Chocolate Cream Pie recipe from 1937

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This rich, decadent chocolate cream pie features a silky-smooth chocolate pudding topped with golden-brown meringue. 


The recipe appeared in the Winnipeg Evening Tribune on October 30, 1937.


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INGREDIENTS


Cocolate Pudding Filling:

  • 3 oz. unsweetened chocolate (85g)
  • 2 ½ cups milk (591ml)
  • ¼ cup all-purpose flour (30g)
  • 1 cup granulated sugar (200g)
  • ½ teaspoon salt
  • 4 egg yolks
  • 2 tablespoons unsalted butter (28g), chilled
  • 2 teaspoons vanilla extract
  • 1 baked 9-inch pie shell

Meringue Topping:

  • 4 egg whites
  • ⅛ teaspoon salt
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar (100g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  1. Separate the whites and yolks of 4 eggs. Set aside.
  2. In a heavy-bottomed saucepan, heat the chocolate and milk over medium-low heat. Stir and melt until smooth. Remove from heat.
  3. Combine flour, sugar, and salt in a mixing bowl. Beat in the egg yolks.
  4. Slowly pour about half of the milk mixture into the egg mixture while whisking. 
  5. Once combined, add the egg yolk mixture into the saucepan with the rest of the milk mixture.
  6. Return the saucepan to medium heat and continue to whisk constantly until the mixture thickens as it comes to a gentle boil.
  7. Remove the saucepan from the heat and stir in the butter and vanilla.
  8. Pour the pudding into a heat-proof bowl and place cling film directly on the surface to prevent a skin from forming.
  9. Set aside to cool while making the meringue.
  10. Preheat oven to 350°F/175°C.
  11. Once the oven has been preheated, add the egg whites to a clean mixing bowl. 
  12. Add salt and cream of tartar to the egg whites and beat until soft peaks form.
  13. Gradually beat in the sugar, one tablespoon at a time, and continue beating until stiff peaks are achieved.
  14. Give the pudding a stir before pouring into the baked pie shell. Top the pudding with the meringue.
  15. Bake in a preheated oven at 350°F/175°C for 10-15 minutes, or until meringue is golden brown.
  16. Allow the pie to cool at room temperature before transferring to the refrigerator to completely cool for at least 4 hours or overnight.

Cut, serve, and enjoy! :)


Notes: 

  • Be sure that the whisk and bowl used to beat the egg whites are clean and dry. Any fat residue could prevent the egg whites from whipping.
  • The original recipe calls for a double boiler to be used. I opted to cook the pudding in a heavy-bottomed saucepan. The mixture did not thickening at all when I used a double boiler.
Original newspaper clipping:


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