Here is a recipe for Chocolate Pie that is super simple and really delicious. I have also include my recipe, a fairly standard one, for pie crust that I use for both sweet and savory dishes. The pie filling can easily be prepared with a whisk so save the electric mixer for the meringue. Enjoy!
Pie Crust Recipe
1 Stick of Chilled/Frozen Butter (salted or unsalted)
1 Cup of All Purpose Flour
4-6 Tbs. of Ice Water
Salt to Taste
- Cut the chilled butter into small pea size bits and chill in the freezer until very firm.
- Combine the flour and salt and mix thoroughly and chill in the freezer with the butter. The flour mixture can be poured directly over the butter pieces and chilled together.
- Remove from the freezer and work the butter into the flour to break down as much of the butter as possible. The texture should be somewhat sandy with some pea size pieces of butter remaining. Place back in the freezer until well chilled.
- When well chilled make a well in the center and add 4 Tbs. of ice water and mix the ingredients together. Gradually add additional ice water to moisten all the flour and butter mixture creating a cohesive dough. DO NOT OVER MIX. Once the mixture comes together and is smooth flatten slightly and wrap in plastic wrap and chill. This recipe makes enough dough for one 9″ pie plate, bottom crust only. If you are making a covered pie such as apple simply double the recipe.
Chocolate Meringue Pie Recipe
3 Egg Yolks (reserve the whites for the meringue)
3/4 Cup of Sugar
3 Tbs. of Unsweetened Cocoa Powder
2 Tbs. Flour
2 Tbs. Melted Butter
1 8oz. Can of Evaporated Milk
1 Cup of Water
1 Tsp. of Vanilla Extract
- Mix the yolks and sugar until pale yellow.
- Add the rest of the ingredients and mix thoroughly making sure there are no flour or cocoa lumps.
3. Roll out chilled dough and place in pie plate. Pour chocolate pie filling into the plate and place in a 350° oven for 45 minutes or until filling has set.
4. Place reserved egg whites into a stand mixer and slowly mix until soft peaks form. Add 4 Tbs. of sugar and finish mixing until stiff peaks form.
5. Pour over baked pie and spread evenly with a spatula. Use a whisk to create peaks in the meringue. Return to the pie to the oven until the meringue has browned.