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There’s nothing quite like a classic chocolate pie, and this recipe for Grandma’s Chocolate Pie is one of the best! Passed down through generations, this Grandma’s Chocolate Pie is a beloved family recipe that is perfect for any occasion. With a flaky pie crust and a rich, creamy chocolate filling topped with a light and fluffy meringue, it’s sure to be a crowd-pleaser. So gather your ingredients and get ready to create a dessert that will have everyone asking for the recipe.
Overview of the recipe
This Grandma’s Chocolate Pie recipe typically consists of a homemade pie crust filled with a rich and creamy chocolate filling, topped with a light and fluffy meringue. The filling is made with a combination of sugar, baking cocoa, cornstarch, salt, whole milk, egg yolks, and vanilla extract, which are cooked together until thickened and then poured into the pie crust.
Ingredients Used In Grandma’s Chocolate Pie
- Dough for a single-crust pie
- Sugar, 3/4 cup
- Baking cocoa, 5 tablespoons
- Cornstarch, 3 tablespoons
- Salt, 1/4 teaspoon
- Whole milk, 2 cups
- Large beaten egg yolks at room temperature, 3
- Vanilla extract, 1 teaspoon
MERINGUE:
- Large egg whites at room temperature, 3
- Cream of tartar, 1/4 teaspoon
- Sugar, 6 tablespoons
Step By Step Instructions For Making Grandma’s Chocolate Pie
Step 1
The dough should be rolled out into a circle of 1/8-inch. thickness on a lightly floured surface; then transferred to a 9-inch Pie plate. The rim of the plate should be trimmed to 1/2 inch beyond; the edge should be fluted. The mixture should be refrigerated for 30 minutes. It is recommended that you preheat the oven to 425 degrees.
Step 2
Double the thickness of the foil and line a crust that has not been pricked. The pie weights, dried beans, or uncooked rice should be filled with. Place a lower oven rack in the oven and bake for 15-20 minutes or until the edges are golden brown. Once the bottom is golden brown, remove the foil and weights and continue baking for 3-6 minutes. Let cool on a wire rack after taking them out of the oven. Lower the temperature of the oven to 350 degrees.
Step 3
A saucepan should be mixed with sugar, cocoa, cornstarch, salt, and milk gradually. The mixture should be thickened and bubbly after being cooked over medium-high heat. Then reduce the heat to low and cook for another 2 minutes while stirring. Take the pan off the heat. Egg yolks should be mixed with about 1 cup of hot filling. Bring the mixture back to a gentle boil in the saucepan. Two minutes should be enough time for stirring and cooking. Stir in the vanilla after the mixture has been removed from the heat. The pie crust should be filled with hot filling.
Step 4
Cream of tartar and egg whites should be combined in a mixing bowl. Beat until soft peaks form. Mix sugar gradually into the cream until it becomes stiff and glossy. The meringue should be spread evenly over the hot filling, ensuring that it is sealed into the pie crust. Meringue should be golden brown after 12-15 minutes of baking. One hour of cooling on a wire rack is recommended. The dish should be served at least 4 hours after being refrigerated.
Dough for a single-crust pie
1-1/4 cups of all-purpose flour should be combined with 1/4 teaspoon of salt. Cut a half cup of cold butter into the salt mixture until it is crumbly. The dough should be pressed until it holds together when a fork is used to mix in 3-5 tablespoons of ice water. Refrigerate for 1 hour after shaping into a disk.
Tips and Tricks
Here are some tips and tricks for making Grandma’s Chocolate Pie:
Use good quality cocoa powder: The chocolate flavor is the star of this Grandma’s Chocolate Pie recipe, so it’s important to use good quality baking cocoa to achieve the best flavor.
Use room temperature ingredients: Make sure your egg yolks and whites are at room temperature before using them in the recipe. This will help them to incorporate more easily and result in a smoother and creamier filling.
Keep stirring: When making the filling, it’s important to stir constantly to prevent the mixture from burning or forming lumps. Use a whisk or spatula to keep the mixture smooth and well combined.
Be patient with the meringue: When making the meringue topping, be sure to beat the egg whites until they form stiff peaks. This can take several minutes, so be patient and don’t rush the process.
Chill before serving: Let the pie cool completely and then chill it in the refrigerator for at least an hour before serving. This will help the filling to set and make it easier to slice and serve.
By following these tips and tricks, you can make the perfect Grandma’s Chocolate Pie every time. Enjoy!
