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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.
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 do you store chocolate pie? ›
“It's best to freeze whole baked pies” after they've cooled, she says. “Wrap them tightly in plastic wrap and a layer of foil and freeze until firm. Thaw overnight in the fridge. If you're able, I'd recommend refreshing the pie in an oven, wrapped in foil, to re-crisp the crust.”
How do you freeze chocolate pie? ›
Follow these steps for a perfect freeze every time!
- Make sure your pie is fully cooled.
- Wrap the pie in plastic wrap.
- Place the pie in a freezer bag, making sure to squeeze all the air out of the bag.
- Label and date the pie, so you can tell what it is in the freezer.
Add More Chocolate
One of the best ways to go about this is by adding more chopped chunks of chocolate to fix the seized chocolate. This ensures that the chocolate at high temperature is supported by room temperature chunks of chocolate; to retain its true melted consistency.
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. If you look in the oven and see that your pecan pie crust has turned a perfect golden brown, you'll instinctively want to take it out -- even if the filling is too jiggly or even soupy.
What is funeral pie made of? ›
Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.
Why is there liquid in my chocolate pie? ›
The watery layer between the meringue and the filling (weeping) is usually caused by undercooking.
Why does my chocolate pie get runny? ›
If your chocolate pie is runny, it's likely the filling wasn't cooked long enough to coagulate. Bring the filling to a simmer until a few bubbles burst on the surface and it reaches about 160 degrees.
Does chocolate pie go bad? ›
Shelf Life: Refrigerated chocolate pie can typically last for about 3 to 4 days [2]. It is important to refrigerate the pie promptly after it has cooled down to room temperature.
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.
How long until chocolate pie goes bad? ›
Store in refrigerator up to 3 days.
Can you freeze chocolate pie? ›
Yes! You can absolutely freeze a pie to enjoy later. However, it's important to know what types of pies freeze well and which pies should be enjoyed within a few days (or immediately after baking) and stored in the refrigerator.
Should chocolate pie be refrigerated? ›
According to the University of Illinois Extension, pies with eggs and dairy will only last about two hours without refrigeration, while pies without eggs or dairy can last for up to two days without refrigeration. Pies with eggs and dairy products should always be stored in the refrigerator until served.
How long is chocolate pie good for in the fridge? ›
Chocolate pie will stay good when kept refrigerated for up to 3 days.
Why is my homemade chocolate not hardening? ›
However, if your chocolate hasn't set, there are a few reasons why this could be. It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit.
Why won't my chocolate set after melting? ›
The chocolate wasn't tempered (or pre-crystallised)
As a result, your chocolate won't harden and will continue to feel wet. Always temper your chocolate properly before working with it.
Why didn't my chocolate pudding pie set? ›
If your pudding pie filling is runny, it likely means that you either overmixed or undermixed the pudding. If you mix it on too high or a speed or for too long, it can become watery. If you don't mix it long enough, the ingredients won't combine well enough to thicken properly.
Why is my chocolate hardening and not melting? ›
Seized chocolate occurs when the chocolate you're melting comes into contact with moisture. Chocolate itself doesn't contain any moisture, so adding a small amount of liquid can disrupt the melting process.
