Made This Recipe? Add Your Photo

Total Time
30mins
Prep 10 mins
Cook 20 mins

Oh, my goodness! Rich, creamy...what more do you need? I believe this is like my Mom's recipe. I found it on a blog, Mommy's Kitchen. After searching here and not finding any recipe like it, I am posting it for everybody. You may make your own crust or use a frozen one. Baking the crust is not included in the prep or cooking time. If you like a darker chocolate, add more cocoa.

Ingredients Nutrition

Directions

  1. Bake your pie crust and set aside to cool.
  2. Filling:.
  3. In a medium saucepan over medium high heat, mix sugar, cornstarch, and cocoa together with a whisk.
  4. Add evaporated milk whisking well. Stir constantly.
  5. When heated through, add the 3 egg yolks after tempering them with some of the warm milk mixture.
  6. Whisk to incorpoate the yolks then stir constantly until thickened and bubbly.
  7. Remove from heat and set aside to cool.
  8. Meringue Topping:.
  9. After filling has cooled, make the topping.
  10. In a clean cold bowl, add the egg whites, cream of tartar, and sugar. Whip on high until stiff and soft peaks form.
  11. Assembly:.
  12. Add cooled pudding to the baked pie shell.
  13. Spread the top with your merinque making sure the meringue touches the sides of the pie shell (this prevents shrinking).
  14. Broil until the meringue is lightly golden brown.
Most Helpful

5 5

Followed your recipe right on down, using my own pie crust & almost doubling the amount of cocoa in the filling! However, when it came to the meringue, I left it off! Interestingly enough, although I'm not a big fan of that kind of topping, I will eat it when it's there! Anyway, the finished pie was an absolutely wonderful chocolate fix for us two chocoholics, & for that we thank you! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]