This recipe for Mom’s Chocolate Pie comes from a loyal reader’s mother. It’s about 100 years old and has stood the test of time in their family.
Filling
Ingredients
1-1/2 cups sugar
1 tablespoon cocoa
1/4 cup flour
1/2 teaspoon salt
1 cup cream
1/2 cup whole milk
4 eggs, separated
1 tablespoon butter
1 teaspoon pure vanilla
1 baked pie crust; should be of the deep-dish variety
Instructions
In a bowl, combine sugar, flour, cocoa, and salt and set aside. Separate eggs, reserving whites in a clean, chilled bowl for Topping.
In a saucepan combine cream, milk, and cocoa mixture and cook over medium low heat, stirring constantly, until slightly thickened. Beat egg yolks until thick. Add small amount of chocolate mixture to egg yolks and stir. Then add egg yolk mixture to chocolate mixture and cook over medium low heat until very thick. Remove from heat and add butter and vanilla. Stir, and set aside to cool.
In a saucepan combine cream, milk, and cocoa mixture and cook over medium low heat, stirring constantly, until slightly thickened. Beat egg yolks until thick. Add small amount of chocolate mixture to egg yolks and stir. Then add egg yolk mixture to chocolate mixture and cook over medium low heat until very thick. Remove from heat and add butter and vanilla. Stir, and set aside to cool.
Topping
Ingredients
1 teaspoon cream of tartar
4 egg whites (reserved from the Filling)
1 cup sugar
Instructions
Preheat oven to 350°F.
In a chilled mixing bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff (but not dry) peaks form. Pour cooled filling into the pie crust, and top with meringue. Bake for 12 to 15 minutes, or until meringue is just lightly browned.
In a chilled mixing bowl, beat egg whites and cream of tartar until foamy. Slowly beat in sugar until stiff (but not dry) peaks form. Pour cooled filling into the pie crust, and top with meringue. Bake for 12 to 15 minutes, or until meringue is just lightly browned.
