Rich Chocolate Pie recipe

1 servings

2/3 cup white sugar

3 3/4 tablespoons all-purpose flour

6 egg yolks

2 1/2 tablespoons unsweetened cocoa powder

1 1/2 (12 fluid ounce) cans evaporated milk

2 teaspoons vanilla extract

4 1/2 tablespoons butter

1 (9 inch) deep dish pie crust, baked and cooled

3 egg whites

1/2 cup white sugar

Whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan.

Stir in milk.

Cook over medium heat, stirring constantly until thick.

I start with a whisk and then use a spoon to stir the custard as it cooks.

Remove pan from heat, and add vanilla and butter or margarine.

Mix well, and pour filling into a baked, deep dish pie crust.

In a mixing bowl, beat the egg whites until peaks form.

Slowly add 1/2 cup sugar, and beat again until stiff peaks form.

Spread on pie.

Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until meringue browns.

Let pie cool several hours before serving.