AUNT RUBY'S CHOCOLATE PIE

From the Kitchen of Ruby Jones Lyles

This makes two pies.

• 2 cups sugar
• 3 heaping tablespoons cocoa
• 4 cups milk
• 2/3 cup flour
• 4 egg yolks (save whites for meringue)
• 1/2 stick butter (margarine)
• 1 teaspoon vanilla flavoring

• Prepare crusts or use prepared crusts.
• Use a 3-quart saucepan.
• Combine the sugar, flour, eggs and cocoa.
• Mix 1 cup of milk and stir until it's a smooth paste.
• Add the other 3 cups milk.
• Bring to a boil over medium heat, stirring constantly.
• After it thickens, add the butter and flavoring.
• Pour into crusts. Top with meringue (recipe below.)
  Or, you may top with whipped topping after it cools.

• MERINGUE:
• 3 egg whites (room temp.)
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• 6 Tablespoons sugar

• Beat all except sugar until soft peaks form.
• One spoonful at a time, add sugar,
  beating all the while.
• Beat til stiff and glossy.
• Spread over filling, sealing to edges of pastry.
• Bake at 350 degrees for 12 to 15 minutes.

Back to Recipes
Carol's Collection