An old fashioned chocolate pie with a cooked custard type of filling. Egg whites are used to make the meringue on top.
5 Eggs, separated
1/2 cup Cocoa
1–1/2 Tablespoons Vanilla Flavoring
2 cups Sugar
3–1/2 cups Milk
1 cup Flour
1 stick Butter or Margarine
For the Meringue:
5 egg whites, from above
3 Tablespoons Sugar
Pinch of Cream of Tartar
Pre-bake the two pie shells. Set aside and let cool.
Separate the egg whites from the yolks.
Place egg whites in a clean glass or metal mixing bowl, let come to room temperature.
Place egg yolks in a large mixing bowl.
Add vanilla flavoring.
Mix well with an electric mixer.
Place mixture in a sauce pot over Medium heat.
Add the butter, stirring constantly as mixture heats up.
Cook until mixture is thick, stirring constantly. About 10 minutes.
Remove from heat and let mixture cool for about 10 minutes.
Beat the egg whites until soft peaks form.
Add the sugar.
Add the Cream of Tartar.
Beat egg whites until stiff peaks form.
Divide the cooked chocolate mixture into the two pie shells.
Divide the meringue over the top of the pies.
Bake at 350F degrees until top is lightly browned.
Remove from oven, place on wire racks to cool.
Refrigerate, uncovered for 2-3 hours to firm up.
Makes 2 of the 9 inch pies.
Keywords: Chocolate Pie, Old Fashioned, Southern, pie crust, custard