Grandmas Chocolate Pie
A few weeks back my sister-in-law Alex and I were talking about pie recipes for the holidays. She said, “Oh, I have a good one! My grandma made it all the time when I was a kid and it’s one of my favorites!”. Alex dug through her recipe and sent me a picture of her Grandma’s chocolate pie recipe. I am honored to share it wit you guys!
This pie is perfect for your next family gathering, or for any day just because.
Let me show you just how easy it is to make… with or without the meringue. We chose with meringue!
Ingredients:
- 1 1/2 c granulated sugar (plus 1/4 of a cup seperatly)
- 2 c milk
- 1/2 c cocoa
- 3 eggs
- 1 T cornstarch
- 1/4 t salt
- 1 T vanilla
- unbaked pie crust
Gather up all of your ingredients.
Beat 1 whole egg and 2 egg yolks in your mixer. (This is the one I have in my kitchen. I’ve had it for almost 12 years and it still runs like it’s brand new!)
Add in the sugar, cocoa, cornstarch, salt and vanilla.
Add milk and beat well.
Move it to a sauce pan and cook over slow/low fire until it start to thicken. Whisk the entire time. You don’t want it to scorch.
Pour the batter into an unbaked pie crust and cook it at 350° for 25 to 30 minutes.
While that is baking, let’s make the meringue.
In the standing mixer add the two remaining egg whites. Ensure they are at room temperature, this is very important.
Beat on high until the form high peaks adding 1 tablespoon of granulated sugar at a time, up to 1/4 of a cup. OR, you can omit the sugar, you do not have to use it.
Once the pie is done take it out of the oven and add the meringue.
Put it back in the oven at 350° for 12 minutes or until it is golden brown.
Look at this!
Let it cool and slice it up.
This pie will not disappoint.
I just can’t believe how easy it is to make.
I promise you, everyone will lick their plate clean!
I know we did!
It will become your favorite holiday pie!
For those asking, we did NOT pre-bake the pie crust. It gets baked with the chocolate pie filling and then again once you add the meringue. It comes out perfectly. No need to pre-bake at all!
Fall Desserts and Sweet Treats
Do you love pumpkin, apple or chocolate desserts? Let me just say, one of my favorite things about Fall is the desserts.
We have pulled together our favorite 30 Fall Dessert Recipes. You can download it instantly by clicking the image below.
Chocolate Pie
Alex dug through her recipe and sent me a picture of her Grandma's chocolate pie recipe. I am honored to share it wit you guys!
Ingredients
Instructions
- Beat 1 whole egg and 2 egg yolks in your mixer. (This is the one I have in my kitchen. I've had it for almost 12 years and it still runs like it's brand new!)
- Add in the sugar, cocoa, cornstarch, salt and vanilla.
- Add milk and beat well.
- Move it to a sauce pan and cook over slow/low fire until it start to thicken. Whisk the entire time. You don't want it to scorch.
- Pour the batter into an unbaked pie crust and cook it at 350° for 25 to 30 minutes.
- While that is baking, let's make the meringue.
- In the standing mixer add the two remaining egg whites. Ensure they are at room temperature, this is very important.
- Beat on high until the form high peaks adding 1 tablespoon of granulated sugar at a time, up to 1/4 of a cup. OR, you can omit the sugar, you do not have to use it.
- Once the pie is done take it out of the oven and add the meringue.
- Put it back in the oven at 350° for 12 minutes or until it is golden brown.
- Let it cool and slice it up.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 240Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 50mgSodium: 166mgCarbohydrates: 40gFiber: 1gSugar: 25gProtein: 4g
The Perfect Christmas Planner
If you are a busy mom who wants to make memories this Christmas season, this planner is perfect for you!
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Woo Hoo! Thank you! I spent 2 hours this evening doing a trial run of a chocolate pie recipe. It’s in the fridge now and it looks like a hilarious Pintrest fail. It’s so soupy and the crust looks like a preschool playdoh experiment gone wrong. Can’t wait to try this recipe. 🙂
Yay, I hope this recipe is perfect for you. It’s super easy. Let me know how it came out.
The meringue recipe is not mentioning any sugar. Can you tell the ingredients for this please?
The original recipe does not call for sugar in the meringue. In the video we added some. Add up to 1/4 of a cup 1 T at a time, but it is not necessary.
What can we sub for cornstarch?
I am not sure what a good cornstarch substitution would be. If I hear of something I will let you know.
I think you can sub Cream of Tartar for cornstarch.
Good to know.
To the best of my baking knowledge…..cornstarch is a thickening, like flour. Cream of tartar is a stabilizer only for egg whites, etc. Cornstarch can be replaced with flour, arrowroot, tapioca, and you can use instant mashed potatoes in stews.
Substitute cornstarch for all purpose flour
THE RECIPE IS NOT COMPLETE ON HOW TO ACTUALLY MAKE THIS PIE. HELP PLZ
This blog post consists of step by step instructions. I am not sure what you mean.
IT is missing a good bit. Like adding the chocolate. Maybe it’s the big Citizen watch in the way. Not sure but yes missing info. Excited about this recipe looks like my Nanas.
Beat 1 whole egg and 2 egg yolks in your mixer. (This is the one I have in my kitchen. I’ve had it for almost 12 years and it still runs like it’s brand new!)
Add in the sugar, cocoa, cornstarch, salt and vanilla.
Add milk and beat well.
Move it to a sauce pan and cook over slow/low fire until it start to thicken. Whisk the entire time. You don’t want it to scorch.
I’ve never made a pie like this. I love the simplicity and can’t wait to try it. Thanks so much for sharing 🙂
Hello: If you don’t want to make the chocolate pie with the meringue, should you bake the pie longer to ensure it is done and the crust is done? Thank you!
Yes, you can bake it in 5 minute increments, checking it until the center is done to your desired liking.
Yum! You can never go wrong with chocolate pie and grandma’s pie! Those together can only equal greatness & deliciousness!
The receipe is not complete how do you male the pie crust?? And how long should you bare the unbaked pie crust??
As the ingredients state it is a refrigerated pie crust. There is also a note that you do not pre-bake the crust.
All the details are in the blog post.
Looks delicous! I love trying vintage recipes like this!
Would love to get a good coconut pie recipe. Not coconut cream!!!!
I will see what we can come up with.
Why do you have to bake the pie when the filling is already done. Why wouldn’t you just put it in a baked pie shell?
I don’t understand where you’re coming from….
You bake it with the filling. Take it out. Add meringue and bake again.
If there is another way you prefer to do it, go for it.
Yum! If I used a graham cracker crust instead would I have to pre bake it?
It does not require pre baking either way.
How do you keep the pie from getting watery after you cut and remove a few slices?
I have had no issues with the pie being watery.
Be sure there are no openings between filling and outer crust
Shucks! I’m a bit late for holidays. In any case, I’m sure the kids will love this. Thanks
Make it any day!!
Do you put egg wash on the unbaked pie shell? Thanks.
We did not, but you can.
I was wondering the same thing mine was also
Is this a regular or deep dish pie crust?
Standard pie dish.
what does “T” stand for… tablespoon or teaspoon
and whats the approximate time for cooking the chocolate..
thanks
T is always tablespoon
t is always teaspoon