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.
- 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
- 4 egg whites
- 1 cup sugar
- 1 teaspoon cream of tartar
- 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.
- 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