There are many tried and true recipes for Chocolate Pie! Everyone has different tastes and preferences. Some chocolate pies are covered with Cool Whip while others are covered with meringue. There are different consistencies of chocolate for pies. My favorite chocolate pie has the consistency of chocolate pudding and is covered with meringue and baked. It is good warm but is also great served chilled. This is great because it has a different taste when it is freshly baked and then later on.

I enjoy making this pie for Thanksgiving, Christmas and Easter. Any family holiday or get together is a great time but for us, we must make a few of these pies so everyone gets enough. I want at least one piece while it is warm and one once it has been refrigerated. My family loves this pie and it takes a few for everyone to have two slices.

The following is a single recipe. You can double it or triple it if you need to. I do a triple recipe for the holidays in order to have three pies and enough to go around.

Ingredients:

2 cups of milk

1 cup of sugar plus 2 tablespoons of sugar for meringue

2 tablespoons of cocoa

5 tablespoons of sifted flour

2 eggs - separated

2 tablespoons of butter

1 teaspoon of vanilla flavoring

1 dash of salt

1 9" pie crust (unbaked)

Directions:

Preheat oven to 350 degrees. Set out 9" pie crust and saucepan for use later. Gather and measure ingredients.

Separate egg whites and save for the meringue. Mix flour with cocoa and cup of sugar. Add milk and salt. Mix well. Cook in saucepan over medium heat on stove until thick. Add butter and vanilla and stir well. Pour into 9 inch unbaked pie crust.

Beat 2 egg whites stiff for meringue. Add 2 tablespoons of sugar and mix slightly. Spread on top of pie.

Bake in pre-heated oven at 350 degrees until meringue is a light golden brown.

You may serve pie warm or go ahead and refrigerate after it has cooled off to serve for a later time. This pie tastes great warm and cool. It does taste different, however, so I suggest trying it both ways! Then, you will know which you prefer for future reference.

I hope you enjoy this recipe!

Learn more about this author, Monica Garrett.
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