The Tradition of Mother’s Day provides the perfect opportunity to try out Mom’s Chocolate Pie

Mom’s Chocolate Pie

It’s a basic custard. The recipe is over 100 years old – well sort of. I altered it a little for my own tastes.
Course: Dessert
Cuisine: American

Ingredients

Pie Filling

  • 9 ” deep dish pie shell
  • 1 cup milk
  • 1 cup cream
  • 3 tablespoons powdered cocoa
  • 1 cup Sugar
  • 6 tablespoons flour
  • ½ teaspoon salt
  • 4 egg yolks save whites for meringue
  • 2 tablespoons butter
  • 1 teaspoon vanilla

Meringue

  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon cream of tartar

Instructions

  • Brown the pie shell per instructions on the package or in the recipe you used to make yours from scratch. (Congrats to you on that accomplishment!!)
  • In a cast iron skillet (or sauce pan) mix dry ingredients and milk until steaming.
  • Beat egg yolks, add a small amount of milk and whisk it in. This is called tempering. You want to bring the temperature up a little without cooking the yolks.
  • Add tempered egg yolks to hot mixture.
  • Add vanilla and butter and stir in. Continue stirring and allow to thicken.
  • Pour into pie shell.

Meringue

  • In chilled mixing bowl, mix egg whites and cream of tartar until foamy.
  • Slowly add sugar and beat until stiff (but not dry) peaks form.
  • Top pie with meringue, bake until just slightly browned.
  • Cool before serving

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