A cheap and delectable lunch, this pasta bake with tomato soup is made zesty and rich with tomato soup, cream of mushroom soup, green pepper, and cheese. You may use any type of spaghetti and swap ground turkey and chicken for the beef. My kids adore it.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ⅓ cups white sugar
- 3 egg yolks
- 1 (12 fluid ounce) can evaporated milk
- 3 tablespoons butter
- 1 (9 inch) pie crust, baked
- 3 egg whites
- ⅛ teaspoon cream of tartar
- 6 tablespoons white sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Sift flour and cocoa powder together into a saucepan.
- Whisk 1 1/3 cups sugar and egg yolks together in a bowl. Gradually add evaporated milk, whisking constantly. Slowly pour milk mixture into the saucepan, whisking until combined with flour mixture.
- Cook over medium heat, stirring constantly with a flat-bottomed wooden spoon or spatula, until mixture begins to thicken and coats the back of the spoon, about 15 minutes. Remove custard from the heat and stir in butter until melted. Pour into pie crust.
- Beat egg whites and cream of tartar in a clean glass or metal bowl with an electric mixer until foamy. Gradually add remaining 6 tablespoons sugar, a tablespoon at a time, continuing to beat until stiff peaks form. Spread meringue over chocolate filling.
- Bake in the preheated oven until the tips of the meringue peaks are golden brown, about 10 minutes.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 8 g |
| Sodium | 227 mg |
| Sugars | 48 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe precisely and pie turned out wonderful…
Rich, chocolaty, and goes quickly at every gathering we bring it too. I’ve personally never made the meringue and prefer to use cool whip or whip cream instead. It’s very important to keep stirring this while it’s cooking constantly with a rubber scraper to keep the bottom from burning.
Wonderful recipe for homemade chocolate pie. It is always requested at gatherings and my family and friends. And never any left over.
I used 1 cup of sugar. We love this pie!
Very good! I sifted the flour and a HEAPING 1/4 c. of cocoa powder in a sauce pan. In a separate bowl, I whisked the egg yolks with only 1 1/4 c. of sugar. I had no issued with lumps because I was constantly stirring the pudding and when it started thickening (about 16 minutes) I used a whisk. After adding the butter, I continued whisking the pudding. Not one lump in sight! For the meringue, I used 1/4 c. of sugar. Also, I think next time I will only use 2 tbl of butter, instead of three.
This was the first time that I decided to try to make a chocolate meringue pie. I chose this one due to the positive reviews. It turned out great. My only comment is that next time I will reduce the sugar to 1 cup – it was a little too sweet. Other than that it was delicious.
This pie was SOOO good!
Second time making this pie and it’s oh-so tasty! It’s sweet and rich, but not over the top on either. I never had a problem really with the lumps at all like other reviewers state, but that’s probably because I sift the flour and cocoa, whisk the eggs and sugar as stated, and I constantly stir the mixture the entire time it’s cooking with a wire whisk. I never let it sit still. My family prefers cool whip for topping so I don’t bother with the last steps. I do add 1tsp vanilla to the custard as well. So good! A new Holiday tradition for us!
Good recipe. I’ve made a lot of these pies thru the years. Ingredients are accurate, I did add a dash more cocoa because I like a more chocolate taste.For some reason it seemed rather difficult to cook, got thick and you had to stir and stir. I just don’t remember doing that before, maybe I did. Some recipes use cornstarch instead of flour. It is better than all the other recipes listed.Maybe 4 and 1/2 stars.
tastes like the ones I grew up on. Definitely will make it again, it has become a regular on the menu
This was a decent chocolate pie, but much too sweet.
After baking with the meringue on top, let it cool in the fridge so the inside chocolate filling sets – otherwise it will be soupy. Cool time could be around 2 hours.
I can say this is about as close to my Granny’s chocolate pie that none of my aunts can remember the recipe to. It is excellent! Easy to make, great instructions! I have doubled the recipe every time & I have made it 5 times in 2 weeks for my large family. I have better luck with my meringue when I use more than 3 egg whites. Thank you for sharing this!
OMG!!! I replaced whipped cream for meringue
I always had a problem with chocolate pies being too runny and not setting up well. This one turns out perfect every time. Simple and traditional. Thanks!
Finally found a good chocolate pie recipie. My family loved it. I did not change a thing! I feel sure I will make it quite often because my grandson always asks for it.
This is a good recipe. I used Dutch processed cocoa and it made it a very dark rich pie. I would make this again.
Very best chocolate pie ever. We all loved it. I did cut back the sugar to 3/4 cup and also only used 1.5 Tablespoons of butter in the end just to save a few calories and still came out perfectly delicious. ONLY complaint is that as stated the recipe only filled the very smallest pie dish I have. First time I made it I used a deep dish pie plate and there really was not enough for that kind of dish. I did not make the meringue and that could be part of the reason , but we love just whipped cream on it and did not want the meringue on it. GREAT recipe. Will replace the old one I made for at least 20 years if not longer. THANK YOU for submitting it.
Best.Chocolate.Pie.Ever. Wow. I’ve never written a review even though I’ve been an Allrecipes member for years and years. This pie is that good! My 11 year old son wanted a chocolate pie for Thanksgiving. I didn’t have time to make it for Thursday dinner, so we made it together Saturday afternoon to have for Sunday dessert. I’m so glad we made it together! Here is exactly what we did: 1) Doubled the recipe b/c we didn’t do the meringue. 2) All ingredients as stated. We used 1/2 regular, 1/2 dark chocolate cocoa powder b/c my son wanted them mixed! Added 1 tsp vanilla with the butter. 3) Cooked on stove top so it was nice and thick on a wooden spoon, probably almost exactly 15 minutes as the recipe states. Strained entire mix to remove lumps. 4) Licked the bowl clean! 5) Baked at 325 for 24 minutes (as someone else mentioned) in a store-bought Oreo cookie crust, let cool on top of stove then covered and put in fridge overnight. 6) Topped with Cool Whip! The texture was a very thick pudding that held together very well. My husband, who rarely shows excitement when served sweets, had a twinkle in his eye after the first bite. SUCCESS! This will be THE chocolate pie I make going forward. Great experience from start to finish! Thank you for sharing this wonderful recipe!
FYI if you have never made meringue like myself…the eggs work better if they are at room temperature. If you put them in a bowl of hot tap water for 5 mins it will do the trick. Also I had to double the cream of tarter after several minutes of no peaks, they finally came but it took a good 5 or more minutes on the highest speed.
My very first pie and let me tell you , it was the best pie that I have ever made. I will be makeing this pie again for the holidays.