I still remember when I was little, my younger sister and I would always head to our grandma’s house on Thanksgiving and Christmas. Her handmade chocolate pie was the highlight of our day. It was rich, creamy, and absolutely unforgettable—a treat we eagerly waited for all year. Now, every time I make Brenda Gantt’s Chocolate Pie Recipe, it takes me back to those warm, happy days. It’s become a must-have dish on our holiday table, and I can’t wait to share it with you.
This pie is simple to prepare but tastes like pure love. With its luscious chocolate filling and fluffy meringue topping, it’s bound to become a favorite in your home too.
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What’s in Brenda Gantt’s Chocolate Pie?
- 1 pre-baked or store bought deep-dish pie crust
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch (heaping)
- 2 cups whole milk
- ½ stick (¼ cup) unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs (yolks for the filling, whites for the meringue)
- ¼ cup sugar (for meringue)
- (Optional) ¼ teaspoon cream of tartar for stabilized meringue
Recipe Substitutions
- Whole Milk: Use almond or oat milk for a dairy-free option.
- Unsweetened Cocoa Powder: Replace with dark cocoa powder for a richer flavor.
- Cornstarch: Swap with arrowroot powder for a gluten-free thickener.
- Cream of Tartar: If you don’t have it, skip it—the meringue holds up fine!
Kitchen Tools Needed
- Saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Spatula
- Pre-baked pie shell
How To Make Brenda Gantt’s Chocolate Pie
Step 1 | Prepare the Chocolate Filling
In a saucepan, combine 1 cup sugar, 3 tablespoons cocoa powder, and 3 heaping tablespoons of cornstarch. Whisk to combine.
Gradually add 2 cups of milk, stirring constantly to prevent lumps. Cook over medium heat, stirring, until thickened (about 10 minutes).
Reduce heat to low, then stir in ½ stick of butter and 1 teaspoon vanilla extract.
Whisk in 3 egg yolks (beaten separately beforehand), ensuring they blend smoothly into the mixture. Cook for 2-3 more minutes.
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Step 3 | Make the Meringue
Beat 3 egg whites in a clean, grease-free mixing bowl until soft peaks form.
Gradually add ¼ cup sugar, continuing to beat until stiff peaks form.
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Step 2 | Assemble the Pie
Pour the warm chocolate filling into your pre-baked or store bought pie crust. Let it cool while you prepare the meringue.
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Step 4 | Top and Bake
Spread the meringue over the chocolate filling, ensuring it touches the edges of the crust to prevent shrinking.
Create decorative peaks with a spatula.
Bake at 350°F for 10-12 minutes or until the meringue is lightly browned.
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Recipe Tips
- Perfect Meringue Peaks: Use room-temperature egg whites for better volume.
- Avoid Filling Skin: Cover the chocolate filling with plastic wrap while it cools if not topping with meringue immediately.
- Watch the Meringue Closely: Browning can happen quickly, so don’t walk away!
Recipe Variations and Additions
This chocolate pie is versatile! Here are some ideas:
- Coconut Chocolate Pie: Add ½ cup of shredded coconut to the filling for extra texture.
- Lemon Pie: Swap the cocoa with lemon zest and juice for a tangy twist.
- Nutty Pie: Sprinkle chopped pecans or walnuts into the filling for a delightful crunch.
Serving Suggestions
This pie tastes amazing no matter how you enjoy it:
- Serve it slightly warm with a scoop of vanilla ice cream.
- Top it with fresh whipped cream for a classic touch.
- Pair it with fresh berries for a fruity balance.
- Enjoy it with a hot cup of coffee for a cozy treat.
- Let it chill in the fridge for 4 hours for a refreshing, cool dessert.
Storage Tips
Refrigerator: Store the pie covered in the fridge for up to 3 days.
Freezer: You can freeze the pie without the meringue for up to 2 months. Thaw overnight in the fridge before adding a fresh meringue topping and serving.
Brenda Gantt’s Chocolate Pie FAQs
1. Can I make this pie ahead of time?
Yes! Make it 1 day ahead. The chocolate filling needs time to set up properly in the fridge. Just remember the meringue might get a bit soft after day one, but it still tastes great. Keep it in the fridge, loosely covered with foil.
