My Mom'S Chocolate Pie – a delicious recipe with sugar, natural cocoa, cornstarch, salt, milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Recipe makes 2 pies:
2
Prepare Pillsbury or PetRitz All-Vegetable deep 9 inch pie crusts according to package directions.
3
Preheat oven to 350 degrees F
4
Mix dry ingredients in 5 qt pot.
5
In 2 cup measuring cup add 1 can of milk then add water to fill to 2 cup line. Add to dry ingredients. Stir to mix. Repeat step with second can of milk.
6
Separate egg yolks and slightly beat them with a fork and add to mixture. (Set mixture aside for approximately 15 minutes to allow sugar to dissolve)
7
Put egg whites in clean glass or stainless steel bowl and set aside.
8
Cook mixture on low to medium heat stirring slowly for approximately 10 minutes and add 1/2 stick unsalted butter. Continue to stir and cook until mixture thickens. Remove from heat, add pure vanilla extract and stir. Pour mixture into 2 baked pie crusts.
9
Beat egg whites on med until frothy add granulated sugar by increments until desired consistency, add to hot pie filling and bake on 350-400 degrees for approximately 8 minutes until meringue is golden brown.
10
**The pies probably will not slice perfectly so if presentation is extremely important then some may want to add more cornstarch.
1014
kcal
Calories
38
g
Fat
127
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups white granulated sugar, 2 Tbsp natural cocoa, 2 Tbsp cornstarch, 1/8 tsp sea salt, and more.
Yes, My Mom'S Chocolate Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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