There’ll be no turning back after you’ve tried this classic chocolate pie recipe. You’ll prepare it just for yourself sometimes! It’s decadently excellent, silky smooth, and old-fashioned.
1 pound of sugar
¼ tsp genuine salt 3 ½ tbs all-purpose flour
4 tablespoons cacao powder or cocoa powder
heavy whipping cream, 10 ounces
6 ounces of milk
4 ounces of water
½ tablespoons unsalted butter
2-3 teaspoons vanilla extract
In a small mixing basin, combine the dry ingredients.
Remove the yolks from three eggs and place them in a medium pot. Put the egg whites in the mixing bowl you’ll use to make your meringue if you wish to make meringue instead of whipped cream for your pie.
In a saucepan, whisk together the egg yolks and then add the liquid ingredients.
Combine all of the ingredients in a large mixing bowl.
Cook, stirring regularly with a long-handled wooden spoon, over medium heat until it begins to boil.
Add the dry ingredients to the saucepan after the mixture has reached a low boil. I whisk them together thoroughly, then return to swirling with a wooden spoon.
Stir in the butter until it is completely melted.
Cook for another 5 minutes, or until desired thickness is achieved. It should have the consistency of pudding.
Remove the filling from the heat when it has thickened and stirred in 2-3 tablespoons of vanilla extract (I use 3 because we like vanilla)
Fill the prepared pie crust with the contents.
If you’re going to add meringue on the top, do it now.
Allow the pie to cool on a cooling rack until the pie dish is no longer hot to the touch after the meringue has been baked. Before serving, chill for at least one hour.
If you’re going to put whipped cream on top, follow these steps:
Cover it with parchment paper or plastic wrap to prevent skin from developing on top of the pie while cooling.
Allow the pie to cool on a cooling rack until it is no longer warm to the touch. Before serving, chill for at least one hour.
To create meringue, follow these steps:
Whip the three egg whites with the whisk attachment on high speed in an electric mixer until frothy. Reduce the speed to low and add the sugar one tablespoon at a time until all three tablespoons have been added.
Beat the eggs until the sugar is completely integrated (the graininess will be gone). Return the mixer to its highest setting and beat until firm peaks form.
Brown the meringue on top of the newly baked pie under the broiler. Remember to keep an eye on it since the meringue will colour and burn quickly.
To create sweetened whipped cream, combine all of the ingredients in a mixing bowl.
Yields 2 and a half cups whipped cream
In a chilled bowl, pour 1 cup heavy whipping cream. Whip the cream at the maximum speed of your electric mixer with the whisk attachment until it stiffens.
3 tablespoons granulated or powdered sugar, one tablespoon at a time, gradually added. Continually beat until stiff peaks appear.
Keep it refrigerated until you’re ready to use it. I used a glass jar or bowl with a tight-fitting cover to store mine.
You may flavour the whipped cream in any way you like. The vanilla flavour is a favourite of ours for chocolate pies. After adding the sugar, add 1 teaspoon flavouring to heavy whipping cream and beat as stated above.