Chocolate Pie Recipe – Chocolate lovers, you’re in for a treat! This recipe for homemade Chocolate Pie is a true classic, and once you taste it, you’ll know why. It’s rich, creamy, and oh-so-chocolatey! The combination of the smooth chocolate filling and the light, fluffy meringue on top is truly irresistible. If you’re looking for a dessert that will impress your family and friends, look no further than this Chocolate Pie recipe. Trust us, it’s worth every calorie.
I remember the first time I made this Chocolate Pie recipe for my husband. He took one bite and his eyes lit up like it was his birthday! Ever since then, it’s been one of his favorite desserts. Whenever I make this pie, it’s gone in no time at all. We’ve shared it with family and friends over the years, and it’s always a hit. It’s become a staple in our household and a tradition that we cherish.
Why This Recipe for Chocolate Pie Is So Good:
If you’re a chocolate lover, this pie is an absolute must-try! Here are just a few reasons why:
- It’s made from scratch with wholesome ingredients.
- The combination of the chocolate filling and meringue topping is unbeatable.
- It’s the perfect dessert for any occasion, from family dinners to holiday gatherings.
Ingredients:
- 1 pie shell, baked
- 302g sugar (2/3 cup)
- 42g all-purpose flour (1/3 cup)
- 2g salt (1/2 teaspoon)
- 42g cocoa powder (6 tablespoons)
- 473ml whole milk (2 cups)
- 3 egg yolks, slightly beaten (reserve whites)
- 28g shortening (2 tablespoons)
- 28g butter (2 tablespoons)
- 10ml pure vanilla extract (2 teaspoons)
FOR THE MERINGUE:
- 3 reserved egg whites
- 1.2g cream of tartar (1/4 teaspoon)
- 67g sugar (5 tablespoons)
- 2.5ml pure vanilla extract (1/2 teaspoon)
Directions:
In the top of a double boiler, combine 2/3 cup sugar, 1/3 cup flour, 1/2 teaspoon salt, and 6 tablespoons cocoa.
Add 2 cups milk and mix well.
Stir and cook over boiling water for 10 minutes, until thickened. (Do not let the pan sit in the boiling water.)
Remove from heat and add about 1/2 cup of the chocolate mixture to the eggs and stir well.
Add egg mixture back to the pan and mix well.
Cook over boiling water, stirring constantly, until thickened.
Remove from heat, add shortening, butter, and vanilla, and mix thoroughly.
Cool for 4-5 minutes, stirring occasionally, then pour into baked crust placed on a cookie sheet (for ease of handling.)
Preheat oven to 350 degrees F.
To prepare meringue, beat egg whites until frothy (a few seconds); add cream of tartar to egg whites and beat until stiff peaks form.
While continuing to beat, gradually add 5 tablespoons sugar and beat to stiff peaks.
Add 1/2 teaspoon vanilla and beat to stiff peaks.
Spread meringue over pie and bake at 350 degrees F for 12-15 minutes, until lightly browned, turning once.
Remove from oven and allow to cool for 1 hour, then place in refrigerator for at least 4 hours before serving.
Refrigerate leftovers.
Notes:
- If you prefer a stronger chocolate flavor, you can add a bit more cocoa powder.
- To avoid the meringue from weeping, make sure to spread it all the way to the edges of the pie to create a seal.
- You can use a store-bought pie crust if you don’t have the time to make your own.
FAQ
- Q: Can I make this pie ahead of time?
- A: Yes, you can make the pie a day ahead and keep it covered in the fridge until ready to serve.
- Q: Can I use a different type of milk?
- A: Yes, you can use any type of milk you prefer, but keep in mind that the texture and taste may vary slightly.
- Q: Can I substitute the shortening with butter?
- A: Yes, you can use butter instead of shortening, but it may affect the texture of the pie filling slightly.
- Q: How can I avoid the meringue from shrinking?
- A: Make sure to spread the meringue all the way to the edges of the pie, sealing it completely. You can also add the meringue on top of the hot filling to help the two layers adhere better.
- Q: Can I freeze the pie?
- A: We don’t recommend freezing this pie as it may affect the texture of the meringue and filling.
Chocolate Pie Recipe
Ingredients
- 1 pie shell baked
- 302 g sugar 2/3 cup
- 42 g all-purpose flour 1/3 cup
- 2 g salt 1/2 teaspoon
- 42 g cocoa powder 6 tablespoons
- 473 ml whole milk 2 cups
- 3 egg yolks slightly beaten (reserve whites)
- 28 g shortening 2 tablespoons
- 28 g butter 2 tablespoons
- 10 ml pure vanilla extract 2 teaspoons
- FOR THE MERINGUE:
- 3 reserved egg whites
- 1.2 g cream of tartar 1/4 teaspoon
- 67 g sugar 5 tablespoons
- 2.5 ml pure vanilla extract 1/2 teaspoon
Instructions
- In the top of a double boiler, combine 2/3 cup sugar, 1/3 cup flour, 1/2 teaspoon salt, and 6 tablespoons cocoa.
- Add 2 cups milk and mix well.
- Stir and cook over boiling water for 10 minutes, until thickened. (Do not let the pan sit in the boiling water.)
- Remove from heat and add about 1/2 cup of the chocolate mixture to the eggs and stir well.
- Add egg mixture back to the pan and mix well.
- Cook over boiling water, stirring constantly, until thickened.
- Remove from heat, add shortening, butter, and vanilla, and mix thoroughly.
- Cool for 4-5 minutes, stirring occasionally, then pour into baked crust placed on a cookie sheet (for ease of handling.)
- Preheat oven to 350 degrees F.
- To prepare meringue, beat egg whites until frothy (a few seconds); add cream of tartar to egg whites and beat until stiff peaks form.
- While continuing to beat, gradually add 5 tablespoons sugar and beat to stiff peaks.
- Add 1/2 teaspoon vanilla and beat to stiff peaks.
- Spread meringue over pie and bake at 350 degrees F for 12-15 minutes, until lightly browned, turning once.
- Remove from oven and allow to cool for 1 hour, then place in refrigerator for at least 4 hours before serving.
- Refrigerate leftovers.
Notes
To avoid the meringue from weeping, make sure to spread it all the way to the edges of the pie to create a seal.
You can use a store-bought pie crust if you don't have the time to make your own.
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