Grandma’s Blue Ribbon Chocolate Cream Pie
I love chocolate, in any form, and I especially love chocolate pie. This chocolate pie recipe came from one of those church cookbooks that most people have around their kitchen. You know, the kind that all the ladies in the church submit their best recipes and compile them in a cookbook and then sale them as a fundraiser. We have several of these from different groups over the years and I admit they are my favorite cookbooks. I collect cookbooks, so I have quite an extensive collection. But of all the cookbooks I have, those country church cookbooks are my favorite. They have the best recipes, that use ingredients that I can easily find in my local grocery store, not some ingredient I’ve never even heard of. And you know that they are good recipes because someone’s granny has been following that recipes for years.
The other day I was flipping through the cookbook and found this recipe for Grandma’s Blue Ribbon Chocolate Cream Pie. This didn’t come from my grandma, but I’m sure it came from someone’s grandma.
I admit that the recipe calls for using a baked pie crust. Even though I am an experienced baker, I have never really managed the art of pie crusts. Usually if I need a pie crust I will buy one frozen or the kind that you just unroll and drape in your pie pan. But the other day I had a graham cracker pie crust in my cabinets so I cheated and just used it. But for your pie you can use whatever type of crust your heart desires!
Here’s what you will need
3 tablespoons cornstarch
2 tablespoons flour
dash of salt
1/4 cup cocoa
1 cup + 2 tbsp sugar (separated)
2 cups milk
3 eggs (separated)
2 tbsp butter
1 tsp vanilla
First preheat your oven to 350 degrees.
Mix together the cornstarch, flour, salt, cocoa, 1 cup sugar, milk and egg yolks in a saucepan on medium heat, stirring constantly. Set aside the egg whites for now. They will need to come to room temperature to make the meringue for the top of the pie, later on.
Once it starts to thicken and clump, add in the butter and vanilla and stir together. Pour the pudding mixture into the pie crust.
Now, your egg whites may or may not be at room temperature by this point. I had to let mine sit out awhile longer for them to reach room temperature. When they’ve reached room temperature, beat them with a mixer until they’re stiff. This will take the longest amount of time. If you have a stand mixer like a Kitchen Aid mixer, its best to put them in the mixer bowl, turn it on and walk away for a few minutes. While I was making this I remembered why I never put meringue on the top of pies. I don’t have the patience. I’m a hurry up and get it done kind of gal and making meringue just takes to dang long. Once your egg whites have started to form stiff peaks you will then fold in the 2 tablespoons of sugar. At this point pour the egg mixture on the top of the pie.
Now the hard part, should you eat it now, or later….I say now!