Variations
Grandma’s Chocolate Pie is a versatile dessert that can be customized to suit your tastes. The following are some variations you may want to try:
Chocolate Peanut Butter Pie: Swirl in some peanut butter into the chocolate filling before baking for a delicious chocolate peanut butter combination.
Chocolate Banana Cream Pie: Add sliced bananas to the bottom of the pie crust before adding the chocolate filling and topping it with whipped cream instead of meringue.
Chocolate Mocha Pie: Add instant espresso powder to the chocolate filling to give it a rich coffee flavor.
Chocolate Mint Pie: Add a few drops of peppermint extract to the chocolate filling for a refreshing and minty twist.
Chocolate Coconut Cream Pie: Add shredded coconut to the bottom of the pie crust before adding the chocolate filling and topping it with whipped cream and more shredded coconut.
Chocolate Caramel Pie: Drizzle caramel sauce on top of the finished pie for a sweet and indulgent treat.
Frequently Asked Questions About Grandma’s Chocolate Pie
Would this recipe work with a store-bought pie crust?
Yes, Instead of making your own pie crust, you can use one from the store. When adding the filling, make sure to bake the crust according to the package instructions.
Does skim milk work as well as whole milk?
Whole milk will give the filling a richer and creamier texture, but you can use skim milk if you prefer. Just keep in mind that the filling may not be as thick and creamy.
Can I make the meringue with a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer to make the meringue. Just make sure to beat the egg whites and cream of tartar until stiff peaks form, which may take a bit longer than using a stand mixer.
Is brown sugar an acceptable substitute for sugar in this Grandma’s Chocolate Pie recipe?
It’s best to stick with granulated sugar for this recipe, as it dissolves easily and helps create a smooth texture. Brown sugar may work, but it will also affect the flavor and texture of the pie.
Conclusion
We hope that you enjoy making and indulging in Grandma’s Chocolate Pie as much as we do. With its rich and chocolatey filling and light and fluffy meringue topping, this classic dessert is sure to be a crowd-pleaser. By following our tips and tricks, you can ensure that your pie turns out perfectly every time. So go ahead and give this Grandma’s Chocolate Pie recipe a try, and don’t forget to share it with your loved ones!
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Grandma’s Chocolate Pie Recipe
Ingredients
- Dough for a single-crust pie
- 3/4 cup Sugar
- 5 tablespoons Baking cocoa
- 3 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 2 cups Whole milk
- 3 Large beaten egg yolks at room temperature
- 1 teaspoon Vanilla extract
MERINGUE:
- 3 Large egg whites at room temperature
- 1/4 teaspoon Cream of tartar
- 6 tablespoons Sugar
Instructions
- The dough should be rolled out into a circle of 1/8-inch. thickness on a lightly floured surface; then transferred to a 9-inch Pie plate. The rim of the plate should be trimmed to 1/2 inch beyond; the edge should be fluted. The mixture should be refrigerated for 30 minutes. It is recommended that you preheat the oven to 425 degrees.
- Double the thickness of the foil and line a crust that has not been pricked. The pie weights, dried beans, or uncooked rice should be filled with. Place a lower oven rack in the oven and bake for 15-20 minutes or until the edges are golden brown. Once the bottom is golden brown, remove the foil and weights and continue baking for 3-6 minutes. Let cool on a wire rack after taking them out of the oven. Lower the temperature of the oven to 350 degrees.
- A saucepan should be mixed with sugar, cocoa, cornstarch, salt, and milk gradually. The mixture should be thickened and bubbly after being cooked over medium-high heat. Then reduce the heat to low and cook for another 2 minutes while stirring. Take the pan off the heat. Egg yolks should be mixed with about 1 cup of hot filling. Bring the mixture back to a gentle boil in the saucepan. Two minutes should be enough time for stirring and cooking. Stir in the vanilla after the mixture has been removed from the heat. The pie crust should be filled with hot filling.
- Cream of tartar and egg whites should be combined in a mixing bowl. Beat until soft peaks form. Mix sugar gradually into the cream until it becomes stiff and glossy. The meringue should be spread evenly over the hot filling, ensuring that it is sealed into the pie crust. Meringue should be golden brown after 12-15 minutes of baking. One hour of cooling on a wire rack is recommended. The dish should be served at least 4 hours after being refrigerated.
Dough for a single-crust pie
- 1-1/4 cups of all-purpose flour should be combined with 1/4 teaspoon of salt. Cut a half cup of cold butter into the salt mixture until it is crumbly. The dough should be pressed until it holds together when a fork is used to mix in 3-5 tablespoons of ice water. Refrigerate for 1 hour after shaping into a disk.