Chocolate Pie I

SUBMITTED BY: Glenda PHOTO BY: D. Hensley

"One for the chocolate lovers!"

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch pie

USMETRIC

About scaling and conversions

INGREDIENTS

1 (9 inch) pie shell, baked
1/4 cup butter
1 1/4 cups white sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons all-purpose flour
2 egg yolks
1 cup milk
1/2 teaspoon vanilla extract
2 egg whites

READ REVIEWS (28)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a cast iron skillet over medium low heat, melt the butter or margarine.
Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
Beat the egg whites until soft peaks form then add the remaining 1/4 cup sugar and beat until glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).

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REVIEWS

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Reviewed on Jan. 13, 2003 by sassyangelkiwi Donna-Maree Aus

I use 1/2 cup less sugar in the chocolate custard, as the sweetness is just too extrime, and the less sugar makes it much more plesent.

4 users found this review helpful

Reviewed on Nov. 24, 2004 by ANDREAVEE

Absolutely wonderful. I followed the advice to double the recipe as I wanted to fill a deep dish pie crust, which it did, perfectly. If you're using a shallow pie crust, don't double. This recipe is a definite keeper!

3 users found this review helpful

Reviewed on Nov. 26, 2002 by OJOWOJO

First time I've ever made a chocolate cream pie from scratch...and this was a great recipe to start with. You have to be patient for consistency to thicken and stir constantly, but everything else goes quickly. I added 1/2 cup chocolate chips to the completed warm mixture (for fun)...it was very fudgey and just scrumptious...cooled nicely, and did not run...which was my biggest fear. I would double the recipe if you want a real full pie shell...this mix only filled it half way...this would allow you a thicker meringue to. I also liked that most ingredients are on hand (no evaporated milk needed as most other recipes call for and real chocolate isn't needed). I must say, I have stopped my search for a chocolate cream pie recipe. I topped the slices with drizzled chocolate and raspberry puree...my hubby said it was as good as Marie Callendars. Thanks Glenda!!

3 users found this review helpful

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