Comfort Food Inspired by Southern Tradition

Kori Langford was raised in the restaurant business. Some of her earliest memories come from helping her family open and operate Shoney’s restaurants.

“I got my first experience by helping my family in the restaurants,” she says. “I grew up making strawberry pies, filling salad bars and cashing out customers. I continued to work part time in the restaurants even while attending college.” 

Eighteen years later, she is continuing her career in the restaurant industry. As owner of the Black-eyed Pea and Myers’ Front Porch restaurants in Hendersonville, she still loves bringing fresh and original recipes to her customers.

Her featured recipe is Mom’s Chocolate Pie. 

“It is one of the earliest family recipes that I can remember,” she says. “My grandfather was a pastor, so we prepared a lot of covered dishes. At every church outing, the chocolate pie would go.”

“Family recipes are inspirations.  Many of our restaurant recipes are inspired by family tradition.”

Mom’s Chocolate Pie

+ Pie crust—can make from scratch, but Kori uses Pillsbury Pie Crust

Ingredients for chocolate filling

+ 2.5 cups sugar

+ 4 tablespoons cornstarch

+ 4 tablespoons cocoa

+ 1 pinch salt

+ 6 egg yolks (save the whites for the meringue)

+ 2 cups milk

+ 2 tablespoons good vanilla

+ 4 tablespoons butter

Ingredients for meringue

+ 6 cold egg whites

+ 12 tablespoons sugar

+ 2 tablespoons good vanilla

  1. 1. Bake the pie crust in the oven until brown and let cool.
  2. 2. Mix dry ingredients together for the chocolate filling in a large cooking pot. Add in egg yolks and milk and stir together. Cook on medium heat until the liquid thickens, stirring consistently to make sure it does not stick to the bottom of the pan (a low boil is fine while stirring).  
  3. 3. Once the filling thickens, add butter and vanilla. Continue to stir over heat until the thickness of the filling drips from the spoon. Remove from heat and pour into baked pie crust.
  4. 4. For the meringue, add egg whites to a mixer and mix on high speed until the egg whites begin to stiffen.  
  5. 5. Slowly add in vanilla and sugar. Continue mixing until fluffy—do not overmix.
  6. 6. Dollop the meringue on top of the chocolate pie. Place pie in oven on low broil until the meringue is toasted.
  7. 7. Remove from oven, let cool and enjoy!