Thursday, August 16, 2012


1 baked pie shell

1 cup sugar
2 tbsp flour
3 tbsp cocoa
2 tbsp butter
3 egg yolks (save the whites for meringue)
1 cup milk
vanilla to taste

Mix the sugar, flour, and cocoa in a small mixing bowl; mix well.  Melt butter in an iron skillet over medium heat.  Stir in the sugar mixture.

In a separate bowl, beat the egg yolks, add milk and combine; stir into the butter mixture in the skillet a little at a time while stirring constantly.  Cook slowly until thick.  Add the vanilla and allow to cool somewhat before pouring filling into the baked pie shell.

3 reserved egg whites
1/8 tsp cream of tartar
2 tbsp sugar

Preheat oven to 400 degrees.

In mixing bowl, beat the egg whites with electric mixer on high until stiff peaks form.  Add the cream of tartar and sugar beating until sugar is dissolved.  Top the pie with the meringue being sure to seal meringue to crust to prevent weeping.  Bake at 400 degrees for 8 minutes or until golden brown.
Allow pie to cool completely before cutting to serve.

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