CHOCOLATE PIE

OK, the duel of chocolate pies – DeDe’s and Granny Travis’s – both mamas great cooks. DeDe liked desserts a little sweeter than Granny did and hers is a little firmer than Granny’s, but you won’t turn down a bite of either one. As you might expect, I like DeDe’s and Justin likes Granny’s best.  (The picture is of DeDe's -- it's my blog after all!!)

DeDe’s


Baked piecrust
1-1/2 c. sugar
4 TB cocoa
4 TB flour (approximately)
3 egg yolks
2 c. whole milk
2 TB. butter
1-1/2 t. vanilla

Granny’s

Baked piecrust
1 c. sugar
3 heaping TB flour, sifted
3 TB cocoa, sifted
2 c. whole milk
3 egg yolks
2 TB butter
1 t. vanilla

In the top of a double boiler mix the dry ingredients together (before heating the pan). Gradually add a little milk, making a paste. Stir in the egg yolks while still in the paste form and then gradually whisk in the rest of the milk. Put on the heat and cook, stirring with a whisk constantly until it thickens. Take off the heat and stir in the butter and vanilla. Pour into the piecrust and let it cool a little before covering with the meringue.

Meringue:

3 egg whites
¼ t. cream of tartar
6 TB sugar
½ t. vanilla, optional

With mixer on highest speed, using a wire attachment, beat egg whites until frothy. Add cream of tartar and continue beating. Add sugar and, if desired, vanilla and beat until stiff peaks form. Spread on top of pie and swirl with a spatula to make peaks. Bake at 375 degrees until the tips are brown, about 10-15 minutes.