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Chocolate Pie by

Ingredients

1 prepared pie crust

1 c sugar
¼ tsp salt
¼ c cornstarch
¼ c cocoa
2 c milk
2 egg yolks, whites reserved for meringue
1 Tbs shortening
1 tsp vanilla

4 Tbs sugar (for meringue)

Instructions

Stir together sugar, salt, cornstarch, and cocoa. Slowly mix in milk.

Now, there are two different ways to go from here. My grandmother converted many of her recipes to be microwave-friendly, so you can do it the traditional way by simmering it on the stovetop, or by cooking it in the microwave.

Option A) In a saucepan, simmer over medium-high heat until thickened, stirring constantly. It takes quite a while and needs to be really unbelievably thick. It doesn’t thicken up at all in the oven, so it’s tough to tell when it’s ready to be moved from the stove unless you’ve made this before

Option B) Cook in microwave for 2 minutes, stir. 2 minutes more, stir, 2 minutes, stir, 1 minute, stir. (As I knitter I usually write it in my head this way: [2 min, stir]x3). Add in egg yolks, shortening, and vanilla. Cook for 1 minute, stir, cook for 30 seconds longer.
This is faster, and you don’t have to make a judgement call to tell when it’s ready.

Next, stir in egg yolks, shortening, and vanilla. Pour into prepared pie crust.

Meringue:
Beat the egg whites until fluffy; then add in sugar and continue beating until it forms stiff peaks. I sometimes make it with three egg white (recipe).

Spread over pie. Bake at 350F for 10 minutes or until meringue browns. Cool on wire rack before chilling. Serve cold.

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