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Instructions |
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Mix together in a large heavy saucepan, sugar, flour, cocoa. In a small bowl beat the egg yolks with a little evap milk. Add the remaining evap milk, the egg mixture and the water to the saucepan. Mix well.
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Place the saucepan over medium heat and stir gently. Keep a wooden spoon, a spatula and a wisk handy. Mix and stir the mixture as it cooks. Use the spatula to scrape the bottom and sides as needed. If it begins to get lumpy, decrease the heat and use the wish to beat the lumps out. Keep stiring until it is very thick.
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Remove the pan from the heat and stir in the vanilla. Beat the vanilla into the mixture. Divide the mixture between the two pre-baked pie crusts. Let cool on the counter. When cool, make meringue.
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In a large mixing bowl beat the egg whites with the cream of tarter until it begins to thicken. Add sugar a little at a time while continuing to beat. Beat until soft peaks form. Divide and spread on top of the pies. Bake in the oven at 350 for about 10-15 minutes until lightly brown.
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Originally Submitted
10/18/2011
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