My husband LOVES chocolate pie. I came across this recipe and decided to try making real chocolate pudding and my very first meringue. This recipe is much easier than you would think and makes a delicious dessert. Cancy thought it tasted “more chocolatey” on the second day. I was proud that my first ever meringue turned out as well as it did. Be brave, make pie. :)
Old Fashioned Chocolate Pie
1 - Pkg Pillsbury Pie Crust (one crust)
1 cup Sugar
¼ cup Cornstarch
pinch of Salt
1 heaping tablespoon of unsweetened baking cocoa
2 cups carnation evaporated milk or whole milk
3 eggs, separated - reserve egg whites
1 tablespoon vanilla
2 tablespoons butter
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar or
use Meringue Powder
Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown.
Remove from oven and let cool while you prepare the filling. Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk or whole milk. If using evaporated milk I use a 12 oz can, measure one cup evaporated milk add to the pot and then measure one more cup evaporated milk. you will be a bit short it comes to more like 3/4 cup so fill the rest of the measuring cup with water to make a cup. Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks.
You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix. (you don't want scrambled eggs) Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till golden brown on top.