county fair chocolate pie

★★★★★ 1
a recipe by
Maddie Bell
Citronelle, AL

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.

★★★★★ 1
serves 6-8, depending on slice size
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For county fair chocolate pie

  • 1 1/4 c
    white sugar
  • 1/2 c
    plain all-purpose flour
  • 1/4 c
    unsweetened cocoa powder
  • 1 dash
  • 4 lg
    eggs, separated
  • 2 c
    whole milk
  • 1/4 c
  • 1 tsp
  • 1
    9 inch pie shell, baked
  • 4
    egg whites, reserved from making pie filling
  • 1 Tbsp
    corn starch, plus enough cold water to moisten corn starch
  • 1/2 c
    boiling water
  • 6 Tbsp
    white sugar
  • 1 pinch
  • 2
    squares milk chocolate

How To Make county fair chocolate pie

  • 1
    FOR THE PIE FILLING: Combine sugar, cocoa powder, and salt in a medium saucepan. Set aside.
  • 2
    Combine milk and egg yolks, whisking thoroughly. Stir egg/milk mixture into dry ingredients well, then drop in butter.
  • 3
    Cook mixture over medium heat, stirring CONSTANTLY till mixture thickens and boils. (just keep will eventually thicken!)
  • 4
    Remove from heat and stir in vanilla.
  • 5
    Pour evenly into pre-baked pie shell. Set on cooling rack while you prepare the meringue topping.
  • 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.
  • 7
    Stir the boiling water into the moistened corn starch.
  • 8
    Cook over medium heat until thick and clear. (Be patient, it will happen.) Set pan aside and let thickened corn starch cool.
  • 9
    Beat egg whites in a chilled bowl until soft peaks are formed. Add salt, then add sugar gradually, beating briefly between additions.
  • 10
    Beat in the cooked and cooled corn starch mixture until meringue forms stiff peaks.
  • 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.
  • 12
    Remove from oven and allow to cool completely before chilling in refrigerator.
  • 13
    To serve, grate milk chocolate over pie before cutting. Keep covered and store in refrigerator.