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My review
Chocolate Pie I
Glenda
"One for the chocolate lovers!"
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Ingredients
55 m servings 339Original recipe yields 8 servings (1 9-inch pie)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a cast iron skillet over medium low heat, melt the butter.
- Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
- Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
- Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).
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Reviews
Read all reviews 6367 Ratings
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Most helpful positive review
4/30/2000
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.
Most helpful critical review
4/27/2004
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...
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4/30/2000
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.
11/24/2004
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 recip...
12/10/2005
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 t...
12/4/2001
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 e...
1/5/2005
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 mak...
4/27/2004
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...
8/2/2010
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 th...
1/29/2003
This pie was pretty easy to make but was lacking a little on flavor. I don't think I'll make this pie again.