Chocolate Pie I

Chocolate Pie I

57

"One for the chocolate lovers!"
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Ingredients

55 m servings 339 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a cast iron skillet over medium low heat, melt the butter.
  3. Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
  4. 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.
  5. Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is 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).

Reviews

57
  1. 59 Ratings

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Most helpful positive review

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.

Most helpful critical review

The taste of this pie was really good, but the filling came out a gooey, runny mess. It did not hold together at all! The meringue took about 15 minutes of beating to form. I may try this pie...

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.

No problems making this one. I didn't use a cast iron skillet.

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 recip...

This is just like the pie my husband's grandma used to make years ago. When she died, I got her iron skillet and her hand written recipe that never came out right. I finally found the recipe t...

Just like my grandmother (90 years old this past October)used to make, but she forgot the recipe and we have been trying to get it right for years. I made for Christmas and every told me to mak...

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 e...

The taste of this pie was really good, but the filling came out a gooey, runny mess. It did not hold together at all! The meringue took about 15 minutes of beating to form. I may try this pie...

This pie was pretty easy to make but was lacking a little on flavor. I don't think I'll make this pie again.

This pie was easy to make. But everyone who had a piece complained it was too sweet.