100 Year Old Chocolate Pie - Tastes Just Like Homemade

Video Description

100 Yr Old - Chocolate Pie Recipe - Old Fashioned - Simple Ingredient - Southern Cooking #chocolatecreampie #chocolatemeringuepie #chocolatepie Hey y'all, I'm Tammy and this is Collard Valley Cooks! In this video, we're sharing one of our favorite easy dessert recipes: a delicious old fashioned chocolate pie that mama and granny always made. This simple recipe guides you through how to make this homemade treat using a microwave, from mixing the ingredients to baking and frosting them. It's a taste of southern cooking that'll remind you of home! Subscribe ► https://www.youtube.com/@CollardValleyCooks?sub_confirmation=1 -------------------------------------------------------------------------- Master Cookbook Recipe #445) Chocolate Meringue, Granny’s  refrigerated pie crust  1 cup granulated sugar  1/2 cup Hershey’s cocoa  3 Tbsp corn starch  1/4 tsp. salt  1 cup evaporated milk  1 cup water  5 large eggs, separated  3 Tbsp. salted butter  1 tsp vanilla extract Preheat the oven to 375°F. Place the pie crust in a 9-inch standard pie dish. Crimp the edges to form a border. Prick the pie crust with a fork and bake for 20 minutes or until golden brown. Remove from oven and reduce temperature to 325°F. In a glass batter bowl, whisk together sugar, cocoa, cornstarch, and salt. Add milk, water, and egg yolks, then whisk well—microwave on high for 4 minutes. Remove and whisk thoroughly, ensuring that you whisk along the sides and bottom to incorporate any starch that has settled. Continue to cook for 2-minute intervals until the filling is thick and creamy. Remove from the microwave and whisk in vanilla and butter. Pour the filling into the pre-baked pie crust. Top with Meringue recipe #446. Seal the meringue around the edges of the crust, leaving no holes. Bake at 325°F for 25 minutes or until golden. Recipe #446) Meringue, Tammy’s  1/4 cup granulated sugar  1/2 tsp cream of tartar  2 tsp corn starch  5 large egg whites, room temperature Combine sugar, cream of tartar, and cornstarch in a small bowl. Mix well. In a mixing bowl, beat egg whites on high until frothy. Add 1 Tbsp of dry mixture, wait for foam, then add remaining dry ingredients one tablespoon at a time, beating until glossy and peaks form. Check every 30 seconds; do not overbeat. For pie, place meringue on hot filling. Bake at 325°F for 25 minutes, ensuring at least 20 minutes of cooking time. For a simple old fashioned meringue omit the cornstarch and/or cream of tartar When cooling the pie, it must stay at room temperature until completely cooled. Do not place a warm pie in the refrigerator with meringue, or it will weep. Meringue is best served the day you make it. Pudding will not thicken as it cools! Use monk fruit sugar in the meringue for a beautiful meringue with a crispy crust! It is delicious this way. Purchase Collard Valley Cooks Cookbooks: https://www.collardvalleycooks.com/cookbooks.html We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories: https://www.collardvalleycooks.com/southern-recipes.html. You can also do a Google search for our recipes by typing in Collard Valley Cooks (with name of the recipe) See our Latest Video Tutorials: https://www.youtube.com/@CollardValleyCooks/videos See our Most Watched Video Tutorials: https://www.youtube.com/@CollardValleyCooks/videos/popular Shop Tammy’s Amazon Favorites: https://amzn.to/3TSRbsx Like us on Facebook: https://www.facebook.com/collardvalleycooks/ Check out our website: https://www.collardvalleycooks.com/ Shop our Kitchen Best Sellers: https://www.collardvalleycooks.com/top-sellers.html ---------------------------------------------------------------------------