Mohamed Shili This delicious and easy Chocolate Pie, inspired by Joanna Gaines, is the perfect dessert for any occasion. With its creamy chocolate filling and fluffy golden meringue topping, this quick-to-make treat uses simple ingredients you likely already have at home. Perfect for beginners or seasoned bakers, it’s a sweet showstopper everyone will love!
Recipe Ingredients:
- 2 cups white sugar
- 5 tablespoons unsweetened cocoa powder
- ¼ cup all-purpose flour
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
- 4 egg yolks
- ¼ cup butter
- 1 (9-inch) unbaked pie shell
- 4 egg whites
- ¼ cup white sugar
How To Make Chocolate Pie?
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Make the chocolate filling: In a medium saucepan, whisk together the sugar, cocoa powder, and flour. Gradually stir in evaporated milk and vanilla extract until smooth.
- Add the egg yolks: Beat the egg yolks in a separate bowl, then whisk them into the chocolate mixture.
- Melt the butter: Add the butter to the saucepan and cook over medium heat, stirring constantly, until the butter is just melted.
- Pour and bake: Pour the chocolate filling into the unbaked pie shell and bake for 35–40 minutes, or until the filling is just set.
- Prepare the meringue topping: In a clean glass or metal bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.
- Spread the meringue: Spread the meringue evenly over the baked pie filling, ensuring it reaches the edges to seal.
- Final bake: Return the pie to the oven and bake for an additional 8–10 minutes, or until the meringue is golden brown.
- Cool and serve: Let the pie cool completely before slicing. Serve and enjoy!
Recipe Tips:
- Seal the Meringue Completely: When spreading the meringue, make sure it touches the edges of the pie crust. This prevents it from shrinking during baking and creates a perfect finish.
- Stir Constantly for the Filling: While cooking the chocolate filling, stir constantly to avoid lumps or scorching. Use medium heat for a smooth and creamy texture.
- Use Room-Temperature Eggs: Bring your eggs to room temperature before separating the whites and yolks. This helps the meringue whip to stiff peaks more easily.
- Chill the Pie Before Serving: Let the pie cool completely before slicing to ensure the filling sets properly and holds its shape when served.
- Bake the Meringue Until Golden: Keep an eye on the meringue while baking; it should be golden brown, not overcooked, to maintain its light and fluffy texture.
How To Store Leftovers?
Let the leftover Chocolate Pie cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container. Refrigerate for up to 3 days.
Nutrition Facts
- Calories: 399
- Total Fat: 25g
- Saturated Fat: 14g
- Cholesterol: 14mg
- Sodium: 301mg
- Potassium: 182mg
- Total Carbohydrate: 43g
- Dietary Fiber: 1g
- Sugars: 31g
- Protein: 5g
Check out More Recipes:
Joanna Gaines Chocolate Pie
Description
This delicious and easy Chocolate Pie, inspired by Joanna Gaines, is the perfect dessert for any occasion. With its creamy chocolate filling and fluffy golden meringue topping, this quick-to-make treat uses simple ingredients you likely already have at home. Perfect for beginners or seasoned bakers, it’s a sweet showstopper everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 175°C / 350°F.
- Make the chocolate filling: In a medium saucepan, whisk together the sugar, cocoa powder, and flour. Gradually stir in evaporated milk and vanilla extract until smooth.
- Add the egg yolks: Beat the egg yolks in a separate bowl, then whisk them into the chocolate mixture.
- Melt the butter: Add the butter to the saucepan and cook over medium heat, stirring constantly, until the butter is just melted.
- Pour and bake: Pour the chocolate filling into the unbaked pie shell and bake for 35–40 minutes, or until the filling is just set.
- Prepare the meringue topping: In a clean glass or metal bowl, beat the egg whites until foamy. Gradually add the sugar, continuing to beat until stiff peaks form.
- Spread the meringue: Spread the meringue evenly over the baked pie filling, ensuring it reaches the edges to seal.
- Final bake: Return the pie to the oven and bake for an additional 8–10 minutes, or until the meringue is golden brown.
- Cool and serve: Let the pie cool completely before slicing. Serve and enjoy!
Notes
- Seal the Meringue Completely: When spreading the meringue, make sure it touches the edges of the pie crust. This prevents it from shrinking during baking and creates a perfect finish.
- Stir Constantly for the Filling: While cooking the chocolate filling, stir constantly to avoid lumps or scorching. Use medium heat for a smooth and creamy texture.
- Use Room-Temperature Eggs: Bring your eggs to room temperature before separating the whites and yolks. This helps the meringue whip to stiff peaks more easily.
- Chill the Pie Before Serving: Let the pie cool completely before slicing to ensure the filling sets properly and holds its shape when served.
- Bake the Meringue Until Golden: Keep an eye on the meringue while baking; it should be golden brown, not overcooked, to maintain its light and fluffy texture.
Joanna Gaines Chocolate Pie
