Anderson’s Restaurant Chocolate Pie

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette- Kelly Brant

Categories: Pie- Tart- Cheese Cake- Pie Crust


  • Crust:
  • 1/2 cup shortening
  • 1/2 tsp. salt
  • 4 Tbsp. cold water
  • 1 1/2 cups all-purpose flour, divided use
  • Filling:
  • 3 eggs, divided use
  • 1 cup Plus 6 Tbsp. sugar, divided use
  • 3 Tbsp. unsweetened cocoa
  • 1/4 tsp. salt
  • 2 cups milk
  • 2 to 3 Tbsp. melted butter
  • 4 Tbsp. all-purpose flour


  1. To make the crust:

  2. Melt shortening in pan over low heat. Remove from heat. Add salt and water. Stir in 1 cup of the flour, then knead in the remaining 1/2 cup of flour.

  3. Roll out pastry and fit loosely into a 10-inch pie pan. Bake at 400 degrees 10 to 12 minutes or until brown. Cool before filling.

  4. To make filling:

  5. Separate eggs, reserving white for meringue. Beat egg yolks well. Add 6 Tbsp. of the sugar, thje cocoa, salt, milk and butter. Heat in pan until sugar dissolves. Mix flour with 10 Tbsp. of the sugar. Blend into cooked cocoa mixture and cook, stirring constantly, until thick. Pour into baked, cooled crust. Cover with meringue made from 3 egg whites whipped with the remaining 6 Tbsp. sugar. Brown in oven at 350 to 375 degrees.

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