This decadent chocolate pie has a rich chocolate filling in a buttery pie crust, topped with fluffy baked meringue. I got this easy recipe from a dear friend a long time ago!
Bev’s Chocolate Pie
This decadent chocolate pie has a rich chocolate filling in a buttery pie crust, topped with fluffy baked meringue. I got this easy recipe from a dear friend a long time ago!
Ingredients
- 2 cups white sugar
- 5 tablespoons unsweetened cocoa powder
- ¼ cup all-purpose flour
- 1 12 fluid ounce can evaporated milk
- 1 teaspoon vanilla extract
- 4 large egg yolks
- ¼ cup butter
- 1 9-inch unbaked pie shell
- 4 large egg whites
- ¼ cup white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- To make the chocolate filling: Whisk 2 cups sugar, cocoa, and flour together in a saucepan. Blend in evaporated milk and vanilla.
- Beat egg yolks and stir into chocolate filling.
- Add butter and heat, stirring constantly, until butter is just melted.
- Pour filling into unbaked pie shell.
- Bake in the preheated oven until pie is just set, about 35 to 40 minutes.
- To make the meringue topping: Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
- Spread meringue over pie filling, covering completely.
- Return pie to oven and bake until meringue is lightly browned and golden, about 8 to 10 minutes.
Notes
If you opt to use a frozen prepared pie crust, use the deep-dish kind.
