Chocolate Pie

Every Thanksgiving growing up, we would always have (among other desserts) a chocolate pie.  I always really loved it.  It’s a simple dessert, with a thick chocolate custard in a regular pie crust topped with a browned meringue.  Until recently, I didn’t know that putting meringue on a chocolate pie was weird, aka a Texas thing.  But my darling husband informed me that,  yes in fact, that is extremely odd, he had never heard of it, and he wasn’t sure if it sounded at all appetizing.  Challenge accepted!  (You really should know better by now, Matt :)).  I found a recipe in “The Homesick Texan Cookbook” and it tasted EXACTLY the way I remember it as a child.  It was so easy to make and so delicious.  And yes, Matt was converted, he loved it!  I would make one minor change to Lisa’s recipe, which would be to add some cream of tartar to the egg whites as you’re whipping them.  I’ve found that really does make a difference.  Enjoy!

1 unbaked pie crust
3/4 cup granulated sugar
5 tbs flour
1/4 tsp salt
4 tbs unsweetened cocoa
2 egg yolks, beaten slightly
1 1/2 cups whole milk
1/2 tsp vanilla extract
1 tbs unsalted butter
2 egg whites
1/8 tsp salt
4 tbs granulated sugar

Preheat the oven to 350 F.
Place the pie crust in a 9″ pie plate and crimp the edges. Poke holes all over with a fork. Bake for 15 to 20 minutes until lightly browned.
Meanwhile, mix together the sugar, flour, salt, cocoa, egg yolks, and milk with a whisk. Cook in a pot on medium heat while occasionally stirring until it bubbles and thickens, about 7 to 10 minutes. It will not thicken any further in the oven, so cook it stovetop until it’s to your desired thickness.
Remove from the heat and stir in the vanilla and butter.
To make the meringue, beat the egg whites with the salt, using a stand or hand mixer, until smooth, light and fluffy. They should have soft peaks like whipped cream. Stir the sugar gently into the meringue.
Pour the chocolate custard into the baked pie shell and smooth out. Top with the beaten egg whites and again, smooth it out. Bake it until the peaks on the meringue are lightly browned about 10 to 15 minutes.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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