Mamaw’s Chocolate Pie
Spring time may still be a few months away, but I can’t help but think about how pretty that time of year is.
The cold of winter starts to fade, giving way to the beginnings of fresh flower buds and birds chirping. It’s the perfect time of year to bake this decadently delicious dessert. Anyone that knows me well knows what I am about to say. CHOCOLATE PIE!
There are so many different delicious desserts I make each year…
Today, I’m going to share with you my mamaw’s
chocolate meringue pie recipe. I shared this last Year and I had such a good response, I thought I would bring it out again! After all, it is my absolute all time favorite!
This is a classic southern dessert that is certain to be a show stopper.
It will have your family begging for more.
Of all the recipes and delicious treats I bake in the kitchen this is the holy grail. My mamaw used to bake this during different holidays but she would often surprise us throughout the year on our birthdays.
The rich and silky, smooth texture that marries with the buttery crust along with the light and airy meringue make this my number one favorite dessert of all time.
Getting started make sure you have all your necessary
-2 quart sauce pan
-Kitchen Aid mixer or hand mixer
-sieve (used for straining chocolate)
-small bowl (for egg whites)
Ingredients: (pie filling)
4 egg yolks
2 cups of white sugar
1/4 cup of all purpose flour
4 tablespoons of cocoa powder
1 (12oz) can of evaperated milk
1 nine inch pie shell- store bought is fine
1/4 cup butter
Quarter teaspoon of salt
1 teaspoon vanilla (good quality)
4 egg whites
1 teaspoon cream of tarter
1 tablespoon of sugar
In a sauce pan add your cocoa, flour, salt, evaporated milk, vanilla, and butter. Mix together over low-medium heat. Add your egg yolks individually and keep stiring with your wooden spoon until your butter has completely melted. Make sure your flame is not too hot, as the yolks will cooked and your custard will be ruined.
Once butter is melted turn flame off. Place pie shell onto cookie sheet. Pour mixture through sieve into your pie shell leaving all impurities behind, giving you a beautiful silk custard.
Bake at 350 degrees for about 35 minutes.
After baking cycle is complete, test your pie with a slight shake. You want your finished product to jiggle and not ripple. You can also touch the outer edge of your pie with your finger and if it is soft and your finger comes away clean, then your custard is completely baked.
Set aside and begin meringue mixture.
In your mixing bowl add your egg whites, cream of tarter, and sugar- whip on high speed.
Beat mixture until very stiff peaks.
Beat until you get an iridescent like mixture.
Once meringue is completed pour over custard using your rubber spatula. Using upward motion as you dollop gives you the pointed effect that meringue pies are known for.
Place pie back in oven for another 7-10
minutes giving the light brown tint to the meringue.
Once completed, Let your pie cool for at least 2-3 hours
Our days can be hectic, but let us remember that some of the most productive things we can do is to find our passions. Teaching our children new things and hearing their laughter as we watch them will not only help you pass the time in an unsettling world but will build and strengthen your own relationships and maybe even start new traditions.