• Tommy Centola

Chocolate Pie from the old Delmonico's

Emeril bought Delmonico's in 1998 from the former proprietors, Angie Brown and Rose Dietrich. This dessert is from the old menu. It is everything a chocolate pie should be.


For the pie

2 tablespoons cocoa powder

2 1/2 tablespoons corn starch

2/3 cup granulated sugar

1/8 teaspoon salt

1 cup heavy whipping cream

3 large egg yolks, whisked

2 cups half-and-half

6 ounces semi-sweet chocolate chips, melted

1 ounce unsweetened chocolate, melted

1 tablespoon softened butter

2 teaspoons pure vanilla extract

1 pie crust, baked blind


In a medium heavy-bottomed saucepan, add the sifted cornstarch, sugar, cocoa powder, and salt. Slowly stir in the heavy whipping cream. Place pan over medium high heat, and temper the egg yolks by adding the well beaten egg yolks to the mixture very slowly while whipping very quickly. Tempering means do not add the eggs too quickly or the eggs will cook. Add the half-and-half, followed by the melted chocolate, stirring carefully but well. The chocolates will form little dark bits but will melt as mixture heats.


Bring mixture to a boil, stirring slowly but constantly using a wooden spoon. Do NOT use a whisk. ( the vigorous whisking will apparently break down the starch molecules and cause a runny mess). When it begins to boil, reduce heat to low, and slowly boil for 2 more minutes.


Strain mixture through a fine sieve into a large bowl. Immediately add the butter and vanilla, stir well to incorporate, pour into a baked pie crust, and place a piece of plastic wrap over surface to prevent a skin from forming while you make the meringue.


Preheat oven to 375℉.


For the Meringue

7 large egg whites, room temperature

1/2 cup granulated sugar

1/8 teaspoon cream of tarter


In a perfectly clean bowl, using a handheld electric mixer, beat the egg whites. When the whites start to become foamy, and soft peaks begin to form, slowly add the sugar, and then the cream of tartar. Beat until fairly stiff peaks form, and the whites are glossy.


Assemble the meringue quickly. The key to a firm pie filling is putting the meringue on as warm a filling as possible. Remove film and spread meringue to edges of pie crust, since it shrinks during baking, and a seal is important.


Place pie in the oven to brown the meringue for approximately 10 to 15 minutes and watch it carefully. If the edges of the pie crust are growing too quickly, cover with a ribbon of aluminum foil. An alternative is to brown the meringue topping on the pie with a bunt kitchen torch.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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