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

1 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.

For meringue

3 reserved egg whites

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.