Recipe By Troy Yarbrough
Rating
Published Jun 19th
Prep 10m Cook 40m Additional 10m Ready In 1h
Servings 1 - 9 inch deep dish pie Calories 342.9

This is a chocolate custard pie recipe my grandmother taught me many years ago. It’s always a big hit at church functions, charity bake sales, or family get-togethers.

Recipe Ingredients

  • ½ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 cup white sugar
  • ½ teaspoon salt
  • 2 cups milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
  • 4 egg whites
  • ¼ cup white sugar
  • ¼ teaspoon vanilla extract

Cooking Directions

  1. 1 Preheat oven to 425 degrees F (220 degrees C.)
  2. 2 In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
  3. 3 In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  4. 4 Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.

Nutrition Facts

  • Calories 342.9
  • Carbohydrate 53.2 g
  • Cholesterol 107.3 mg
  • Fat 11.8 g
  • Fiber 1.8 g
  • Protein 8.1 g
  • Saturated Fat 3.8 g
  • Sodium 325 mg
  • Sugar 34.4 g

Reviews

  1. My cocoa didn’t set. Not sure why either.
  2. Almost like the ones Mom makes just a tad different but excellant nonetheless! I don't understand what gave other reviewers problems I made it exactly like the recipe and mine came out perfect...even my meringue was great and it was only my second time making meringue.
  3. I love to bake and use all recipes almost every day this recipe does not work. The filling is very watery and the meringue is off. If you look at other meringue recipes you'll see that the ratio is always 4 egg whites to 1/2 cup sugar and 1/4 tsp cream of tarter. I made - Read more ...
  4. I have been making this pie for years. A helpful hint: Use 3 cups milk. It works fine and still sets. You can also reduce the egg yolks to 3. Great for pudding for the kids too! Also don't forget the butter. Two tablespoons.
  5. I have been looking so long for this very recipe.My great grandmother used to make these for me every christmas.I lost my recipe 5 yrs ago.This is the very same one.I have searched for 3 yrs for Thank You so much for posting it! It realy is 5 star
  6. This is like my grandmother's with the exception that the butter was missing. I put in a couple teaspoons of butter and voila! Yes it is thick but that simply means that the pie won't crumble. I've made the filling thinner but the pie didn't hold togeather as well as this one. I've saved the - Read more ...
  7. I added 2 tbl butter and a 1/2 c more milk and it turned out alright. I gave it 3 stars because of the confusion. But other then that it was not bad but I don't see myself making it again any time soon. tks anyway.
  8. I wanted to try this recipe but where is the butter?
  9. I was not impressed with this pie.. Just a little too thick more like a fudge pie..reducing the amount of flour may help..
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