I'm a terrible person. I haven't put up any recipes in over 6 months. Not a good blogger. Way too into my iPhone now that I rarely get on a real computer. Not to say I haven't been making tons of new dishes and too many desserts to count; that will continue forever. I guess I've just been too preoccupied with starting my new job last November, as well as enjoying all of my friend's new babies. They are precious. All of them!So today I had some extra time, frozen pie crust, and a craving for my grandmother's chocolate pie. I got to work beating some egg whites, baking a pie crust, and putting together the pudding which I could have eaten out of the pot with a spoon - maybe next time. Also, don't hate me because I use frozen pie crusts. I usually buy them for free at Harris Teeter because they're always on sale and I always have a coupon. Not to mention, that's how my Grandjane makes her pies too.
You will need:
-A small pie pan or 9" tart pan with a removable bottom.
-Beaters or a stand mixer for making your meringue.
-A whisk for mixing your pudding while on the stove.
Ingredients:
3/4 cup of sugar
5 tbsp all purpose flour
4 tbsp cocoa (I use Nestle, she uses Hershey's - this makes a minor difference in the flavor)
1/4 tsp kosher salt
1 1/2 cups of milk
2 egg yolks, beaten
1/2 tsp vanilla
1 tbsp butter
Meringue:
2 egg whites
1/8 tsp salt
1/4 cup sugar
In a saucepan, over medium heat, mix sugar, flour, cocoa, salt, milk, and eggs until they thicken. This can get lumpy, but just keep stirring and you'll be fine. I stirred so much my shoulder hurts, so good luck. It should take about 5-7 minutes to get to the pudding consistency. Take it off of the heat and add your butter and vanilla.
Next up, drop your two egg whites and salt into your mixing bowl and turn it on high. Once it starts to stiffen up, add the sugar and keep beating. It will take about ten minutes to reach "stiff peaks"
While that's churning away, heat your oven to 350 and put your pie crust into your pie plate or tart pan. You can make it all pretty or just push it in there to keep it rustic looking- whatever your style. Don't forget to poke it with a fork a few times before putting it in the oven! It will need about 15 minutes to bake, a little more if you like your crust golden brown.
And this is where it all comes together. Your crust should finish baking around the same time that your meringue is finishing up. After taking your pie crust out of the oven, pour your chocolate pudding filling into the crust and spread it out evenly. Gently spread your meringue over the pudding until it touches the crust on all sides- this will ensure that it doesn't shrink during the browning process in the oven. Place your finished pie into the 350 degree oven for 12 - 15 minutes to brown the top. I cheated on mine and just used my blowtorch to brown it after ten minutes in the oven.
The beauty of this pie? Eat it fresh out of the oven, eat it 2 hours later at room temperature, or eat it 3 days later cold, straight out of the fridge. My preference? I love it cold. Always been my favorite.If it comes out a bit soupy and ugly, that's okay. It will still taste amazing. Just make sure you cook the pudding longer next time so it will set better.
I'm happy to be back and I hope you all enjoy one of the greatest desserts ever!