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Dessert

Chocolate Pie

A chocolate custard pie filled into two pies, topped with meringue.

From an old cookbook · modernised transcription
By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Pie

two pies

Ingredients

Directions

Make the custard

  1. Combine 8 tablespoons grated chocolate, 4 tablespoons flour or cornstarch, and 12 tablespoons sugar.

  2. Boil the mixture like custard.

Fill and bake

  1. Fill the prepared pie shells with the custard.

  2. Bake the pies.

Finish and serve

  1. Top with meringue before serving.

Nutrition, whole recipe (rough)

659Calories
14 gProtein
10 gFat
125 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Sugar1 tbsp (12.5g) granulated49
Pienot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. 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. See the original page.

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

    Shared aroma: guaiacol (smoky, sweet).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Chocolate + flourtop 18% of all pairs
    Smell alikelow
    Cooked together8,994 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Grated chocolate
Provides chocolate flavour and body to the custard filling.
Flour
Thickens the custard as its starch swells when heated.
Sugar
Adds sweetness and helps balance the chocolate flavour.

The step that matters

Boil the mixture like custard. The starch in the flour must reach a boil to thicken fully. If the custard is not cooked through, it will stay thin and may not set properly when cooled.

“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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