Ingredients
- 1 Cup Sugar
- 2 T. flour-(heaping)
- 2 T. Hershey's powered chocolate (from the box or can)
- 2 Egg Yolks (keep the whites separate you'll need them for the meringue)
- 1 3/4 Cup Milk
- 1/4 Stick of Butter
- 1 tsp Vanilla
Preparation
Step 1
Beat two egg yolks in a bowl, add the milk to the egg yolks. Add to dry ingredients and blend. Cook mixture until it gets thick. Bring to a boil, then turn down to simmer approximately six minutes. Add ¼ stick of butter and vanilla after you take the mixture off the heat. Let stand while you prepare the pie crust.
Pie Crust: Bake the bottom pie crust at 375 first, without any ingredients in it. Fork the bottom two or three times so it doesn't bubble. She crimped the sides of the pie crust with her thumb and her first finger. Then she would push her other first finger in between. It makes it look nice.
Merinque: Beat the egg whites with an electric beater/mixer while slowly adding the sugar. The goal is for the egg whites to "peak" that means its ready. They are nice and fluffy, they look like clouds. Some people would just dump the sugar in at the last moment, but she didn't do that.
Then when pie crust is ready, you pour the chocolate mixture that is now thick into the crust. Then put the meringue on top, spread the meringue all the way to the edges so it covers all the chocolate. This final step is just to cook and brown the meringue. Bake at 325 for fifteen minutes.