Best 4 Grandmas Cocoa Meringue Pie Recipes
Indulge in the nostalgic charm of Grandma's Cocoa Meringue Pie, a timeless dessert that combines a rich chocolate filling with a light and airy meringue topping. This classic pie is perfect for any occasion, whether it's a family gathering, a holiday celebration, or a cozy night in. With its simple ingredients and easy-to-follow instructions, this recipe is accessible to bakers of all skill levels.
The filling is a symphony of flavors, featuring a velvety smooth cocoa mixture that's perfectly balanced between sweet and decadent. A hint of vanilla extract adds depth and warmth, while a touch of salt enhances the chocolate's richness. The meringue topping is a fluffy cloud of egg whites and sugar, providing a delightful contrast to the dense filling. As you take a bite, the meringue melts in your mouth, revealing the creamy chocolate filling beneath.
This article offers two variations of Grandma's Cocoa Meringue Pie: a traditional version and a gluten-free version. The traditional recipe uses a classic pie crust made from flour, butter, and sugar. For those with gluten sensitivities or preferences, the gluten-free variation features an almond flour crust, ensuring everyone can enjoy this timeless dessert.
With detailed step-by-step instructions and helpful tips, this article guides you through the pie-making process. Learn how to make the perfect pie crust, whip up the luscious chocolate filling, and create a meringue topping that's both light and stable. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen.
So, preheat your oven, gather your ingredients, and embark on a journey into the world of classic desserts with Grandma's Cocoa Meringue Pie. Indulge in a slice of pure bliss and create memories that will last a lifetime.
MOM'S CHOCOLATE MERINGUE PIE
This pie features a homemade chocolate custard, and is topped with meringue.
Provided by Mary Ann Benzon
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Yield 8
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
- Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Nutrition Facts : Calories 267 calories, Carbohydrate 43.8 g, Cholesterol 81.7 mg, Fat 8.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 224.4 mg, Sugar 31.9 g
GRANDMA'S COCOA MERINGUE PIE
This is a chocolate custard pie recipe my grandmother taught me many years ago. It's always a big hit at church functions, charity bake sales, or family get-togethers.
Provided by Troy Yarbrough
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C.)
- In a large saucepan or double boiler combine flour, cocoa powder, 1 cup of sugar, and salt. Mix well, then stir in milk and egg yolks. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in vanilla extract. Pour mixture into baked pie shell.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and vanilla, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
- Bake in the preheated oven for 8 to 10 minutes, or until top is lightly browned. Remove and allow to cool before serving.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 53.2 g, Cholesterol 107.3 mg, Fat 11.8 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 3.8 g, Sodium 325 mg, Sugar 34.4 g
GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)
Provided by mikeimmell
Number Of Ingredients 8
Steps:
- Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)
GRANDMA'S CHOCOLATE MERINGUE PIE
My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.
Tips:
- Use high-quality ingredients for the best results. This means using real butter, pure vanilla extract, and unsweetened cocoa powder.
- Make sure the egg whites are at room temperature before beginning. This will help them whip up more easily and create a more stable meringue.
- Beat the egg whites gradually, starting on low speed and increasing to high as they begin to foam. This will help prevent the whites from curdling.
- Do not overbeat the egg whites. They should be stiff and glossy, but not dry and crumbly.
- When folding the meringue into the cocoa mixture, do so gently to avoid deflating the meringue.
- Bake the pie in a preheated oven for the best results.
- Let the pie cool completely before serving. This will allow the meringue to set and the flavors to develop.
Conclusion:
Grandma's Cocoa Meringue Pie is a classic dessert that is sure to please everyone at your table. With its creamy chocolate filling, fluffy meringue topping, and crisp graham cracker crust, this pie is a perfect way to end a special meal. Follow the tips above to ensure that your pie turns out perfectly every time.
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