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