Serves: 6-8 | Prep: 15 Minutes
Delicious is an understatement. This cream pie is fantastic! So good you’ll be tempted not to share! I am obsessed with this beauty, it hits every spot. A sweet treat for everyone! Beware though, this chocolate cream pie is so addicting!
I am a chocoholic and I love meringue. And this pie is my perfect match because it has everything I want in a pie. And this is so easy and quick to make. I have been making this for years now and I intend to keep it that way. It is insanely delicious, I can’t just settle for a slice! I can finish this whole pie in a heartbeat.
1 1/2 cups sugar
1/3 cup all-purpose flour
1/4 cup cocoa, unsweetened
3 large egg yolks, beaten
2 cups of pet milk (evaporated) or milk
1/2 stick butter
1 pie shell, baked
FOR THE MERINGUE:
3 large egg whites
3 tablespoons sugar
1/8 teaspoon cream of tartar or baking powder
NOTE: To make the meringue, combine 4 egg whites, 6 tablespoons or 1/3 cup of sugar, 1/8 teaspoon cream of tartar, and a teaspoon of vanilla.
How to Make Grandma Jackson’s Chocolate Cream Pie
Step 1: In a saucepan, combine the egg yolks with milk first. Then, add in the sugar, flour, cocoa, and butter. Whisk and cook until thickened and bubbly.
Step 2: When thickened and bubbly, carefully pour into the cooled pre-baked pie shell.
Step 3: Meanwhile, make the meringue by beating the egg whites until stiff. Then, add in the sugar a tablespoon at a time. Stir in the cream of tartar or baking powder and vanilla if using. Continue beating until stiff.
Step 4: Set the meringue on top of the pie and place it inside the oven.
Step 5: Bake at 400 degrees for about 5 to 8 minutes or until lightly brown.
Step 6: Once done, remove from the oven and allow the pie to cool on a wire rack.
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