Margaret's Southern Chocolate Pie

You can never have too many dessert recipes, so give Margaret's Southern Chocolate Pie a try. One serving contains 1303 calories, 20g of protein, and 68g of fat. This lacto ovo vegetarian recipe serves 8 and costs $2.82 per serving. It is brought to you by Allrecipes. 149 people found this recipe to be scrumptious and satisfying. Plenty of people really liked this Southern dish. If you have evaporated milk, egg yolks, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 61%, this dish is solid. Similar recipes include Southern Chocolate Brownie Pie, Southern Chocolate Bourbon Pecan Pie, and Southern Peanut Butter Chocolate Chip Pie.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F (175 degrees C). Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined. Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust. To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling. Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sift together the cocoa powder and the flour and pour them into a saucepan.

3. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk, whisking constantly; slowly pour the milk mixture into the saucepan, whisking until combined.

4. Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until the mixture begins to thicken and coats the back of the spoon, about 15 minutes.

5. Remove the custard from the heat and stir in the butter until melted.

6. Pour the filling into the baked pie crust.

To make the meringue topping

1. Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

2. Spread the meringue over the chocolate filling.

3. Bake in the preheated oven for 10 minutes, or until the tips of the meringue peaks are golden brown.

Nutrition Information:

covered percent of daily need