Happy Pi Day! Fun Fact: Did you know that today is the most accurate of all Pi Days? To be more specific today 3-14-15 at 9:26:53 was the most accurate. (Sometimes hanging out with Husband is really handy.) Anyway, I’ve been looking for an excuse to share Nannie’s Chocolate Pie recipe with you and what better day?
Nannie was raised in north Georgia and was the quintessential Southern cook. My earliest memories are in her kitchen learning to dredge chicken and crack an egg with one hand. She was the master of Sunday luncheon and one of her specialties was this chocolate pie. It’s chocolate mousse with a meringue topping so be sure that you have enough time to let it set.
You’ll Need:
Baked pie shell (If you have a deep dish, you’ll only need one, but I used 2 shallow shells.)
3⁄4 cup sugar
1⁄3 cup cocoa
2 cups milk
1 tsp. vanilla
3 Tblsp. cornstarch
3 egg yolks
1 Tblsp. butter
Make It:
In a heavy-bottomed pot, mix sugar, cocoa, and cornstarch.
Add egg yolks and milk.
Place over medium heat and stir with a whisk until thickened. For me, it took about ten minutes.
Remove from heat, and stir in butter and vanilla.
Pour into baked pie shells.
Let cool for about 15 minutes while you make the meringue.
For the Meringue:
3 egg whites
6 Tblsp. sugar
light pinch salt
light pinch cream of tartar
Make It:
Beat egg whites on high.
Add light pinch of salt, light pinch of cream of tartar.
Continue beating, adding sugar 2 Tblsp. at a time.
“When egg white will stand in peaks, pile on pie.” I recommend using small spoonfuls, which I did not know to do. When I spread my big glops out, they lost a little oomph (technical terms obvi).
Cool on the counter for about 20 minutes. Then, let pie set in fridge for at least two hours.
*It’s Worth Noting…
It’s worth noting that I hardly ever make the meringue. In our house we favor whipped cream. Choose the fluffy white topping you prefer–either is delicious!
