Chocolate pie question

[Hornnumb2]

I make my grandmothers recipe for chocolate pie for the usual family gatherings. My grandmother taught me to make it in a double boiler which takes quite a bit of time to come up to the desired thickness. The recipe is made with powered cocoa, so is a double boiler really necessary? I have tried it in the microwave and its not the same. Thanks Michael

 

[retired baker]

what type of bowl do you use, heavy duty stainless allows you to work directly over the flame, 1 second on 2 seconds off, constantly feel the bottom of the bowl to prevent scorching, when it starts to thicken move it to the double boil to keep it at that safe temp.

same precaution lets you melt choc in the microwave without going over 100F.
30 seconds to get some heat in it, stir, then 15 seconds , stir , then 10 seconds , stir , then 5 seconds each time , constantly monitor the temp with an infra red gun.
in less than 2 minutes it should be approaching 100.
but if you set the timer for 2 minutes and just let it run the choc will be ruined.

 

[juan witmore]

It's awesome that you're carrying on your grandmother's chocolate pie tradition! Using a double boiler can indeed help control the heat more gently, which is likely why your grandmother used it—it prevents the cocoa and other ingredients from overheating and curdling, especially since chocolate mixtures can be sensitive.

If you're looking to save some time but want to keep a similar consistency, you could try cooking it on the stovetop over low to medium heat. Stir constantly to avoid scorching, and a heavy-bottomed saucepan can really help distribute the heat evenly. This method can get you close to the double boiler texture without the wait.

Let us know how it goes if you try it this way!