Chocolate Pie Vintage Recipe Card

Chocolate Pie Recipe Without Eggs or Milk

Chocolate pie is one of my favorite pies that my mother makes. It’s thick, creamy and rich due to milk and eggs. However, this chocolate pie recipe surprised me by not containing either eggs or milk. The creaminess of this pie comes from a flour-thickened base that is flavored with cocoa powder, vanilla and coffee (highly suggested).

As most handwritten recipes do, this recipe uses non-standard measurements. I’ve transcribed the ingredients with my personal bias toward what I think the measurements should be. However, as always, use your own discretion to increase or decrease as you see fit.

There’s no denying though that the author liked this pie. You’ll see that it’s attributed to a friend.

Mrs. McShane. Good.

Chocolate Pie Vintage Recipe

1/2 cup sugar
3 rounded teaspoons cocoa powder
2 heaping cooking spoon’s (Tablespoons) flour
Pinch of salt
1 pint water (or coffee)
1 baked pie shell, cooled
2 Tablespoons butter (a good-sized piece)
1 teaspoon vanilla
Whipped cream for serving

This recipe calls for 1 pint water, but coffee is much better if you have it.

Directions

Add 1 pint water or coffee to double-boiler. Whisk in sugar, cocoa, flour and salt. Continue stirring until mixture thickens.

Remove from heat. Beat in butter and vanilla. Pour into baked pie shell and refrigerate. When set, cut and serve with whipped cream.

For more chocolate pie recipes, check out these bloggers:

Chocolate Cream Pie Recipe via The Hungry Mouse
French Silk Pie Recipe via The Pioneer Woman Cooks
Chocolate Cream Pie Recipe via The Brown Eyed Baker

Comments on this entry are closed.

  • Ashley Bee April 24, 2013, 9:26 am

    Love vintage recipes, they have so much character!

  • Amrita July 6, 2013, 8:32 pm

    This I’m saving. I’ve been on a chocolate pie high for the last few days and this just begs to be added to the to-make list!

  • Carolyn T February 22, 2014, 1:33 pm

    My mother used to make this pie when I was growing up in the 1940s and 50s. For me, then, I thought it dated from the World War II years when milk and butter were very hard to get, but I actually think it originated with my grandmother, who would have scrimped and made-do through the Depression years and that THAT may be its origin. In either case, it’s a good pie. Not as chocolatey as ones made with the butterfat from milk or cream, or with real chocolate rather than cocoa. If you think about it, it’s actually a “chocolate gravy” since it’s a thickened sauce mostly. But it masks as a pie filling because of the sugar. I’ve never written it up for my own blog because it wasn’t all that screaming with chocolate flavor. But it IS good. Thanks for the trip down nostalgia lane.

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