Paula Deen’s Chocolate Pie
Ingredients
For the chocolate filling:
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour
Pinch of salt
3 large egg yolks, beaten
2 cups whole milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 (9-inch) pre-baked pie crust
For the meringue topping:
3 large egg whites
¼ teaspoon cream of tartar
4 tablespoons granulated sugar
Instructions
Make the chocolate filling:
In a medium saucepan, whisk together the sugar, cocoa powder, flour, and salt. Gradually stir in the beaten egg yolks and milk. Cook over low heat, stirring constantly, until it thickens into a pudding-like texture (about 8–10 minutes). Remove from heat and stir in the butter and vanilla.
Cool the filling:
Pour the filling into a bowl and press waxed paper directly onto the surface to prevent a skin from forming. Let it cool to room temperature.
Fill the crust:
Pour the cooled chocolate mixture into the pre-baked pie crust.
Prepare the meringue:
Preheat oven to 350 °F (175 °C). In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and beat until stiff, glossy peaks form.
Top & bake:
Spread the meringue over the chocolate filling, making sure it touches the crust all around. Bake 10–12 minutes until the meringue is lightly golden.
Cool & serve:
Let the pie cool completely (1–2 hours). Serve at room temperature or chilled
