| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 1 sleeve graham crackers (9 whole crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup milk
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3 large eggs, separated
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Pinch of kosher salt
- 1/4 cup granulated sugar
Instructions
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 366 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 5 g |
| Cholesterol | 103 mg |
| Sodium | 203 mg |
Reviews
Very easy and so good
This pie was a favorite at thanksgiving and the chocolate was so rich and amazing
Great!
Followed all the directions and even started over 3 times, but results always turned out the same. The filling would always turn out runny/soupy and the color was not the same as the videos.
This pie is amazing! I used Dark Chocolate Coca and 4 spoons of flour it wasn’t runny at all ! The pie disappeared! Delicious
The flavor was good but the consistency was not, it was super grainy. It was hard to tell what to do on certain steps I think more information would be helpful… These are questions I had:
1)When you have the flour mixture in the saucepan, should it be on heat and attempting to melt some of the sugar prior?
2)What utensil is best to use when slowing adding the beaten yolks, whisk?
3)If you don’t want to add meringue, do you still need to bake it? I assumed not but wasn’t sure.
I felt once I added the yolks I was never really able to get the rest of the sugar to melt even after adding milk and simmering as instructed.
Again the flavor was good so I would be open to trying again if I thought I was doing it right 🙂
I followed exactly, but the
Chocolate is so runny. The meringue is perfect but the pie overall is very wet. It’s been cooling for hours and i don’t see a slice coming out of the pan any time
Soon!
Chocolate is so runny. The meringue is perfect but the pie overall is very wet. It’s been cooling for hours and i don’t see a slice coming out of the pan any time
Soon!
Awesome
My kids absolutely love this chocolate pie!
love it,easy and simple!!?