Santiago Chocolate Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Cook’s trick—fold nuts and raisins or dates into the whipped cream topping



  • 3 squares unsweetened chocolate
  • c. milk
  • c. sifted cake flour
  • ¾ c. sugar
  • ¾ tsp. salt
  • 1 egg or 2 egg yolks
  • 2 tblsp. butter or regular margarine
  • tsp. vanilla


  • ½ c. heavy cream
  • 2 tblsp. sugar
  • ¼ c. chopped raisins or dates
  • ¼ c. broken nuts


  • To make filling, combine chocolate and milk in top of double boiler. Cook over hot water until chocolate melts. Beat with a rotary beater until smoothly blended.
  • Sift flour; measure; sift again with sugar and salt.
  • Add a small amount of chocolate mixture, stirring until smooth. Return to double boiler and cook until thickened, stirring constantly. Then cook 10 minutes longer, stirring occasionally.
  • Beat the whole egg or egg yolks. Add a little of hot mixture, stirring vigorously. Return to double boiler; cook 2 minutes, stirring constantly.
  • Remove from boiling water. Add butter and vanilla. Cool slightly.
  • Pour into pie shell. Chill.
  • To make topping, whip cream until slightly thick. Add sugar and whip until just stiff. Fold in raisins or dates and nuts. Spread over top of filling.