Chocolate fudge pie
1 pie (9\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 3 | tablespoons | Cocoa |
| 3 | tablespoons | Flour, all-purpose |
| 3 | Egg yolks; beaten | |
| 1 | cup | Milk |
| 3 | Egg whites | |
| ¼ | teaspoon | Cream of tartar |
| 3 | tablespoons | Butter (or marg.) |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Pecans; chopped |
| 1 | Pie shell (9\"); baked | |
| 6 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla extract; or almond |
Directions
MERINGUE
Combine sugar, cocoa, and flour in a saucepan. Combine egg yolks and milk, blending well; add to dry ingredients. Cook slowly over low heat, stirring constantly, until very thick. Add butter, vanilla, and nuts; blend well.
Pour into pie shell; top with meringue. Bake at 325 degrees for 20 to 30 minutes until meringue is slightly browned. Chill 6 hours before serving.
Meringue: Combine egg whites and cream of tartar; beat until frothy.
Add sugar, a small amount at a time, and continue beating until mixture is thick and glossy. Fold in flavoring. Yield: Meringue for one 9-inch pie.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 04-25-95