My great-grandma's chocolate pie

Crust:

I used a frozen, deep-dish pie crust for this. I could have made it from scratch, but if you read this post, you'll see I had my hands full. Apparently, my grandma cheated on this, too. Cook the pie crust for about 11 minutes, until it is light brown. Don't overcook because you'll have to stick the crust back in the oven later.

Use a mixer to blend:

  • 3/4 cups of sugar (I bumped it up to one cup)
  • 3 eggs
  • 1 1/2 teaspoons of vanilla
  • 3 tablespoons of flour
  • 1 1/2 cups of evaporated milk
  • 3 tablespoons of cocoa
  • dash of salt

Cook on the stove on medium heat--keep stirring!-- until it begins to bubble and thicken. Pour the mixture into the baked pie crust.

Meringue

  • 6 eggs whites (room temperature)
  • 1 tsp of vanilla
  • pinch of cream of tartar

Beat with a mixer until peaks form

Keep mixing as you gradually (this is important) add 12 teaspoons of sugar. Don't just dump the sugar like I did the first time.

Tip: I found this link on making meringue helpful in guiding me through this process.

Bake at 350 until peaks brown.

Good luck! :)