1 c Sugar
3 tb Cocoa
3 tb Flour
3 Egg yolks; beaten
1 c Milk
3 tb Butter
1 ts Vanilla
1/2 c Chopped pecans; optional
3 Egg whites
1/2 ts Cream of tartar
6 tb Sugar
1/2 ts Vanilla
1 Baked pie shell
Combine sugar, cocoa and flour in a saucepan. Combine egg yolks and milk;
blend well. Add to dry ingredients. Cook slowly over low heat, stirring
constantly, until thick. Add butter and 1 teaspoon vanilla. Blend well.
Pour into baked pie shell. Make meringue by beating egg whites with cream
of tartar until firm; add sugar and 1/2 teaspoon vanilla. Plate atop pie.
Bake at 375 until brown.
MRS ALAN HIRSCH (MARY ANN)
MARVELL, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings