This is a wonderful pie that my grandmother Nancy Harding Clark use to make for me. It has been a family favorite for years and I share it in her loving memory. Save egg whites for use with meringue recipe.

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. Add in the vanilla and margarine and remove from heat. Let cool.

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  • Put into baked pie crust and top with your favorite meringue recipe. Cool in refrigerator.

Nutrition Facts

306 calories; protein 5.8g; carbohydrates 46.2g; fat 12.2g; cholesterol 56.1mg; sodium 165.8mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/01/2007
I'd give it five stars for taste but the directions are alarmingly vague. The only way I know of to get a meringue on top of a pie is to bake it on but the recipe says nothing about this and when I did the fudge part liquified underneath the meringue. I put it in the refrigerator hoping it would solidify and the meringue detatched from the crust and began floating. After a day in the fridge the filling is still pretty runny. The whole mess tastes great but the presentation leaves something to be desired. Read More
(39)

Most helpful critical review

Rating: 3 stars
12/29/2009
Filling was good but not enough. Next time I will double the recipe for 1 pie. Read More
(6)
19 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/01/2007
I'd give it five stars for taste but the directions are alarmingly vague. The only way I know of to get a meringue on top of a pie is to bake it on but the recipe says nothing about this and when I did the fudge part liquified underneath the meringue. I put it in the refrigerator hoping it would solidify and the meringue detatched from the crust and began floating. After a day in the fridge the filling is still pretty runny. The whole mess tastes great but the presentation leaves something to be desired. Read More
(39)
Rating: 5 stars
10/27/2004
Excellent recipe...I substituted 3 tbsp corn starch for the 6 tbsp flour. That was the only change I made...it came out perfect! Thank you Kimberly for sharing this recipe with us! Read More
(26)
Rating: 4 stars
11/27/2006
It was delicious but it never got firm. I froze it and made the mistake of removing it a half hour before dessert and it was soft pudding by the time it was served. I made two pies one with flour and the other with starch and had the same problem with both. The second one I kept in the freezer until it was served and it's wonderful. I need to add more flour or starch or just continue to freeze it. It was a hit on Thanksgiving despite the problem. I had used an oreo cookie crust and we put servings in cups with whipped cream - it was no longer a pie but it tasted great! Read More
(19)
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Rating: 5 stars
11/26/2011
I did make a few changes 1. I used almost 4 TBS. Cornstarch instead of the flour 2. I omited the butter flavoring and used one and a half TBS. of real butter which also omitted the margarine. I added the butter and vanilla while it was cooking and I stired it consistantly until thickend.... Simply wonderful!!!! Thanks for sharing:D Read More
(12)
Rating: 4 stars
04/13/2012
This pie is quite tasty. I give it 4 stars as the recipe doesn't have a lot of directions. I too prefer to use cornstarch. It's quicker. When using cornstarch you need only bring to a boil & boil gently for 1 full minute. Longer than that filling will go back to thin. When using flour after coming to a boil it really needs a gentle boil for at least 4 min. to make sure there isn't a uncooked taste. Something I do makes for a smooth filling. I put all ingredients in a blender & blend till smooth than cook. This way there is absolutely no pieces of cooked egg. I omit the egg tempering stage by putting ingredients in the blender. (which isn't listed) Read More
(8)
Rating: 3 stars
12/29/2009
Filling was good but not enough. Next time I will double the recipe for 1 pie. Read More
(6)
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Rating: 5 stars
12/05/2003
This was easy and very good. My family enjoyed it will make it again. Thanks Nancy Read More
(5)
Rating: 1 stars
01/08/2012
The filling is as a chocolate pie be. Rich thick deeply chocolate. It MUST be strained before you put it in the shell because it gets lumpy very easily. THen when you apply the meringue and DONT BAKE IT it becomes a sloppy drippy sticky nasty mess. Who doesn't bake a pie after you add the meringue? I had doubts about this recipe buy my rule is you make every recipe exactly at least once and THEN you can start making changes. THe recipe says TOP WITH THE MERINGUE OF YOUR CHOICE. Nothing about baking the pie after that. It was a disaster for the 12 people I had for dinner. The only reason I gave it any starts is because the flavor of the filling is decadent but this recipe needs LOTS of work. Read More
(5)
Rating: 5 stars
04/02/2007
Good Pie! Taste like it has coconut in it but it does not. Also in the first one I made I did like the recipie and the second I made I cut the vanilla because my dad is weird and or corse he liked the one with out vanilla it does give it a bitter sweet taste with out the vanilla. GOOD PIE! Read More
(4)
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