Mama’s Chocolate Pie

Sletta Davis, FHS; Patsy G. Holdman, Bernice High; Leveina Bearden, FMS

  • 2 1/2 cup sugar
  • 6 Tbsp flour
  • 5 Tbsp cocoa
  • 1/4 tsp salt
  • 6 large eggs, separated
  • 1 large can evaporated milk
  • 1 can water
  • 1 cup homogenized milk
  • 2 tsp vanilla

Combine sugar, flour, cocoa and salt in heavy saucepan. Mix well. Separate eggs. Beat yolks with fork and add to sugar mixture. Mix well. Add 1/2 cup milk to form thick paste. Add remaining milk and water. Cook over medium heat until desired thickness. Add vanilla and pour into 2 (9 inch) baked pie shells. Top with meringue and bake at 350° until lightly browned.


  • 6 egg whites
  • 1/2 tsp cream of tartar
  • Dash of salt
  • 9 Tbsp sugar
  • 1 tsp vanilla

Add cream of tartar to whites and beat at high speed until soft peaks form. Add sugar, salt and vanilla; beat until stiff but not dry. Spread on pie and bake.

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