Granny’s Chocolate Pie
Granny’s chocolate pie was a rich and decadent treat that everyone eagerly anticipated. Its creamy, velvety filling and perfect balance of sweetness made it a beloved family dessert. Passed down through generations, this recipe became a cherished tradition, with each bite evoking fond memories. Whenever Granny made it, the pie was devoured in no time, a true testament to its irresistible taste and the love baked into every slice.
The Crust
To me, making a perfect pie crust is tricky. There is a fine line in getting it be the perfect fluffy and not tough crust. To be honest, I cheat! I buy my crust. The frozen crusts are good as well as the refrigerated ones. Granny made a great crust that I could never master. With that said, she swore by and used Jiffy Pie Crust most of the time.
The Chocolate Filling
To start, I measure out the ingredients and put them next to the stove where I will be cooking the filling. When separating the egg yolks, it is important to not get yolk in the whites, which you will use later for the meringue. Once you add the wet ingredients to the pan, stir well to dissolve the dry mix. Continue to stir almost constantly to keep the milk from scorching. Once the mixture starts to thicken to a pudding like consistency, remove from heat and pour into your crust. TIP: I used a whisk to stir with as this gets rid of the lumps from flour, etc.
Meringue
Meringue is simple to make. Take the two egg yolks left behind and add a third egg white. You can do the meringue with just the two, but the extra white gives more volume. The equation for making is simple, add a tablespoon of sugar for each egg white. Some people add a small bit of cream of tartar. This is to stabilize the meringue and keep it from collapsing. I’ve never had an issue with my meringue collapsing, so I personally do not add it. The best is browning the meringue. Once you cover the pie, sealing it to the edges, bake it until is a golden brown. (I like the tips a little darker, almost burned). I always go in trouble as a kid because I could not resist plucking a peak off the pie while cooling.
Granny’s Chocolate Pie
Ingredients
- 1 cup sugar
- 2 large egg yolks keep the whites for the meringue
- 1 pint whole milk
- 6 tbsp flour
- pinch of salt
- 2 tbsp cocoa powder
- ¼ cup butter melted
- 2 tbsp sugar
- 1 large egg white add to other two egg whites
Instructions
- In a medium saucepan, mix all dry ingredients together. Add melted butter, beaten egg yolks, and milk. Stir to blend.
- Cook over medium heat until thick. Do not boil!
- Once thickened, pour into baked pie shell. Set aside.
- Pour egg whites into a large mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, start beating egg whites on low speed until frothy
- Add sugar and cream of tartar. Turn mixer up to higher speed whipping egg whites until soft peaks form.
- With spatula, spread meringue on top of pie. Push well to the crust edge to form a seal. Take the edge of the spatula and pat the meringue make peaks.
- Bake in a 350° oven until meringue is lightly brown.