• Published on Nov 22, 2016
    {with or without meringue}
    Makes one 8-9” pie
    One unbaked pie dough round, either homemade or store-bought
    1 cup sugar
    ½ cup flour
    1 12oz can evaporated milk plus enough whole milk to make 3 cups total
    2oz unsweetened chocolate, chopped
    1oz semisweet chocolate, chopped
    4 eggs, separated (plus one more white if you’re making meringue)
    1 Tbs unsalted butter
    1 ½ tsp vanilla
    -for the meringue-
    5 egg whites, room temperature
    1 tsp vanilla
    1 tsp cream of tartar
    7 Tbs sugar
    In a standard pie dish (not a deep or oversized pie dish), blind bake a pie crust at 450F for 10 minutes with pie weights, then remove the weights and bake another 3-5 minutes until the crust looks golden and no longer wet-looking. Turn off oven, remove and set aside.
    In a 3qt saucepan, combine the flour, sugar, and milk. Whisk together. Add chopped chocolate. Over medium high heat, whisk until chocolate melts and the mixture gets thick and bubbly, as long as 5-10 minutes. Remove from heat. Spoon about ½ cup of the chocolate mixture into the egg yolks, stirring constantly to temper the eggs. Add the yolks/chocolate mixture to the saucepan, stir well. Return pot to medium heat and allow to bubble up and simmer for about 2 minutes or so until nice and thick. Remove from heat, and stir in butter and vanilla. Pour into the baked pie shell.
    You may choose NOT to top your pie with meringue. If that’s the case, then at this point you may allow the pie to cool at room temperature then chill in the refrigerator for four hours before cutting and serving with homemade whipped cream! OR if you’d like to top with meringue, then keep reading...
    Turn the oven on to 350F. In a mixer, combine 5 egg whites, 1 teaspoon cream of tartar, 1 teaspoon vanilla. Whisk on medium high until soft peaks form. With mixer on medium high, add all of the sugar one tablespoon at a time. Then turn mixer to high and whisk for 2-3 minutes until glossy, fluffy, stick peaks form. Pile meringue in the middle of the pie, spreading gently to the outer edges, making sure to seal the meringue to the pie crust which will help keep the meringue from shrinking. Bake for 5-7 minutes or until meringue is lightly browned. Allow pie to cool entirely on the counter 1-2 hours. Refrigerate uncovered in the refrigerator. Serve cooled. Cut with a wet, sharp knife.
    Alternately, you might wish to serve the chocolate pie with homemade whipped cream. Find that recipe in our recipe/episode archives.
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Comments • 21

  • simplestartmom Rilveria

    Whos ahe looking at...😂😂

  • Maria Dr Seelig
    Maria Dr Seelig 2 months ago

    Get to the recipe lady. Can’t watch it any longer.

  • Arielle Fleurival
    Arielle Fleurival 3 months ago +2

    Good recipe but too much unnecessary talking!

  • Jessica V.
    Jessica V. 4 months ago

    I just made this pie omg this is delicious, my husband's mother gave me her chocolate pie recipe but I think she tried to sabotage it because every time I made her chocolate pie the chocolate would be runny/watery I'd beat myself up trying to make it perfect, I followed your recipe and omg the chocolate is so thick n' creamy, thanks for sharing and staying true to the recipe because now I can make chocolate pie and I'll be sure to let my mother in law have a slice of my chocolate pie 😂😂

    • Jessica V.
      Jessica V. 4 months ago

      also I tasted my mother in law's pie and here's was delicious, it was perfect that's why I thought she didn't give me the right recipe because I'd do everything she told me to and it just wasn't right.

  • 4 ever
    4 ever 4 months ago

    We should cook the egg white and sugar over a double broiler so we don't get the flu
    from RAW eggs. I tried it and it works well. Just be careful not to cook them but they need a good heat throughout.
    Then beat them into the meringue.

  • Steven Wolfe
    Steven Wolfe 4 months ago

    Man slow down woman haha you running on high volume lol. Anybody count how many times momma Graces name was said lol ??? . Awesome recipe tho thanks to Momma Grace God Bless her , tks for sharring !

  • Sandi
    Sandi 4 months ago +9

    You talk too much! Gets on my last nerve. 😜

  • Dede winning Get it right

    Mine is not that dark

  • Ann O'Brien
    Ann O'Brien 5 months ago

    Thank you for the recipe and printable attachment. I could not have done this recipe if you had not. You must work on being more consistent with measurements in your video. You know, just like you would with someone right in your kitchen. We can not see what the amounts are unless you tell us. Happy Thanksgiving.

  • Dede winning Get it right

    Love this recipe
    It’s as close to my husbands grandma as we have ever found! When she passed away her recipe went with her.
    Can I double the recipe for 2 pies or do I have to repeat for second pie ?????

  • Melissa Coburn
    Melissa Coburn 5 months ago


  • Melissa Coburn
    Melissa Coburn 5 months ago +1

    Good tips thank

  • jehovahkiin
    jehovahkiin 9 months ago +11

    This video is a tad bit long

    MGTOW 11 months ago +1

    Thank You Very Much For Sharing Your Family Recipe..One Should Never Ever Melt Any Chocolate On Direct Heat. You Should Use A Double Boiler Eh?

  • National Dispatch LLC

    looks great!

  • Artist At Work
    Artist At Work Year ago +4

    I did like the directions but you did not make everything so clear about measuring which was a little unprofessional but still very sincere and clear in outer things so thank you

  • Yessenia Vargas
    Yessenia Vargas Year ago +3

    ❤️❤️❤️❤️❤️❤️ yummm

  • Sera mathew
    Sera mathew Year ago +1

    easier way to separate eggs is to break it from the top.the White will come out then break the egg the yolk will only be there

  • Artistakay
    Artistakay Year ago +4

    Thanks for the great recipe!