“Mama’s Chocolate Pie”

6 Egg yolks

2 Cup of Sugar

10 Tablespoons Cocoa

9 Tablespoons Flour

1/2 Teaspoon Salt

2 Cup Evaporated Milk

1 Cup Water

2 Teaspoon Vanilla

2 Tablespoons Butter

1 Deep dish Pie crust ( Pierce pie crust with fork to allow air to escape, then bake Pie Crust at 350 degrees until light brown. approximately 12 minutes.)

In a large heavy sauce pan, mix flour, cocoa, sugar, and salt. Add milk and egg yolks, mix well. Cook stirring constantly until thick. Remove from heat and stir in butter and vanilla. Pour into baked pie shell. Set pie on a rack so that it can cool off while you make the meringue.

Meringue for Pie Preheat oven to 325 degrees.

6 egg whites (at room temperature)

1 Teaspoon Vanilla

1/2 Teaspoon Cream of Tartar

12 Tablespoon Sugar

In medium size mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed of an electric mixer about one minute or until soft peaks form. Gradually add 1 tablespoon sugar at a time, beating at high-speed of the electric mixer for about four minutes or until mixture forms stiff glossy peaks. immediately spread meringue over pie, being carefully sealing to pastry to prevent sweating and shrinkage. Bake until golden brown. Cool till room temperature, refrigerate, and serve cold.


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