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Recipes // Desserts // Miss Daisy’s Chocolate Pie

Miss Daisy’s Chocolate Pie

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By Kim Nelson

Ingredients:

  • 1 ½ cups granulated sugar
  • ½ cup cocoa
  • ¼ cup corn starch
  • 3 eggs, separated, saving whites for the meringue
  • ¼ teaspoon salt
  • 1 large can milk (evaporated milk)
  • 2 teaspoons vanilla extract
  • ¼ stick unsalted butter
  • 9-inch pie pastry, baked and cooled

Directions:

  1. In a medium saucepan, whisk together first six ingredients. 
  2. Cook over low heat until thick.  Stirring constantly.  Remove from heat. 
  3. Add vanilla extract and butter.  Mix well. 
  4. Pour into baked and cooled 9-inch pie dish. 
  5. Top with meringue.

Meringue:

  • Reserved egg whites
  • 2 tablespoons granulated sugar
  • 1 tablespoon cream of tartar

Directions:

  1. Beat egg whites until soft peaks form. 
  2. Add 2 tablespoons granulated sugar and 1 tablespoon cream of tartar. 
  3. Spread over chocolate filling. 
  4. Brown in oven 12-15 minutes.
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