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Mom's Chocolate Pie

Photo Credit
Mark Skalny/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
1 pie
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
User Submitted

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. It’s one you’ll want to make again and again (and again).

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

  1. In a bowl, combine sugar, flour, cocoa, and salt and set aside. 
  2. Separate eggs, reserving whites in a clean, chilled bowl for topping. 
  3. 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.
  4.  Add small amount of chocolate mixture to egg yolks and stir. Then, add the egg yolk mixture to the chocolate mixture and cook over medium-low heat until it is very thick. 
  5. 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

  1. 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. 
  2. Pour cooled filling into the pie crust, and top with meringue. Bake for 12 to 15 minutes, or until meringue is just lightly browned.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Maggie</span> Sat, 11/23/2024 - 13:07
Why should the bowl for the egg whites be chilled? I thought that was only for whipped cream. I will be making this pie for company. They LOVE chocolate pie.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 11/25/2024 - 09:16

Hi, Maggie. Chilling the bowl for the egg whites will help with volume when whipped.

 <span>Carol Creason</span> Wed, 04/29/2015 - 12:56
It seems 1/2 cup milk is not much either to fill a pie shell. My mom's recipe is 1/2 cup cocoa; 1 cup sugar; 1/4 cup cornstarch, 2 cups milk; 3 eggs, separated; 3 tbls butter; 1 1/2 tsp. vanilla Follow same basic directions as above--for meringue, I use one tablespoon sugar per egg white with the tsp. cream of tartar and vanilla
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/06/2015 - 13:16

We went back into the kitchen to try this pie and it is very good. We suggest you try it as is. It is delicious with a hint of chocolate goodness.

 <span>Mustanglady</span> Fri, 05/11/2012 - 23:02
I would use 1/2 c cocoa powder, but I like lots of chocolate. It needs at least 1/3 c
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/06/2015 - 13:14

We went back into the kitchen to try this pie and it is very good. If you want it to be rich in chocolate taste, then yes, increase the cocoa. But we suggest you try it as is. It is delicious with a hint of chocolate goodness.

 <span>Mworr</span> Tue, 05/08/2012 - 09:01
Not enouth cocoa in this recipe. It would barely be chocolate.
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 05/06/2015 - 13:12

We went back into the kitchen to make this pie, and it is quite good. It is not overly chocolatey, as you noted, but it is delicious with a hint of chocolate.

 <span>Mama</span> Tue, 05/08/2012 - 09:39
What would your recommendation be, to make it more chocolatey?