A couple weeks ago was my husband’s birthday and I always make him something sweet for his day. This year he requested chocolate pie. But not just the quick and easy Jello pudding pie… oh no. He had already gotten the taste of delicious chocolate pie made by my late uncle’s girlfriend of many years. She was (and still is, I’m sure) a fabulous cook. This is the recipe handed down from her mother to her. She was gracious enough to share it with me and now I’ll share it with you.
Old Fashioned Homemade Chocolate Pie
- 1½ cups of sugar
- 3 tablespoons cocoa
- 3 tablespoons flour
- 3 egg yolks
- 3 cups of milk (1 can of Milnot, the rest milk to equal 3 cups)
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon butter
- non stick spray (optional)
- pie shell (pre-made or roll out kind)
Optional meringue ingredients:
- 3 egg whites
- 1 teaspoon of vanilla extract
- ¼ teaspoon of cream of tartar
- 6 tablespoons of sugar
Let’s cook! Be forewarned… you cannot walk away from the stove while making this.
First bake your pie shell and have it cooling.
Mix the dry ingredients together in a large saucepan (I think mine is 2 qts.). Add the egg yolks (save whites for meringue), milk, salt, stir on low to medium until well mixed. Turn up the heat a little continuing to stir constantly. Look for the bubbles and rapid boil while stirring until it’s thick like pudding. Cook until you reach the consistency you want, I think mine went 20 minutes or so. Make sure you do not scorch! This is where I kinda messed up on the original directions, but it turned out fine. I was supposed to spray the sauce pan first with the non-stick spray to stop the chocolate from sticking.
Take off heat and then add butter and vanilla, mixing well until fully dissolved.
Pour into your pre-cooked pie shell. Let cool and serve. Leftovers must be refrigerated.
If you want a meringue on it like my husband always does, preheat your oven to 350˚. Hopefully, you saved your egg whites and they are now room temperature. In a mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer for about a minute on medium speed until soft peaks form. That is when the tips curl. Gradually add sugar one tablespoon at a time. Beating on high for 4 minutes until mixture is glossy and has stiff peaks.
Immediately spread over your hot pie with a dinner knife or spatula. Spread the meringue all the way to the edge of the pastry. Bake about 15 minutes or until the meringue is lightly browned.
Here are some photos I took while making the chocolate pie.
If you’ve got a great chocolate pie recipe and want to share, I’d love to hear about it. Post it in my comments or a link to your blog.
Learn more about me on the ‘About’ page in the menu at the top. I’m an artist – a painter mostly and an avid gardener. I paint a variety of subjects including birds, koi fish, my gardens, ponds and flowers, trees and more. I also enjoy painting abstracts and have started created more and more of them. My most favorite thing to try to achieve in my painting is is mystery.
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