Chocolate pie

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Serves: 6,Yield: 1pie
  • About This Recipe

    “Old fashioned recipe, in loving memory of my aunt. It was a treat going to her house because she always had one of these.”


  • 2 1/2 cupssugar
  • 4tablespoonscocoa
  • 6tablespoonsflour
  • 4egg yolks
  • 3cupsmilk
  • 1teaspoonvanilla
  • 1pinchsalt
  • Directions

  • Mix all together.
  • Cook until thick.
  • Pour into baked pie shell.
  • Cover with meringue.
  • Meringue: Beat 3 egg whites until foamy.
  • Begin adding 6 tablespoons sugar gradually.
  • Continue beating until mixture is shiny and stiff peaks form.
  • Brown lightly in 370 degree oven for about 8 minutes.
  • Watch to prevent burning.
  • Reviews

  • “i made this for my parents and we all loved it!my pie didn’t set up as well as i would have thought it would, so at my step dad’s suggestion we put it into the oh man was it was really rich and chocolately!the only thing i’d do differently is maybe next time i’ll use a little less sugar
    thanks for posting!update: i tried this again with a little less sugar, and let it boil hard and for a little longer, and it set up percectly, and tasted great!”

  • “This is sooo good. It has a hot fudge taste to it. A definate make ahead pie. I found the directions just a bit on the vague side, this is how I made mine. Combine dry ingredients. Add milk, egg yolks, and vanilla. Use wire wisk and whip mixture till smooth and creamy. Cook over med. high heat till it just starts to thicken. Lower heat to med. continue to cook till very thick “pudding” forms. Remove from heat and whip with wire wisk till smooth. Pour into prepared pie crust. Do Not cover until pie is completely cooled. I had to allow mine to sit overnight before it would hold it’s shape when cut.Old fashion is sometimes the best, and this IS one of those times. Thanks for sharing!!!”

  • “This came out so nicely! I didn’t make the meringue because my DH doesn’t like it so I made whipped cream and will post a photo so you can see how lovely it came out for me! Very rich chocolate flavor and the whipped cream went quite well with it! Yum! I thought the recipe was pretty easy to follow for a pie maker. More direction would be nice for a non-pie maker who is starting out. I made a sugar cookie crust and this was a perfect crust for the rich chocolate! Thank you very much for a keeper! I made this for the 2010 Undercover Pie Photo Event! Jelly :)”

  • “This was good but I had a few minor issues with it.My merange didn’t ever get stiff (not a reflection of the recipe- I’ve never been able to do it yet) so we used whipped cream on top instead. This was chilled for several hours and seemed firm, but when sliced it did not hold the shape and looked more like pudding on top of a cookie on the plate… tasted fine, just not too pretty. I followed another reviewer’s idea and made a sugar cookie crust, but next time I think I’d try it in a graham cracker crust.Overall a good pie and nice option at our Thanksgiving dinner for those who don’t like pumpkin.”