Bev's Chocolate Pie Recipe

This recipe was given to me by a dear friend at a church dinner. This pie never is runny. If you opt to use a frozen prepared pie crust
use the deep dish kind.

2 cups white sugar

5 tablespoons unsweetened cocoa powder

1/4 cup all-purpose flour

1 (12 fluid ounce) can evaporated milk

1 teaspoon vanilla extract

4 egg yolks

1/4 cup butter

1 recipe pastry for a 9 inch single crust pie

4 egg whites

1/4 cup white sugar


① Preheat oven to 350 degrees F (175 degrees C).
② In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
③ Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
④ Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
⑤ Return pie to oven, and bake until meringue is golden.

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
  • Nutrition Facts

    Per Serving: 503calories;19.5g fat;76.5g carbohydrates;8.9g protein;131mg cholesterol;240mg sodium.


    • Posted: 09/03/2018 21:12


      WOW! We are picky! Hubby and I just got back from vacation and he loved the chocolate pie at dinner one evening. I tried some recipes and they turned out with a brownie texture, tried others and they were basically perked up pudding...But this recipe was IT! (Even better than the restaurant's!!! \nI made a homemade crust, doubled the vanilla and instead of a 12 ounce can of evap milk, I used 10 ounces. --(2) 5 ounce cans, used granulated sugar which quickly dissolved. Not runny or grainy or lumpy. 170 pound hubby ate 1 1/4 pies in 24 hour time span! LOL