There's nothing more comforting than a slice of Old Fashioned Chocolate Pie with a good story behind it...This quick pie recipe is especially poignant now, as we are challenged with finding variety and truly simple recipes. It's easy and quick... oh, and did I say delicious?
This pie recipe belongs to Pulitzer Prize winner Rick Bragg, fellow Southerner who hails from Alabama and writes amazing true-to-life stories and novels.
I took this Old Fashioned Chocolate Pie recipe from his most recent book, "The Best Cook in the World: Tales from My Momma's Southern Table" and let me tell you...it is fabulous!
If you haven't ready any of Bragg's work, you should! He is a fabulous Southern writer! His stories are heartwarming and funny and his recipes are delicious!
Why you'll love this recipe:
- Simple ingredients - you probably have all you need to make this chocolate pie in your kitchen
- Rich and flavorful - not overwhelming in sugar... just a nice balanced flavor that doesn't hurt your teeth
- Doesn't use a lot of bowls or mixing or different techniques- two bowls, one pan, that's it!
- It's delicious- nothin' fancy or complicated here... use a premade pie crust and call it done!
What you'll need:
Unsalted butter, flour, sugar, cocoa powder, salt, eggs, milk, vanilla extract and a 9" inch pie shell. Yes, vanilla extract goes in this chocolate pie.
I used a roll-out pie shell, but you can use one that's already in a pan.
How to make it:
Separate eggs; put the eggs yolks, milk and vanilla in one bowl and stir it up with a fork; put the dry ingredients in another;pour the wet ingredients into the dry; stir well
Pour this mixture into a deep saucepan and cook on very low, stirring non-stop, for 5 minutes.
If you're short tempered or hot-headed, use a double-boiler; add the butter in increments of 1/3; when the mixture is thick, pour into prepared pie shell and bake
I feel odd about adding "expert tips" to this vintage chocolate pie recipe, but I have to share with you what I learned when making it by Ada's instructions:
- Bragg's Momma, Ada, says to cook this pie "until the top starts to crack" which she claims is 10-15 minutes; mine took longer--about 25 minutes @ 350 ºF, total baking time (my oven is old)
- If the chocolate filling "shakes" or "jiggles" when you pull it out of the oven, it's probably not done yet
- Test doneness by inserting a toothpick in the middle; if it comes out clean, it's almost done
- The true indicator of "is it done yet" is this: look at the chocolate pie filling and if it has tiny cracks in it and a toothpick comes out clean, it's done!
- Let it cool. If you need to serve it fast, refrigerate it. Otherwise, just let it cool.
Ada didn't put a topping on her chocolate pie. I added homemade whipped cream. You can do it plain or fancy...your call!
Old Fashioned Chocolate Pie
- 1 stick butter , room temperature
- 2½ tablespoons cocoa powder
- 3 tablespoons flour
- 1 cup sugar
- ¼ teaspoon salt
- 3 egg yolks
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 pie shell 9" inch
- Preheat oven to 350ºF
- In a medium bowl, combine flour, sugar, salt and cocoa
- In a second bowl, add lightly beaten egg yolks, milk and vanilla extract; combine well
- Pour the wet ingredients into the dry ingredients; stir
- Pour this mixture into a medium to large saucepan on low heat (Very Low...see recipe notes)
- Add the butter in ⅓ increments, stirring well in between
- Stir constantly until mixture begins to thicken
- Once thickened, pour into pie shell
- Bake @ 350ºF for 15-minutes; check for doneness with toothpick inserted into center; if jiggly, cook another 10 minutes, then re-check
- Allow pie to cool before serving or adding whipped cream
- the original recipe says cook the pie for 10-12 minutes, but it took my pie about 25 minutes to cook
- you don't need to pre-bake the pie shell; in fact, you don't need to do anything to the pie shell before you pour in the chocolate
- if the top of the pie cracks a little, that's ok
- use a double boiler if you're afraid you'll burn the chocolate mixture