With the Thanksgiving and Christmas holidays on the way, it’s not gonna be much longer before the delicious menus are being planned – my mouth is already watering!!!! If you want to be the STAR of your holiday gathering, Mel’s chocolate pie is SURE to help! I am pretty much OBSESSED with chocolate pie!!! You do need to know that once you show up with this recipe, it’s probably going to be your requested dish from here on out! Don’t be intimidated by the meringue (even if you don’t eat it, it sure does make that pie look AMAZING!!!). Now you know that there are about a million variations of chocolate cream pie floating around, but she is going to show you exactly how she makes it every time and it’s ALWAYS a hit!!!

I am so excited to show you how I make this pie! My Grandma Sue taught me how years ago and I have “tweaked” the recipe along the way. Both of my grandmothers had so much influence on my baking and cooking and I miss them every day!!! They both set the PRETTIEST tables and you can find some tablescape ideas HERE!

Here are the ingredients I use for one pie:

1 pie shell, prepared for a “filled” pie
5 eggs, separated
evaporated milk (approximately 1/2 cup)
whole milk (approximately 1 1/2 cup)
2 rounded tablespoons cocoa powder
2 cups sugar, divided
3 rounded tablespoons cornstarch
1 stick salted butter
1 teaspoon vanilla
cream of tartar (1/8 tsp per egg white)

Scroll to the bottom to see complete recipe

First, I prepare the crust for a “filled” pie according to the package directions. I prefer Pillsbury, but you can use any crust you like! I set out my eggs a few minutes beforehand to allow them to get to room temperature, then separate the egg yolks from the egg whites. I only use two of the yolks, so I either discard the rest or save them for later use.

In a measuring cup, I whisk the two egg yolks. Then, I add about 1/4 cup of evaporated milk and fill the rest with whole milk to total two cups and pour into a heavy saucepan. Next, I mix the dry ingredients together and whisk into the milk mixture and cook over medium heat.

I bring this to a low boil and then simmer for a couple of minutes, whisking CONSTANTLY, because it WILL STICK!! It’s super thick and looks like a hot mess, but I remove it from the heat and add the butter I have sliced, as well as the vanilla and whisk until it’s smooth!

I keep whisking until it looks like this, and then I try REALLY HARD not to eat it before I can get it in the pie shell!!!! It’s soooo good!!!!

If I have any left after I have tasted it (LOL), I pour it into my prepared pie shell.

If you are intimidated about making meringue, don’t be!!! I just whip the room-temperature egg whites with some cream of tartar (1/8 tsp per egg white, so a little over 1/2 tsp for this pie) in my handy-dandy KitchenAid Mixer until they form “soft peaks.” All that means is that when you pull the beater out, the meringue kinda stands up, but then falls over. The cream of tartar is really the secret for giving the meringue some “body” and making it look pretty on the pie!

After the egg whites form soft peaks, THEN add the sugar. With the mixer running, I start with adding 1/2 cup sugar, then continue adding a little at time until it’s around 1 cup. I then let it run a couple of minutes to incorporate the sugar and make it really spreadable!

Next, I use a spoon and spread it onto the warm pie, making sure to “seal” the meringue to the edge of the crust. I use the spoon to make some swirlies all over the pie.

I pop that baby on a cookie sheet and in a 300 degree oven for around 20-25 minutes, until it’s golden brown.

Annnnnndddd there she is – a perfect chocolate cream pie!!!! I love to eat it right out of the oven with a pat of butter – YUM!!!!!

I use this same basic recipe to make my coconut cream pie as well! I just eliminate the cocoa powder, add in a handful of shredded coconut, and a little extra vanilla. I also sprinkle a little coconut on the meringue before I bake it! Let us know if love chocolate pie and if you give this recipe a try!! For more amazing Thanksgiving meal inspiration, be sure to check out Brooke’s favorite recipes!!!

BE SURE TO PIN FOR LATER!

Mel’s Chocolate Cream Pie

1 pie shell, prepared for a “filled” pie
5 eggs, separated
evaporated milk (approximately 1/2 cup)
whole milk (approximately 1 1/2 cup)
2 rounded tablespoons cocoa powder
2 cups sugar, divided
3 rounded tablespoons cornstarch
1 stick salted butter
1 teaspoon vanilla
cream of tartar (1/8 tsp per egg white)

Prepare pie crust for a filled pie, according to package directions. Separate egg yolks from egg whites. Whisk two of the yolks with a fork in a large measuring cup. Add approximately 1/2 cup evaporated milk, then fill the remainder of the measuring cup with whole milk to the 2 cup line. Pour this mixture into a medium-sized, heavy saucepan. Mix 1 cup of sugar with cocoa and cornstarch then whisk into the milk mixture. Cook this over medium heat until it comes to a low boil, continuing to whisk and boil for a couple of minutes. Remove from head and add butter and vanilla and whisk until smooth and creamy. Add this to the prepared pie crust. Beat egg whites with approximately 1/2 tsp of cream of tartar until it forms soft peaks. Add sugar gradually to egg whites and keep mixing until sugar is incorporated and mixture is spreadable. Spread meringue onto warm pie filling, sealing edges. Bake in 300 degree oven for approximately 20 minutes or until meringue is golden brown.

Last Updated on October 30, 2024