The Old-Fashioned Chocolate Pie is a traditional dessert of the Southern United States, and Louisiana boasts its own distinctive version.
This pie is deeply rooted in the culinary culture of the South, often prepared for family gatherings, holidays, and special occasions.
It gained popularity in the Southern United States in the early 20th century, becoming a staple in home kitchens.
Its distinctive features are:
– Crust: a flaky butter crust (flaky butter crust), made with cold butter for a crumbly and light texture.
– Filling: a thick and velvety chocolate cream, made with ingredients like cocoa, sugar, milk, and egg yolks.
– Topping: often garnished with a light and golden meringue, though some variations opt for whipped cream or grated chocolate.
Many families in Louisiana have their own versions of this pie, with slight variations in ingredients or preparation methods.
The Old-Fashioned Chocolate Pie represents a symbol of tradition and comfort in the Southern United States.
It is often associated with childhood memories, Sunday dinners, and holidays, making it a dessert loaded with emotional meaning for many families, like many other “south” recipes:
- Difficulty: Medium
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: Stove, Oven, Electric Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1 1/4 cups flour
- 1/2 cup cold butter (cut into cubes)
- 6 tablespoons ice water
- 1 pinch salt
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 cup unsweetened cocoa powder
- 3 egg yolks
- 2 cups whole milk
- 2 tablespoons butter
- 1 tablespoon vanilla extract
- 1 pinch salt
- 3 egg whites
- 1/4 cup sugar
Tools
- 1 Pan 9 inches
Steps
To prepare the flaky butter crust follow the recipe of blueberry pie.
Then roll out the dough on a floured surface and line a 9-inch pan. Prick the bottom with a fork.
Cover with parchment paper and fill with baking weights or dried legumes.
Bake in a preheated oven at 375°F for 15 minutes, remove the weights and paper, then bake for another 5-7 minutes until golden.
In a medium saucepan, mix sugar, flour, cocoa, and salt.
In a separate bowl, beat the egg yolks with the milk.
Gradually pour the milk mixture into the saucepan, stirring constantly to prevent lumps.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
Remove from heat, add the butter and vanilla, stirring until completely melted.
Pour the filling into the cooked crust and let cool to room temperature.
Cover with plastic wrap in contact with the surface and refrigerate for at least 4 hours or until the filling has set.For the meringue (optional): beat the egg whites until soft peaks form.
Gradually add the sugar, continuing to beat until stiff and glossy peaks form.
Spread the meringue over the cooled filling, forming decorative peaks.N.B. Meringue is a classic topping, but can be omitted or replaced with whipped cream.
Bake in a preheated oven at 350°F for 10-12 minutes or until golden.
