Recipe by Pot Scrubber
My mother has been making this recipe for over 20 years. The original recipe comes from the cookbook White Trash Cooking by Matthew Meckler. This has a dense texture and intense almost dark chocolate flavor instead of a creamy pudding type filling.
Top Review by LonghornMama
Awesome! Served for Thanksgiving and will definitely make this again. The most perfect chocolate pie. Rich, delicious, and really beautiful. I'd like to say that I whipped cream myself and topped with chocolate shavings, but I used the pressurized stuff in the can and everyone was happy. Thanks so much for sharing the recipe!
- 4 eggs (you just need the yolks)
- 1 cup milk
- 6 tablespoons cocoa powder
- 1⁄4 cup hot water (I microwave it for 30 seconds in my measuring cup)
- 1 tablespoon vanilla extract (yes... that is a TB not tsp)
- 1⁄2 cup butter
- 1 1⁄2 cups white sugar
- 3 tablespoons flour
- 1 unbaked pie shell (I like to use the Pillsbury unroll and bake pie crusts...)
Directions See How It's Made
- Beat egg yolks with half of the sugar and the melted butter.(melt butter in the micro for about 20 seconds -- you don't want it to be too hot or it will cook the egg yolks when you add it).
- Mix the other half of sugar with the cocoa and flour and add the 1/4 cup of scorching hot water. Mix with a whisk until smooth.
- Combine the two mixtures and mix thoroughly.
- Add vanilla and milk and mix thoroughly.
- Don't get upset if mixture seems thin. It will set after baking.
- Pour into an unbaked pie shell and cover the edges with foil or a pie ring to prevent the crust edges from browning excessively. Bake for 55-60 minutes at 325. It will still be a little "jiggly" bit it will set up nicely as it cools.
- Let cool at room temperature for a couple of hours and then put it in the fridge for a couple of hours to cool good and proper.
- Then -- serve well chilled with homemade whipped cream or just be white trash like me and use Cool Whip.