Mama's chocolate pie

Yield: 1 Servings

Measure Ingredient
1 \N Baked pie shell; 8 or 9 in.
½ cup Cocoa
1½ cup Sugar
¼ cup Flour
3 \N Eggs; separated
2 cups Milk
½ teaspoon Vanilla

Method: Sift cocoa, sugar, and flour together. Separate eggs; set egg whites aside for meringue. Add egg yolks to milk and wisk until well blended. Add milk mixture to flour mixture a little at a time, wisking until well blended. Cook over medium heat, stirring constantly with rubber spatula, until thickened. Remove from heat; add vanilla and a lump of butter or margarine. Pour into prepared pie shell. Beat egg whites with ¼ teaspoon cream of tartar until starting to firm up; add 4 tablespoons of sugar and beat until soft peaks form. Put on top of chocolate mixture in pie pan. Brown at 325 until meringue is nicely browned.

Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <cen17268@...> on Jan 16, 1998

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