In response to the posting before mine. You do use granulated sugar. Do not use confectionary/powdered sugar or it will be a mess. I think the mistake that user made was she didn’t cook the mixture enough or stir it enough while it heated. I used granulated sugar and I heated my mixture before adding the egg. It was very smooth. I did make the mistake of not letting my chocolate mixture cool enough before adding the eggs though. So make sure your mixture is cool enough to add the egg. I went ahead and baked my pies though. With the strands of cooked egg throughout my chocolate mixture, but it still came out perfect! It was not runny and very smooth, and no one noticed any egg. I couldn’t even find it myself. This is a very good chocolate pie. I will make it again =) – CARRIE HUBBARD
I noticed a lot of readers were making a mistake with the recipe and they seem to be the ones giving this recipe a lower rating. If you read the instructions you see that you are NOT supposed to heat the mixture until after everything is all mixed together. Some were talking about hardened pieces of egg, etc. Do not add the eggs after heating. Mix it all before and heat it all at the same time. Then you will have this turn out as it should. – Mareva Kearl Gardner
- 1 c sugar
- 1/2 c flour
- 1/4 tsp salt
- 3 c milk
- 1/2 c cocoa
- 3 egg yolks, slightly beaten
- 2 Tbsp butter
- 1 tsp Vanilla
- 1 baked pie shell
Mix sugar, flour, salt, and cocoa in top of double boiler.
Stir in milk and cook for 15 minutes over hot water, stirring constantly until thick.
Add egg yolks and cook 3 minutes.
Add butter, cool.
Add vanilla and pour into baked 9″ pie shell.
Make meringue from remaining 3 egg whites, using 6 tablespoons sugar and 1 tablespoon lemon juice or 3/4 teaspoon cream of tartar.
Spread on pie and bake at 350 degrees for about 15 to 20 minutes.
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