Grandma’s Chocolate Pie
Ingredients:
For the Pie Crust:
1 pre-baked pie crust (store-bought or homemade)
For the Chocolate Filling:
1 ½ cups granulated sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks (beaten)
2 tablespoons butter
1 teaspoon vanilla extract
For the Meringue Topping (optional):
3 large egg whites
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Instructions:
Pre-bake the Crust:
If using a homemade or store-bought pie crust, pre-bake according to package directions or your recipe to ensure it’s golden and crisp. Set aside to cool.
Make the Chocolate Filling:
In a medium saucepan, whisk together sugar, cocoa powder, flour, cornstarch, and salt.
Gradually whisk in the milk, making sure there are no lumps.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. This will take about 5-7 minutes.
Temper the egg yolks by adding a small amount of the hot mixture to the beaten yolks, whisking constantly.
Then, gradually whisk the egg yolk mixture back into the saucepan. Cook for another 2 minutes, stirring continuously.
Remove from heat and stir in butter and vanilla extract until smooth.
Pour the chocolate filling into the pre-baked pie crust.
Prepare the Meringue (Optional):
Preheat your oven to 350°F (175°C).
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the sugar, 1 tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in vanilla extract.
Spread the meringue evenly over the warm chocolate filling, making sure it seals the edges of the pie crust to prevent shrinking.
Bake the Pie:
Bake in the preheated oven for about 10-12 minutes, or until the meringue is golden brown.
Cool and Serve:
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving for the best texture.