Nono's Chocolate Pie
1, 9-inch pie shell, pre-baked
1 cup sugar + 1 Tbs, divided
1/2 cup all-purpose flour
1/3 cup cocoa powder
pinch salt
2 eggs, separated
2 cups milk
1/4 cup unsalted butter (1/2 stick)
1 tsp vanilla extract
Preheat oven to 325°F.
Combine 1 cup of sugar, flour, cocoa powder and salt in a bowl and set aside.
In a medium saucepan, whisk together egg yolks with milk. Over medium heat, slowly bring the milk to a low boil, stirring constantly.
Remove from the heat and slowly stir in the dry ingredients. Return pan to the heat and cook until pie filling is very thick, stirring constantly to prevent lumping. When thick enough, remove from the heat and stir in the butter 1 Tbs at a time and add the vanilla extract. Pour filling into the pre-baked pie shell.
In a clean bowl, whip the egg whites until stiff peaks form, adding 1 Tbs of sugar midway through. Spoon onto pie filling in mounds around the edge of the pie.
Brown the meringue in the oven for 10 - 12 minutes. Let pie cool completely before serving.
1 cup sugar + 1 Tbs, divided
1/2 cup all-purpose flour
1/3 cup cocoa powder
pinch salt
2 eggs, separated
2 cups milk
1/4 cup unsalted butter (1/2 stick)
1 tsp vanilla extract
Preheat oven to 325°F.
Combine 1 cup of sugar, flour, cocoa powder and salt in a bowl and set aside.
In a medium saucepan, whisk together egg yolks with milk. Over medium heat, slowly bring the milk to a low boil, stirring constantly.
Remove from the heat and slowly stir in the dry ingredients. Return pan to the heat and cook until pie filling is very thick, stirring constantly to prevent lumping. When thick enough, remove from the heat and stir in the butter 1 Tbs at a time and add the vanilla extract. Pour filling into the pre-baked pie shell.
In a clean bowl, whip the egg whites until stiff peaks form, adding 1 Tbs of sugar midway through. Spoon onto pie filling in mounds around the edge of the pie.
Brown the meringue in the oven for 10 - 12 minutes. Let pie cool completely before serving.
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