Grandma's Chocolate Pie

In the spring, I always crave more fruits and veggies than usual, and so my cooking right around this time relies heavily on these two categories of ingredients. But we'll save those recipes for some other time... because some days call for CHOCOLATE recipes only ;)

I stumbled upon this recipe a year ago around this time, actually, while I was having a couple of girlfriends over for some lounging in the sun on my back porch. I had a strong craving for chocolate AND pie crust... and what better way to satisfy that than with Chocolate Pie? I've never settled for store-bought "pie filling," but I'm also not experienced enough to make my own, homemade pie crust... and this recipes combines the best of both worlds. What's even better, the chocolate filling has NO corn starch or shortening in it, and I don't know about you, but that's always a plus in my book.

Oh, and, hey, I bought a CHOCOLATE GRATER just for this occasion. :) I felt so fancy. Now I use it all the time!

The recipe comes from a very talented person's blog. Not only does she have great taste when it comes to food, she also takes amazing photos. I omitted the meringue because I'm not a fan... so in case you are wondering, it's tasty without it as well.

Here is "Grandma's Chocolate Pie," word-per-word courtesy of Homesick Texan Blog:

Filling ingredients:
4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust

Method:
Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps.
Remove from heat and stir in your vanilla and butter.
Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.
Beat your egg whites with salt and when they start to get fluffy add the sugar.
Pour the chocolate custard into the baked pie shell and top with the beaten egg whites.
Add 2 T of sugar for every egg white. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.

Grandma’s says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”


These photos are my own. For the author's original photos, visit her blog.