Real Recipes From Real Home Cooks ®

county fair chocolate pie

(1 rating)
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 rating)
yield 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.