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A few weeks back my sister-in-law Alex and I were talking about pie recipes for the holidays. She said, “Oh, I have a good one! My grandma made it all the time when I was a kid and it’s one of my favorites!”. Alex dug through her recipe and sent me a picture of her Grandma’s chocolate pie recipe. I am honored to share it wit you guys!
This pie is perfect for your next family gathering, or for any day just because.
Let me show you just how easy it is to make… with or without the meringue. We chose withmeringue!
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Ingredients:
Gather up all of your ingredients.
Beat 1 whole egg and 2 egg yolks in your mixer. (This is the one I have in my kitchen. I’ve had it for almost 12 years and it still runs like it’s brand new!)
Add in the sugar, cocoa, cornstarch, salt and vanilla.
Add milk and beat well.
Move it to a sauce pan and cook over slow/low fire until it start to thicken. Whisk the entire time. You don’t want it to scorch.
Pour the batter into an unbaked pie crust and cook it at 350° for 25 to 30 minutes.
While that is baking, let’s make themeringue.
In the standing mixer add the two remaining egg whites. Ensure they are at room temperature, this is very important.
Beat on high until the form high peaks adding 1 tablespoon of granulated sugar at a time, up to 1/4 of a cup. OR, you can omit the sugar, you do not have to use it.
Once the pie is done take it out of the oven and add themeringue.
Put it back in the oven at 350° for 12 minutes or until it is golden brown.
Look at this!
Let it cool and slice it up.
This pie will not disappoint.
I just can’t believe how easy it is to make.
I promise you, everyone will lick their plate clean!
I know we did!
It will become your favorite holiday pie!
For those asking, we did NOT pre-bake the pie crust. It gets baked with the chocolate pie filling and then again once you add the meringue. It comes out perfectly. No need to pre-bake at all!
Fall Desserts and Sweet Treats
Do you love pumpkin, apple or chocolate desserts? Let me just say, one of my favorite things about Fall is the desserts.
We have pulled together our favorite 30 Fall Dessert Recipes. You can download it instantly by clicking the image below.
Instructions
- Beat 1 whole egg and 2 egg yolks in your mixer. (This is the one I have in my kitchen. I've had it for almost 12 years and it still runs like it's brand new!)
- Add in the sugar, cocoa, cornstarch, salt and vanilla.
- Add milk and beat well.
- Move it to a sauce pan and cook over slow/low fire until it start to thicken. Whisk the entire time. You don't want it to scorch.
- Pour the batter into an unbaked pie crust and cook it at 350° for 25 to 30 minutes.
- While that is baking, let's make themeringue.
- In the standing mixer add the two remaining egg whites. Ensure they are at room temperature, this is very important.
- Beat on high until the form high peaks adding 1 tablespoon of granulated sugar at a time, up to 1/4 of a cup. OR, you can omit the sugar, you do not have to use it.
- Once the pie is done take it out of the oven and add themeringue.
- Put it back in the oven at 350° for 12 minutes or until it is golden brown.
- Let it cool and slice it up.
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 240Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 166mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 4g
The Perfect Christmas Planner
If you are a busy mom who wants to make memories this Christmas season, this planner is perfect for you!
This mistletoe mocktail for kids is always a hit! I dare you to give it a try.
FAQs
This can happen for several reasons: if the cooking process was rushed, if the filling wasn't carefully watched and stirred frequently, the filling was overcooked, the stovetop heat was too high, or if the pie isn't given enough time to chill. Any ingredient substitutions could also result in a runny chocolate pie.
Why is my chocolate pie not setting? ›
A chocolate pie can not set up if it doesn't have enough cornstarch, egg yolks, or the filling wasn't cooked to 160 degrees. Use this trusted recipe and you won't have any problems!
What is chocolate pie made of? ›
It's made with sugar, a little cornstarch, whole milk, egg yolks, vanilla, butter, and the star of the show, bittersweet chocolate. You make the filling on your stovetop and pour it into the baked (and cooled) pie crust. Then it goes into the fridge to set up.
How long does chocolate pie last in the fridge? ›
If you have leftover chocolate pie, cover it tightly with plastic wrap and keep it in the fridge for up to a week.
Will my chocolate pie thicken as it cools? ›
As the filling cools it will thicken, and if you slice the pie before it cools to room temperature, it won't thicken no matter how long you wait. This is also true of pies with custard fillings. They need to have that elusive jiggly center when you take them out of the oven.
How can I make my pie more firm? ›
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
How do you fix a pie that didn't set? ›
Once you've noticed the problem, the only solution is to protect the crust and pop the pie back in the oven.
Why does chocolate take so long to set? ›
This is due to the latent heat of crystallization. As chocolate is crystallizing it gives off heat (an exothermic reaction) and can get warm enough to throw itself out of temper. This issue with latent heat is also why it is important to cool pieces when they are rapidly crystallizing.
What is in a Mcdonald's chocolate pie? ›
Chocolate Filling (46%) (Water, Belgian Chocolate Powder (Sugar, Cocoa Mass, Fat-Reduced Cocoa Powder, Flavouring), Sugar, Palm Oil, Sunflower Oil, Modified Starch, Invert Sugar Syrup, Fat-Reduced Cocoa Powder, Reconstituted Skimmed MILK, MILK Proteins, Flavouring, Acidity Regulator (Potassium Phosphates), Emulsifiers ...
Do you refrigerate a chocolate pie? ›
If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.
Variations of the original go back to as far as 1917 in the southern United States. In 1929, Chattanooga Bakery created the Moon Pie with marshmallow filling and Graham crackers for local miners in Chattanooga, Tennessee.
Can chocolate pie go bad? ›
Refrigerated chocolate pie can stay good for a certain period of time, but it is important to note that the exact duration may vary depending on the specific recipe and storage conditions. Here are some general guidelines: Shelf Life: Refrigerated chocolate pie can typically last for about 3 to 4 days [2].
What is the difference between chocolate pie and French silk pie? ›
The Crust: Chocolate cream pie traditionally sits on a cookie crumb crust, while French silk pie traditionally sits on a pastry crust. The Filling: Chocolate cream pie filling has a denser, pudding-like consistency, while French silk pie filling has a lighter, airier, more mousse-like consistency.
Can I eat a pie 4 days out of date? ›
Food that has passed its best before date is safe to eat. Best before should be considered a rough guide rather than a strict rule. There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good.
How do I keep my pies from being runny? ›
Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.
How do you keep a chocolate pie from weeping? ›
Make Sure the Pie Filling Is Hot
As the pie finishes baking in the oven, remove it when the meringue turns light brown. Removing the meringue before it has finished cooking can cause condensation. At the same time, don't overcook it, which can also cause weeping.
How do you keep pie filling from being runny? ›
The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.
How do you keep chocolate from dipping runny? ›
Add canola oil to chopped chocolate before you melt it.
The amount of oil depends on your desired consistency of the chocolate. For drizzling, add more canola oil. For dipping, add a little less.
