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My review
Margaret's Southern Chocolate Pie
Becky
"A rich, creamy chocolate pie reminiscent of old-fashioned Southern home cookin'!"
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Ingredients
1 h servings 432 calsOriginal recipe yields 8 servings (1 9-inch pie)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
- Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
- To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
- Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.
Nutrition Facts
Per Serving: 432 calories; 17.7 g fat; 62.9 g carbohydrates; 8 g protein; 102 mg cholesterol; 227 mg sodium. Full nutrition
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Reviews
Read all reviews 117129 Ratings
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Most helpful positive review
12/25/2005
I actually made a double recipe of this pie using Splenda instead of sugar and even the meringue turned out great. I think my Dad ate the pie in less than one day and then wanted the recipe. O...
Most helpful critical review
10/17/2009
I tried out this recipe with no modifications. When I cooked the pie filling in a saucepan, I stirred constantly, cooked it on a medium-low flame and achieved a beautiful non-lumpy mixture. I ha...
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12/25/2005
I actually made a double recipe of this pie using Splenda instead of sugar and even the meringue turned out great. I think my Dad ate the pie in less than one day and then wanted the recipe. O...
11/3/2005
This recipe is perfect the way it is! First attempt, I followed other's advice and used 1/3 cup cocoa and omitted the extra 1/3 cup sugar. The pie tasted allright, but had lots of cocoa lumps ...
8/17/2002
Bullseye! This is a fantastic recipe. The chocolate and sweetness are perfectly balanced. Lumps have always been a major problem with my chocolate pies. Some tips I used to avoid unsightly l...
5/2/2006
A very sinfully delicious pie.. Hint: The longer you cook the filling, the thicker and fudgier it will be.
8/15/2009
Whoever gives this pie less than 5 stars has made a mistake in preparing the pie. The texture is creamy and it is not too sweet. I have been searching for years for a recipe that would rival my ...
10/17/2009
I tried out this recipe with no modifications. When I cooked the pie filling in a saucepan, I stirred constantly, cooked it on a medium-low flame and achieved a beautiful non-lumpy mixture. I ha...
4/16/2003
Very good and extremely easy! I like the meringue topping, but my kids prefer a whipped topping. Beat 1 c. heavy cream until soft peaks form then add 1/4-1/2 c. confectioners' sugar and vanill...
8/18/2003
This is the best chocolate pie recipe! I have been making the same chocolate pie recipe for over 10 years and this one tops it. This is now the staple for my pies. You can't go wrong with thi...
5/1/2011
This was exactly what I was looking for and the whole family said to not change a thing about what I'd done. So, what did I do? Per many other reviews saying it was too sweet, I reduced the suga...