MY GRANDMOTHER'S CHOCOLATE PIE
This was the recipe my grandmother always went to when she made a chocolate meringue pie. It was a hit with everyone in the family and it still is. Hope your family will enjoy it too!
Provided by Debbie Thurmond
Categories Chocolate
Time 35m
Number Of Ingredients 12
Steps:
- 1. FOR CHOCOLATE PIE FILLING: Preheat oven to 350 degrees.
- 2. Mix all dry ingredients (cocoa, flour, and sugar) together in a boiler. Stir to blend well.
- 3. Add slightly beaten egg yolks into the dry ingredients. Slowly add the milk a bit at a time until well blended, Over LOW heat, cook stirring CONSTANTLY until thickened (about 5 minutes.) Remove from heat.
- 4. Add vanilla and butter and stir to blend well. Pour into a baked 9 inch pie crust.
- 5. TO PREPARE THE MERINGUE: Put the 3 egg whites in a small deep bowl. (I use a chilled aluminum bowl.) Beat on high until medium soft peaks begin to form.
- 6. Slowly add the sugar and beat until the egg whites are glossy and holds firm, stiff peaks.
- 7. Spoon over the chocolate mixture in the pie crust, pulling the meringue into peaks. Bake in a preheated oven until lightly browned.
- 8. Allow to cool, then refrigerate until ready to serve.
MY GRANDMA'S CHOCOLATE PIES
My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.
Provided by Danzy
Categories Pie
Time 55m
Yield 2 pies
Number Of Ingredients 12
Steps:
- Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
- Beat egg yolks with milk and stir into dry ingredients.
- Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
- You must stir constantly or this filling will scorch.
- Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
- Make a meringue from the 6 egg whites, cream of tarter and sugar.
- Spread on top of pies and brown in the oven at 325°F.
- Remove pies from oven when meringue is nicely brown.
- Let cool at least 30 minutes before you attempt to cut these pies.
- Let the kids or dear hubby have the pot and stirring spoon to lick clean.
Nutrition Facts : Calories 2740.9, Fat 115.5, SaturatedFat 53.7, Cholesterol 729.5, Sodium 1868.9, Carbohydrate 376.8, Fiber 10.7, Sugar 244.2, Protein 62.2
GRANDMA'S CHOCOLATE PIE
Probably the easiest chocolate pie recipe you will find, this one is a big winner with everyone who tries it. My Grandma served it every time she made pies for dessert and there were never any leftovers. I use store bought pie crusts, but my Grandma made them from scratch.
Provided by karen
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
- Stirring constantly, cook on medium heat.
- Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
- Remove from heat; add butter and vanilla.
- Put lid on pot and let sit for 5 minutes.
- Pour into your favorite pie crust and refrigerate until set.
- Serve with whipped cream or cool whip.
Nutrition Facts : Calories 341.6, Fat 19.9, SaturatedFat 8.6, Cholesterol 21.6, Sodium 287.3, Carbohydrate 37.8, Fiber 2.4, Sugar 12.1, Protein 5.4
GRANDMA'S CHOCOLATE MERINGUE PIE
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
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