Grandma’s chocolate pie

• porce: 8 servings

Ingredience

4 tablespoons unsweetened cocoa or 1.5 ounces baking chocolate

3/4 cups granulated sugar

5 tablespoons all-purpose flour

1/4 teaspoon kosher salt

2 large egg yolks, lightly beaten

1 1/2 cups whole milk

1/2 teaspoon vanilla extract

1 tablespoon unsalted butter

1 unbaked 9-inch shallow piecrust

2 large egg whites

1/8 teaspoon kosher salt

4 tablespoons granulated sugar

Pokyny

Preheat the oven to 350° F.

In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.

On medium heat, cook while stirring until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)

Remove the chocolate filling from the heat and stir in the vanilla and butter.

Meanwhile, as you make the custard, place the uncooked piecrust in a shallow 9-inch pie pan. Poke holes in the piecrust with a fork, then bake in the oven until lightly browned, about 20 minutes.

To make the meringue, place the egg whites, salt, and sugar in a mixing bowl, then mix on high until fluffy and filled with soft peaks, about 3-5 minutes.

Once the crust is browned, remove from the oven. Spread the chocolate custard evenly into the shell, then evenly top with the beaten egg whites. Bake uncovered until the peaks on the meringue are lightly browned, about 10 minutes. Serve warm.

Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”