My Grandma's Chocolate Pies

My grandma didn't measure anything so this is as close as I could get. I never said it was a healthy recipe. It can be made without the evaporated milk and using low fat or skim milk and using margarine instead of butter but please use real vanilla and a good quality cocoa. You might have to adjust the cornstarch or cocoa depending on how thick or chocolaty you like your pies. I make 2 of these pies for every church covered dish meal and never get to bring a slice home. Oh yes...you can cook the filling in a large double boiler to avoid scorching it, it just takes longer.

• Ready In: 55 mins
• Yields: 2 pies

Ingredients

• 2 (9 inch)  deep dish pie shells, baked (bought or homemade)
• 2  cups sugar
• 6  tablespoons cornstarch
• 6  tablespoons  good quality cocoa powder
• 1⁄4 teaspoon salt
• 6  eggs, separated
• 1  teaspoon vanilla flavoring (NOT ARTIFICIAL)
• 1 (15 ounce) can evaporated milk
• 4  cups  whole milk
• 1⁄4 cup butter
• 6  teaspoons sugar
• 1⁄2 teaspoon cream of tartar

Directions

1. Stir together sugar, cornstarch, salt and cocoa in a heavy 3 quart boiler.
2. Beat egg yolks with milk and stir into dry ingredients.
3. Add butter that has been cut into small cubes and cook over medium heat, stirring constantly until mixture thickens and just begins to "bubble".
4. You must stir constantly or this filling will scorch.
5. Remove from heat and stir in vanilla and pour into baked pie shells and let cool some.
6. Make a meringue from the 6 egg whites, cream of tarter and sugar.
7. Spread on top of pies and brown in the oven at 325°F.
8. Remove pies from oven when meringue is nicely brown.
9. Let cool at least 30 minutes before you attempt to cut these pies.
10. Let the kids or dear hubby have the pot and stirring spoon to lick clean.