Contributed by: Trudy Herrington, Meggett
“A treasured family recipe for Thanksgiving.”
For the pie
3 tablespoons cocoa
1 cup sugar
5 level tablespoons all-purpose flour
1¾ cup milk
Pinch of salt
3 egg yolks, beaten (save whites for meringue)
2 teaspoons vanilla extract
8-inch baked pie crust
Mix cocoa, sugar and flour. Add milk, salt, egg yolks and vanilla.
Cook in a saucepan over medium heat until thick.
Pour in baked pie crust.
3 reserved egg whites
¼ teaspoon cream of tartar
3 tablespoons sugar
Beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and continue to whip until meringue stands in stiff peaks.
Spread evenly over pie, sealing to edge of pie shell.
Bake pie at 325 degrees about 25 minutes or until meringue browns.
Cool completely before cutting pie.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.