Sandra This Paula Deen Chocolate Pie is a classic Southern dessert, featuring a velvety, rich chocolate filling nestled in a flaky pre-baked crust, crowned with a fluffy, golden meringue. Perfect for holiday gatherings or a comforting treat, this indulgent pie is ready in about 1 hour, delivering a timeless balance of creamy and airy textures.
Paula Deen Chocolate Pie Recipe Ingredients
Chocolate Filling
- 1 cup granulated sugar
- 3 Tbsp. unsweetened cocoa powder
- 4 Tbsp. all-purpose flour
- Pinch of salt
- 3 large egg yolks, beaten
- 2 cups whole milk
- 1 Tbsp. unsalted butter
- 1 tsp. vanilla extract
- 1 (9-inch) pre-baked pie crust
Meringue
- 3 large egg whites
- ¼ tsp. cream of tartar
- 4 Tbsp. granulated sugar
How To Make Paula Deen Chocolate Pie
- Prepare the Chocolate Filling: In a medium saucepan, whisk together 1 cup granulated sugar, 3 tablespoons cocoa powder, 4 tablespoons all-purpose flour, and a pinch of salt until well combined. Gradually stir in 3 beaten egg yolks and 2 cups whole milk, whisking constantly to prevent lumps.
- Cook the Filling: Place the saucepan over low heat and cook, stirring continuously, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat and stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until fully incorporated.
- Cool the Filling: Pour the chocolate filling into a heatproof bowl. Press a piece of waxed paper directly onto the surface to prevent a skin from forming. Let cool to room temperature, about 20-30 minutes.
- Assemble the Pie: Once cooled, pour the chocolate filling into the pre-baked 9-inch pie crust, spreading it evenly with a spatula.
- Prepare the Meringue: Preheat the oven to 350°F (175°C). In a clean, large bowl, use an electric mixer to beat 3 egg whites with ¼ teaspoon cream of tartar until soft peaks form, about 2-3 minutes. Gradually add 4 tablespoons granulated sugar, 1 tablespoon at a time, beating constantly until stiff, glossy peaks form.
- Top and Bake: Spoon the meringue over the chocolate filling, spreading it to touch the edges of the crust to seal and prevent shrinking. Create decorative peaks with a spatula if desired. Bake for 10-12 minutes, until the meringue is golden brown.
- Cool and Serve: Let the pie cool completely on a wire rack for 1-2 hours to set the filling. Slice and serve at room temperature or chilled, savoring the creamy chocolate and airy meringue.
Recipe Tips
- How do I prevent a soggy crust? Ensure the pie crust is fully pre-baked and cooled before adding the filling, and seal the meringue to the crust edges to lock in moisture.
- Can I make the filling smoother? Whisk constantly while cooking the filling to avoid lumps, and strain through a fine mesh sieve if needed for an extra-smooth texture.
- How do I achieve a perfect meringue? Use room-temperature egg whites and a clean, grease-free bowl. Beat until stiff peaks form, and spread immediately to prevent deflation.
- Can I make this gluten-free? Use a gluten-free pie crust and substitute all-purpose flour with a 1:1 gluten-free baking flour blend for the filling.
What To Serve With Chocolate Pie
This decadent pie pairs beautifully with:
- A dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence
- Fresh raspberries or strawberries for a tart, colorful contrast
- A hot cup of coffee or tea to complement the rich chocolate flavor
How To Store Chocolate Pie
- Store: Cover the pie loosely with foil or plastic wrap and refrigerate for up to 3 days. The meringue may soften slightly over time.
- Reheat: No reheating is needed; serve chilled or at room temperature. If the meringue weeps, gently blot with a paper towel before serving.
- Freeze: Freezing is not recommended due to the meringue’s delicate texture, which may become watery upon thawing. If necessary, freeze the unfilled pie crust and filling separately for up to 2 months, then assemble and top with fresh meringue after thawing.
Chocolate Pie Nutrition Facts
- Calories: ~350 kcal per serving
- Protein: 6g
- Fat: 16g
- Carbohydrates: 48g
- Sugar: 34g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my meringue weep?
Weeping occurs if the meringue is underbaked or not sealed to the crust edges. Bake until golden and ensure the meringue touches the crust to prevent moisture leakage.
Can I use a different crust?
Yes, a graham cracker or chocolate cookie crust can be used for a different flavor profile, though pre-bake as directed for the crust type.
Can I make this dairy-free?
Substitute whole milk with almond or coconut milk and use vegan butter. Note that the texture may be slightly less creamy.
How do I know when the filling is thick enough?
The filling should coat the back of a spoon and hold a soft shape when stirred. Avoid boiling to prevent curdling.
Try More Recipes:
- Paula Deen Baby Lemon Impossible Pies Recipe
- Paula Deen Shepherd’s Pie Recipe
- Paula Deen Buttermilk Pie Recipe
Paula Deen Chocolate Pie Recipe
Description
A classic Southern chocolate pie with a creamy cocoa filling and fluffy meringue topping, perfect for holidays or indulgent desserts.
Ingredients
Chocolate Filling
Meringue
Instructions
- In a saucepan, whisk sugar, cocoa, flour, and salt. Stir in egg yolks and milk.
- Cook over low heat, stirring, until thickened, 8-10 minutes. Stir in butter and vanilla.
- Pour filling into a bowl, cover with waxed paper, and cool to room temperature.
- Pour cooled filling into pre-baked pie crust.
- Preheat oven to 350°F. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating to stiff peaks.
- Spread meringue over filling, sealing to crust edges. Bake 10-12 minutes until golden.
- Cool 1-2 hours, slice, and serve.
Notes
- Seal meringue to crust to prevent weeping.
- Use a gluten-free crust and flour for a gluten-free version.
- Cool filling completely before adding to crust.
- Refrigerate leftovers for up to 3 days.
