| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3 |
tb |
Cocoa |
| 3 |
tb |
Flour |
| 3 |
|
Egg yolks; beaten |
| 1 |
c |
Milk |
| 3 |
tb |
Butter |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans; optional |
| 3 |
|
Egg whites |
| 1/2 |
ts |
Cream of tartar |
| 6 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Baked pie shell |
INSTRUCTIONS
Combine sugar, cocoa and flour in a saucepan. Combine egg yolks and milk;
blend well. Add to dry ingredients. Cook slowly over low heat, stirring
constantly, until thick. Add butter and 1 teaspoon vanilla. Blend well.
Pour into baked pie shell. Make meringue by beating egg whites with cream
of tartar until firm; add sugar and 1/2 teaspoon vanilla. Plate atop pie.
Bake at 375 until brown.
MRS ALAN HIRSCH (MARY ANN)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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