Recipe by Young Living in Texas
This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.
Top Review by Dr.JenLeddy
The pie is very rich and not as sweet as I expected, it really doesn't need to be. It was pretty easy to make, I'm describing the thickening portion more as it isn't as clear as it could be here from other commentors. Generalities, as some people reported trouble thickening, I used 4 tbsp of corn starch instead of 3. I added a pinch of cinnamon to enhance the chocolate flavor. I do step 1 as directed. I start 2, add the condensed milk and start heating the filling on medium heat with the eggs off to the side (I use 2 lightly beaten eggs instead of fooling with egg yolks) stirring continuously. 3.) Once bubbly I set on the side and pour 1/4 of the mix into the dish with the eggs, I mix this till smooth. 4.) I return everything to the saucepan and return to heat. 5.) I added the vanilla and butter stirring continuously until bubbly again and is thick. 6.) Pour into pie shell 7.) Lay syran wrap over pie to prevent skin from forming and refridgerate. I topped with vanilla flavored sweet whipped cream.
- 1 2⁄3 cups water
- 3 tablespoons cornstarch
- 5 tablespoons cocoa
- 1 (14 ounce) caneagle brand sweetened condensed milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 (9 inch) baked pastry shells
- Mix water and cornstarch and cocoa until smooth.
- Sir in Eagle Brand milk and egg yolks.
- Cook until thick in saucepan or microwave.
- Stir in 2 tablespoons butter.
- Add vanilla.
- Cool slightly (stirring occasionally).
- Pour into baked pie shell.
- For meringue: Preheat oven to 400°.
- Top with meringue and brown.
- Or may top with whipped cream after chilling pie.