Cabbie’s Cooking

This is a recipe I’ve had for almost forty years.  It is the quintessential, absolutely perfect combination of chocolately deliciousness.  I first got this recipe back in 1969 shortly after RT and I were married.  The recipe came from his mother, Lillian, and I asked her for the recipe after tasting the pie for the first time after that Thanksgiving dinner many many years ago.  It is my absolute top favorite pie. Give it a try.

Chocolate Meringue Pie

1 cup sugar

2 Tablespoons cornstarch

2 Tablespoons flour

4 Tablespoons cocoa

2 egg yolks (save whites for meringue)

1 1/2 cups milk

1 cooked pie shell

Place dry ingredients, milk and eggs into a small saucepan.  Mix well and cook on medium heat until thick, stirring constantly.  Pour into a cooked pie shell.  Cool.

Meringue:  Beat the two egg whies until stiff.  Fold in 1/4 cup sugar and mix until dissolved.  Spread the meringue on top of the cooled pie.  Pop into a 350 oven for about ten minutes to brown the meringue.