My Mothers Chocolate Pie Recipes

CHOCOLATE PIE RECIPE

Steps:

• Bake the pie crust until lightly golden brown.
• In a medium-sized bowl add the sugar, flour, and unsweetened cocoa and whisk together.
• Pour in the milk, vanilla extract, and egg yolks (save the whites in another bowl). Beat with a hand mixer until well combined.
• Add the butter to a skillet on medium heat.
• Next, pour the chocolate pie filling into the pan and cook until thick.
• Pour the pie filling back into a clean (and heat-safe) bowl and beat again to get rid of any lumps.
• Pour the filling into the cooked pie shell.
• Grab the bowl with the whites and add one more egg white.
• Add the cream of tartar to the bowl and beat until stiff peaks form.
• Pour the sugar into the bowl and beat again until the meringue is shiny.
• Spread the meringue over the pie. Bake at 350-degrees for about 10-15 minutes or until the meringue is golden brown.
• Allow the pie to set up for at least one hour before serving.

MOM'S MOST REQUESTED CHOCOLATE PIE

Steps:

• Combine all ingredients except butter in a saucepan.
• Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
• When mixture becomes thick, remove from heat and add butter; stir to combine.
• If lumping does occur, beat filling with a whip.
• Pour into pie shell.
• Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
• Bake to brown meringue.
• Best if allowed to cool to lukewarm or room temperature.

MOM'S CHOCOLATE MERINGUE PIE

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

MY MOTHER'S CHOCOLATE PIE

Steps:

• Cook sugar, salt, milk, cocoa, flour, and egg yolks in double boiler until thick.
• Add vanilla and butter. Pour into baked pie crust.
• Most of the time, Mother made a meringue from the egg whites and browned the pie in the oven. Later in life, she used either real whipped cream or Cool Whip instead, and I liked that just as much. Easier!