Recipe by PCrocker
A recipe from Southern Living in a section about Blue Plate Specials.
Top Review by Bakingbeast
Like others have noted, there is something off about the cocoa to sugar ratio in this recipe. It makes it overly rich and taste like straight cocoa. The meringue turned out good. And no I didn't just not make it right, I'm not an idiot and I've been baking since I was 12 so I know how to make a pie. I wouldnt recommend this recipe.
- 1 3⁄4 cups sugar, divided
- 1⁄3 cup all-purpose flour
- 1⁄4 cup cocoa
- 2 cups milk
- 4 large eggs, separated
- 2 tablespoons butter or 2 tablespoons margarine
- 1 teaspoon vanilla
- 1 baked pie crust
- 1⁄2 teaspoon cream of tartar
Directions See How It's Made
- Combine 1 1/4 cups sugar, flour, and cocoa in a medium saucepan.
- Beat milk and egg yolks together in medium bowl and slowly add to saucepan using a wire whisk.
- Cook over medium heat, stirring constantly, until thickened and bubbly.
- Remove from heat and add butter and vanilla.
- Stir pudding until butter is melted.
- Cover with plastic wrap to prevent skin while making meringue.
- Preheat oven to 325 degrees.
- Beat egg whites and cream of tatar at high speed of mixer until foamy.
- Slowly add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
- Pour pudding into cooled baked pie crust.
- Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust.
- Bake for about 25 minutes or until lightly golden brown.