This is my Granny’s Chocolate Pie Recipe, It is a shortcut method using the microwave instead of the stove top and it works perfectly! Please make this your family and friends will love it!
Scroll further down for the recipe.
WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES!
To order on Amazon & Paypal (free shipping) visit out website at:
OR SEND CHECK OR MONEY ORDER TO:
COLLARD VALLEY COOKS, PO BOX 1776
Volume One: $21 Volume Two: $24.00 Bundle: $42.00
CHECK OUT MY KITCHEN ITEM LINKS:
VISIT CHRIS’S PERSONAL BLOG TO SEE OUR FAMILY TIME:
VISIT MY ALL ABOUT CAKES CHANNEL CAKE LESSONS:
Scroll Down to order and scroll further down for RECIPE.
DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house.
I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
NOW FOR THIS FAMILY RECIPE:
Granny’s Chocolate Cream
1 DEEP DISH PIE CRUST (PRE-BAKED)
1 CUP WATER
1 CUP EVAPORATED MILK
1 CUP SUGAR
2 HEAPING TBSP. COCOA
3 TBSP. CORN STARCH
4 EGG YELLOWS (SAVE THE WHITES)
1/4 STICK BUTTER
1 TSP. VANILLA
Prick pie crust with a fork and bake in 375-degree oven for 10 minutes or until golden brown.
In a glass batter bowl combine sugar, cocoa and corn starch. Whisk well. Add milk, water and egg yellows and whisk well.
Place in microwave on high for 4 minutes.
Take pudding out and whisk well! Put it back in microwave at 1-minute intervals until thick and creamy. Take out and whisk in vanilla and butter. Place in a pre-baked pie crust. Top with meringue and bake in 350-degree oven for 20-25 minutes until golden brown.
Mix Meringue while pudding is in microwave:
Place 4 egg whites in stand mixer with wire whisk on highest setting. Add 1/4 cup sugar slowly and cream of tartar. Beat 4 minutes.
Caution: Meringue is raw eggs you must cook before serving.