Classic 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.
Classic Southern Chocolate Cream Pie
- 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
- Bake pie crust at 400°F for 10 minutes. Allow to cool while pie filling is made.
- In a COLD cast-iron skillet with NO heat, add egg yolks, flour, cocoa powder, salt, and sugar.
- 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.