Introduction
If you’re yearning for a dessert that whisks you back to simpler times, look no further than the Old Fashioned Chocolate Pie. This classic treat combines rich, velvety chocolate filling with a fluffy, airy meringue topping. Perfect for any occasion, this pie is sure to impress friends and family alike, evoking warm memories with each delicious bite.
Detailed Ingredients with measures
- 1 pre-baked pie crust
- 1/4 cup butter
- 1 cup sugar
- 1/4 cup flour
- 1/2 cup cocoa powder
- 2 cups milk
- 3 egg yolks
- 1 tsp vanilla extract
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup sugar
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 slices
Directions
Step 1: Bake the Pie Crust
Bake the pie crust as per package instructions or your go-to recipe. Let it cool completely.
Step 2: Whip Up the Chocolate Filling
In a saucepan, whisk cocoa powder, sugar, flour, and milk together. Toss in the egg yolks and butter, then heat over medium, stirring until smooth and thick. Stir in vanilla and pour the luscious filling into the cooled crust.
Step 3: Master the Meringue
In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks emerge.
Step 4: Bake to Perfection
Spread the meringue over the chocolate filling, ensuring it touches the crust edges. Bake at 350°F (175°C) for 10-15 minutes until beautifully golden and toasted.
Cool completely before serving and enjoy!
Detailed Directions and Instructions
Step 1: Bake the Pie Crust
Bake the pie crust as per package instructions or your go-to recipe. Once baked, allow it to cool completely before proceeding to the next step.
Step 2: Whip Up the Chocolate Filling
In a medium saucepan, combine cocoa powder, sugar, flour, and milk. Use a whisk to blend the ingredients thoroughly until combined. Add in the egg yolks and butter, then place the saucepan over medium heat. Cook the mixture, stirring continuously, until it becomes smooth and thick. Once thickened, remove from heat and stir in vanilla extract. Pour the chocolate filling into the cooled pie crust.
Step 3: Master the Meringue
In a large mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks begin to form. Gradually add sugar to the egg whites, continuing to beat on high speed until stiff peaks form and the mixture is glossy.
Step 4: Bake to Perfection
Carefully spread the meringue over the chocolate filling, ensuring the meringue touches the edges of the crust to prevent shrinking. Preheat the oven to 350°F (175°C) and bake the pie for 10-15 minutes or until the meringue is beautifully golden and toasted.
Step 5: Cool and Serve
Once baked, remove the pie from the oven and allow it to cool completely at room temperature before slicing and serving. Enjoy your old-fashioned chocolate pie!
Notes
Storage
Store any leftover pie in the refrigerator for up to 3 days.
Pie Crust Options
Use a pre-baked store-bought pie crust or a homemade recipe, such as a traditional pastry crust.
Egg Whites
Make sure to use clean, dry utensils when handling egg whites to achieve the best texture in your meringue.
Serving Suggestion
Serve the chocolate pie with a dollop of whipped cream or additional chocolate shavings for extra indulgence.
Cook Techniques
Making the Perfect Pie Crust
To achieve a flaky and tender pie crust, ensure your butter is cold before mixing. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs. Avoid overworking the dough, and chill it before baking to help it hold its shape.
Creating a Velvety Chocolate Filling
For a smooth chocolate filling, whisk ingredients thoroughly to eliminate lumps before heating. Stir continuously over medium heat to prevent the mixture from sticking to the pan. The filling should thicken nicely before pouring it into the crust.
Whipping Up Meringue
Ensure your mixing bowl and beaters are completely clean and dry before whipping the egg whites. Adding cream of tartar stabilizes the egg whites, allowing for better volume. Beat until soft peaks form, then gradually add sugar while continuing to beat until glossy, stiff peaks are achieved.
Baking the Meringue
Spread the meringue all the way to the crust edges to seal the filling and prevent shrinking during baking. Keep an eye on it while in the oven, as it can brown quickly. Bake until the meringue is golden and toasted.
FAQ
Can I use a store-bought pie crust?
Yes, a store-bought pie crust can save time, and it works perfectly for this recipe. Just follow the package instructions for baking.
Can I make the chocolate filling ahead of time?
It’s best to prepare the chocolate filling just before assembling the pie. However, you can refrigerate it once cooled, but be sure to reheat gently before pouring into the crust to avoid lumps.
What can I do if my meringue weeps?
Weeping can occur if the meringue is undercooked or if it sits too long before baking. Ensure you’re spreading it over the filling immediately after whipping and that you bake it until fully set and toasted.
How should I store the pie?
Store the pie in the refrigerator to keep the meringue firm and the filling fresh. It’s best enjoyed within a couple of days.
Conclusion
