• Preheat oven to 350º to bake pie.
• Bake pie shell according to package instructions and allow to cool. You can make your own crust, but I found that the
Pillsbury Ready-to-Bake pie crusts taste just like homemade and are a time saver.
• In saucepan, combine sugar, chocolate squares, cornstarch, and salt; gradually stir in milk.
• Cook and stir over medium high heat till bubbly.
• Cook and stir 2 minutes.
• Remove from heat.
• Stir a moderate amount of hot mixture into egg yolks. (The reason for this is to allow the yolks to heat gradually.
Otherwise, they would be like scrambled eggs in the pie. YUK!)
• Return the egg and chocolate mixture into the pan with the rest of the mixture.
• Cook again for 2 minutes, stirring constantly.
• Remove from heat and add butter and vanilla. (Don’t forget this part. The pie tastes awful without this good stuff.
How would I know that? )
• Pour into cooled pie shell.
• Spread meringue on top and bake for 12-15 minutes until meringue is slightly browned.
To prepare meringue:
• Beat egg whites with vanilla and cream of tartar till soft peaks form.
• Gradually add sugar, beating till stiff and glossy peaks form and all sugar is dissolved.
• Spread over pie and bake as directed above.
This dessert is Pop’s favorite. His mother, Ruby Cobb, (Don's great grandmother) baked 2 chocolate pies every Sunday morning before church for her family of 7. In my early 20's I began the same tradition as a remembrance of her and to treat Pop with a family tradition he grew up with. I have surely have made at least 100 chocolate pies since then.