Total Time
30mins
Prep 20 mins
Cook 10 mins

Recipe for traditional favorite with a surprise twist. Came from a dear friend in Pulaski, TN.

Ingredients Nutrition

Directions

  1. Preheat Oven to 350 degrees.
  2. Mix chocolate, flour, and sugar in heavy saucepan.
  3. In another bowl, separate the egg yolks from the egg whites. Refrigerate the whites for use later. Slightly beat yolks in another bowl and add milk. Combine yolk mixture with dry ingredients in saucepan.
  4. Stir consistently over medium heat until thick. Then add butter and stir until mixture contains no lumps.
  5. Pour into baked pie shell and put into oven until mixture bubbles.
  6. Beat egg whites until stiff and add 3 tablepoons of sugar. Put on pie and put back into oven until slightly brown.
  7. Enjoy!

Reviews

(1)
Most Helpful

I had been looking for a relatively simple chocolate pie to make yesterday for Thanksgiving as I'd already made a fruit pie and had a left over pie crust. Most of the recipes I looked at were either more complex and time-consuming than I had time for and/or called for ingredients I didn't have on hand. And then I saw this one. I was a little leery since no one had reviewed it yet but I decided to give it a go. I didn't have Nestle Nesquik but I did have Hershey's Cocoa Powder so I substituted that. And my pie-pan with its crust was not deep-dish and was just a regular 8 inch pie crust of normal depth. Otherwise, I followed the instructions as indicated. And it turned out very nice. And even better for the next day (yes, I had a slice for breakfast today) after it had the chance to spend a night in the fridge.

I will say this, looks like times need some adjustment as it did take approximately an hour or so for this recipe beginning to finish. I would say the 20 minutes is about right for prep including stove-top time on the chocolate. But it took at least 30 minutes to get the mixture to the bubbling point in the oven as per instructions. I would imagine it might take even longer had I been using a deep dish pie shell. Then maybe another 10 minutes or so for the meringue part including the additional oven time for browning. I'd say it took an hour all told.

But this was still, even considering it took an hour, a fast and easy pie. It tasted lovely. It tastes FANTASTIC when really cold so I'd recommend chilling it overnight before serving (but room temperature wasn't bad either).

Thank you for sharing this one. I will be keeping it as a personal favorite for future years.

Anna Volat November 26, 2010

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