Monday, May 12, 2014

Gom-Gom's Chocolate Pie



My mother is not a picky person in general with the exception of two things--fried chicken and chocolate meringue pie.  In her opinion simple fried chicken is best.  Salt, pepper, flour.  That's how her mother made it.  I'm sure she fried it in lard in a cast iron skillet.  In my opinion, that's what makes it good.  I am afraid to even attempt fried chicken.  It scares me.  Mostly because I'm terrified of having a gorgeous, golden brown outside and a raw, disgusting inside.  Not only that, do you batter the chicken or just coat it in flour?  Oh, the humanity!  One day I may will try my hand at it. I love a challenge.  Fingers crossed.

The second strong food opinion my mom has is chocolate meringue pie.  She believes it should be served at room temperature.  Don't even think about bringing her a piece of pie that's been refrigerated. It will not fly.  She will constantly compare every pie she tastes to her mother's chocolate pie.  Legend has is it that my Gom-gom made the best chocolate meringue pie east of the Mississippi.  Ok, so there's no legend and no one has ever said that, but you would definitely think it the way my mom talks about this sinfully delicious dessert.

Since starting this blog, rediscovering my food roots is definitely something I've been very interested in.  I recently had one of my aunts give me Gom-gom's recipe in hopes of surprising my mother with it for Mother's Day.  It's impossible to surprise this woman.  Mostly because when I have cooking questions, she's the one I call.   One thing leads to another, I let it leak that I'm making this pie and she talks me into making a recipe that she thinks is "easier".  WRONG.  I mean, it was so wrong on so many levels that I can't even begin to explain just how wrong it was.  After two, yes, two failed attempts at that pie, I went back to the drawing board, Gom-gom's original recipe, and what do you know?!  Yeah, it worked perfectly.

Like any good recipe that's been handed down through the generations, I would not say this recipe is easy.  I would also not say that it's hard.  It just requires a little bit of patience and some time.  It's nice to get out of the microwaveable, instant world we live in sometimes.  I promise you, it will be worth it.  You have my word.

Pie crusts--I can barely deal at this point, but after two failed attempts at that as well, I found a genius over at Add a Pinch who claims to have the perfect pie crust, and you know what?  In my book she most definitely does.  It was SO easy!



Gom-gom's Chocolate Pie                                                                  Printer Friendly

Makes 1 (9 inch pie)                                                                                      

Ingredients

For the filling:
1 1/3 cups white sugar
4 tablespoons unsweetened cocoa powder
1/2 cup flour
3 egg yolks (reserve the whites for the meringue)
1 teaspoon vanilla
1 1/2 cups hot water

In a medium sauce pan stir together the sugar, cocoa powder and flour.

Separate the eggs.  Place yolks in a small bowl and add a couple of tablespoons of the hot water to the yolks, stirring constantly.  This will prevent them from cooking and scrambling once you add them to the saucepan.

Place the saucepan with the dry ingredients on the stove over low to medium low heat.  Slowly incorporate the water, adding about 1/4 cup at a time and stirring well to combine.  Whisk in the eggs.  Once the eggs and water are fully incorporated, stir constantly with a spatula or wooden spoon until this mixture begins to thicken to a pudding consistency.  This may take anywhere from 10-20 minutes.

Remove from heat and stir in vanilla.  Let cool and pour into your pie crust.

For the meringue:
6 egg whites (room temperature)
1 teaspoon vanilla
1/2 cup sugar

Place the egg whites in a mixing bowl (I recommend a stand mixer) and beat at high until peaks begin to form.  Mix in vanilla and sugar. *

Make sure the filling is completely cooled before adding the meringue.  Cover all of the filling, making sure that the meringue forms a seal all the way up to the pie crust.

Bake in a 325 degree oven for 10-12 minutes.

Allow pie to set and cool for a few hours before slicing.  I hope you enjoy this as much as my family and I do! What are some of your favorite recipes that have been handed down through your family? I'd love to hear them!


*There are many variables when making meringue, including the weather.  This is also not a "quick" process, so be patient.  Let the mixer do all the work.  You can also add cream of tarter which will help them thicken up quicker.  I have found that room temperature egg whites are the key though.  Eventually they will get where you need them to be.

This post was shared on The Yuck Stops Here.  You can visit this party here!


4 comments:

  1. My mother, grandmother, and great grandmother made a pie extremely similar to this. Homemade crust and all! Brings back memories. Pinned and thanks for stopping by The Yuck Stops Here! Hope to see you next week! Chrystal @ YUMeating.com

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  2. Thanks Chrystal! I'm looking forward to next week!

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  3. Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I'd love to see you back. Have a great week. :)

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    Replies
    1. Thanks Ali! I just submitted my post!

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