3 C. sugar
5 T. cocoa powder
5 T. all purpose flour
4 C. milk
2 tsp. vanilla extract
6 egg yolks, keep egg whites in a non reactive bowl
4 T. unsalted butter
1/2 tsp. cream of tarter
1/4 C. sugar
2 baked 9" pie shells
In a large pot add the 3 C. sugar, cocoa and flour, whisk to combine. Turn the heat on med. high and whisk in the eggs and milk. Cook, stirring constantly until thicken...takes a good 10 minutes. Remove from the heat and add the vanilla and butter, whisk to combine. Pour equal amounts into each baked pie shell. Using a hand mixer, beat the egg whites until they begin to form stiff peaks. Add in the cream of tarter and 1/4 C. sugar. Continue beating until firm peaks form. Spread over each pie and then bake in a 350 degree oven until the peaks are golden brown. Remove and let cool slightly, then store in the fridge.
from Janet's Appalachian Kitchen
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