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Receta Granny's Chocolate Pie
by Kathleen Scott

Granny's Chocolate Pie

I've tasted a lot of pies in my travels. This is one of the best.

We called my father's mother Granny. She's been gone more than 50 years now but we think about her at family dinners because Granny's Chocolate Pie is my father's favorite. It takes him back to his east Texas roots and the sweetness of his mother's love.

He's 90 and likely won't be with us much longer so we make Granny's Chocolate Pie often. The recipe is Granny's only representation in our family book, but that one is enough.

More at www.hillcountrymysteries.com

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Ingredientes

  • Filling:
  • 3 egg yolks
  • 3/4 cup sugar
  • 3 T flour
  • 7 T good cocoa
  • pinch of salt
  • 2 cups milk
  • 1 T butter
  • 1 tsp. vanilla extract
  • Meringue:
  • 3 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp cornstarch
  • 1/3 c sugar

Direcciones

  1. Pie Crust: We don't have Granny's pie crust recipe so feel free to use your own. Put the crust in the oven to bake until light golden brown while you make the filling.
  2. Filling:
  3. Put the yolks in a medium saucepan. Reserve the whites for the meringue.
  4. Stir the flour, sugar, cocoa and salt into the egg yolks.
  5. Turn the heat on to medium and slowly whisk in the milk, stirring to eliminate lumps. Cook until the mixture boils and you see big bubbles on the surface. Continue cooking as it thickens until bubbles are bigger than nickles and it almost holds soft peaks. This will happen quickly.
  6. Take the pan off the stove and stir in vanilla and butter until the butter blends into the filling.
  7. Set filling aside while you make the meringue.
  8. Meringue:
  9. Tip: Letting egg whites come to room temperature before beating helps make a higher meringue.
  10. Preheat oven to 375F degrees.
  11. Using a mixer, beat the egg whites until foamy.
  12. Add cream of tartar and cornstarch (helps to stabilize meringue).
  13. Continue beating, drizzling in sugar.
  14. Beat until meringue forms stiff peaks.
  15. Filling will still be warm when you pour it into the crust and may still be warm when you top with meringue. Pile meringue on, taking care to seal the edges of the meringue to the crust.
  16. Bake for approximately 10 minutes until light golden.
  17. Let cool on a wire rack to room temperature and then refrigerate for at least a couple of hours. The filling will set as it cools.