My mother has been making this recipe for over 20 years. The original recipe comes from the cookbook White Trash Cooking by Matthew Meckler. This has a dense texture and intense almost dark chocolate flavor instead of a creamy pudding type filling.
unbaked pie shell (I like to use the Pillsbury unroll and bake pie crusts...)
Serving Size: 1 (147) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 207 g47 %
Total Fat 23.1 g35 %
Saturated Fat 11 g54 %
Cholesterol 127.8 mg
Sodium 270.3 mg
Dietary Fiber 2.2 g9 %
Sugars 37.9 g151 %
Protein 6.7 g
Beat egg yolks with half of the sugar and the melted butter.(melt butter in the micro for about 20 seconds -- you don't want it to be too hot or it will cook the egg yolks when you add it).
Mix the other half of sugar with the cocoa and flour and add the 1/4 cup of scorching hot water. Mix with a whisk until smooth.
Combine the two mixtures and mix thoroughly.
Add vanilla and milk and mix thoroughly.
Don't get upset if mixture seems thin. It will set after baking.
Pour into an unbaked pie shell and cover the edges with foil or a pie ring to prevent the crust edges from browning excessively. Bake for 55-60 minutes at 325. It will still be a little "jiggly" bit it will set up nicely as it cools.
Let cool at room temperature for a couple of hours and then put it in the fridge for a couple of hours to cool good and proper.
Then -- serve well chilled with homemade whipped cream or just be white trash like me and use Cool Whip.