Chocolate Pie 1929
This recipe is all about the filling -- just use a pie crust of your choosing. (Or, who knows, you could just leave it out and call it the best slice of chocolate pudding you ever had!! LOL)
From reading it, this one takes a little doing but the results were fabulous!
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- squares of baker's chocolate
- 2 1/2 c
- 1 1/3 c
- 1/2 c
- corn starch
- 1/2 tsp
- 2 Tbsp
- butter, room temperature
- egg yolks, reserve whites for the meringue
- 1 tsp
- vanilla extract
- prepared pie crust (pastry or graham cracker, anything, really)
- egg whites (reserved from above)
- 6 Tbsp
THE CHOCOLATE PART
THE MERINGUE PART
1Preheat the oven to 400 degrees (for the meringue)
2THE CHOCOLATE PART: Heat the milk and the chocolate in a double boiler on the stove top. (You can make it without a double boiler but you will have to be extra careful, stirring constantly, not to scorch the milk and chocolate.)
3When the chocolate is melted, beat with an egg beater one minute. (You could surely use your mixer, instead, LOL).
4In a separate bowl sift the sugar, corn starch and salt
5Add a 1/2 cup of the heated chocolate to the sifted ingredients and stir until smooth (mixer can be used for this step, also)
6Add the smoothed mixture back into the double boiler, add the butter and stir constantly until thickened -- then cook it for 10 minutes longer, stirring occasionally
7In a separate bowl, gently beat the egg yolks, then quickly pour 1/4 cup of the cooked mixture over the egg yolks and stir vigorously (these are "by hand" instructions, your mixer will make it much easier to do.)
8Once the egg yolks are incorporated into the small amount of chocolate, then put this back into the chocolate in the double boiler, stirring and cooking until thickened.
9Add the vanilla, stir to incorporate. Cool slightly then pour into pie shell and let cool completely.
10THE MERINGUE PART: Beat egg whites until stiff.
11Slowly sprinkle the sugar over the stiff egg whites and continue beating until all the sugar is added -- then beat some more until it again makes stiff peaks when the beater is stopped and lifted out.
12Pile it on the pie (her exact words!!) quickly and gently making a random swirl pattern on top. Don't let it sit, or play in it too long, or the meringue will get "weepy."
13Immediately place pie in a 400 degree oven for 5 minutes or until the meringue is lightly browned. Refrigerate until ready to serve.
14NOTE: I remember using an egg beater. When we got a brand new mixer in the mid fifties, we never used it again. I used to think it was lonely in the drawer and would sometimes get it out just to crank it up and listen to it whirling around in the air. Ha!