Kathryn’s Chocolate Pie

Kathryn Nutt, Lillie School

  • 1 1/2 cup sugar
  • Pinch of salt
  • 4 Tbsp cocoa
  • 4 Tbsp flour
  • 2 cup milk
  • 3 eggs, separated
  • 3 Tbsp margarine
  • 1 Tbsp vanilla
  • 1 (9 inch) pie shell, baked

“Save egg whites for meringue”

Sift sugar, salt, flour, and cocoa all together in mixing bowl. Beat egg yolks and milk together and strain. Gradually add strained egg yolks and milk to dry ingredients, blending well. Cook in a double boiler or over a low flame, stirring constantly to prevent scorching. Add margarine and vanilla to whites until peaks are formed. Add 1/4 cup sugar and 1 teaspoon vanilla. Spread over pie; brown in oven.

Makes one 9 inch pie.

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