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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!
Recipes for Children:
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.
How long does chocolate pie last in the fridge? ›
You can certainly use a regular ol' pie plate for this, but prepared to have some leftover filling. Just divide the filling into some little ramekins or bowls and refrigerate it. How long is chocolate pie good for? It'll stay good for about three days in the fridge, covered in plastic wrap.
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.
Can you freeze chocolate pie? ›
The short answer is yes, pies can be frozen! Many types of pies can be frozen and thawed, or frozen raw and baked fresh. Pro tip - both of the pies we sell in our online store, Bourbon Pecan Pie and Sea Salt Chocolate Chess Pie, freeze and thaw very well!
Why is my chocolate not getting hard? ›
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.
Is it OK to leave chocolate pie out overnight? ›
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.
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].
How long until chocolate pie goes bad? ›
Store in refrigerator up to 3 days.
Can you bake a pie twice? ›
If the rest of the pie is baked enough, both fruit and crust, all you have to do is to preheat the oven to 425 degrees then bake the pie on a cookie sheet that is already in the oven during preheating, for 15 minutes. That will brown the bottom of the pie.
Why does the bottom of my pie not cook? ›
Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
Do Refrigerate Anything Topped With Cream. You should refrigerate any kind of pie with whipped toppings. 1 "If it's not refrigerated, it will begin to wilt, sweat, and spoil," explained Stephens and Wickenden.
What pies should not be frozen? ›
On the flip side, already-baked pies that are then frozen won't have the same crispy, flaky crust as pre-freeze, but in my experience they are still delicious, especially when reheated in the oven and/or served a la mode. Most cream, custard and meringue pies do not hold up well to freezing.
Do bakeries freeze pies? ›
When you need to pick up a pie for a get-together or holiday meal, consider ordering from your local bakery's frozen pie selection. Bakery-made frozen pies allow you to prepare well in advance and when you're ready, make the most mouth-watering, warm pie for your guests.
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.
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.
How long should a pie set after baking? ›
If you want the pie to slice cleanly, without oozing filling, allow it to cool completely before serving; this will take at least a couple of hours. To serve warm rather than at room temperature, reheat your cooled pie, tented with aluminum foil, for about 20 minutes in a 350°F oven.
