Try this Yoder's Amish Chocolate Pie recipe, or contribute your own.
- 1 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups milk
- 2 egg yolks
- 3 tablespoons butter melted
- butter
- flour
- 1
- 1 1/2
- 3
- 2
- cups
- cup
- milk
- 2 tablespoons cocoa
- sugar
- whipped cream
- tablespoons
- melted
- teaspoon
- vanilla
- egg yolks
- 2 1/2
- baked pie crust
- inch
- ingredients 1 cup sugar 2 1/2 tablespoons flour melted 1 9- inch baked pie crust, try my amish never fail pie crust recipe above! whipped cream chocolate shavings
- 1 cup sugar 2 1/2 tablespoons flour 2 tablespoons coco melted 1 9- inch baked pie crust, try my amish never fail pie crust recipe above! whipped cream chocolate shavings
- 1 cup sugar 2 1/2 tablespoons flour 2 tablespoons coco melted 1 9- inch baked pie crust, try my amish never fail pie crust recipe above! whipped cream chocolate shavings
- 2 1/2 tablespoons flour
- cocoa
- 1 9- inch baked pie crust try my amish never fail pie crust recipe above!
- 1 9-
- try my amish never fail pie crust recipe above!
- chocolate shavings
- chocolate shavings
- Carbohydrate 305.871075938283 g
- Cholesterol 1511.65362922821 mg
- Fat 298.15518815259 g
- Fiber 11.7184704599696 g
- Protein 46.2375855941154 g
- Saturated Fat 167.39438875917 g
- Serving Size 1 1 recipe (2145g)
- Sodium 116082.810289567 mg
- Sugar 294.152605478313 g
- Trans Fat 18.4195876671063 g
- Calories 4048 calories
Step-by-step
- Mix 1 cup sugar, 2 1/2 tablespoons flour, and 2 tablespoons cocoa together.
- Add 1 1/2 cups milk, 2 egg yolks, and 3 tablespoons melted butter.
- Cook and stir over medium heat until thickened and bubbly.
- Stir in 1 teaspoon vanilla.
- Pour the mixture into 1 9-inch baked pie crust.
- Chill until set and top with whipped cream and chocolate shavings.
Starch selection dictates the final set of any custard filling, meaning direct flour-to-cornstarch swaps require careful volume adjustments to prevent a chalky mouthfeel. Standard wheat flour contains proteins that yield a cloudy appearance and a softer gel compared to pure root starches. Using all-purpose flour demands thorough cooking over medium heat to eliminate raw grain flavors before the dairy is fully incorporated.
Managing Starch and Heat
Whisking the cocoa powder, sugar, and flour together while dry prevents stubborn lumps from forming when cold milk enters the saucepan. Medium-low heat prevents scorching at the base of thin stainless steel pots common in compact cooking spaces. Stir continuously with a flat-bottomed wooden spoon until the mixture coats the back in a thick, uniform layer that leaves a clean path when a finger is drawn through it.
- Whisk dry components thoroughly before adding liquids to prevent pocketing.
- Maintain a gentle simmer for precisely two minutes to activate the thickening agents fully.
- Chill the assembled pie for at least four hours before slicing to allow the crumb structure to firm up properly.
