Grandma’s Elegant Chocolate Pie Recipe

Hi all!

I’ve been so busy playing, working on my stores and playing tourist that I have not keep up on my blog. I’m sorry for that. I still need to get caught up on our last few moves but since yesterday was Thanksgiving I figured I post a quick blog on my favorite, traditional Thanksgiving dessert…

Elegant Chocolate Pie (meringue crust with Hershey almond chocolate bars and whipped cream..mmmmmm) 

(Two pies or one large one)

Beat 4 egg whites til foamy, add 1/4 tsp Cream of Tarter, beat til stiff.

Gradually add 1 C sugar plus 2 tsp vanilla.  Beat til stiff and forms peaks.

Grease a pie pan well and put meringue in.  Cover pan entirely over edge of pan.  Bake 55 min at 300°.

Filling:

Melt 10-1.4 oz almond milk chocolate bars, add 6 T evaporated milk and 2 tsp vanilla, blend.

Cool completely.

Whip Heavy Cream:  Pour ice in blender bowl with beaters and let set 10-15 mins until both are nice and cold, empty bowl, dry bowl & beaters and then whip the cream.

Fold in 2 C (whipped) Whipping cream (thick), pour into cold pie shell.

Sprinkle with shavings of milk chocolate.

Set if fridge 5-12 hours

 

Shopping List

1 dozen eggs

20 Almond chocolate bars

4 pints Heavy Whipping Cream

1 can – Evaporated Milk

Sugar

Vanilla

Cream of Tarter

 

(Four pies or two large ones)

Beat 8 egg whites til foamy, add 1/2 tsp Cream of Tarter, beat til stiff.

Gradually add 2 C sugar plus 1 T vanilla.  Beat til stiff and forms peaks.

Grease a pie pan well and put meringue in.  Cover pan entirely over edge of pan.  Bake 55 min at 300°.

 

Filling:

Melt 20-1.4 oz almond milk chocolate bars, add 12 T evaporated milk and 1 T vanilla, blend.

Cool completely.

Fold in 4 C whipped Whipping cream (thick), pour into cold pie shell.

 

Sprinkle with shavings of milk chocolate.

Set if fridge 5-12 hours

I have no idea where my grandmother found this recipe and I search the web for it with no luck.  It’s amazing!

Enjoy!

Terry & Melanee

Home2Roam

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