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
Creating the perfect pie crust is challenging. There is a delicate balance between achieving a fluffy crust and ending up with a tough one. To be honest, I take a shortcut and buy my crusts. Both frozen and refrigerated options work well. My grandmother made an amazing crust that I could never replicate. However, she always swore by Jiffy Pie Crust and used it most of the time.
The Chocolate Filling
To start, measure the ingredients and put them next to the stove where you will be cooking the filling. When separating the egg yolks, it is important not to 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 thickens to a pudding-like consistency, remove from the heat and pour into your crust. TIP: I use 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 whites 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 meringue is simple: one 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 meringue collapsing, so I do not add it. Cover the pie with the meringue, sealing it to the edge of the crust. Bake it until it is a golden brown. (I like the tips a little darker, almost burned.) I always got 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.
Almost like Grandma Capra’s!