Homemade Chocolate Pie

Posted on by The Pampered Introvert

chocolate pie

In Carolina, we take any reason to visit a neighbor and share food.  The place to meet someone for a chat is around the eatin’ table.   We don’t take a full meal .  We do that when someone loses a loved one.  Just to visit, we bring a bowl of chicken salad, pimento cheese wedgies, sausage balls and top it off, always with a dessert  A friend of mine has been under the weather  and I have checking on her by phone. Today after talking, I knew my friend needed more than a phone call. The weather today was perfect for making meringue  and so I went to my trusty old recipe file and pull my mama’s handwritten recipe for homemade chocolate pie.  It is stained and yellowed, but you can read it. She handed it down from her mother.  If you look at it close enough, you can see my mother’s  floured fingerprint on the corner.    Now I know Pinterest , All Recipes , Betty Crocker and Southern Living all claim their chocolate pie is the best. But my mother didn’t have a Pinterest page. Her recipe was past down from generations of great Southern cooks and most of these recipes were a dab of this or pinch of that.  What I can guarantee is that this  Homemade Chocolate Pie  will fix just about anything and if you add a hot cup of perked coffee, you can face the world. chocolate pie 

First I get all my ingredients together. There are two ingredients you can not substitute and they are Hersey’s Chocolate unsweetened cocoa and Carnation evaporated milk.  My mother used Watkins vanilla extract. I could not find it. I hope Sauer’s vanilla will work. Mother always said that Watkins was double strength. My fingers are crossed with Sauer’s.  My mother’s recipe  calls for a homemade pie crust, but I don’t make them. I buy it from the grocer.  I know. Please forgive me, Mama.  I learned this from Sandra Lee, Semi-Homemade.

You need to use a double boiler for the pudding. I have my water really hot, simmering when I add the top boiler on to start cooking. I have attached the recipe and please save or print. 

Remember to put toothpicks through the meringue to the pudding to hold it on your pie after cooking. The meringue is so light and airy.  I’ve seen the meringue take to traveling with an entire slice of pie. The best time to eat this yummy pie is while it is hot.  Serve with a glass of milk or cup of coffee. Put the leftovers, if there is any in the fridge.  Later it will taste just like a fudgesicle.   

I hope you make plans to try this hand me down recipe. It never stays around long. That is why I always make two. I never double the recipe. I make two batches. It seems the pudding doesn’t set as well when you double it.   

Now it is out the door to chat with my friend and share this pie.  It’s eatin’ table time.

 


Homemade Chocolate Pie
Serves 8
Old Fashioned Chocolate Pie with Meringue
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Ingredients
  1. Chocolate Pudding
  2. 1 cup sugar
  3. 1/4 cup plus 1 teaspoon cornstarch
  4. 1/4 cup Herseys unsweetened chocolate
  5. 1/4 teaspoon salt
  6. 11/2 cup of whole milk
  7. 1/2 cup of Carnation evaporated milk
  8. 4 extra large egg yolk, already whisked gently
  9. 2 tablespoon butter
  10. 1 tablespoon Watkins vanilla extract
  11. Meringue
  12. 5 extra large egg white be sure they are at room temperature
  13. 1/4 teaspoon cream of tartar
  14. 1/4 cup of sugar
  15. Pie Crust
  16. Store bought
Instructions
  1. Bake your pie crust as directed while your double boiler water is simmering.
  2. Prepare the chocolate pudding by combining sugar, cornstarch, cocoa and salt. Then whisk in both milks gradually. Stirring constantly over medium high heat until the mixture comes to a boil. Continue to boil for a minute.
  3. Remove from heat. Pour a small amount of the chocolate mixture into the egg yolks. Stir constantly and mix it well. Now pour the egg mixture back into chocolate in saucepan. Put back in double boiler and bring back up to boil. Simmer for 3 minutes. Take off heat and set aside to cool.
  4. Meringue
  5. Using a mixing bowl and electric mixer, beat the egg whites and cream of tartar at highest speed. As it forms peaks, you can add the sugar in small amounts gradually. Continue to beat until meringue is peaked .
  6. Pour the chocolate mixture into the now cooled pie crust. Spread the meringue on top of pudding. Remember to add your swirls . Bake at 325 degrees for 20 minutes or until meringue is lightly golden... Let it cool before slicing. ....
Notes
  1. I never can wait for it to cool. I slice it warm and have it with a big glass of milk . Enjoy!!
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