I remember asking Granny Brewer to write down her Chocolate Pie recipe. She said, “I don’t have one; I just make the pies.” Hmmm, that didn’t help me out much in the baking department but her pies were always a hit. And, when she said “pies”, she meant more than one. You see, she had two grandsons and she thought each one needed his own pie. Bless ’em. They always got their pies but I never got my recipe. From her, that is. I had to experiment until I hit on what must have been her method/recipe because it is that good. Hit on it I did, several years ago, and I’ve been making chocolate pies ever since. The trouble is, I came to understand what she meant when she said, “I don’t have a recipe.”
Oh, happy day! I have finally done it! I have recorded the recipe in writing for those who have been asking for it. That is, Granny Brewer’s Chocolate Pie, or Southern Classic Chocolate Cream Pie with Meringue. It’s about time, yeah I know. Our YouTube instructional video has hit over 10,000 views so I am sure folks are happy to have this in writing.
The recipe is written for you below but I have made a nice little link for y’all to print if you wish to add it to your three-ring homekeeping book.
Need a Meringue how-to? How to make MERINGUE
Granny’s Chocolate Pie, or Southern Classic Chocolate Cream Pie with Meringue
This recipe is for ONE pie although my instructional video is for two pies. As one may tell, making this pie is more of a method than a recipe. It is certainly a time-honored southern tradition passed down by my husband’s grandmother, Granny Brewer.
Bake pie crust at 400° for 10 minutes. Allow to cool while pie filling is made.
In a COLD cast-iron skillet with NO heat, add
3 egg yolks
3 T. all-purpose flour
4 T. cocoa powder
1/8 t. salt
1 generous cup sugar
A scant cup milk (a bit less than one cup)
1 generous T. butter
½ t. vanilla extract
NOTE: I use a gas stove so my pie filling cooks a bit quicker than if using electric heat. My directions reflect that.
Turn heat to low. Immediately begin to whisk all ingredients and add about ¼ cup milk, creating a medium-thin paste. Steady and constant whisking is the key! Mix well. There will be no lumps if whisking continuously and thoroughly.
Turn heat to medium, continually whisking. The mixture will become thinner before it thickens. This is because the sugar is melting.
As the mixture begins to simmer/bubble, slowly add milk, 2-3 tablespoons at a time. All of the milk may not be used. A full cup of milk is too much, typically. Adjust heat for a slow and constant boil. Whisk until desired consistency, adding milk as necessary. The ideal consistency is a thick pudding, not as thick as peanut butter. The filling will thicken just a tad as it cools.
Turn off heat, add vanilla and butter. Whisk to blend. Pour filling into pie crust. Top with meringue. Bake until meringue lightly browns. Or, allow to cool and top with sweetened whipped cream, then baking is unnecessary.
NOTE: I made this pie today and the filling took 12 minutes to prepare.