In today’s modern world, old-fashioned can attract a certain negative connotation. It is tempting to think of old things as being past their prime, but this recipe turns this assumption on its head. How can any recipe that has chocolate be less than desirable? To me an old fashioned recipe means I have the directions to make something wonderful.
This pie has a rich, delicious, old-world flavor. If you’ve ever had trouble with a chocolate pie not setting properly, then let this tried and true recipe bolster your pie-making confidence. This pie gels like a dream!
Many of us have fond memories centered around family gatherings with a freshly-baked pie. Here’s your opportunity to pass those moments down to the next generation with this lovely recipe. I think the best recipes have been around for awhile! You might just agree with me when you taste of this little beauty.
Just look at that wonderful slice of heaven!
- 1 deep dish pie shell (fully baked and cooled)
- 1/2 cup self-rising flour
- 1/4 teaspoon salt
- 1/4 cup sugar ( can add up to one cup of sugar according to taste)
- 3 cups whole milk
- 3 Large eggs separated
- 2 ounces of unsweetened chocolate melted OR 6 Tablespoons cocoa powder plus 2 Tablespoons shortening
- 2 Tablespoons butter
- 1 teaspoon vanilla
In a double boiler add dry ingredients, flour, salt, and sugar. Stir with a whisk to combine. Stir in milk. Separate eggs and set the whites aside to come to room temperature. Beat yolks slightly and add to milk mixture along with chocolate, shortening, (if using) and butter. Heat over double boiler until mixture becomes really thick. This will take about 5 to 7 minutes. When your pudding has gotten really thick, remove from heat and stir in vanilla. Pour into prebaked pie shell and aside while you make the meringue.
For the Meringue:
3 egg whites at room temperature
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup sugar
Add first three ingredients to large mixing bowl fitted with the whisk attachment. Beat on high speed until soft peaks form. Slowly, slowly add sugar while beating, and continue beating until stiff peaks form. Spoon onto top of pie and spread from the center out to the edges of the crust to prevent meringue from shrinking. The hot pie filling will help bake the meringue from the bottom. Bake meringue for 15 minutes at 350 degrees F. or until it is golden brown on top. Remove from oven and sprinkle lightly with cinnamon if desired. Cool on wire rack for at least and hour, then move pie to refrigerator to chill. Refrigerate for at least 4 hours before serving.
Enjoy! Recipe submitted by Patsy Givens