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Ingredients
| all-purpose flour (unsifted): 5 Tbl |
| unsweetened cocoa powder (sifted): 5 Tbl |
| granulated sugar: 2/3 cup |
| salt: 1/8 tsp |
| 2% milk: 2 cups |
| eggs: 3 (yolks//beaten) |
| vanilla extract: 1 tsp |
| salted butter: 2 Tbl |
| 9" pie shells: 1 shell (baked) |
| eggs: 3 (whites//slightly beaten) |
| vanilla extract: 1 tsp |
| granulated sugar: 10 Tbl |
Poppy's Chocolate Puddin' Pie
Credit: AllRecipes
User rating:
"Old family recipe for the simplest, best, real pie (or puddin' if you don't feel like making crust)."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- In 2 quart saucepan, sift and mix together flour, cocoa, 2/3 cup sugar and salt. Whisk in milk. Over medium heat, and stirring constantly, cook until it reaches pudding thickness. Remove from heat.
- Very quickly beat in egg yolks, 1 teaspoon vanilla and butter; beating briskly until completely mixed and smooth. Cool in pan.
- Pour into baked, cooled pie shell. Top with meringue.
- Meringue: chill beaters and bowl. Preheat oven to 375 degrees F (190 degrees C).
- With electric mixer on high, beat 3 egg whites and 1 teaspoon of vanilla extract to stiff peaks. While still beating egg whites, add 10 tablespoons sugar, one tablespoon at a time.
- Spread meringue over pie, and bake at 375 degrees F (190 degrees C) for 12 minutes or until meringue turns pale brown. Remove from oven. Place on level, draft-free area at least 30 minutes to cool before serving.