Preserved exactly as written in the original source
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Beat together three eggs, one cup sugar, two tablespoons cold water
Add one teaspoon baking powder mixed with one and one-half cups flour
Bake in two round cake pans
For filling: Boil two cups milk in double boiler
Add yolks of two eggs, one-half cup sugar, one-quarter cup flour, one square melted chocolate
Stir until mixture thickens
Flavor to taste
For frosting: To two stiffly beaten egg whites add one-half cup confectioners sugar mixed with two teaspoons melted chocolate, flavoring
Modern guidance to help you succeed with this vintage recipe
This vintage recipe cleverly uses a cake-based crust instead of traditional pastry, creating a more forgiving structure that won't become soggy from the custard filling. The double boiler prevents the egg yolks from curdling by maintaining gentle, indirect heat below 180°F, while the flour acts as a stabilizer to bind the custard. The chocolate meringue frosting gets its glossy texture from the sugar syrup formed when confectioners' sugar dissolves into the egg whites, while the added chocolate provides structure and prevents weeping.
The cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The chocolate custard filling can be made 1 day ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly against the surface to prevent a skin from forming. The meringue frosting must be made just before assembling and serving as it will weep and deflate within a few hours.
Store the assembled pie loosely covered in the refrigerator for up to 2 days. The meringue frosting will begin to weep after several hours but remains safe to eat. For best texture, bring to cool room temperature for 15-20 minutes before serving. Do not freeze, as the meringue and custard will separate and become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
The cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The chocolate custard filling can be made 1 day ahead and stored in an airtight container in the refrigerator with plastic wrap pressed directly against the surface to prevent a skin from forming. The meringue frosting must be made just before assembling and serving as it will weep and deflate within a few hours.
Store the assembled pie loosely covered in the refrigerator for up to 2 days. The meringue frosting will begin to weep after several hours but remains safe to eat. For best texture, bring to cool room temperature for 15-20 minutes before serving. Do not freeze, as the meringue and custard will separate and become watery upon thawing.
