Chocolate Pie Recipe.
Mom’s Chocolate Pie, the old-fashioned kind.
Mom’s Chocolate Pie is made with a flaky pastry pie crust, not the crushed cookie kind. The chocolate filling is homemade, not from a box of pudding mix. Mom’s Chocolate Pie is the old-fashioned homemade taste sensation I remember from my youth. Mom also topped hers with meringue, made from beaten egg whites, and browned in the broiler, but my family doesn’t care for that. So we compromised: the filling is still homemade like Mom’s, the crust is still like Mom’s, but we use whipped topping to finish it off. This seems to suit all of us pretty well. But there are folks who like a meringue topping, so I’ve also given that option.
Got To Have Dessert!
When I finish a meal, I always need to finish it off with something sweet. Nine times out of ten it’s something chocolate. If I’ve had a big meal I just have a small piece of dark chocolate. But if I’ve had a light meal, I’ve got to have dessert! In that case, I usually want chocolate pie, or cake, or ice cream. Sometimes I’ll have a small dish of vanilla ice cream with hot fudge on it. Yes, you’re right, I DO love chocolate! From the time I was a child, chocolate was always my favorite flavor. So you just know, chocolate has to be my favorite pie!
Mom’s Chocolate Pie
This recipe can be modified in several ways. Try using Almond flavoring instead of vanilla, and spreading cherry pie filling on top of the chocolate pie. That’s my son’s favorite Chocolate pie recipe. If you like the taste of orange with your chocolate, use orange flavoring, and decorate the top with orange slices. If you love the old-fashioned meringue, feel free to do that. Or top it with whipped topping. Any way you make it, it’s delicious.
- 4 Tablespoons Cocoa powder
- 4 Tablespoons flour
- ⅛ teaspoon salt
- ¾ cup sugar
- 3 cups (divided) milk
- 3 beaten egg yolks
- 2 Tablespoons butter
- 1 tsp. Vanilla Extract, Or Desired Flavoring
- Pre-Baked Pie Crust, Yours or Pre-made
- Make your own pie crust, put in in your pie pan and prick it with a fork in several places. Pre-bake pie crust at 350 degrees until lightly browned, remove from oven and set aside to cool.
- For filling: Mix all dry ingredients together in a medium sauce pan.
- Add 2 & ½ cups milk and stir.
- Add 3 beaten egg yolks to the other ½ cup milk and stir well.
- If you plan to make meringue reserve the egg whites in another bowl.
- Mix egg yolks and milk and set aside.
- Cook the first mixture until it begins to thicken, stirring to keep it from sticking.
- Temper the egg yolks and milk with several spoonfuls of the hot mixture and stir well.
- Return this tempered mix to the hot mixture, and continue to cook, stirring frequently until it reaches a full boil and is thick.
- Stir in butter and flavoring; e.g., vanilla extract, almond extract, orange extract
- Pour into baked, cooled pie shell. Allow to cool to room temperature, then chill in refrigerator for at least two hours before serving.
- For meringue, beat the reserved egg whites until they are creamy, add a teaspoon of sugar, and continue to beat until the meringue stands in glossy peaks. To brown meringue, place pie in broiler for a very short time. Be sure to keep an eye on it, you only want a slight browning of the peaks.
- For the whipped topping, you may use Cool Whip, or a canned whipped topping, or make your own.
- To make whipped cream topping, chill beaters and bowl in freezer for 30 minutes. Pour ½ pint whipping cream into chilled bowl and beat at high speed. As the cream begins to thicken add a teaspoon of sugar and continue beating until topping is stiff and forms peaks. Spread evenly on pie and garnish with chocolate curls or sprinkles if desired. Serve immediately.
- For a cherry or orange topped pie, just spread the cherry pie filling over the chocolate filling, or arrange the orange slices in a decorative pattern on the chocolate. You could still serve this with a dollop of whipped cream.
To Make A Delicious Pie Crust
This rather lengthy video shows basically the same recipe my mother used, except it is for a double crust. If you’re looking to make a pie that needs a double crust, like apple, cherry, etc. this recipe works very well. My mother’s recipe calls for half of the ingredients used here and I share it below.
How To Make Flaky Pie Crust
Mom’s Pie Crust
Here’s the recipe for Mom’s Pie Crust for a single crust pie. Remember, if you’re making a double crust, you will need to double these ingredients I’ve listed below.
- 1½ cups all purpose flour
- 4 ounces cold butter, cut into cubes
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup ice water
- Combine the flour, sugar and salt. With a mixer or a pastry cutter, cut the cold butter into the flour.
- Once you have a mixture that resembles corn meal, add the water, a little at a time and work the pastry until the water is absorbed.
- Chill the pastry in refrigerator for at least one hour.
- Remove from refrigerator, and roll out. The video shows the best way to roll out pastry dough, by turning it from time to time.
- Once you have rolled out a square big enough to fit into your pie dish, place it there, and trim off the square edges.
- Use fork tines to press the edges down, or use your own favorite technique to make the edges a little fancier.
- Prick the bottom of the pastry with a fork several times. Bake at 350 for about 10-15 minutes or until golden brown. Remove from oven and allow to cool.
- Fill with chocolate pudding and refrigerate.
- Top with your preferred topping as shown in the recipe for the pudding.
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