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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Granny's (Sybille Schee) Chocolate Pie Recipe

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This recipe for Granny's (Sybille Schee) Chocolate Pie is from The Gurdon First Assembly Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Sugar
1/4 cup cornstarch
1/2 cup cocoa powder
2 cups whole milk
3 egg yolks (save whites for meringue)
5 Tablespoon butter
1/4 teaspoon salt
2 teaspoon vanilla
1 baked pie shell (fully cooked)
Directions:
Directions:
Bake pie crust in oven 350º
Warm milk.
In a small bowl, mix sugar, cocoa, cornstarch and egg yolks add 1/4 cup of warm milk, stirring to make a syrup. Pour this syrup over the rest of the warm milk. Cook over medium heat, stir constantly. When thickened, stir in vanilla and butter. Cool. Pour in baked and cooled pastry.

Preheat oven to 350º
Top with meringue.
Place the 3 egg whites into a clean large bowl.
Beat the egg whites until glossy.
Add 1/4 teaspoon cream of tarter then turn mixer to medium speed.
Slowly add 3 Tablespoons of sugar while beating the egg whites. Increase mixer speed to medium high and continue beating until stiff peeks form.
Spread meringue on top of pie using a spoon to create peaks-spread to edges to seal.
Bake for 12-20 minutes until peaks are a toasted golden brown.

 

 

 

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