Margarets Southern Chocolate Pie Recipes

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MARGARET'S SOUTHERN CHOCOLATE PIE



Margaret's Southern Chocolate Pie image

A rich, creamy chocolate pie reminiscent of old-fashioned Southern home cookin'!

Provided by Becky

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup unsweetened cocoa powder
¼ cup all-purpose flour
3 egg yolks
1 ⅓ cups white sugar
1 (12 fluid ounce) can evaporated milk
3 tablespoons butter
1 (9 inch) pie shell, baked
3 egg whites
⅛ teaspoon cream of tartar
6 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.
  • Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
  • To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
  • Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 62.9 g, Cholesterol 102 mg, Fat 17.7 g, Fiber 1.4 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 227.2 mg, Sugar 47.6 g

OLD FASHIONED CHOCOLATE PIE



Old Fashioned Chocolate Pie image

Make and share this Old Fashioned Chocolate Pie recipe from Food.com.

Provided by Boca Pat

Categories     Pie

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
1 pinch salt
2 1/4 cups water
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla extract
1 pastry shells, baked (9inches)
whipped cream, for topping

Steps:

  • In lge saucepan, combine sugar, cocoa, flour& salt Gradually add water Cook& stir over med.
  • heat until mixture comes to a boil Cook& stir for 1 minute or until thickened Remove from heat Stir in butter and vanilla Pour into pastry shell Refrigerate for 2-3 hrs.
  • before slicing Garnish with whipped cream.

Nutrition Facts : Calories 335.9, Fat 13, SaturatedFat 4.2, Cholesterol 5.1, Sodium 209.5, Carbohydrate 54.4, Fiber 2.2, Sugar 33.5, Protein 3.4

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

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Top Asked Questions

How do you make a southern chocolate pie?
A rich, creamy chocolate pie reminiscent of old-fashioned Southern home cookin'! Preheat oven to 350 degrees F (175 degrees C). Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar.
How to bake a chocolate pie with meringue?
Beat egg whites until stiff peaks form. Divide the cooked chocolate mixture into the two pie shells. Divide the meringue over the top of the pies. Bake at 350F degrees until top is lightly browned. Remove from oven, place on wire racks to cool. Refrigerate, uncovered for 2-3 hours to firm up.
What inspired this Mile-High chocolate pie?
This mile-high chocolate pie is inspired by a Southern classic: the MoonPie. By Nancie McDermott PinPrintMore FacebookTweetEmailSend Text Message Gallery Read the full recipe after the video. Recipe Summary test active: 50 mins stand: 8 hrs
How do you make a chocolate pie with cream of tartar?
Add the sugar. Add the Cream of Tartar. Beat egg whites until stiff peaks form. Divide the cooked chocolate mixture into the two pie shells. Divide the meringue over the top of the pies. Bake at 350F degrees until top is lightly browned. Remove from oven, place on wire racks to cool. Refrigerate, uncovered for 2-3 hours to firm up.

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