Salutations! With Valentine’s Day coming this weekend, I thought I’d share one of my all time favorite chocolate recipes. This is an heirloom recipe from my Uncle Allen and whenever I think of him this rich, luscious chocolate pie comes to mind.
I have fond memories of many of my grandparents and relatives that involve their signature recipes. They probably didn’t know they had a signature recipe, but to me they did. My grandma Lillian made me a fresh orange coconut cake each and every year on my birthday growing up. My grandpa Buck would help her crack open a fresh coconut out in the garage. Man, it was so fresh and delicious! My grandma Helen would visit us with a stack of deep dish apple pies in tow. I remember our whole house smelling of apples and cinnamon and being so hard for me to wait until after supper to dig in. And what I wouldn’t give for one of my Grandma Great’s fried apple hand-pies…
But today, we’re talking chocolate. This decadent chocolate pie is cooked on the stove top and chilled in the refrigerator overnight. It’s a little finicky, but I’ll share all the secrets so it comes out smooth and silky for you. First of all make sure your cooked pie crust in completely cool before you add the filling or it won’t set. I’ve shown up to more than one family gathering with pie soup making that very mistake.
Uncle Allen’s Stove Top Chocolate Pie Recipe
- one store bought pie crust or your favorite homemade pie crust cooked in a 10 inch pie dish and completely cooled
- 2 cups sugar
- 12 tablespoons cocoa powder
- 6 tablespoons flour
- 4 tablespoons cornstarch
- dash of salt
- 4½ cups 2% milk
- 1 tablespoon vanilla extract (I use 2 teaspoons)
- 2 tablespoons butter
In a large sauce pot, whisk together all of the dry ingredients until combined. Add the milk, butter, and vanilla and cook stirring constantly over medium-high heat until mixture thickens. It will seem like it’s never going to happen and then suddenly it does. Don’t stop stirring! When the filling thickens and begins to bubble turn the heat down to low and cook for a minute longer. Now your ready to pour the filling into the cooled pie crust. Chill in the refrigerator overnight and serve with a dollop fresh whipped cream or a squirt out of the can.
I usually bake the crust well ahead of time and cool it in the fridge until it’s cold to prevent mishaps. That seems to work well. And if the filling begins to stick to the bottom of the pan while your waiting for it to thicken turn the heat down a bit. Also, use a whisk to stir the filling while it’s cooking to help prevent lumps.
I’m going to try and wait until tonight to enjoy this delectable slice—but I’m not making any promises.