In the Kitchen with Ken - Aunt Marthas Chocolate Pie
Aunt Marthas Chocolate Pie\r
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1½ cups sugar\r
6 tablespoons all-purpose flour\r
3 tablespoons cocoa powder\r
2 egg yolks (save egg whites for meringue)\r
12 ounces (1½ cups) evaporated milk\r
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1 teaspoon vanilla\r
3 tablespoons butter\r
1 Pillsbury pie crust\r
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Mix together sugar, flour and cocoa powder in small bowl. In larger bowl, add beaten egg yolks, evaporated milk, vanilla, and butter and mix together until stiff. Dump dry ingredients into wet ingredients. Cook in larger bowl over double broiler until thick. Pour into pie shell and let settle.\r
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Meringue\r
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3 egg whites\r
2 tablespoons sugar \r
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Combine egg whites and sugar. Whip until mixture is shiny and stiff peaks form. Spread over pie and bake at 250 degrees until meringue is brown, about 15 minutes. Watch closely -- the meringue can brown quickly.
\r
1½ cups sugar\r
6 tablespoons all-purpose flour\r
3 tablespoons cocoa powder\r
2 egg yolks (save egg whites for meringue)\r
12 ounces (1½ cups) evaporated milk\r
\r
\r
\r
\r
1 teaspoon vanilla\r
3 tablespoons butter\r
1 Pillsbury pie crust\r
\r
Mix together sugar, flour and cocoa powder in small bowl. In larger bowl, add beaten egg yolks, evaporated milk, vanilla, and butter and mix together until stiff. Dump dry ingredients into wet ingredients. Cook in larger bowl over double broiler until thick. Pour into pie shell and let settle.\r
\r
Meringue\r
\r
\r
3 egg whites\r
2 tablespoons sugar \r
\r
Combine egg whites and sugar. Whip until mixture is shiny and stiff peaks form. Spread over pie and bake at 250 degrees until meringue is brown, about 15 minutes. Watch closely -- the meringue can brown quickly.