Excerpted from Christy Jordan’s Sweetness.
From Erica Deermer
“We always called my grandmother ‘Maw’ and this is her chocolate pie recipe. Her given name was Lillie Mae Edwards and she was a sweet Christian lady whom I adored. Even though she was a diabetic, she still loved her sweets.
“This is the recipe that taught me how to temper my eggs. I learned the hard way! My first few pies had scrambled eggs in them. Now it seems I have perfected this pie. I have requests for it often and it is a family favorite. I think part of that is due to all of the love and memories it calls to mind each time we make it.”
Homemade Chocolate Pie
- One refrigerated 9-inch pie crust, unbaked
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons flour (all-purpose or self-rising)
- 1¼ cups milk
- 3 large eggs, separated, whites reserved, yolks beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- Bake the pie crust according to the package directions and allow to cool completely.
- Preheat the oven to 325˚F.
- Combine ¾ cup of the sugar, the cocoa, and the flour in a medium-size saucepan and stir with a wire whisk. Gradually stir in the milk and cook, stirring constantly, over medium-low heat until the mixture starts to thicken, 8 to 10 minutes.
- Working quickly, place the egg yolks in a small bowl and add about ⅓ cup of the hot mixture to temper them. Beat well with a fork to combine, then add the egg mixture to the saucepan. Continue to cook, stirring continuously, over low heat, until the mixture thickens (it will look like a soft-set pudding), 8 to 10 minutes. Remove from the stove, add the butter and vanilla, and mix with a whisk until the butter is completely melted and the mixture is well blended. Pour into the pie crust and set aside.
- Place the egg whites in a large mixing bowl and beat with an electric mixer at medium-high speed until foamy, 1 to 2 minutes. Add the remaining ¼ cup sugar and continue beating on high speed until soft peaks form. Spread the meringue on top of the pie and to the edge of the crust to seal well.
- Bake the pie until the meringue is golden, about 10 minutes. Allow to cool for 1 hour, then cover and store in the refrigerator overnight. (The pie can be eaten warm if you prefer—it’s still wonderful.)