1 c. sugar
2 T. flour
6 T. cocoa
1 can evaporated milk**
1 c. sugar
1 t. vanilla
2 pastry pie shells, or 1 deep dish
Meringue
4 egg whites (at room temperature)
8 T. sugar (for meringue)
cream of tartar, optional (for meringue)
Preheat oven to 500 degrees. Combine all ingredients together in order listed. (Except meringue ingredients) Place unbaked pie shells on cookie sheet. Pour mixture into unbaked pie shells. Place in oven. Reduce heat to 350 degrees. Bake 20 minutes. (My pies were still soupy after 20 minutes and didn't set up any after cooling. I cooked 1 in a deep dish shell for 40 minutes the next time and they were perfect! I didn't add meringue.) Leave oven on for browning meringue.
Meringue
4 egg whites, beaten
sugar, to taste (usually 2 T. per egg, so 8 T.)
cream of tartar, 1/8 t. per egg white***
Beat egg whites on high until they start to foam. Add cream of tartar, if desired. When the mixture starts to thicken, add sugar one spoonful at a time. Place on pies. Turn oven off. Leave in oven until lightly brown.(My meringue never did peak the day I made these pies, even after adding the cream of tartar. It was a rainy day, so that may have affected them.)
*If you don't want meringue, leave pies in oven, turned off, 6-7 minutes longer. This makes a firmer pie.
**Mom said probably a 12oz can, they didn't have the smaller cans when she made them years ago. She got this recipe years ago from her friend, Katherine Hines. I remember playing with her son, Denny.
***My cousin adds cream of tartar to her meringue to make it stiff, but mom didn't. I've also heard you can add cornstarch to the meringue to absorb the moisture when it is a rainy or humid day.
Pies looked good, but were runny. Everyone said they tasted good too. I think meringue was invented to cover up mistakes on pies (like the lopsided one above! Apparently the cookie sheet was warped because it didn't cook even)
Next attempt was much better ( I cooked it for 40 minutes)
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