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Dessert

Chocolate Pie

A chocolate pie with a creamy filling topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Pie

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Preheat the oven to 350°F (175°C).

  2. In a saucepan, heat the milk and grated chocolate together until melted.

  3. In a bowl, beat the egg yolks and sugar until creamy, then add to the chocolate mixture. Stir in the vanilla and mix well.

Bake and top

  1. Pour the filling into a pie crust and bake until set.

  2. Whip the egg whites until stiff peaks form, then spread over the pie filling.

  3. Return to the oven and bake until the meringue is lightly browned.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the filling and add richness as they set during baking.
Egg whites
Whipped into stiff peaks to form the airy meringue topping that browns in the oven.
Sugar
Sweetens the filling and helps the egg yolks become smooth and creamy when beaten.
Grated chocolate
Provides the chocolate flavor and, melted into hot milk, gives the filling its body.
Milk
Forms the liquid base of the filling that sets with the egg yolks.

The step that matters

Whip the egg whites until stiff peaks form. Egg whites under-whipped won't hold their shape and can weep or collapse, while over-whipped whites turn dry and grainy. Stiff peaks give the meringue structure to brown evenly in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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