I use 1/2 cup less sugar in the chocolate custard, as the sweetness is just too extrime, and the less sugar makes it much more plesent.
No problems making this one. I didn't use a cast iron skillet.
Absolutely wonderful. I followed the advice to double the recipe as I wanted to fill a deep dish pie crust which it did perfectly. If you're using a shallow pie crust don't double. This recipe is a definite keeper!
This is just like the pie my husband's grandma used to make years ago. When she died, I got her iron skillet and her hand written recipe that never came out right. I finally found the recipe to do it justice! Takes a lot of patience (about 30 mins to cook the filling) but its a taste of home! Worth every minute stirring when my husband tastes it! I'm the new keeper of "Granny's Chocolate Pie recipe!" I'll never tell that I had to go search the internet to find the "old family recipe!"
First time I've ever made a chocolate cream pie from scratch...and this was a great recipe to start with. You have to be patient for consistency to thicken and stir constantly but everything else goes quickly. I added 1/2 cup chocolate chips to the completed warm mixture (for fun)...it was very fudgey and just scrumptious...cooled nicely and did not run...which was my biggest fear. I would double the recipe if you want a real full pie shell...this mix only filled it half way...this would allow you a thicker meringue to. I also liked that most ingredients are on hand (no evaporated milk needed as most other recipes call for and real chocolate isn't needed). I must say I have stopped my search for a chocolate cream pie recipe. I topped the slices with drizzled chocolate and raspberry puree...my hubby said it was as good as Marie Callendars. Thanks Glenda!!
Just like my grandmother (90 years old this past October)used to make but she forgot the recipe and we have been trying to get it right for years. I made for Christmas and every told me to make this pie my standard dish. I made it twice and had to substitute 2 1/2 squares of unsweetened chocolate in one batch and made a very rich chocolate flavor. It does seem to get sticky after sitting for a few days so don't be stingy with the slices!
The taste of this pie was really good, but the filling came out a gooey, runny mess. It did not hold together at all! The meringue took about 15 minutes of beating to form. I may try this pie one more time and bake it longer to see if that was the problem, because doing it exactly like the recipe says it does not work!
This is the pie recipe I have been looking for. I recommend making either two recipes or one and a half b/c it doesn't make alot. I add 2 TBLS of butter to the filling when it is still hot at the end. Makes it glossier. It is the perfect filling for Martha Stewart's pate brisee crust filling. My husband and my kids went crazy for it. Will definitely make again. To the critics who complain it was runny you need to up the heat and wait until it gets pretty thick. Don't let it overcook too much or it will get grainy.
This pie was pretty easy to make but was lacking a little on flavor. I don't think I'll make this pie again.
