Big D never cooks things the same way twice. It’s part of what makes him so good in the kitchen. But sometimes I just want things to taste exactly as I remember them from childhood. So, when I finally got around to satisfying my craving for chocolate pie, there was only one recipe for me – no substitutions, additions, or modifications allowed. Even the measurements feel nostalgic. What exactly does 1/3 teaspoon look like? My guess is that Mom “eyeballed” it too.
- Medium Pot
- 1 1/8 Cups Sugar
- 1/3 tsp. Salt
- 2 Tbsp. Cornstarch
- ¾ Tbsp. Flour
- 3 Tbsp. Cocoa
- 2 ¼ Cups Milk
- 2 Large Eggs, Slightly Beaten **
- 1 Tbsp. Butter
- 1 tsp. Vanilla
Mix dry ingredients directly into pot.
Slowly add milk, whisking into dry ingredients.
Place on stove burner at medium to medium high heat. Cook and let boil. Boil for 1 minute, stirring constantly.
Remove from heat and stir half of mixture into a medium-sized bowl with slightly beaten eggs. Pour hot mixture slowly as not to cook the eggs. You know the drill.
Blend egg mixture back into pan with other half of chocolate mixture.
Place on stove burner and bring back to boil, stirring constantly. Boil for 1 minute.
Remove from heat and add butter and vanilla. Stir well.
While mixture cools, prepare pie crust. This one is particularly difficult . . . to reshape into my pie plate. I’ll share a homemade pie crust another time.
This pie doesn’t need time to cook in the oven, so you’ll need to cook your pie crust separately.
Fill crust with chocolate mixture. Honestly, I don’t need the crust. Just give me a spoon and an elastic waistband.
Let cool and top with meringue or whip cream.
** You’ll need two additional egg whites if you want a meringue topping.
– Anita, Noted in Nashville