Yields 1 (9-inch) pie.
For pie filling:
1 cup sugar
3 heaping tsps. flour
3 heaping tbls. cocoa powder
3 eggs yolks (reserving the whites to make meringue)
2 cups milk
2 tbls. butter
2 tbls. vanilla
1 pre-baked pie shell (homemade pie crust recipe follows; or, use store-bought pie crust)
1. In the top of a double boiler over slowly boiling water, mix sugar and flour.
2. Separate the eggs, reserving the whites to make the meringue.
3. Add the egg yolks into the flour, sugar and cocoa mixture, being careful to remove any lumps.
4. Slowly whisk in the milk until all is combined. Beat continuously until thick.
5. Once it has thickened, add butter and vanilla and then pour mixture into already baked pie shell and set aside to top with meringue.
For meringue topping:
3 egg whites
3 tsps. sugar
1. Preheat the oven to 325 degrees.
2. Chill a mixing bowl and beaters. Place the egg whites into the chilled bowl.
3. Beat the egg whites on high until soft peaks begin to form.
4. Add in the sugar and continue to beat until the meringue is stiff but not too dry.
5. Spread the meringue over the chocolate pie and bake for 7 to 10 minutes or just until the top is beginning to turn golden. Chill until ready to serve.
Kitchen Helpers: There’s nothing about this recipe kids can’t do. We especially like this because youngsters can learn how to make a pudding/pie filling from scratch, as well as a meringue.