Chocolate Meringue Pie recipe
2 C white sugar
6 TBS unsweetened cocoa powder
1/4 C flour (all purpose)
1 C evaporated milk
1 tsp vanilla
4 egg yolks
1/4 C butter
Preheat oven to 350°
In a saucepan, whisk together sugar, cocoa and flour.
Blend in evaporated milk and vanilla.
Beat egg yolks, and stir into pan.
Add butter and heat, stirring until butter is melted. Pour filling into unbaked pie shell.
Bake in preheated oven for 35-40 minutes or until pie is not ‘wobbly’ when shaken.
MERINGUE
4 egg whites
1/2 C white sugar
1 tsp cream of tartar
Beat egg whites until soft peaks form.
Gradually add sugar and cream of tartar, beating constantly, until stiff peaks form.
Spread meringue on pie and bake until meringue is golden.
CRUST RECIPE
1 1/2 C all purpose flour
1/2 tsp salt
3/4 C shortening
1/4 C plus 2 TBS water
In large bowl, combine flour and salt.
Cut in shortening until it resembles coarse crumbs.
Stir in cold water until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Every July I vow to show up at the neighborhood cookout with a dessert that travels well, survives 90‑degree porch temps, and screams “USA” without requiring a Bundt pan shaped like an eagle. Enter…
