Chocolate Pie

Posted by Donna:
Chocolate has become a very top priority in my life. So, it’s only fitting that my first recipe to share contains chocolate. This is my grandma’s original recipe. No one could make a chocolate pie like her. However, after making it over and over in my early baking years, I finally managed to make it taste just like hers. It’s always first on my list when planning my desserts. I’ve had several people tell me after eating it that it tastes just like the pie their grandmothers use to make. I take that as a real compliment!

I have to share a funny with you before I share the recipe. Before my husband and I were married, I took him to meet my grandparents. Grandma had fixed chocolate pie; so, naturally, I couldn’t wait for Larry to taste the wonderful pie that I had told him about. Well, the minute I took the first bite, I could tell there was something foreign in it. She had decided, for some reason that I never knew, to put blueberries in it. How could anyone put fruit in a chocolate pie!!!! Of course, I minded my manners and said how good it was. After all, she was my grandma.

Chocolate Pie
1 ½ cups sugar
3 T. cocoa (sifted)
3 T. flour (sifted)
1 tsp. vanilla
3 egg yolks
1 rounded T. margarine
Almost one can of carnation evaporated milk. (I usually leave just shy of ¼ cup in the can.)

Mix all the ingredients together. Cook until the mixture thickens. Pour into a **baked pie shell. Top with ***meringue and bake as usual at about 325 degrees.

This is the one dessert we take very seriously and you better not mess with our piece of pie, or even think that it’s not going to be shared equally!!!!!!

**Pie Crust
Sift 1 ½ cups all purpose flour with ½ tsp. salt
Cut ½ cup butter- flavored shortening into flour
Add 4-5 T. ice cold water ( I always fix my bowl of water with ice cubes in it about 10 minutes before I start my crust. The cold water is what makes the crust flaky.) Bake at 450 degrees about 10 minutes.

***Meringue
Add 3 T. sugar to the three egg whites. ( add each T. separately and beat after each addition.)
Next, add a pinch of cream of tartar, followed by an 1/8 tsp. of vanilla Beat until stiff peaks form.

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