My Grandma's Chocolate Pies
My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.
My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.
- 1/4 teaspoon salt
- 2 cups sugar
- 1/4 cup butter
- 1/2 teaspoon cream of tartar
- 1 can evaporated milk
- 4 cups whole milk
- 6 eggs separated
- 6 tablespoons cornstarch
- 2 (9 inch) deep dish pie shells baked (bought or homemade)
- 6 tablespoons good quality cocoa powder
- 1 teaspoon vanilla flavoring (not artificial)
- 6 teaspoons sugar
- Carbohydrate 39.3617008380519 g
- Cholesterol 104.643750077734 mg
- Fat 34.1912341959947 g
- Fiber 0.110598330524437 g
- Protein 19.7646250003207 g
- Saturated Fat 21.3437941852393 g
- Serving Size 1 1 pie (701g)
- Sodium 59958.1152272884 mg
- Sugar 39.2511025075274 g
- Trans Fat 2.31343666871956 g
- Calories 539 calories
Step-by-step
- Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
- Beat egg yolks with milk and stir into dry ingredients.
- Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
- You must stir constantly or this filling will scorch.
- Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
- Make a meringue from the 6 egg whites, cream of tarter and sugar.
- Spread on top of pies and brown in the oven at 325degreesF.
- Remove pies from oven when meringue is nicely brown.
- Let cool at least 30 minutes before you attempt to cut these pies.
- Let the kids or dear hubby have the pot and stirring spoon to lick clean.
My Grandma's Irresistible Chocolate Pies: A Recipe for Family and Memories
The aroma of warm, gooey chocolate pie transports me back to my childhood, to my grandma's cozy kitchen. She never used a measuring cup, her recipes were born from intuition and a heart full of love. This chocolate pie recipe isn't just a collection of ingredients; it's a legacy, a taste of family gatherings, and the comforting sweetness of home. Grandma's pies were legendary; at every church potluck, they vanished before I even had a chance to snag a slice. The secret? It's not just the perfect balance of rich chocolate and fluffy meringue; it's the love she poured into every step of the process. This recipe is my attempt to capture that magic, to share a piece of her with you.
The recipe itself is delightfully simple, yet the results are truly extraordinary. The deep, dark chocolate filling is luxuriously smooth and creamy, a perfect contrast to the crisp, light meringue topping. Don't be intimidated by the seemingly long list of ingredients. The magic comes from the attention to detail, from the careful stirring that prevents scorching, from the joy of creating something delicious from scratch. While this recipe works wonders with traditional ingredients, feel free to experiment with healthier alternatives. Substitute low-fat milk or margarine for a slightly lighter treat, but please, for the love of all that is chocolatey, use real vanilla extract. It's the key to unlocking the true depth of flavor. Adjust the amount of cornstarch or cocoa to match your preferred level of thickness and chocolate intensity; every cook has their own sweet spot!
More than just a recipe, this is a family tradition, passed down through generations. It's the recipe that makes even the most rushed family dinner feel special, a homemade dessert that reminds everyone of what's truly important. It’s the kind of pie that brings smiles and warm feelings around the table. Making this pie isn't just about following instructions; it's about creating memories. So gather your family, roll up your sleeves, and let the sweet aroma of chocolate fill your kitchen. As you stir, imagine my grandmother’s smiling face and feel the love in every spoonful. This recipe is more than just a pie; it’s a celebration of love, family, and the simple joys of life. Whether you're a seasoned baker or a kitchen novice, this recipe is surprisingly simple and utterly rewarding, so get baking and savor every moment!
Tips and Tricks for Pie Perfection:
- Don't rush the cooking process! Constant stirring is key to prevent scorching.
- Use high-quality cocoa powder for the richest, most decadent flavor.
- Consider using a double boiler to ensure even heating and eliminate any risk of scorching. It may take a little longer, but the result will be worth it.
- Let the pies cool completely before slicing to avoid a messy disaster and allow the flavors to fully meld together. Patience, young padawan.
- Get the kids involved! The best part of pie-making, for the little ones, is often the licking of the spoon and pot. It's a fun family activity!
Remember, this isn't just about creating a delicious pie; it’s about creating cherished memories and making your own family traditions. Enjoy the process, enjoy the pie, and enjoy the company of those you share it with.
