Ingredients
- Single pie crust - baked
- 3/4 cup sugar
- dash salt
- 1 1/2 tablespoons flour
- 7 tablespoons cocoa
- 2 egg yolks
- 1 1/2 cups milk
- lump of butter
- 2 tsp vanilla
Preparation
Step 1
Mix sugar, salt, flour, and cocoa in medium size sauce pan
(I mix these really well because the cocoa and flour will clump when you add the wet ingredients if they are not well mixed with sugar.)
Separate two egg yolks from the whites. I discard the whites. If you leave too much white on the yolks, you will get little white specks in the pie. Slowly add (with stirring) 1 1/2 cups milk to the yolks.
Since we usually have skim milk, I keep some evaporated milk on hand to use when I make pies. I usually double the recipe and make two small pies. When I double the recipe, I use one can of evaporated milk and finish off the 3 cups needed with skimmed milk. I have never made the recipe without doubling it, but I don't think I would use 100% evaporated milk. I would just go half and half and discard the rest.
Slowly add the milk/yolk mixture to the dry ingredients in the sauce pan. Add slowly with lots of stirring (make a paste) to make sure all of the ingredients mix well. Heat slowly with constant stirring until the mixture starts to thicken. (After the mixture starts to bubble (or burp), I continue to heat and stir for one minute more to be sure the pie will thicken.) You have to keep stirring the bottom to keep the mixture from sticking.
Remove from heat. Add a lump of butter and 2 teaspoons of vanilla. Fill pie crust shell.
The recipe as written will only make one small pie. (Works great for the little crusts I buy, but if you make your own crust and your pie plate is larger, you will need to double the recipe. I double the recipe when I make pies and make two small ones.