Monday, April 28, 2008

My Chocolate Pie

3 T. Hersey's or Watkins cocoa powder
2 cups sugar
3 eggs, beaten
3/4 cup Evaporated Milk
1/2 cup butter (melted)
1 tsp Watkins* double strength vanilla extract
2 tsp flour
1 tsp salt
1 frozen deep-dish pie crust
1 sheet of tin foil (to lightly lay over pie while it cooks)

In large mixing bowl, mix all dry ingredients (cocoa,sugar,flour,salt).
Whisk in the remaining liquid ingredients (eggs,evaporated milk,butter,vanilla)
Mix by hand or on low with mixer for about 2 minutes.
Pour mixture into frozen deep-dish pie crust.

Bake in preheated 350-degrees oven for 40-45 minutes, or untila toothpick inserted in the middle comes out clean.(The center will no longer wiggle). You need to take a sheet of tin foil and loosely lay on top of pie while it's cooking. This prevents the pie crust from burning.
Cool completely

Now you need to put the Meringue on it..........

Meringue Recipe
3 egg whites
1/4 tsp cream of tartar
6 Tbsp. sugar
1/2 tsp Watkins double strength vanilla
1 dash of salt

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until fowmy. Add the sugar, 1 tablespoon at a time; add vanilla and a dash of salt and beat for about 8 minutes until it makes a whipped cream. Frost the top of the pie completely, then put the pie in the oven, leaving the oven cracked, so you can watch carefully, put the oven on broil. Leave the pie in about one minute, until the meringue is barely starting to turn brown. This is giving it that toasted marshmellow look... Take out immediately.
Cool uncovered for about an hour. You can either refrigerate or leave in a cake or pie plate with the cover on.

There is, of course an option on the cocoa and the vanilla..
I like the way they both tasted..
I did try other brands of cocoa and they were NOT good...
Maybe I'm

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