Welcome! Today I’m sharing my Mamaw’s delicious, yet simple, chocolate pie recipe! I loved this treat, when I was a kid. Hope you love it, too!

Ingredients:

4 Eggs, separated

1/2 stick of butter, melted

1 C sugar

3 Tbsp cocoa powder

2 Tbsp corn starch

2 C milk

1 tsp vanilla

Prepared (baked) pie crust

Directions:

Separate the eggs (separate the yolks from the whites). Place whites in a bowl to the side, if you plan to make a meringue to top the pie with. Place the yolks into a pot. Pour melted butter into the pot with the yolks and stir it well. Add sugar to the mixture and stir. The mixture will start to get thick. Add cocoa powder and stir really well and add cornstarch and mix that in. The mixture is really thick at this point. Add just a couple of tablespoons of the milk at first and stir well so it doesn’t clump. Now add the rest of the milk a little at a time, while stirring. Heat the mixture on low, stirring constantly so that it doesn’t stick or scorch until it gets thick, like pudding. Pour into the prepared, baked pie crust. You can stop here and let it set up and serve, or you can add a meringue to the top! (directions for meringue below)

Meringue directions: Take the 4 room temperature egg whites and beat at highest speed until stiff peaks form. Add 3 Tbsp of sugar and mix another 30 seconds and scoop onto the pie and spread it out. Place in the oven at 425 degrees for just a few minutes. Keep a close eye on it and when peaks start to brown, it’s done!

Easter was yesterday and I really wanted to make some family recipes. I chose my aunts cowboy beans, my great Granny’s caramel pie and my Mamaw’s chocolate pie. All of these recipes are so simple and a the ingredients for chocolate pie and caramel pie are usually in my pantry.

The recipe today is the chocolate pie of my very southern grandmother. When we miss loved ones, sometimes making their recipes makes us feel close to them still, and enjoying our favorite foods of our childhood is always special, even more so on holidays. I didn’t have time in the Easter rush to make a crust, so I used store bought, refrigerated, but if you have time and want to make a crust from scratch, that would be awesome too, but just do what works best for you!

You’ll want to poke holes into the crust and bake it to a golden grown, while you’re making the filling.

Gather all your ingredients together and get started! You’ll be surprised at how simple this recipe is!

The thing about mixing all this together is that it will get like a thick paste and you may question if you’ve done something wrong. You haven’t! Once you start adding the milk, it will thin out before you cook it on the stove to thicken it back up.

Oh and let me show you my cute little egg separator. I don’t remember where I got it a decade ago, but it makes separating the egg yolks from the whites, really simple and fool-proof, which is great for myself. Haha

After mixing all the ingredients in the order of the directions above, pour it into the crust and I put my pie in the fridge before eating because it sets up a little better. You can stop here and just enjoy your chocolate pie, or you can add some whipped cream to top it off, or make a quick and simple meringue.

For the meringue, you just toss the egg whites that you separated earlier, into a bowl and mix them on the highest setting until stiff peaks form, meaning that when you pull the beaters out of the fluffy meringue, there will be stiff peaks that don’t fall. Then you will add 3 Tbsp of sugar and continue beating about 30 more seconds, just to get the sugar mixed in. Spread it over the top of the pie and place in the oven at 425 until the peaks start to brown. Don’t take your eyes off of it because you don’t want to burn. I use the broil button instead, sometimes, and if you do that, it browns really quick so don’t leave it.

I hope you enjoy this delicious southern pie!

Thanks for stopping by! -Monica