Prep 20 mins
Cook 35 mins
This is the recipe my grandmother made during the great depression, when folks had very little money and even less food. People had to use what they could get. One of my fondest memory's are of spending the summers with my grandmother in Tennessee and having this wonderful pie for dessert on Sundays.
- 2 cups sugar
- 2 egg yolks
- 4 tablespoons cocoa
- 2 cups milk
- 2 -3 tablespoons butter
- 2 tablespoons flour
- 2 prepared pie crusts, baked
- Beat egg yolks in a separate bowl.
- In a large sauce pan, sift the dry ingredients together and add the butter and the milk.
- add the beaten egg yolks.
- Cook on medium heat until the mixture thickens, stirring regularly.
- When the mixture gets to be the consistency of pudding dripping off the spoon in almost globs, pour into baked pie crust.
- Mean while, beat the egg whites with 3/4 tablespoon sugar until they form stiff peaks; spread over cooling pie filling.
- Bake in a preheated 425F oven for 10 minutes or until golden on the Meringue peaks.
- Cool and serve.