YaYa's Chocolate Pie
This rich, silky Chocolate Pie is the kind of dessert that takes you straight back to Mama Shirley’s kitchen. The smooth chocolate filling, made from scratch with real baking chocolate, is poured into a flaky, baked crust and topped with a fluffy homemade meringue. Lightly browned to perfection, this old-fashioned pie is pure Southern comfort and a family favorite for generations.
Servings 8 Servings
Calories 340kcal
Ingredients
Pie Filling
- 2 oz. Baker’s unsweetened chocolate about 4 tablespoons
- 2½ cups milk
- ¾ cup sugar
- 6 tablespoons flour
- ⅛ teaspoon salt
- 3 egg yolks slightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 baked 9-inch pie shell
Meringue
- 3 egg whites
- 6 tablespoons sugar
Instructions
- In a double boiler, heat chocolate and milk together until the chocolate melts. Beat lightly with a rotary beater to blend.
- In a small bowl, combine sugar, flour, and salt. Gradually stir this into the chocolate mixture.
- Cook over medium heat, stirring constantly, until thickened. Continue cooking 10 minutes over low heat, stirring often.
- Add a small amount of hot chocolate mixture into the beaten egg yolks, stirring quickly to temper. Return yolk mixture to the saucepan and cook 2 more minutes.
- Remove from heat and stir in butter and vanilla. Let cool slightly, then pour into the baked pie shell.
- Beat egg whites until stiff peaks form, adding sugar gradually. Spread over warm filling, sealing edges.
- Bake at 350°F for about 10 minutes, until the meringue is lightly golden brown. Cool completely before slicing.