Originally posted to Instagram April 26,2020
So, I had to make the chocolate pie twice. There was two recipes for chocolate pie and this is the one that turned out the best. There is no meringue recipe on this card because it was the second and better pie recipe but I wanted to keep the meringue vibe from the first pie I made. I ended up using the meringue I googled from the coconut pie recipe.
Also, I did have to add more flour to the crust recipe since the first time I made it there was barely enough to cover my pan.
1 1/4c flour
1/3c cocoa powder
1 1/2c sugar
3 Tbsp. flour
Dash of salt
2 egg yolks
2 tbsp. butter
Using a pastry blender or a fork combine ingredients until it looks crumbly. Add in up to 4 tbsp. of cold water just until dough comes together and you’re able to form a disc. Wrap in plastic wrap and refrigerate for at least 30 min. When ready roll out and place in a pie pan and bake 20minutes at 425F
Combine all ingredients except for butter and vanilla in a sauce pan. Cook over medium heat until bubbling stirring consistency. Turn temp to low and cook until thick and pudding like. May take 5-7 minutes (or longer cause there was no directions on the card). Remove from heat and stir in butter and vanilla. Pour into baked pie shell and top with meringue if desired. Cool for 1 hour on the counter then place in fridge 3 hours or overnight.
Here is a link to a pie meringue if you choose that route https://addapinch.com/how-to-make-meringue-recipe/