Grandma’s Chocolate Pie with Meringue is a timeless dessert that combines rich, velvety chocolate filling with a fluffy, golden meringue topping. This classic recipe has been passed down through generations, and it never fails to satisfy any sweet tooth. The pie is a delightful blend of flavors and textures, making it a perfect treat for any occasion.
Join us as we unravel the secrets behind this beloved family recipe, inviting you to savor a slice of pure nostalgia. Get ready to dive into a world of chocolatey decadence that will leave you craving for more. Get your forks ready and prepare for a trip down memory lane with this delightful chocolate pie.
Equipment
- 9-inch pie dish
- Mixing bowls (2)
- Whisk
- Electric mixer
- Saucepan
- Measuring cups and spoons
- Rubber spatula
- Oven
Ingredients
For the crust
- 1 ¼ cups crushed chocolate cookies
- ¼ cup melted butter
For the chocolate filling
- 1 ½ cups granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
For the meringue topping
- 4 large egg whites
- ½ teaspoon cream of tartar
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed chocolate cookies and melted butter for the crust. Press the mixture evenly into the bottom and sides of the pie dish to form the crust.
- In a saucepan, whisk together the granulated sugar, flour, cocoa powder, and salt for the chocolate filling. Gradually stir in the milk until the mixture is smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil. Let it boil for one minute, then remove it from the heat.
- In a separate bowl, lightly beat the egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the beaten yolks, whisking constantly to prevent curdling. Pour the egg mixture back into the saucepan and return it to medium heat.
- Cook the mixture, stirring constantly, for an additional 2 minutes. Take the mixture off the heat and stir in the butter and vanilla extract, ensuring that the butter is completely melted.
- Pour the chocolate filling into the prepared crust and set aside.
- In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Spread the meringue over the chocolate filling, ensuring that it touches the edges of the crust to seal it completely.
- Bake the pie in the preheated oven for about 12-15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Recipe Tips
- Be sure to seal the meringue to the crust completely to prevent it from shrinking or weeping.
- When adding the hot chocolate mixture to the beaten egg yolks, do so gradually and whisk continuously to avoid scrambling the eggs.
- Allow the pie to cool completely before slicing to ensure that the filling sets properly.
Recipe Variations
- For a twist, add a teaspoon of instant coffee granules to the chocolate filling for a delicious mocha flavor.
- Sprinkle grated chocolate or cocoa powder over the meringue for an extra touch of chocolatey goodness.
- Instead of a chocolate cookie crust, you can use a traditional pastry crust or a graham cracker crust.
What To Serve With Chocolate Pie
- A dollop of freshly whipped cream adds an extra layer of decadence.
- A scoop of vanilla ice cream complements the warm pie beautifully.
- Fresh berries, such as strawberries or raspberries, provide a refreshing contrast to the richness of the pie.
Why You’ll Love This Recipe
Grandma’s Chocolate Pie with Meringue is a dessert that evokes nostalgia and warmth. Its rich chocolate filling and fluffy meringue create a harmonious blend of flavors and textures. Whether you’re hosting a gathering or simply want to treat yourself, this delightful pie is bound to become a cherished favorite. Indulge in a slice of this heavenly dessert and create sweet memories with your loved ones.
Conclusion
Grandma’s Chocolate Pie with Meringue is a true indulgence that brings together the comforting flavors of chocolate and the delicate sweetness of meringue. The contrast between the creamy chocolate filling and the fluffy meringue creates a heavenly combination that will leave you craving for more. This beloved family recipe is sure to make your taste buds dance with joy.
FAQs
How do I prevent the meringue from weeping?
To prevent the meringue from weeping or releasing moisture, make sure that the meringue completely covers the filling, touching the crust edges. This helps seal the pie and reduces the chances of moisture buildup.
Is it possible to substitute a different type of chocolate for the filling?
While this recipe calls for unsweetened cocoa powder, you can experiment with different types of chocolate to customize the flavor. For example, you can use semi-sweet or dark chocolate instead of cocoa powder. Just adjust the amount of sugar accordingly.
Can I make the pie ahead of time?
Yes, you can prepare the pie a day in advance and store it in the refrigerator. For optimal results, it is recommended to apply the meringue topping right before serving.
Can I use a store-bought pie crust?
Absolutely! If you’re short on time, a store-bought crust can be used as a convenient alternative.
How should I store leftovers?
The leftover pie should be covered and stored in the refrigerator for up to 2-3 days.
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Grandma’s Chocolate Pie with Meringue
Equipment
- 9-inch pie dish
- Mixing bowls (2)
- Whisk
- Electric mixer
- Saucepan
- Measuring cups, and spoons
- Rubber spatula
- Oven
Ingredients
For the crust
- 1 ¼ cups crushed chocolate cookies
- ¼ cup melted butter
For the chocolate filling
- 1 ½ cups granulated sugar
- ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 2 ¾ cups whole milk
- 4 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla extract
For the meringue topping
- 4 large egg whites
- ½ teaspoon cream of tartar
- ¼ cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed chocolate cookies and melted butter for the crust. Press the mixture evenly into the bottom and sides of the pie dish to form the crust.
- In a saucepan, whisk together the granulated sugar, flour, cocoa powder, and salt for the chocolate filling. Gradually stir in the milk until the mixture is smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a boil. Let it boil for one minute, then remove it from the heat.
- In a separate bowl, lightly beat the egg yolks. Slowly pour about 1 cup of the hot chocolate mixture into the beaten yolks, whisking constantly to prevent curdling. Pour the egg mixture back into the saucepan and return it to medium heat.
- Cook the mixture, stirring constantly, for an additional 2 minutes. Take the mixture off the heat and stir in the butter and vanilla extract, ensuring that the butter is completely melted.
- Pour the chocolate filling into the prepared crust and set aside.
- In a clean mixing bowl, beat the egg whites and cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Spread the meringue over the chocolate filling, ensuring that it touches the edges of the crust to seal it completely.
- Bake the pie in the preheated oven for about 12-15 minutes, or until the meringue is golden brown.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
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