Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
- You must stir constantly or this filling will scorch.
- Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
- Make a meringue from the 6 egg whites, cream of tarter and sugar.
- Spread on top of pies and brown in the oven at 325°F.
- Remove pies from oven when meringue is nicely brown.
- Let cool at least 30 minutes before you attempt to cut these pies.
- Let the kids or dear hubby have the pot and stirring spoon to lick clean.
This was an excellent chocolate pie recipe, I have been trying out quite a few chocolate pie recipes on zaar, and so far i have found them all to be five stars and company worthy. I cut this recipe in half to make one pie, and based on the posters suggestions I upped the cocoa and cornstarch. So I used 4T cocoa and 4T cornstarch. Did not do meringue but whipped cream instead. I was a bit concerned when this pie "jiggled" after being chilled overnight but the consistency was great!firm and cut like a dream. Great pudding type chocolate pie!thnks,PeggyLynn
THIS IS THE PIE. . . . . the one I've been looking for since 1989! My aunt, who was like my grandmother, would be 107 if still alive and this is the pie recipe she blessed us with all my life - no other could march it. Cooked by pinches of this and handful of that. I measured everything several years before her death and managed to lose the loose paper I wrote it on. No one else in any branch of the family had it. I can't be more thrilled and it's the right timing as I am preparing a family cookbook of the beloved old and new recipes as 2011 Christmas gifts. Thank you, thank you, thank you.
I wish I could give it more stars!! I followed the recipe as written, and used real whipped cream instead of meringue. It was the best chocolate pie I have ever made. I made them for an early Easter dinner with my side of our family and everyone went for seconds. I will be making them for our Easter dinner with the in-laws this weekend. I will NEVER use boxed pudding for pie again. Thank you so much for such a great recipe.