Chocolate Pie

We only had fabulously delicious, yet simple, food when we were growing up.  This is Mother’s (Viola Beckett's) recipe, but it come to her from
Mrs. Earlene Barnes.  It is our family’s absolute favorite dessert.  We like it best when served warm from the oven.  Mother always made two pies
when we were all at home.  I cut the recipe in half for here.

Filling

2 cups sugar

½ cup flour

¼ cup cocoa

2 cups milk

3 large eggs, separated (save whites for the meringue)

½ stick of margarine or butter (2 Tbs is adequate if you want to lower the fat)

Optional: ½ tsp vanilla

1 Recipe of Meringue  -- (See Below)

1 8 or 9-inch baked pie crust  -- (See Below)

Mix the dry ingredients before adding the milk.  Gradually add the milk and blend well.  Cook over medium heat stirring to prevent scorching. 
When the mixture has thickened (cook at least 4 minutes so the mixture will not have a starch flavor from the flour), remove from the heat; add a small
amount of the hot filling to the slightly beaten egg yolks; continue adding small amounts of the hot filling until the eggs are tempered and can be safely
added back to the remaining hot filling in the pan.

Return to the range and continue cooking the custard for at least 2 minutes longer to cook the egg yolks.  Don’t skimp on this step to ensure food safety
and ensure the custard has thickened.  Add the margarine or butter.  You can add vanilla if you prefer; however, we prefer the chocolate flavor to dominate.
If using vanilla, use no more than ½ t.

Meringue

3 egg whites

6 Tbs sugar

½ tsp cream of tartar

½ tsp vanilla (optional)

Beat egg whites to the foam stage; add the cream of tartar and begin adding the sugar.  Add sugar gradually and in small amounts—no more than
1 Tbs at a time.  As soft peaks form you can add the sugar at a faster rate.  Beat on medium to high speed until soft, but firm, peaks form when the beater
is lifted out of the egg white foam.  Stir in vanilla, if desired.

Assemble the Pie

Pour the warm pie filling into the baked pie crust.  Pile the meringue onto the warm filling.  Careful spread the meringue all the way to the edge of the
decorative edge of the pie crust.  Be sure the meringue is sealed all the way around; this will help keep the meringue from shrinking during baking.

Bake the pie in a preheated, moderate oven (325-350 °F) for 15-25 minutes to completely cook the meringue.  The common practice of just toasting
the top of a meringue is not recommended.  Raw egg whites can carry harmful bacteria that can cause foodborne illness.

Serve the pie warm or chilled. 

In the unlikely event there is any Chocolate Pie is left over, refrigerate it promptly.  On occasion, we will have leftover pie, when our Sunday
lunch crowd is smaller than usual.  We enjoy the pie the next day by reheating for 10-15 seconds—but not longer—in the microwave.  Of course
it is delicious cold, too.

Pastry Recipe

On the off chance any of your readers has time to prepare their own pie crust recipe, here is the classic recipe.  I learned to make this pastry in
8^th grade Home Economics foods class.  Mrs. Bert Johnson was my beloved teacher.  I still make my own pie crust for pies served at home.

For 1 8 or 9-inch pie crust:

1 cup all purpose flour

½ tsp salt

1/3 cup shortening (Crisco, of course)

2-4 Tbs cold water

Mix flour and salt.  Use a pastry blender to cut in shortening until the mixture has uniform coarse crumbs.  Gradually add the cold water, 1 Tbs at a time,
using a fork.  Use as little of the water as possible and handle the dough as little as possible so the crust will be tender and flaky.  Once the water is
added, begin forming a ball of dough with your hands—either chill your hands first in ice water or work the dough between two layers of waxed paper. 
Heat from the hands will melt the shortening and the crust will be less flaky.

Using a lightly floured surface and rolling pin, roll the ball of dough into a circle at least 1 inch larger, all the way around, than the top circumference
of the pie pan.  The pastry should be about 1/8 inch thick.  Fold the dough in half and then again in half so it is easy to pick up (this is called the 4-H fold). 
Place dough in the pan and unfold to fit the pan.  Form a decorative edge by folding the extra dough under all around and crimping the edge between
the thumb and forefinger. 

For our Chocolate Pie and other pies that have a cooked filling added to the crust, bake the pie crust first.  Prick holes in the bottom and sides of the
pastry with a folk.  This allows steam to escape as the pastry is baking, which prevents the crust from rising out of the pan during baking. 

Bake in a preheated 375 °F oven until the crust is lightly golden and completely baked.    The filling can be added while the pastry is hot or when cooled.