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Dessert

Chocolate Pie

A chocolate and coconut custard pie baked with eggs, milk, sugar, and butter.

From an old cookbook · modernised transcription
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] · From a historical cookbook (Internet Archive) · 20 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Pie

makes one large or two small pies

Ingredients

Directions

Make the chocolate filling

  1. Boil two cupfuls of milk with one-half cupful of sugar, three eggs (two whites reserved), and two tablespoonfuls of chocolate.

  2. Add sugar, salt, and eggs.

  3. Pour the mixture into the crust and bake.

Make the coconut filling

  1. Put one teacupful of coconut into a coffee cup and fill it with sweet milk.

  2. Heat to boiling in a double boiler two teacupfuls of sweet milk.

  3. Stir in two tablespoonfuls of flour, previously dissolved in a little of the cold milk.

  4. Add butter one-half the size of an egg.

  5. When cool, add five eggs beaten with one cupful of sugar, and enough more milk to fill the pie.

  6. Bake. This will make one large or two small pies.

Make the meringue and finish

  1. Whip the two reserved whites stiff with three tablespoonfuls of sugar.

  2. Flavor with vanilla.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog]. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Eggs
Thicken the custard and add structure as they set during baking.
Milk
Provides the liquid base that the eggs and flour set into a custard.
Flour
Thickens the coconut filling so it holds its shape when sliced.
Sugar
Sweetens the filling and helps the meringue whip and hold its shape.
Chocolate (in the method)
Gives the filling its chocolate flavor and color.

The step that matters

Whip the reserved whites stiff. Egg whites only reach stiff peaks when fully free of yolk and grease, and sugar added gradually helps them stay glossy and hold their shape on top of the pie.

“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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