A recipe from my childhood memories of what I thought to be the world’s best chocolate pie. Dark and rich with piles of meringue on top it was a treat in our household. Not sure if this is the exact same recipe,but it is close with a few modifications to match what you can readily find in the grocery shelves today. Makes 2 pies ’cause one just ain’t enough!2 Frozen 9″Pie crusts – Prepare by baking for about 8 minutes in a 400 degree oven until lightly browned. Let cool. 2 1/2 cups sugar4 1/2 TBS Cornstarch1/2 tsp salt4 1/2 cups milk6 beaten egg yokes2 TBS Butter1 1/2 tsp vanilla extract
4 1/2 oz Bakers Unsweetened Chocolate (or 3/4 cup cocoa) Chocolate Filling: Combine sugar,cornstarch &salt and mix thoroughly. Gradually stir in milk. Cut up chocolate &add to mixture. Cook slowly,stirring constantly until mix thickens &boils. Boil for one minute. Remove from heat.Put egg yokes in a bowl and beat lightly. Stir in 1/2 of the cooked mixture then pour all back into the pot and bring back to a boil and boil for one additional minute. Remove from heat.Add butter and vanilla and stir until butter melted and mixed. Pour immediately into the two baked pie shells. Either cover with meringue below or refrigerate and serve toped with whipped cream topping.
Meringue: Preheat oven to 400*1/2 tsp cream of tartar6 egg whites1/2 cup sugar Put egg whites in a bowl with cream of tartar and whip until frothy. Add 1/2 cup of sugar and whip until stiff and forms high peaks. Cover pies with meringue connecting to edge of crust to prevent shrinking and dabbing top to create decorative peaks and place in oven. Bake for 6 –8 minutes until delicately browned.
Remove from oven an let cool. Firmest if you refrigerate before serving if you can wait that long! Store in refrigerator until used.