Description
A rich, creamy chocolate pie reminiscent of old-fashioned Southern home cookin’!
Ingredients
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- 3 egg yolks
- 1 ⅓ cups white sugar
- 1 (12 fluid ounce) can evaporated milk
- 3 tablespoons butter
- 1 (9 inch) pie shell, baked
- 3 egg whites
- ⅛ teaspoon cream of tartar
- 6 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the cocoa powder and the flour and pour them into a saucepan. Whisk the egg yolks and 1 1/3 cups sugar. Gradually add the evaporated milk
- whisking constantly; slowly pour the milk mixture into the saucepan
- whisking until combined.
- Cook over medium heat
- stirring constantly with a flat-bottomed wooden spoon or spatula
- until the mixture begins to thicken and coats the back of the spoon
- about 15 minutes. Remove the custard from the heat and stir in the butter until melted. Pour the filling into the baked pie crust.
- To make the meringue topping: Combine the egg whites and cream of tartar in a clean glass or metal bowl; beat with an electric mixer until foamy. Gradually add sugar
- a tablespoon at a time
- continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread the meringue over the chocolate filling.
- Bake in the preheated oven for 10 minutes
- or until the tips of the meringue peaks are golden brown.
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 8