“This pie features a homemade chocolate custard, and is topped with meringue.” - by Mary Ann Benzon
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie
Directions
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition
Amount Per Serving (8 total)
- Calories
- 267 cal
- 13%
- Fat
- 8.5 g
- 13%
- Carbs
- 43.8 g
- 14%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"Oh my goodness. I'd lost my great grandmother's recipe and needed to serve chocolate pie for Thanksgiving. I used this recipe (I substituted the new Hershey's Special Dark unsweetened cocoa powder and..." See more heaping tablespoons of the powder instead of level ones, because we love dark chocolate) and they turned out wonderful. I don't think anyone could tell that it wasn't the old recipe. The only caution I have for anyone making this recipe is follow the initial cooking instructions carefully. Medium High heat on my stove is a little too hot, but make sure it is thick and bubbly before moving on, otherwise the pie won't set right. The only other tip is make the meringue ahead of time so the pie is very hot when spreading the meringue. This keeps the meringue from shrinking and exposing the chocolate underneath."
ALITSTER
"Because of the other reviews, I doubled the cornstarch and baked it for 20 minutes before topping it with meringue. After it cooled and I added the meringue, it baked for another 10 minutes. Delicio..." See moreus and not runny at all!"
KLA2112
"I did add an additional 1 T cornstarch and it set up just fine. Great taste, texture. I did however use the Meringue II recipe from this site because I've had great success with it - no weeping. Still..." See more, the chocolate filling was great and I'm glad I used that part of the recipe."
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