Chocolate Pie for Thanksgiving? You betcha!
I love pumpkin pie. What would Thanksgiving be without it?
But during my growing up years in Minnesota my wonderful mom would make pumpkin pie (for the adults) and chocolate pie (for the kids.) Well I guess the kid thing never left because I still must have a piece of chocolate pie after our Thanksgiving meal.
This pie recipe is easy and you can have everything on hand. It doubles perfectly.
Not that having two Chocolate Pies around is perfect…ya know…you NEED to give one away!
Enjoy and Happy Thanksgiving friends.
Important tip: Use Penzy’s high fat dutch chocolate. If you don’t have one in your area buy it on line. You will thank me. Profoundly.
Thanksgiving Chocolate Pie
1 – Pkg Pillsbury Pie Crust (one crust…they come two in a box)
1 – cup Sugar
¼ – cup Cornstarch
pinch of Salt
1 – HEAPING tablespoon of unsweetened baking cocoa (I use Penzy’s brand..simply the best)
2 – cups carnation evaporated milk
3 – eggs, separated – reserve egg whites if making Meringue Topping
1 1/2 – tablespoon vanilla
2 – tablespoons butter
Meringue Topping (Note I make a whipped cream topping…just like it better!)
3 reserved egg whites
dash cream of tarter
2 tablespoons sugar
Preheat Oven to 350. Prick the bottom and sides of your pie crust and bake until golden brown. Remove from oven and let cool while you prepare the filling.
Mix the sugar, cornstarch and cocoa together in a medium size pot. Add the 2 cups evaporated milk. (You will need two cans)
Using a wire whisk blend together and stir constantly over medium high heat. When the mixture is heated through add the 3 egg yolks. You will need to temper you egg yolks so add a bit of the pudding mixture to the egg yolks and blend before adding to the pudding mix.
Stir constantly until thickened and bubbly. Remove from heat and add the vanilla and the butter. Let cool pudding mixture cool while you prepare the meringue topping. Mix the 3 egg whites with a dash of cream of tarter along with 2 Tablespoons sugar. Whip the egg whites till stiff and soft peaks form. Add pudding to cooled pie shell and top with meringue making sure the meringue touches the sides of the pie crust to prevent shrinking. Broil till lightly golden brown on top.
If using whipped cream make sure your pie is very cool before adding the cream on top. You can make this pie up to two days ahead. Just leave whipped topping off until ready to serve.