Chocolate Cream Pie - Old Fashioned
When I was growing up, I attended church at Deep Creek Baptist in Wadesboro. In case you don't know, this church has some awesome cooks and they have produced three cookbooks over the years. These cookbooks are worth their weight in gold!
As a child, I remember various church functions in which chocolate pie found its way to the dessert table.
One of the ladies in our church at that time, Miss Sallie Mae Moore, made a Chocolate Pie that was just as delicious as it was gorgeous. A flaky pie crust, creamy chocolate custard-like center with a beautiful meringue on top! It was a frequently requested dish and she took great pride in making it for everyone to enjoy. She and her sister, Miss Ethel, were such sweet ladies and everyone adored them!
Miss Sallie Mae made the most delicious chocolate pie and her original recipe can be found in the very first Deep Creek Baptist Church cookbook, "Our Daily Bread", that was published in the early 70s.
I love her recipe so much that I decided to use it as inspiration for this Old Fashioned Chocolate Pie. Let me explain why I modified her recipe.
1.) Her recipe calls for using a double boiler to cook the mixture. I don't use a double boiler for this recipe. Why? I am impatient! I just use a regular sauce pan and I make sure to cook it on medium-low heat. It turns out great every time.
2.) Her recipe calls for a meringue on top. Miss Sallie Mae's meringue was always gorgeous and it was delicious! However, I am not very good at making meringues and I absolutely love homemade whipped cream, so I use it instead! Problem solved!
As for the rest, it is her original recipe. I know you will enjoy it!
1 baked pie shell [You can make your own or use a store bought crust. Either works great.]
1/4 cup flour
1/8 tsp salt
1/4 cup water
3 egg yolks
1 cup sugar
2 cups milk, scalded
3 tablespoons cocoa
1 tsp vanilla
For the topping
2/3 cup powdered sugar
2 cups heavy cream
2 tablespoons shaved chocolate for garnish
Combine flour with sugar and salt.
Dissolve cocoa in water, then add to dry mixture inside a medium saucepan.
Add milk and stir.
Over medium-low heat, cook until the mixture starts to thicken. Use a whisk to continuously stir.
Remove from heat and continue to stir while adding egg yolks a little at the time. [You can temper the egg yolks to keep them from scrambling.]
Pour into a cooled pie shell, cover and refrigerate.
When the pie is completely cool, mix heavy cream and powdered sugar until it forms stiff peaks.
Dollop the whipped cream on top of the pie and sprinkle shaved chocolate on top.