Real Recipes From Real Home Cooks ®

my chocolate pie

★★★★★ 2
a recipe by
phyllis mcdaniel
lancaster, KY

I love chocolate and peanut butter together, who doesn't? right? Well, I made plain chocolate pies for years and I thought I'd upgrade it a little.

Blue Ribbon Recipe

This chocolate pie has such an intense chocolate flavor... so good. Fantastic for a holiday pie but easy enough to bring to a potluck, this pie is delicious and beautiful when served. Using the different types of chocolate, amps up the chocolate flavor. No one will ever guess this started with a boxed pudding. Using 4 egg whites creates a tall meringue that easily covers the pie. Grating Reese's peanut butter cups on top, add a hint of peanut butter to every bite without being overpowering.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 8 to 10
prep time 1 Hr
cook time 45 Min
method Bake

Ingredients For my chocolate pie

  • 1
    pie crust, bought or homemade; personally I make mine
  • 1 lg
    box of cook and serve chocolate pie mix; 5 oz.
  • 3 c
  • 1
    handful of plain flour, about 1/4 cup
  • 3 lg
    tablespoons dry hot cocoa drink mix, about 1/3 cup
  • 1/4 c
    Hershey's liquid chocolate drink mix
  • 1/2 lg
    Hershey's chocolate candy bar
  • 4
    egg whites
  • 1/4 tsp
    cream of tarter
  • 6 Tbsp
  • 1 lg
    or 3 or 4 mini Reese's Peanut Butter Cups cups, frozen

How To Make my chocolate pie

Test Kitchen Tips
Set the egg whites out to come to room temperature. It will allow the meringue to whip up easier. Toasting the meringue took us 12 minutes and we rotated the pie every 3 minutes or so. Also, make sure to chill this pie before serving. It makes slicing a cinch.
  • Baked pie crust.
    Prepare pie crust (homemade or frozen, your choice) and bake.
  • Adding pudding ingredients to a saucepan.
    In large saucepan, add all the rest of the ingredients for the pie. Using a whisk, stir constantly and cook until real thick.
  • Pouring pudding into prepared pie crust.
    Remove and add to your pie crust.
  • Beginning to whip egg whites.
    Using a metal bowl, add your egg whites (I use 4 for a better meringue) and 1/4 teaspoon cream of tartar.
  • Egg whites beaten until peaks form.
    Using a mixer, beat until stiff. As you beat the whites, add 6 tablespoons of sugar, a little at a time, beating all of the time.
  • Meringue added to top of the pie.
    When you get this done, add meringue to the top of your pie.
  • Reese's peanut butter cup grated on top.
    Take a frozen Reese's cup and shave it all over your pie meringue.
  • Browning the meringue in the oven.
    Brown in the oven.
  • Chocolate Pie with meringue toasted.
    I set mine at about 375 degrees, turning occasionally, for even brownness.