Grandma’s Chocolate Meringue Pie
Total TimePrep: 30 min. Bake: 15 min.
This was the first time I attempted to make a chocolate pie. It look so beautiful I was hoping it would taste as good as it looked. I tried my experiment and my mom and dad was the taste testers! They said it was the best pie they ever tasted and ate 1/2 the pie! Fail proof recipe if you follow the method. Thank you so much Theresa
This was way thick. Just like granny’s , yes I added mix to egg yolk stirred than added to the pot. Not sure why I did that. I remembered granny did different. No worries it was a hit. But I remember when she added a bit of vanilla to the egg whites at some time, hummm .. great pie!
I've been making this recipe which was handed down from my Mother years ago. The problem people are having with runny filling is not boiling vigorously enough. These instructions say boil gently for two minutes, when in fact you must boil vigorously for two minutes stirring constantly in order to get it to set up properly. And, to keep the meringue from weeping, I use a recipe that includes marshmallow fluff in my meringue. Tastes better too!
So yummy! I made this for my husband’s birthday a few years ago because Chocolate merengue is his favorite. He absolutely loved it! I have been making it for him since.
If you know how to make banana pudding from scratch, this recipe is for you. If you use instant, I would skip this recipe. This pie is perfect!
I followed the recipe exactly and the pie came out perfect! First pie I’ve made in many years.
Just like my grannie’s pie! Ive made it twice now, zero issues!!
This is the recipe I've been looking for. I've made 3 pies so far, and all have turned out perfect. My grandmother made wonderful chocolate pies, and she would tell me the ingredients but not the amounts. When I came across this recipe, I knew I'd found the one she used. Thanks! Love the pie and the memories revisited when eating it.
Pie turned out beautifully and the filling was smooth and thick when I made it, but when I cut into it to serve dinner guests last night it had turned to liquid; I did temper the eggs. I’ve racked my brain as to why that would happened; I feel somewhat better knowing I wasn’t the only one that had a liquid pie...I can’t figure this one out! Taste was good...otherwise it was a disaster.
The directions are the problem. The reason SI many people have running filling is because the directions should say to TEMPER THE EGGS BY PUTTING A CUP IF THE THICKENED FILLING INTO THE YOLKS WHILE STIRRING THEM VIGOROUSLY. THEN PUT THE YOLK MIXTURE INTO THE POT AND CONTINUE TO COOK IT, Stirring continuously for ...minutes. The original instructions leave out returning the egg yolk mixture to the pot.