Daphne'S Chocolate Pie
Daphne's Chocolate Pie features a rich, creamy chocolate filling with a smooth vanilla flavor, topped with fluffy meringue, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Mix together the sugar and flour.
- Add the milk and cook in a double boiler until thick, about 15 minutes.
- Remove from heat and add beaten egg yolks.
- Mix cocoa with enough boiling water to make a paste.
- Add the cocoa paste to the mixture in the double boiler.
- Return to heat and cook until thick.
- Remove from heat.
- Add butter and vanilla. Cool and pour into baked pie shell.
- Top with meringue.
- Brown in a 325°F oven.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you’re out of butter, vegetable oil can be a suitable substitute, though it may slightly alter the texture. Make sure to constantly stir the mixture while cooking to prevent it from sticking to the bottom of the double boiler. This pie pairs beautifully with Bernadine'S Coffee Cake for a delightful dessert spread.
Serving Suggestions
Serve the pie chilled or at room temperature, topped with freshly made meringue for added sweetness and texture. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving alongside Corn Bread Or Muffins as a comforting side dish.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. It should be consumed within 3-4 days for the best flavor and texture. If you want to enjoy it warm, reheat individual slices in the microwave for about 15-20 seconds, being careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Daphne'S Chocolate Pie contains roughly 381 calories, with 9g protein, 32g carbohydrates, and 17g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs will change the texture of the pie, making it less creamy and more custard-like. If you prefer a richer filling, stick with just the egg yolks as the recipe suggests, as they provide a smoother consistency.
Is it necessary to use a double boiler for this recipe?
While a double boiler helps to control the temperature and prevents the mixture from burning, you can use a heavy-bottomed saucepan on low heat if you don’t have one. Just be sure to stir frequently and watch carefully to avoid scorching.
How can I make the meringue for topping?
To make meringue, beat egg whites with a pinch of salt until soft peaks form, then gradually add sugar while continuing to beat until stiff peaks form. Spread it over the cooled pie and bake until golden brown, about 10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).