Chocolate Pie

At Thanksgiving, we always had a large assortment of pies and desserts for the large gathering.  We ate all day and had several dessert as the afternoon passed.  There was never any left over chocolate pie. You needed to get it early or you did not get any.  You always need at least one chocolate dessert for Thanksgiving.

Filling

4 tbs. of cocoa

1 cup of sugar

5 tbs. of flour

¼ tsp. salt

1 ½ cups of milk

½ tsp. of vanilla

3 beaten egg yolks

Meringue

3 egg whites

¼ tps. cream of tartar

4 tablespoons of sugar

Your favorite pie crust (make it easy and buy a frozen pie crust)

Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla) with a whisk.

Cook while stirring on medium until it bubbles and thickens (about five to 10 minutes). If it becomes lumpy, put through a strainer. (It will not get any thicker in the oven so cook until it's as thick as you want it.)

Remove from heat and stir in your vanilla and butter. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 degrees F. until it’s brown (about 20 minutes).

Beat your egg whites with salt and when they start to get fluffy add the sugar. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes.  Do not walk away.  Watch it closely.

Variation –  You may replace the meringue with whipped cream if you like and shave chocolate on the top to decorate or top with miniature chocolate chips.  Once you have added the chocolate pudding to the baked crust, let it cool fully and top with the whipped cream and chocolate.

Stay sweet, be happy and may God bless you and yours.