This is a picture of my Mother ( or Mimi as the grandchildren called her) and her Chocolate Pie. Mother passed away in December 2010 at the age of 98 1/2---she was without a doubt the Queen of Pies. I'm not sure when this picture was made but it was in the last couple of years. Growing up we had Chocolate Pie every Saturday and probably at least one during the rest of the week. My younger brother called it Hot Slop-slop Pie because we would cut the pie while still hot or at least warm and the filling would run over your plate. This recipe makes one 9" pie and according to my sister don't try to double the recipe---you'll have a mess!!!! Special equipment you will need are a deep double boiler and an electric hand mixer (not one of the hand-held blenders). The top part of my double boiler is 4" deep and 5 1/2" around. Mimi always made her own pie crust but I use the refrigrated ones you buy at the grocery. This being said you can do as you chose. You will need one baked 9" pie crust.
2 Cups Whole Milk
2 Squares Unsweetened Chocolate
1 Cup Sugar
1/2 Cup Plain Flour
3 Eggs, Separated---Yolks used in pie, Whites for Meringue
2 Tablespoons Butter
1 Teaspoon Vanilla
Combine milk and chocolate in top of double boiler. Let chocolate melt then using electric hand mixer beat to blend. Mix the sugar and flour together in a small bowl and add slowly to milk and chocolate mixture, beating with mixer as you add a couple of spoonfuls at a time. Cook, stirring until mixture is thick. Beat egg yolks in a small bowl (I use the same one the sugar & flour was in). This you will add to the chocolate mixture but before you do, stir some of the hot mixture into the eggs to cook the eggs a little before adding to mixture. Beat in egg mixture with mixer. Continue cooking until chocolate is very thick---stirring some. Remove from stove and bottom of double boiler. Add butter and let cool. Add vanilla when cool. Pour into cooled, baked pie shell. Top with Meringue and bake at 375 degrees until brown--watch closely.
Meringue
3 Egg Whites
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Cream of Tartar
Beat egg whites until soft peaks form. Beat in sugar and cream of tartar and continue beating until stiff peaks form . Place on pie and spread all the way to edge of crust. Bake at 375 degrees until brown.
Meringue Tips
1. Separate eggs while they are cold.
2. Let come to room temperature before starting to beat.
3. Have bowl and beaters very clean and bone dry.
4. Brush the outer edge of pie crust with some of the unbeaten egg white. This will keep the meringue from pulling away from the crust.
MY CHOCOLATE PIE
