Heartland Cooks: Shirley K.'s Milk Chocolate Pie

Published: May. 20, 2016 at 3:32 PM CDT|Updated: Jul. 21, 2017 at 3:04 PM CDT
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(Source: KFVS)
(Source: KFVS)

MILLERSVILLE, MO (KFVS) - Shirley K. Davis of Millersville, Missouri is a confessed chocoholic. One of her favorite treats is her Milk Chocolate Pie.

It has a deliciously milk-chocolate-y filling that is not as rich as French silk, and is topped with meringue. It's sure to satisfy your sweet tooth and clear out your left-over hot cocoa mix.


  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1 heaping tablespoon cocoa
  • Dash salt
  • 3 packages hot chocolate mix
  • 3 cups milk (1 ½ cups evaporated, 1 ½ cups milk)
  • 4 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla


  • 4 egg whites
  • cream of tartar
  • 1/2 cup sugar
  • 1 teaspoon vanilla


Preheat oven to 350 degrees.

Pie Filling:

Whisk together ¾ cup sugar, corn starch, salt, cocoa and hot chocolate mix together in a large saucepan. Add milk and stir until smooth.

Heat mixture over medium heat until close to boiling.

Separate four eggs, set egg whites aside for meringue.

Beat egg yolks. Temper the eggs by adding approximately a cup of the hot chocolate mixture to the eggs to prevent eggs from cooking and congealing immediately upon pouring into pan.

Add tempered egg yolk mixture to the saucepan and stir chocolate until mixture comes to a gentle boil and thickens.

Add butter and 1 teaspoon of vanilla to mixture and remove from heat.

Pour thickened chocolate mixture into a pre-baked and fully cooled pie crust dusted with powdered sugar.


Beat egg whites and cream of tartar in an electric mixer. Slowly add ½ cup of sugar and one teaspoon vanilla to meringue as it begins to stiffen. Continue to beat until peaks form in meringue.

Top chocolate pie filling with meringue making sure to seal the edges of the pie crust with meringue.

Bake pie 10 minutes until meringue is golden brown.

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