Sunday, December 30, 2012

Chocolate Pie

1 (9 inch) deep dish pie crust, baked
1 1/2 cups sugar
5 tablespoons cocoa
4 tablespoons all-purpose flour
1 (12 ounce) can evaporated milk
4 egg yolks
2 teaspoons vanilla flavoring
4 tablespoons butter or margarine or 1/2 stick
Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.
Meringue for chocolate pie.
4 egg whites
2 tablespoons sugar
Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily