Grandma’s Chocolate Pie

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Introduction:
Grandma’s Chocolate Pie is a timeless, comforting dessert that evokes memories of home and family gatherings. With its silky smooth, rich chocolate filling and flaky homemade pie crust, this pie is the epitome of classic Southern desserts. Topped with a cloud of whipped cream or a delicate meringue, every bite offers nostalgia and pure indulgence. Perfect for any occasion, this recipe will soon become a family favorite passed down for generations.

Ingredients (For 8 Servings):

For the Pie Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3-4 tablespoons ice-cold water

For the Chocolate Filling:

  • 1 cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 large egg yolks (save the whites for meringue, if desired)
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Optional Topping:

  • Whipped cream or meringue (using the 3 reserved egg whites)

Instructions:

Make the Pie Crust:

  1. Prepare the Dough:
  • In a large bowl, whisk together the flour and salt.
  • Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add ice-cold water, 1 tablespoon at a time, and mix until the dough comes together.
  1. Chill the Dough:
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  1. Roll and Bake:
  • Preheat the oven to 375°F (190°C).
  • Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter. Fit the dough into a 9-inch pie dish, trimming any excess and crimping the edges.
  • Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans.
  • Bake for 15 minutes, then remove the weights and parchment and bake for another 10 minutes, or until the crust is golden.
  • Let the crust cool while preparing the filling.

Make the Chocolate Filling:

  1. Mix Dry Ingredients:
  • In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt until well combined.
  1. Add Milk and Eggs:
  • In a separate bowl, whisk the egg yolks and milk together.
  • Gradually pour the milk mixture into the saucepan, whisking constantly to avoid lumps.
  1. Cook the Filling:
  • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil (about 7-10 minutes).
  • Remove from heat and stir in the butter and vanilla extract until smooth.
  1. Fill the Pie:
  • Pour the warm chocolate filling into the pre-baked pie crust and smooth the top with a spatula.

Optional Meringue Topping:

  1. Whisk the Egg Whites:
  • In a clean mixing bowl, beat the reserved egg whites with a pinch of cream of tartar until soft peaks form.
  • Gradually add ¼ cup sugar and continue to beat until stiff peaks form.
  1. Top and Bake:
  • Spread the meringue over the chocolate filling, sealing it to the edges of the crust.
  • Bake at 350°F (175°C) for 10-12 minutes until the meringue is golden brown.

Chill and Serve:

  • Let the pie cool to room temperature, then refrigerate for at least 2 hours before serving.
  • Slice and enjoy with a dollop of whipped cream or simply on its own for a decadent treat!

Tips for Success:

  • Smooth filling: Stir constantly while cooking the chocolate filling to prevent lumps or scorching.
  • Pie crust: For an even flakier crust, refrigerate the dough for at least an hour before rolling it out.
  • Meringue: Spread the meringue all the way to the crust to prevent shrinking.

Recommendation:

Grandma’s Chocolate Pie is the perfect dessert for Sunday dinners, holiday gatherings, or when you simply want to indulge in something sweet and comforting. Serve with a side of vanilla ice cream or a hot cup of coffee for the ultimate dessert experience.

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