2. Why did my chocolate filling get lumpy?
Lumpy filling usually happens when you add the milk too fast or don’t stir enough. Pour the milk in slowly while whisking non-stop. Keep stirring the whole time it cooks. If you still get lumps, pour the filling through a strainer before it goes in the pie crust.
3. Can I skip the meringue?
Sure! You can top this pie with whipped cream instead. Wait until the chocolate filling cools completely, then spread whipped cream on top. Some folks like it better this way.
4. Why didn’t my meringue get fluffy?
Your meringue might not fluff up if your egg whites weren’t room temperature or if any egg yolk or grease got in the bowl. Make sure your bowl and beaters are super clean and free from any grease. Let those egg whites sit out for 30 minutes before beating.
5. How do I stop the meringue from weeping?
Spread your meringue all the way to the crust edges – this helps it stick better. Put it on while the filling’s still warm. Don’t make this pie on really humid days if you can help it – moisture in the air makes meringue weepy.
6. Why did my chocolate filling not set?
The filling needs enough cooking time to get thick. Keep cooking and stirring until it’s as thick as pudding. If it’s still runny, you might need more cornstarch or longer cooking time. Make sure you’re using heaping tablespoons of cornstarch.
7. How do I know when the filling is thick enough?
The filling should coat the back of your spoon and hold a line when you run your finger through it. It should be about as thick as pudding before you pour it in the crust. If you’re not sure, cook it a few minutes longer.
8. What type of cocoa powder works best?
Regular unsweetened cocoa powder works great. Dutch-process cocoa makes it darker and richer. Just don’t use hot chocolate mix – it has too much sugar and won’t set right.
9. Why did my meringue shrink away from the crust?
This happens when the meringue isn’t spread to touch the crust while the filling’s still warm. Make sure to spread it all the way to the edges and seal it good by touching the crust all around.
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Brenda Gantt’s Chocolate Pie Recipe
Learn how to make Brenda Gantt’s classic chocolate pie with a rich, creamy filling and golden meringue topping. Perfect for holiday gatherings or anytime!
Ingredients
- 1 pre-baked deep-dish pie crust
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons cornstarch (heaping)
- 2 cups whole milk
- ½ stick (¼ cup) unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs (yolks for the filling, whites for the meringue)
- ¼ cup sugar (for meringue)
- (Optional) ¼ teaspoon cream of tartar for stabilized meringue
Instructions
Step 1 | Prepare the Chocolate Filling
In a saucepan, combine 1 cup sugar, 3 tablespoons cocoa powder, and 3 heaping tablespoons of cornstarch. Whisk to combine.
Gradually add 2 cups of milk, stirring constantly to prevent lumps. Cook over medium heat, stirring, until thickened (about 10 minutes).
Reduce heat to low, then stir in ½ stick of butter and 1 teaspoon vanilla extract.
Whisk in 3 egg yolks (beaten separately beforehand), ensuring they blend smoothly into the mixture. Cook for 2-3 more minutes.
Step 2 | Make the Meringue
Beat 3 egg whites in a clean, grease-free mixing bowl until soft peaks form.
Gradually add ¼ cup sugar, continuing to beat until stiff peaks form.
Step 3 | Assemble the Pie
Pour the warm chocolate filling into your pre-baked pie crust. Let it cool while you prepare the meringue.
Step 4 | Top and Bake
Spread the meringue over the chocolate filling, ensuring it touches the edges of the crust to prevent shrinking.
Create decorative peaks with a spatula.
Bake at 350°F for 10-12 minutes or until the meringue is lightly browned.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 12gCarbohydrates: 38gProtein: 5g
Conclusion
I hope you’ll try Brenda Gantt’s chocolate pie recipe in your kitchen. This pie brings back such happy memories of my childhood, and now it makes new memories at my family table. The rich chocolate filling and cloud-like meringue make it extra special. It might take a try or two to get it just right, but don’t give up! Each pie gets better than the last.
Share your pie photos with us and tell us how it turned out. Happy baking, and don’t forget to follow us on Pinterest for more yummy recipes!