southern favorite

Chocolate Meringue Pie is an old fashioned chocolate pie recipe with a dark, rich chocolate filling balanced by a soft, fluffy meringue topping.

Old Fashioned Chocolate Meringue Pie

9 inch pie shell, (blind baked)

sugar

cocoa powder

all purpose flour, (heaping tablespoons)

egg egg

evaporated milk

water

butter,

white granulated sugar

cream of tartar

Preheat oven to 375 degrees Fahrenheit.

In a small bowl or large measuring cup, mix together wet ingredients- egg yolks, evaporate milk and water.  Set aside.

In a medium sauce pan, whisk together all of the dry ingredients- sugar, cocoa powder, flour and salt.  Place over medium low heat on the stove top.  Whisk in wet ingredients, continuing to whisk until mixture begins to heat up and become very smooth.  Add butter.  Use a wooden spoon to stir until butter melts.  Stir continuously, paying close attention to the edges of the sauce pan to keep pie filling from scorching.

Continue to stir and cook filling over low heat for 10 minutes or until filling becomes very thick, shiny and clings to the wooden spoon without running when lifted from the sauce pan.  Remove from heat and set aside.  Cover with a kitchen towel to keep in the heat.

Homemade Chocolate Pie Filling

Using an electric mixer or a stand mixer with whisk attachment and a metal bowl, beat egg whites and cream of tartar on medium speed until egg whites become solid white and soft peaks begin to form.

Turn mixer to high speed. Slowly add sugar one tablespoon at a time as you continue to beat the egg whites.  Make sure the sugar completely dissolves before adding the next tablespoon. Continue mixing at high speed until meringue is glossy and stiff peaks have formed.

Meringue Topping

As soon as the meringue is ready, pour hot pie filling into blind baked pie crust.  Spoon meringue onto hot pie filling.  Use the back of spoon to push the meringue to the edge of the filling so that it touches the fluting of the crust. Use the back of the spoon to create swirls and peaks in the meringue.

Immediately place in preheated oven and bake for 10 minutes or until the  meringue begins to brown.  Remove from the oven and allow to cool completely for 1 hour.  Cover with a pie dome or pie carrier and refrigerate for 2 hours before serving.

Assemble Pie

Cherry Coca-Cola Jello Salad is a sparkling dessert fruit salad with delightfully intense flavors of a cherry coke float- punctuated with juicy, tart cherries, bright pineapple, crunchy pecans and light flakes of sweetened coconut with a pop of fizzy Coca-Cola &amp; a cream cheese whipped topping.

Cherry Coca-Cola Jello Salad

sweet cherries ((pitted))

pineapple

black cherry gelatin ((or regular cherry))

Coca-Cola

pecans

coconut

cream cheese, (softened)

maraschino cherries for garnish, (if desired)

Drain cherries and pineapple, reserving the liquid in a measuring cup.  Set fruit aside, and add enough water to measuring cup to make 2 cups of liquid.

Add liquid to a medium sauce pan and bring to a boil.  Remove from heat, and add cherry gelatin, stirring until the gelatin is dissolved completely.  Stir in Coca-Cola.  Put in fridge and COOL ONLY for 30-40 minutes.

Combine drained cherries, pineapple, pecan and coconut.  After gelatin has cooled for 30-40 minutes.  Stir fruits and nuts into gelatin.  Carefully pour into 9x13 or trifle or serving dish.  Cover tightly and refrigerate for gelatin to set completely. About 3-4 hours.

Combine cool whip and cream cheese.  Top Cherry Coco-Cola Salad and serve.  Add Maraschino cherries for garnish, if desired.

*I use my stand mixer for this recipe.  But I love the recipe just as my grandmother gave it to me, so I shared it here in its original form.

Fresh Apple Cake

Wesson oil

eggs, (beaten)

vanilla

flour

baking soda

salt

cinnamon

walnuts (coarsely chopped)

apples (coarsely chopped, fresh/unpeeled and uncooked)

Bundt or tube pan & wax paper

Preheat the oven to 350 ° Fahrenheit.

In a large mixing bowl combine the first 4 ingredients.  Stir by hand until smooth.

Sift together the soda, salt, and flour.  Add the sifted mixture to the wet ingredients.  The batter comes together more like a dough- stiff and dry in this step- than a regular cake batter.  Beat by hand 200 strokes.

Fold in the nuts and apples.  The apples should almost immediately start adding moisture to the dough, relaxing it and making it more &quot;wet.&quot;  However, the batter will still be thick and chunky.

Cut strips of wax paper and line the bottom of the tube pan.

Turn the cake batter into the tube pan.

Bake for one hour.  Let cool on a wire rack.  Use the wax paper to help lift the cake from the pan.

Made this today for the second time d time this month. Delicious and the crunchy crust just adds to it. 
I used a 10” silicone cake pan and it worked beautifully!  Cake came right out!!

Hi Stacey! Thank you so much for this recipe. I can’t wait to try it! How do you recommend storing it? Should it go in the fridge? Thanks!

What a wonderful apple cake recipe! Thank you so much for sharing your mamaw’s recipe! Just what I was looking for! Delicious! No wax paper needed in my case!

This recipe was popular for Thanksgiving and Christmas dinners. My Mom and my Aunt always made this about 2 days before it was to be served. It was wrapped in wax paper and then foil. The flavors were so much better. The hardest part was keeping it out of sight from my Dad, me and my brother until she could get it on the table!

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Old Fashioned Chocolate Meringue Pi...

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Old Fashioned Chocolate Meringue Pi...

Cherry Coca-Cola Jello Salad

Fresh Apple Cake

The most viewed southern favorite recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine