@CocinaKitchen I'm happy you liked it and thanks for giving it a try. The only thing I could suggest is maybe next time sifting your flour first and mixing all of the dry ingredients together first and then stir them into the wet ingredients until mixed together well. Thanks again I hope that helps.
if you slowly add the wet ingredients to the mixed dry..It is much easier.. no impossible clumps. I had to throw away the clumped one. and the 2nd one there wasn't any leftovers.
I am new at baking pies and I am still confused about why some pies need their pie crust to be pre-baked and why some don't. The only pie I've ever done is custard pie which does not require a pre-baked pie crust. I am excited to try this recipe.
Thanks enjoy if you try it. I've stopped doing the videos but if you still want to see my recipes I try to do them every week.. You can see them at my page and on my facebook page.
@mukwah1111 Nope after making my meringue and placing it on the pie we cook it at 250 for 15 minute just to brown the top of the meringue. If you want to go up to 350 that would be fine I just wouldn't leave it in for as long. Thanks Ken
it took a lot longer to cook than you said but that was probably my crappy ovens fault :( and even though i halved the amount of sugar it was still really sweet and rich :) i may of eaten too much though.
You should of blind baked your pie crust because you had major shrinkage & lots of bubbling. Shouldn't look like that, sorry. And I agree with another person in the comments about mixing your wet ingredients and dry ingredients all separate. I also would of mixed the butter and sugar together with eggs then slowly add your other dry ingredients. And really...you don't even cut into it? We don't even know if your meringue turned out, did it even cook through because that's a big issue.
In the comments you can see that some people have tried it and it turned out fine. This video was made about 9 years ago when cutting into cakes and pies weren't a thing. I will try it first before I criticize.
Loved this pie. Great tutorial! Had to up oven to 350 for about 5 minutes more. Turned out wonderful! Thanks will make again.
This pie turned out great and the meringue was awesome and mile high. thank you for posting this recipe.
I followed your recipe and it was awesome! Thank you so much sir!!!!
I made this for my family Thanksgiving THEY LOVED IT!! Thanks for sharing!
I love all your recipes
Just made this pie and it's very good.
Dude...that looks amazing!
This is a great recipe. You are teaching me how to cook one of my favorites ☺️😊
Thanks for the video, going to try that. Love chocolate pie.
@CocinaKitchen I'm happy you liked it and thanks for giving it a try. The only thing I could suggest is maybe next time sifting your flour first and mixing all of the dry ingredients together first and then stir them into the wet ingredients until mixed together well. Thanks again I hope that helps.
This looks awesome! Definitely going to try this.
That was always my problem to when my Grandmother would make it. I would want to eat as much as I could. I hope you liked it.
Looks so yummy 👍🙏👍👍👍
if you slowly add the wet ingredients to the mixed dry..It is much easier.. no impossible clumps. I had to throw away the clumped one. and the 2nd one there wasn't any leftovers.
It sounds yummy, will try it for sure!
Looks good. Try adding the wet ingredients to the dry ingredients instead of the other way around. It should require less whisking.
I like how he stuffs the ELECTRIC WIRE of the mixer into the sink. Accident waiting to happen!
he did unplug the mixer.
Dang ken You’re not going to cut into it and give us the big reveal🍽
Great recipe...however, room temp. egg whites make much fluffier meringue, not cold ones.
I am new at baking pies and I am still confused about why some pies need their pie crust to be pre-baked and why some don't. The only pie I've ever done is custard pie which does not require a pre-baked pie crust. I am excited to try this recipe.
Thanks enjoy if you try it. I've stopped doing the videos but if you still want to see my recipes I try to do them every week.. You can see them at my page and on my facebook page.
i'm going to put a little melted dark chocolate in the chocolate bit :) and make the meringues with brown sugar and coffee.
Tried it turned out to be a success :D Thank you!
Try mixing your sugar and coco with flour first. Then add the wet to the dry slowly.
Pyrex makes that one. We bought it at either Wal-Mart or Target. it's got a great rubber base on it
Pour the liquid into the cocoa and it'll blend fast!
@mukwah1111 Nope after making my meringue and placing it on the pie we cook it at 250 for 15 minute just to brown the top of the meringue. If you want to go up to 350 that would be fine I just wouldn't leave it in for as long. Thanks Ken
that was a good looking pie I always used pudding to make chocolate pie
really good video I'm watching you from Ecuador.
it took a lot longer to cook than you said but that was probably my crappy ovens fault :( and even though i halved the amount of sugar it was still really sweet and rich :) i may of eaten too much though.
sweetened condensed milk AND sugar? How damn sweet you want that pie!
MrCougar214 it's evaporated milk
He said evaporated milk!
Attention to detail breah comon
Ummm egg whites need to be room temp to make meringue. Did you mean 350 ? Surely not 250?
Let us know how it turns out!
CAN I USE REGULAR CHOCOLATE AND MELT IT OR DOES IT HAVE TO BE POWDER
I've never done it with regular chocolate but I'm sure you could give it a try. Let me know how it turns out.
Where do you even find cocoa powder...?
In the baking section of your grocery store. There is a Hershey's brand, Ghirardelli. Just whichever you prefer.
self rising flour or all purpose?
all purpose
I just use Hershey's powdered cocoa
what kind of cocoa
FIRST!
Awesome, can't stand it !
You should of blind baked your pie crust because you had major shrinkage & lots of bubbling. Shouldn't look like that, sorry. And I agree with another person in the comments about mixing your wet ingredients and dry ingredients all separate. I also would of mixed the butter and sugar together with eggs then slowly add your other dry ingredients. And really...you don't even cut into it? We don't even know if your meringue turned out, did it even cook through because that's a big issue.
In the comments you can see that some people have tried it and it turned out fine. This video was made about 9 years ago when cutting into cakes and pies weren't a thing. I will try it first before I criticize.