Best Homemade Chocolate Pie Recipe (South Arkansas Style)

Directions

1. Make the Crust (Never Fail Crust)
   1. In a mixing bowl, combine 2 cups of flour with 1 teaspoon of coarse salt.
   2. Add 1 cup of Crisco to the flour mixture. Using a pastry cutter or your hands, cut the shortening into the flour until the mixture becomes crumbly.
   3. In a separate small bowl, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it set for a few minutes.
   4. Gradually add the milk-vinegar mixture to the flour and Crisco, mixing gently until the dough starts to come together. Be careful not to overwork the dough to avoid a tough crust.
   5. Turn the dough onto a piece of wax paper dusted with flour. Gently fold the dough together using your hands until it forms a ball.
   6. Roll out the dough to fit a 9-inch pie dish. Carefully transfer it to the pie dish, pressing it into the bottom and up the sides. Bake the crust at 350°F (175°C) for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.
2. Prepare the Chocolate Pie Filling
   1. In a double boiler or a heatproof bowl set over simmering water, combine 1 cup of sugar, 1/3 cup cocoa powder, and 1/2 cup flour.
   2. Slowly pour in 2 cups of milk, stirring constantly to avoid lumps. Continue to stir and cook until the mixture begins to thicken, about 5-7 minutes.
   3. Once the mixture has thickened, add 3 beaten eggs. Continue to cook and stir for 3-5 minutes, ensuring the eggs are fully incorporated and cooked through.
   4. Remove the mixture from the heat and add 4 tablespoons of butter and 2 teaspoons of vanilla extract. Stir until the butter is fully melted and the filling is smooth and glossy.
   5. Pour the finished chocolate filling into the pre-baked pie crust and smooth it into an even layer. Set aside while you prepare the meringue topping.
3. Make the Meringue Topping
   1. In a clean mixing bowl, beat 4 egg whites with 1/4 teaspoon of cream of tartar until soft peaks form.
   2. Gradually add 1 tablespoon of sugar at a time, continuing to beat until stiff peaks form and the meringue is glossy.
   3. Once the meringue is ready, spread it over the chocolate filling, sealing the edges of the meringue to the crust to prevent it from shrinking.
4. Bake the Pie
   1. Place the pie in the preheated oven at 350°F (175°C) and bake for 10-15 minutes, or until the meringue is golden brown and set.
   2. Remove the pie from the oven and allow it to cool to room temperature. Then, refrigerate for at least 2 hours before serving to ensure the filling sets completely.
5. Serve and Enjoy!
   1. Once the pie has cooled and set, slice and serve. It’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream if you like!
      

      Notes