As promised in my Old Fashioned Coconut Pie post, (https://sanctuary-ridge.com/2020/05/15/sanctuary-ridge-family-recipes–coconut-cream-pie/(opens in a new tab)) here is the recipe for the Chocolate Pie version I adapted from the Coconut Pie recipe. It’s simple and my family loves it!
Old Fashioned Chocolate Pie
- 1 baked deep pie crust
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp. salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 3/4 cups semi sweet chocolate chips (I recommend Ghiradelli for this recipe)
- 1 TBSP butter
- 1 1/2 tsp. vanilla extract
Pie Filling Directions: Preheat oven to 350 degrees. In a small cast iron skillet, combine the sugar, cornstarch and salt. Add the milk and stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.Remove from the heat. Stir a small amount of hot filling into the beaten egg yolks; return all of this to the pan, stirring constantly. Bring to a gentle boil; cook and stir for two minutes. Remove from the heat. Stir in chocolate chips, butter and vanilla. Stir until all the chocolate chips are melted. Pour into the baked pie crust.
Meringue Directions: In a mixing bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in the sugar, one TBSP at a time on high speed, until stiff peaks form. Spread the meringue over the hot pie filling, sealing the edges of the meringue to the crust. Bake at 350 degrees for 20 minutes or until golden brown. Cool the pie on a wire rack for at least one hour; then refrigerate for 1-2 hours before serving.
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