Grandma’s Chocolate Pie



1 pound of sugar
¼ tsp genuine salt 3 ½ tbs all-purpose flour
4 tablespoons cacao powder or cocoa powder
three eggs
heavy whipping cream, 10 ounces
6 ounces of milk
4 ounces of water
½ tablespoons unsalted butter
2-3 teaspoons vanilla extract


-In a small mixing basin, combine the dry ingredients.
Remove the yolks from three eggs and place them in a medium pot. Put the egg whites in the mixing bowl you’ll use to make your meringue if you wish to make meringue instead of whipped cream for your pie.
-In a saucepan, whisk together the egg yolks and then add the liquid ingredients.
-Combine all of the ingredients in a large mixing bowl.
-Cook, stirring regularly with a long-handled wooden spoon, over medium heat until it begins to boil.
-Add the dry ingredients to the saucepan after the mixture has reached a low boil. I whisk them together thoroughly, then return to swirling with a wooden spoon.
-Stir in the butter until it is completely melted.
-Cook for another 5 minutes, or until desired thickness is achieved. It should have the consistency of pudding.
-Remove the filling from the heat when it has thickened and stirred in 2-3 tablespoons of vanilla extract (I use 3 because we like vanilla)
-Fill the prepared pie crust with the contents.
If you’re going to add meringue on the top, do it now.
-Allow the pie to cool on a cooling rack until the pie dish is no longer hot to the touch after the meringue has been baked.
-Before serving, chill for at least one hour.
If you’re going to put whipped cream on top, follow these steps:
-Cover it with parchment paper or plastic wrap to prevent skin from developing on top of the pie while cooling.
Allow the pie to cool on a cooling rack until it is no longer warm to the touch. Before serving, chill for at least one hour.
-To create meringue, follow these steps:
-Whip the three egg whites with the whisk attachment on high speed in an electric mixer until frothy. Reduce the speed to low and add the sugar one tablespoon at a time until all three tablespoons have been added.
-Beat the eggs until the sugar is completely integrated (the graininess will be gone). Return the mixer to its highest setting and beat until firm peaks form.
-Brown the meringue on top of the newly baked pie under the broiler. Remember to keep an eye on it since the meringue will color and burn quickly.
-To create sweetened whipped cream, combine all of the ingredients in a mixing bowl.
Yields 2 and a half cups whipped cream
-In a chilled bowl, pour 1 cup heavy whipping cream. Whip the cream at the maximum speed of your electric mixer with the whisk attachment until it stiffens.
3 tablespoons granulated or powdered sugar, one tablespoon at a time, gradually added. Continually beat until stiff peaks appear.
-Keep it refrigerated until you’re ready to use it. I used a glass jar or bowl with a tight-fitting cover to store mine.
You may flavor the whipped cream in any way you like. The vanilla flavor is a favorite of ours for chocolate pies. After adding the sugar, add 1 teaspoon flavoring to heavy whipping cream and beat as stated above.