Nannie’s Chocolate Pie

Nannie's Chocolate Pie Recipe | Hannah & Husband

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.

Nannie's Chocolate Pie Recipe | Hannah & Husband

You’ll Need:

Baked pie shell (If you have a deep dish, you’ll only need one, but I used 2 shallow shells.)

34 cup sugar
13 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.

Nannie's Chocolate Pie Recipe | Hannah & Husband Nannie's Chocolate Pie Recipe | Hannah & Husband

Nannie's Chocolate Pie Recipe | Hannah & Husband

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!

Fudge Pie

Fudge Pie | Hannah & Husband

You may have seen my pies yesterday on Instagram.

Yesterday morning, I got up early to bake two fudge pies–one with nuts and one without. It was my dad’s 65th birthday, and fudge pie is a family favorite for any birthday, celebration, or Thursday afternoon. It’s one of those recipes (like Loverboy’s Specialty Cake and chocolate chip cookies) whose ingredients are always kept in stock for impromptu celebrations because it is rich and creamy.

Fudge Pie | Hannah & Husband

Do you have a red plate for celebrations? This may need to get it’s own post later.

The pie is super simple to make but, as my mother and I discussed last night, it my take a couple tries in your oven to get the consistency just right. I’ve found that the trick is to let the outer half of the pie set but leave just a little jiggle in the middle. Then, let it “set” for at least an hour after baking.

Fudge Pie | Hannah & HusbandFudge Pie | Hannah & Husband

Preheat oven to 325°


1 stick butter

2 eggs

1 cup sugar

1/4 c. flour

1/4 c. cocoa

1 tsp. vanilla

Add some chopped pecans if you like.

Make It:

1.)  Beat eggs with melted butter.

2.)  Fold into dry ingredients and add nuts, if using.

3.)  Pour into unbaked, 8in. pie crust.

4.)  Bake at 325° for 30-35 minutes. (See note above about getting this just right.)