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Mothers Chocolate Pie

Mother’s Chocolate Pie Recipe


3/4 cup granulated sugar
1/4 cup brown sugar
1/3 cup flour
1/4 teaspoon salt
2 cups milk
6 tablespoons cocoa
2 tablespoons butter
3 egg yolks, slightly beaten (save the egg whites at room temperature)
2 other tablespoons butter
1 teaspoon vanilla
1 9 inch baked pastry shell


In saucepan, combine sugars, flour and salt; gradually stir in milk, cocoa, and 2 tablespoons butter.  Cook and stir over medium high heat until bubbly.  Cook and stir 2 minutes.  (Watch closely, or use a double boiler because it can scorch easily).  Remove from heat.  Stir a moderate amount hot mixture into egg yolks and immediately return to the rest of the hot mixture.  Cook another 2 minutes, stirring constantly.  Remove from heat.  Add 2 tablespoons butter and vanilla.  Pour into cooled baked pastry shell. Make meringue.  Spread meringue on top, sealing edges and bake at 350 degrees for 12-15 minutes.  Cool.

3 egg whites, at room temperature
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.  Spread meringue over hot filling, sealing to edge of pastry.  Bake at 350 degrees for 12-15 minutes or until meringue is golden.

Mother taught me how to make this pie a few days before she died.  It’s very rich, and is the only chocolate pie I like.  Make sure your egg whites are at room temperature and don’t try to make this on a humid or rainy day because the meringue won’t set up right.

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