Warning: Once you’ve made this chocolate pie, there’ll be no going back! Sometimes you’ll make it just for yourself! This is another recipe from my great-grandmother, Ma Horton. It’s velvety, smooth, and decadently delicious. My Aunt Helen gave me the recipe and taught me to make it when I was in my early 20s. Wow, that’s almost 30 years ago. 🙂
I can remember family reunions and dinners on the ground when everybody wanted a piece of this pie. For those who aren’t familiar with the term “dinner on the ground,” it’s what we used to call the lunch shared at the celebration of a church’s anniversary, called a homecoming. Yes, in the days before fellowship halls with tables and chairs, we took quilts and sometimes folding chairs (only for the grownups) and ate while sitting on the ground. Each family brought enough food for itself plus extra for others. All the food was placed on boards laid out between trees, saw horses, and an occasional table, and you went around fixing your plate with whatever you wanted. You better get your dessert on the first go around or it would be gone. Especially Ma Horton’s Chocolate Pie 🙂
When my great-grandmother was no longer able to cook for these kinds of functions, my grandmother and my Aunt Helen took up the mantle. I have to say my Aunt Helen earned the title “Queen of Chocolate Pie.” So it’s no wonder that this velvety chocolate pie is one of my family’s most requested for birthdays, holidays, and anytime we need a comfort food.
***Reminder: I use all organic, non-gmo ingredients. I have learned that in order to get the results she did, I have to use these. Real salt means salt that has not been refined. Sea salt, Himalayan salt, or other kosher salt is real salt. If you don’t use organic, non-gmo ingredients, don’t worry, you’ll still get a delicious pie.
Ma Horton’s Velvety Chocolate pie
Prepare and bake the pie crust and set it out to cool (My Pie Crust Recipe)
Once you begin cooking the filling, you cannot leave the stove for any reason. It will scorch and pop bubbles that will scald you, if you leave it.
1 cup sugar
3 1/2 Tablespoons all-purpose flour (I use this one)
1/4 teaspoon of real salt
4 Tablespoons cocoa powder (I use this one)
Mix these ingredients in a small bowl.
Separate three eggs putting the egg yolks in a medium saucepan. If you want to make meringue for your pie instead of whipped cream, put the egg whites in your mixing bowl and put it in the refrigerator to let them chill while you’re making the pie.
10 ounces heavy whipping cream
6 ounces milk
4 ounces of water
Whisk these ingredients together well. Using a long handled wooden spoon, stir constantly while cooking over medium heat just until begins to boil.
Once you reach a low boil, stir in the dry ingredients. I whisk them to mix well and then go back to stirring with the wooden spoon.
Add 1 1/2 Tablespoons unsalted butter and 2-3 teaspoons of vanilla depending on taste (I use 3 because we like vanilla)
Stir continuously and continue boiling over medium heat. Cook for 5 minutes or until desired thickness is reached. It needs to be thick like pudding. When ready, pour into your prepared pie crust.
Refrigerate for at least one hour before serving. Cover with parchment paper (or plastic wrap if you use it) to prevent a film from forming while cooling. If you want a meringue, add it before you refrigerate.
To make meringue:
Whip the egg whites on high-speed of an electric mixer using your whisk attachment. Whip until fluffy then slowly add 3 Tablespoons of sugar, one at a time. Continue beating until stiff peaks form. Spread the meringue over the freshly cooked pie and brown under your broiler. Remember to watch it carefully, meringue will brown and burn before you know it.
My family prefers sweetened whipped cream on their pie.
To make sweetened whipped cream, all you need is heavy whipping cream, vanilla flavoring, and sugar.
For 2 1/3 cups whipped cream:
Put 1 cup heavy whipping cream into a chilled bowl. Using the whisk attachment, whip (this is done on highest speed) with your electric mixer until begins to stiffen. Gradually add 3 Tablespoons granulated or powdered sugar one tablespoon at a time. Continue beating until stiff peaks form. Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight fitting lid.
You can make the whipped cream any flavor you like. For chocolate pie, we like vanilla flavoring. To flavor, just add 1 teaspoon flavoring to heavy whipping cream, after you’ve added the sugar, and beat as directed above.
I can’t wait to hear how you like the pie. Will you make meringue or whipped cream? Do you have a family secret for meringue or whipped cream? Share in the comments below.
Remember, you can reach me privately by using the Contact Me page.
Safe and Happy Journey,
Rhonda and The Pack
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