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county fair chocolate pie

(1 RATING)
16 Pinches 1 Photo
CheeryCherryDoll avatar
Citronelle, AL
Updated on May 8, 2020

Often described as "somewhere between chocolate pudding and warm, gooey brownies", this pie is creamy, fluffy chocolate heaven! This is a favorite in our family, one I created after tweaking and cobbling together my favorite recipes and variations from our family cookbook. Served with a rich cup of coffee or a frosty glass of cold milk, this pie is a decadent treat I'm sure your family will love.

prep time 15 Min
cook time 15 Min
method Stove Top
yield 6-8 , depending on slice size

Ingredients

  • FOR THE PIE FILLING:
  • 1 1/4 cups white sugar
  • 1/2 cup plain all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 dash salt
  • 4 large eggs, separated
  • 2 cups whole milk
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 1 - 9 inch pie shell, baked
  • FOR THE MERINGUE TOPPING:
  • 4 - egg whites, reserved from making pie filling
  • 1 tablespoon corn starch, plus enough cold water to moisten corn starch
  • 1/2 cup boiling water
  • 6 tablespoons white sugar
  • 1 pinch salt
  • 2 - squares milk chocolate

How To Make county fair chocolate pie

  • Step 1
    FOR THE PIE FILLING: Combine sugar, cocoa powder, and salt in a medium saucepan. Set aside.
  • Step 2
    Combine milk and egg yolks, whisking thoroughly. Stir egg/milk mixture into dry ingredients well, then drop in butter.
  • Step 3
    Cook mixture over medium heat, stirring CONSTANTLY till mixture thickens and boils. (just keep stirring...it will eventually thicken!)
  • Step 4
    Remove from heat and stir in vanilla.
  • Step 5
    Pour evenly into pre-baked pie shell. Set on cooling rack while you prepare the meringue topping.
  • Step 6
    FOR THE MERINGUE TOPPING: Moisten corn starch with a small amount of cold water in a medium saucepan. Not too runny, but there should be no dry corn starch.
  • Step 7
    Stir the boiling water into the moistened corn starch.
  • Step 8
    Cook over medium heat until thick and clear. (Be patient, it will happen.) Set pan aside and let thickened corn starch cool.
  • Step 9
    Beat egg whites in a chilled bowl until soft peaks are formed. Add salt, then add sugar gradually, beating briefly between additions.
  • Step 10
    Beat in the cooked and cooled corn starch mixture until meringue forms stiff peaks.
  • Step 11
    Spoon over cooled (or nearly cooled) pie, swirling artfully into delicate peaks. Brown in oven set to 375 F, keeping a constant watch as it can burn quickly.
  • Step 12
    Remove from oven and allow to cool completely before chilling in refrigerator.
  • Step 13
    To serve, grate milk chocolate over pie before cutting. Keep covered and store in refrigerator.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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