Delicious Chocolate Pie

This is the kind of chocolate pie every Southern grandmother has tucked into her recipe box. A stovetop custard, not a baked one, which means smoother texture and faster results than fussy oven-set pies. Flour, cocoa powder, and sugar mix dry first, then egg yolks and a slow stream of evaporated milk and regular milk get whisked in to prevent lumps before the pot ever sees the heat. The mixture cooks over medium heat with constant stirring until thick and glossy, then butter and vanilla finish it off the heat for richness and aroma. The custard pours hot into a fully baked pie shell, where it sets up as it cools. A traditional meringue topping browned under the broiler crowns the pie with billowy, lightly toasted peaks. Two hours of chilling lets the filling firm up enough to slice cleanly. Pure old-fashioned chocolate satisfaction.

Pro Tips

• Whisk the dry ingredients together before adding any liquid. Cocoa powder clumps fast in milk; sifting first prevents grainy custard.
• Add the milk in a slow, steady stream while whisking constantly. Pouring it all at once shocks the eggs and creates lumps.
• Stir continuously over medium heat, especially at the bottom of the pot. Custard scorches the moment you walk away.
• Lay plastic wrap directly onto the surface of the cooling custard if you skip the meringue. Otherwise a thick skin forms.

Variations

• Top with whipped cream and chocolate shavings instead of meringue for a no-broil finish.
• Add 1 teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor.
• Stir in 2 tablespoons of bourbon or Frangelico with the vanilla for an adult twist.