Chocolate Pie
Ingredients
- 1 1/2 cup sugar
- 1/3 cup corn starch
- 3 cups milk
- 4 egg yolks, beaten lightly
- 1 tbsp and 1 tsp vanilla
- 2 one-ounce chocolate squares, pre-melted
- 1 pie crust, baked until lightly brown
Step-by-Step Instructions
- Prepare and bake your pie crust until lightly brown. Set aside to cool.
- Mix sugar and cornstarch together in a heavy-bottomed saucepan. Gradually stir in milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and boils, about 10-12 minutes. Once the mixture starts to boil, stir one more minute.
- Beat the egg yolks lightly in a pyrex or heat-safe bowl. Temper the egg yolks by adding a small amount of the hot liquid mixture (about 1/4 cup) while whisking the eggs vigorously at the same time. Continue adding the hot mixture gradually until half of it is blended with the egg yolks and eggs are tempered.
- Blend the tempered eggs back into the hot mixture in the saucepan. Boil and stir for one additional minute to cook the eggs completely.
- Remove from heat and stir in vanilla and pre-melted chocolate until smooth and well combined.
- Pour the chocolate custard into the prebaked pie shell. Chill for at least two hours before serving to allow the filling to set properly.
- Optional: Top with meringue or whipped cream before serving.
Common Problems and Solutions
Q: Why did my filling turn out lumpy?
A: The most common cause is not tempering the eggs properly. You must add the hot mixture very gradually to the beaten egg yolks while whisking constantly. If you add it too quickly, the eggs will scramble. Also make sure your cornstarch is fully dissolved in the milk before heating.
Q: Why is my pie filling runny?
A: The filling needs to reach a full boil and boil for the full minute after adding the eggs to activate the cornstarch properly. If you don't let it boil long enough, it won't set up firm in the refrigerator. Also ensure you're chilling it for at least 2 hours.
Q: Can I use cocoa powder instead of chocolate squares?
A: You can substitute 6 tablespoons of unsweetened cocoa powder for the 2 ounces of chocolate squares. Whisk the cocoa powder with the sugar and cornstarch at the beginning for best results.
Tips and Techniques
Use a heavy-bottomed saucepan to prevent scorching and stir constantly while cooking to ensure even heating. The mixture will seem thin while hot but will firm up beautifully as it chills. For a deeper chocolate flavor, use dark chocolate squares instead of milk chocolate.
Ingredient Substitutions
- whole milk: 2% milk or half-and-half
- chocolate squares: 6 tablespoons unsweetened cocoa powder
- vanilla extract: vanilla bean paste or 1 vanilla bean
Equipment Needed
- heavy-bottomed saucepan
- whisk
- heat-safe bowl for tempering eggs
- baked 9-inch pie shell
Historical Context
Chocolate cream pie became popular in the American South in the early 1900s when chocolate became more widely available and affordable. It’s a cherished dessert for Sunday dinners and special occasions, often passed down through generations as a grandmother’s specialty.
