There’s nothing more comforting than a slice of homemade chocolate pie. Rich, creamy, and full of chocolatey goodness, this pie is easy to make and a sure hit at any gathering. Here’s how to make it.
Ingredients
- 2 c. sugar
- 1/2 c. milk
- 3 Tbsp. cocoa
- 3 heaping Tbsp. flour
- 3 egg yolks
- 1 clump (2 Tbsp.) butter
- 1 tsp. vanilla
- 1 c. boiling water
Baking Instructions
- Mix dry ingredients; add milk.
- Beat in egg yolks.
- Pour on 1 cup boiling water.
- Mix and cook until thick.
- Cool.
- Pour in baked pie shell.
- Cover with meringue and brown in oven.
Calorie: 600
Total cooking time:1 hour
Difficulty level: Medium
The Sugary Saga of the Chocolate Pie
There I was, standing in my kitchen with a brave face, ready to wage a war against my biggest challenge yet – the elusive Chocolate Pie. Armed with the secret weapons of 2 c. sugar, 1/2 c. milk, 3 Tbsp. cocoa, 3 heaping Tbsp. flour, 3 egg yolks, 1 clump (or 2 Tbsp., if you prefer precision over drama) butter, 1 tsp. vanilla, and 1 c. boiling water, I prepared to embark on my journey.
The Mixing Mirage
First things first, I set out to mix the dry ingredients. Sounds simple, right? Well, it wasn’t. The sugar and cocoa seemed to have a mind of their own, refusing to blend with the flour. As I tried to coax them into unity, it felt like I was the mediator in a Foodie UN assembly.
The Milky Misadventure
Next came the milk. Now, milk and I have a complicated relationship. I love its creamy goodness but it’s a notorious prankster. Just as I was about to pour it into the mix, it decided to play a little ‘splash and dash’ on my pristine apron. Note to self – next time don an apron that isn’t white when dealing with the milk menace!
The Egg-citing Episode
With the milk situation under control, it was time to beat in the egg yolks. Now, I’m no Rocky Balboa, but I gave those yolks a beating they’ll never forget. The yolks, being the good sports they are, blended perfectly into the mix, creating a harmony of flavors that even the UN would be proud of.
The Boiling Battle
Then came the boiling water. Now, I like my water like I like my rom-coms – hot and steamy. Pouring in the boiling water was like adding a dramatic twist to my culinary soap opera. It hissed, it steamed, but eventually, it succumbed to the allure of the mix.
The Thickening Plot
With all ingredients in, I set off to mix and cook until it thickened. It’s like watching a suspense thriller unfold, you don’t know when it’s going to thicken, but you know it will. And when it finally did, I felt like I had just won an Oscar for best director.
The Cool Conclusion
Next up, the cooling process. This is the part where you sit back, relax, and let nature take its course. It’s like that peaceful intermission between two action-packed movie sequences. Once it cooled, it was ready to be poured into the baked pie shell.
The Meringue Masterpiece
Finally, the last act – cover with meringue and brown in the oven. This is where the magic happens. The heat of the oven transforms the meringue into a golden delight, like watching a phoenix rise from the ashes. And voila, the Chocolate Pie was ready!
Through the sugar highs and cocoa lows, with a little milk mischief and a clump of buttery goodness, I had successfully created a Chocolate Pie. And let me tell you, it tasted like sweet, sweet victory!
