Growing up, this was my absolute favorite pie ever. It’s delicious, creamy and rich. I’m enjoying sharing this recipe with you and my family. It’s from Mama’s cookbook.
Ingredients for filling:
1 1/2 c. Sugar
4 Tbsp. All-Purpose Flour
5 Heaping Tbsp. Cocoa Powder
2 Tbsp. Corn Starch
1 12oz. can Evaporated Milk
4 Eggs, separated - use yolks for filling
1 9″ Pie shell
Ingredients for Meringue:
4 Egg Whites
1/2 tsp. Cream of Tartar
1/4 to 1/2 c. Sugar
First, bake your pie shell at 350 degrees until lightly browned.
Then, sift first 4 ingredients together (helps cut down on lumps later), and place in medium saucepan (I use my cast-iron Dutch Oven for even heating, and others swear by their large non-stick skillet) on medium heat. You may have to play with the temperature a little bit on your stovetop because you want it to be hot enough to cook properly, but not so hot that it scorches.
SLOWLY pour in 2 Tbsp. evaporated milk and stir with a flat-bottomed wooden spoon. Allow it to get hot before you add another couple of tablespoons of milk and continue until you’ve incorporated the whole 12 oz. can. Slightly beat your egg yolks. When all ingredients become hot, you’re gonna add your egg yolks - but first - put about a tablespoon of your chocolate filling into your egg yolks to temper them (very important step) and stir, then pour all the egg-yolk mixture into pan. Continue to stir constantly to prevent burning. Cook until filling is as thick as regular pudding. Remove from heat. Add 1 tsp. of vanilla. You can also add 1 Tbsp. of butter if you like. Pour into pre-baked pie shell.
For meringue, pour your egg whites into a clean, dry bowl and beat on med-high. Whip until egg whites form soft peaks. Then, slowly add 1/4 tsp. Cream of Tartar and 1/2 c. Sugar. Continue whipping until stiff peaks form. Spread onto pie making sure to seal your edges and bake @ 325 degrees until light brown. If your meringue happens to burn, you can remove it and re-make a new one. Happy baking!
Tips for making the best meringue:
- Use a glass or stainless steel bowl.
- Place your bowl and whisk in the fridge for at least 10 minutes prior.
- Fresher eggs are better. Cold eggs separate better, but room temperature eggs whip up better (so you can separate them when they’re cold and then bring to room temperature to whip).
- Make sure all your utensils are clean and dry.
- Pies only last a couple of days. (But this one won’t last that long!) Store them at room temperature. If you put them in the fridge, the meringue will bead up.
This is one of those recipes that you’ll make over and over again. Your family will love it, I promise. Enjoy, y’all. Love, Cindy