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- Y'all we're fixing to make a mile high,
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a very rich chocolate pie.
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You know, I was craving the other night
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before I went to bed, a chocolate pie, but I was tired.
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It was truly like 9:00 or 9:30 at night.
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So I just made the chocolate pudding part
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and ate it outta custard cups.
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We're going to turn on our heat,
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combine our cocoa with our sugar.
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I will pull that off.
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And you wanna make sure
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that you mix your dry ingredients very, very well,
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because if you don't, things are gonna clump on you.
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Alright, you see how nice and mixed we've got that.
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Okay, I am gonna pour that into our pot.
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And then I've got four egg yolks,
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I think about 2 1/2 cups of milk.
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I'm gonna beat this together.
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And then we are gonna...
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I like making the custard this way
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because you don't have to worry about tempering the egg,
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it will slowly temper itself.
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you wanna kind of slowly add this.
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You wanna slowly add your wet
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to try to prevent any clumping.
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No lumping or clumping.
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Okay, I think I'm gonna need both hands now.
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Okie-doke, so the last of the eggs and the milk.
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And we are gonna cook this over kind
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of medium heat until it starts to boil.
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Okay, so we got it going quickly, don't we?
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we are, after it starts to boil,
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we're gonna cook it for a few minutes
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and then we're gonna add our butter,
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and our vanilla flavoring,
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which is gonna make it so, so good.
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But you'll wanna stir this the whole time y'all.
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Okie-doke y'all, I came to a boil
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and I let it cook, stirring constantly
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for about three minutes.
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I'm gonna whisk in my butter and my vanilla flavoring.
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Well, maybe a little bit more.
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Alright, so we are gonna put this,
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and this may sound a little strange to y'all,
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but we're gonna go ahead
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and pour this into our pre-baked pie crust.
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Now if you want to, you can make your own crust,
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but you know what, this really is so good.
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You know, it just works out fine
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with a pre-baked one.
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You know, a frozen pre-baked.
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Would y'all forgive me for one second?
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Alright, it's time to make our mile high meringue
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for our chocolate pie.
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So you'll want your egg whites at room temperature.
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They will beat stiffer and better.
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Alright, now I'm gonna beat these just
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until they're foamy y'all.
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Is that foamy looking to you?
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Looks foamy to me, and it looked foam me to Theresa,
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Alright, now I'm going to add our crema tarta,
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and we gonna to beat it
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until soft peaks form.
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These are soft peaks that form.
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So now we're gonna start adding our sugar like a table spoon
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Okay y'all, the last step is our vanilla,
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like a teaspoon of vanilla.
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Beautiful meringue, y'all.
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And you'll want to make sure that the weather agrees
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with the days that you're making meringue pies
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because if it's raining,
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you can pretty much bank on the fact
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But look at this, how beautiful that is.
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Beautiful, beautiful.
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And you gonna wanna make sure
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that you take this all the way
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to the edge and seal it,
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'cause you know, people ask me what makes a pie weep?
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But it helps a little bit if you'll bring that meringue down
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and make sure it's sealed to your crust,
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but it's still gonna weep.
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Maybe I can eat it before it starts weeping too bad.
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Alright, so y'all, that's the only thing that you need
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And remember the name of this,
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We almost got a mile y'all.
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That is nothing more beautiful, more American,
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but we sure do love chocolate pie in our house.
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So you need to see how I'm sealing it
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actually into the pie crust.
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Is that not beautiful or what?
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Beautiful, it looks good enough to eat.
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Alright, now I'm going to distribute our meringue
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and then I'll kind of just like to swirl it so
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as it bakes, those peaks will
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So you can do it choppy like this or you can make it smooth.
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I had a little peekaboo right there in the...
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I could see chocolate pie.
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Alright, so I'm gonna put this on a cookie sheet,
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and I think that that will help,
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help the meringue from,
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I mean the pie crust getting too done.
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I do wanna make sure those edges are good and sealed.
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- [Theresa] So what do we bake this at, Paula?
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- We gonna bake this at 325.
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Isn't that beautiful?
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I think it's 325 for about 23 minutes, y'all.
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- This is just like being in Oakville.
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Where my mama was born and raised
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and where my grandmama lived.
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- You went through...
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You go through it every time you go to Cordials.
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When you come from the-
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- Well, you must not be able to blink.
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- Well it's not incorporated.
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- But she used to make these on Sundays.
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- God, LaSalle, I'll have
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a little bit of yours since I don't have a piece.
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- But look y'all, I told you to bring that meringue,
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you know, all the way out to the edge,
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and you can see how it doesn't weep
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and get all ugly looking and shrink.
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Is that what you do, take it off...
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- And I'm so glad my sissy was here to eat the first piece.
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- It is yummy, yummy, yummy.
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Ooh, I can see my daddy sitting there right now and yum.
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This is one of his favorites.
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I got get a piece and pet you in the morning.
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Eddie, you ready for a peace?
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- Yeah. - It's good Eddie.
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Love and best dishes y'all.
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And just you were here just I know it.
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I wish I on you, and do it just like I said, okay?
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
