Grandma's Decadent Chocolate Meringue Pies
Indulge in the heavenly delight of my Grandma's Decadent Chocolate Meringue Pies, a cherished family recipe brimming with rich, chocolatey goodness. Although my grandma never measured her ingredients, I’ve done my best to recreate the perfect balance of sweetness and creaminess that makes these pies irresistible. With a velvety filling and a beautifully browned, fluffy meringue on top, each bite is a lilting dance of flavors that has assuredly won the hearts of many at potlucks and church dinners alike. Feel free to substitute with low-fat ingredients if you prefer, but always remember to opt for real vanilla and high-quality cocoa for that authentic flavor. This recipe yields two exquisite pies, guaranteed to be the star of any gathering. Just be warned: you might be asked to whip up a few more right away!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Pie shells
2 (9-inch deep dish, baked (store-bought or homemade))
Granulated sugar
2 cups
Cornstarch
6 tablespoons
Good quality cocoa powder
6 tablespoons
Salt
1/4 teaspoon
Eggs
6 (separated into whites and yolks)
Vanilla flavoring (not artificial)
1 teaspoon
Evaporated milk
1 (15-ounce) can
Whole milk
4 cups
Butter
1/4 cup (cut into small cubes)
Granulated sugar for meringue
6 teaspoons
Cream of tartar
1/2 teaspoon
Instructions
1
In a heavy 3-quart boiler, combine the granulated sugar, cornstarch, cocoa powder, and salt. Whisk until evenly mixed.
2
In a separate bowl, beat the egg yolks and then mix in the evaporated milk and whole milk until fully combined. Slowly stir this mixture into the dry ingredients in the boiler.
3
Add the cubed butter to the mixture in the boiler and place over medium heat. Stir constantly until the mixture thickens and bubbles gently, taking care to avoid scorching.
4
Once thickened, remove the mixture from heat and stir in the vanilla extract. Pour the filling evenly into the pre-baked pie shells.
5
To make the meringue, beat the egg whites in a clean bowl until frothy. Add the cream of tartar, and gradually incorporate the sugar until stiff peaks form.
6
Spread the meringue evenly over the chocolate filling, ensuring it reaches the crust edges to prevent shrinkage.
7
Preheat your oven to 325°F (162°C) and place the pies in the oven. Bake until the meringue is golden brown, about 10-12 minutes.
8
Remove the pies from the oven and let cool for at least 30 minutes before slicing to allow the filling to set.
9
Serve and enjoy, but don’t forget to let the little ones or your partner lick the pot and stirring spoon clean!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Grandma's Decadent Chocolate Meringue Pies.
How many pies does this recipe produce?
This recipe yields two 9-inch deep dish chocolate meringue pies.
What type of cocoa powder should be used for the filling?
For the best flavor, use high-quality cocoa powder.
Can I use artificial vanilla for this recipe?
The recipe specifically recommends using real vanilla flavoring rather than artificial for an authentic taste.
How many eggs are required for these pies?
You will need 6 eggs, which must be separated into yolks and whites.
What kind of milk is needed for the chocolate filling?
The filling requires a combination of one 15-ounce can of evaporated milk and 4 cups of whole milk.
What is the recommended oven temperature for baking the meringue?
The oven should be preheated to 325°F (162°C).
How long should I bake the pies once the meringue is added?
Bake the pies for about 10-12 minutes, or until the meringue is golden brown.
How much butter is used in the recipe?
The recipe calls for 1/4 cup of butter, cut into small cubes.
What prevents the meringue from shrinking?
When spreading the meringue, ensure it reaches the edges of the crust to prevent shrinkage during baking.
How long should the pies cool before they are sliced?
Let the pies cool for at least 30 minutes to allow the chocolate filling to set properly.
Can I use low-fat ingredients for this pie?
Yes, you can substitute ingredients with low-fat versions if you prefer, though real vanilla and quality cocoa are still recommended.
What are the dry ingredients used in the chocolate filling?
The dry ingredients are 2 cups of granulated sugar, 6 tablespoons of cornstarch, 6 tablespoons of cocoa powder, and 1/4 teaspoon of salt.
How do I know when the meringue is ready to be spread?
The meringue is ready once you have gradually incorporated the sugar and beaten the egg whites until stiff peaks form.
What is the purpose of the cream of tartar?
Cream of tartar is used to help stabilize the egg whites while beating them into a meringue.
What size of boiler should be used to cook the filling?
A heavy 3-quart boiler is recommended for cooking the chocolate filling.
When should I add the vanilla extract to the mixture?
Stir in the vanilla extract after removing the thickened mixture from the heat.
How much sugar is used specifically for the meringue topping?
The recipe calls for 6 teaspoons of granulated sugar for the meringue.
Should the pie shells be pre-baked?
Yes, the recipe requires two 9-inch deep dish pie shells that have already been baked.
How do I prevent the filling from scorching while cooking?
You must stir the mixture constantly over medium heat until it thickens and bubbles gently.
What is the texture of the chocolate filling?
The filling is described as velvety, rich, and creamy.
How many ingredients in total are needed for this recipe?
There are 12 ingredients required for this recipe.
Is this a traditional family recipe?
Yes, it is a cherished traditional family recipe often served at potlucks and church dinners.
What is the first step in the instructions?
The first step is to combine granulated sugar, cornstarch, cocoa powder, and salt in a heavy boiler and whisk them until evenly mixed.
Do I add the egg yolks directly to the dry ingredients?
No, you should beat the yolks separately and mix them with the evaporated and whole milk before slowly stirring that mixture into the dry ingredients.
Is salt included in the chocolate filling?
Yes, 1/4 teaspoon of salt is included in the dry mixture.
Can I use store-bought pie shells?
Yes, you can use either store-bought or homemade 9-inch deep dish pie shells.
What tags describe this dessert?
Tags include chocolate pie, meringue, dessert, family recipe, decadent, chocolate lovers, traditional, holiday dessert, and comfort food.
What should the egg whites look like before adding cream of tartar?
The egg whites should be beaten until they are frothy before adding the cream of tartar.
What is a fun family tradition mentioned in the instructions?
The instructions suggest letting children or your partner lick the pot and the stirring spoon clean after making the filling.