Don’t wreck a sublime chocolate experience by feeling guilty! —Lora Brody
My family loves this pie and we can eat a whole one in no time at all.1 (9 inch) deep dish pie crust, baked 1 1/2 cups sugar 5 tablespoons cocoa 4 tablespoons all-purpose flour 1 (12 ounce) can evaporated milk 4 egg yolks 2 teaspoons vanilla flavoring 4 tablespoons butter or margarine or 1/2 stick Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue. Meringue for chocolate pie. 4 egg whites 2 tablespoons sugar Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily. I usually brown mine under the broiler but you can do it either way. Note: This pie is good without the meringue, too. You may also like: Butterscotch Pie Lemon Meringue Pie Savory Chess Pie Enjoy! Click to follow the Southern Lady Cooks on Facebook. Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 22,000 e-mail subscribers and they are always the first to know about any new posts.© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.