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Grandma Dolores' Chocolate Pie Recipe

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This recipe for Grandma Dolores' Chocolate Pie, by , is from Palatinate Chapter Daughters of the American Revolution Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Theresa Taylor

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter
3 to 5 Tablespoons ice cold water

PIE:
3/4 cup sugar
5 Tablespoons baking cocoa
3 Tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 Tablespoons of sugar

Directions:
Directions:
CRUST:
Cut cold butter into flour until crumbly.
Gradually add ice cold water, tossing with fork until dough holds together when pressed. Shape into disk; wrap and refrigerate.

On lightly floured surface, roll dough in 1/8-inch thick circle; transfer to 9 inch pie plate.
Trim to 1/2-inch beyond rim of the plate; flute edge.
Refrigerate 30 minutes. Preheat oven to 425F.
Line un-pricked crust with a double thickness of foil.
Fill with pie weights, dried beans, or uncooked rice.
Bake on a lower oven rack until edges are light golden brown, 15 to 20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350F.

In saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more and then remove from heat.
Stir 1 cup of hot filling into egg yolks. Return to saucepan, bring to gentle boil.
Cook and stir 2 minutes. Remove from heat and stir in vanilla.
Pour hot filling into pie crust.

FOR MERINGUE:
Immediately beat egg whites with cream of tartar until soft peaks form.
Gradually add sugar and continue to beat until stiff and glossy.
Spread evenly over hot filling sealing meringue to pie crust.
Bake until meringue is golden brown, 12 to 15 minutes.
Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Associate Member from Quanah Parker Chapter (Mansfield, Texas)

This recipe is among my favorites. My step-mother was quite the cook and she went out of her way to make holidays special. We all looked forward to her homemade chocolate meringue pie. She always made the filling and crust from scratch and took great pride in the height of her meringue. Ice cold water is the key to the crust.

 

 

 

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